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The Cambridge School of Culinary Arts
2020 Mass Avenue, Cambridge, MA 02140
617-354-2020

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Class/Date Description Openings/Price/Location
6130

Sun, Sep. 10, 2017 @ 4:00 PM
to
Sun, Oct. 22, 2017 @ 4:00 PM
TECHNIQUES OF COOKING I-VI
 

 

CLASSES CAN NOT BE MADE UP. 






4:00pm -8:00pm

Week OneKnife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week TwoEggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces.

Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week ThreeStocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups.

Recipes include French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week FourBraising, Stewing, Blanquettes, and Fricassees
This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Week FiveRoasting, Grilling, and Sautéing:  

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

 

It's too late to register for this series. The cutoff date was Sun, Sep. 17, 2017.

$495.00

Eric Haessler

Class/Date Description Openings/Price/Location
6122

Tue, Sep. 12, 2017 @ 6:00 PM
to
Tue, Oct. 17, 2017 @ 6:00 PM
TECHNIQUES OF COOKING I-VI
 

 

CLASSES CAN NOT BE MADE UP. 

 




6:00pm -10:00pm

Week OneKnife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week TwoEggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces.

Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week ThreeStocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups.

Recipes include French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week FourBraising, Stewing, Blanquettes, and Fricassees
This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Week FiveRoasting, Grilling, and Sautéing:  

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

 

It's too late to register for this series. The cutoff date was Tue, Sep. 19, 2017.

$450.00

Sarah Ewald

Class/Date Description Openings/Price/Location
6046

Wed, Sep. 13, 2017 @ 9:30 AM
to
Wed, Oct. 25, 2017 @ 9:30 AM
REGIONS OF ITALY WITH CHEF STEVE NILL
 

REGIONS OF ITALY 

9:30am- 2:30pm



Join Chef Steve Nill as he takes you on a fantastic Tour of the Regions of Italy.

 

Space is limited. 

Classes can not be made up.

Week 1 - Piedmont

Piedmont, meaning “at the foot of the mountain,” is crowned by the Alps and is one of Italy’s best-kept secrets. The food is hearty and soothing. Some recipes include Spinach Flan with Fontina Cheese Sauce, Vinegar Marinated Chicken,Baked Chocolate Custard, and more.

Week 2 - Emilia Romagna

Our classical journey to the northeast section of Italy takes us to Emilia Romagna, famous for rich, hearty, and robust food; superior produce; stuffed pastas; Prosciutto di Parma; Parmigiano-Reggiano; and Balsamic vinegar. Some recipes include Balsamic
Vinegar Onion Omelet, Rigatoni with vegetables, tomato, and cream sauce; Beef Wallets filled with zucchini and sausage; and Hazelnut Rice Cake.


Week 3 - Tuscany
Tuscany owes its legacy to the Etruscans, who lived in northern and central Italy 3000 years ago and loved food, wine, art, and craftsmanship.

In this course we will explore their passion for food and
creativity with Tuscan dishes to tickle your palate and delight your senses. Recipes include Grilled Bread with Cannellini Beans and Pancetta, Soft Wheatberry Soup, Roast Pork with Potatoes, and Dome Filled Cake.

Week 4 - Rome
Let the mystery and romance of the Roman Empire envelop you. In this course enjoy a typical Mediterranean dinner that offers authentic tastes from the world’s most beguiling empire. Romans have few peers when it comes to enjoying the good things in life, and eating is
at the top of their list. Some recipes include a Large Assortment of Batter Fried Vegetables, Pasta with Tomato Sauce, and Ricotta Pancakes with Amarene Cherries.

Week 5- Campania

This is the Italian food the world knows best—bold, vibrant, and delicious dishes with minimal ingredients and simple techniques. With food, Campanians can make a song into an opera. Characterized by bread, dried pasta, fresh vegetables, fresh cheese, and meat, it doesn’t take much to make a dish taste Campanian. Some recipes include
Baked Lamb, Potato Cake, Sautéed Green Beans, Ricotta Torte, and much more.

Week 6 - Sicily

Sicily, surrounded by three seas, was at the crossroads of the Mediterranean and has been the subject of more foreign invaders than anywhere else in the world. This treasure island has been the
temptation of settlers, sailors, crusaders, tribes, and great naval powers. Savor a Frittata of fresh fava beans; Eggplant Fritters; Swordfish Rolls stuffed with Bread Crumbs, Currants, and Pine Nuts; and a jewel of Blanc Mange with Zucchini Marmalade.

It's too late to register for this series. The cutoff date was Wed, Sep. 27, 2017.

$495.00

Steve Nill

Class/Date Description Openings/Price/Location
6047

Thu, Sep. 14, 2017 @ 9:30 AM
to
Thu, Oct. 26, 2017 @ 9:30 AM
NEW! FLAVORS OF THE MEDITERRANEAN - 6 WEEK COURSE
 

 

 

NEW! FLAVORS OF THE MEDITERRANEAN

 

9:30am-2:30pm

Come and join us to discover, as the people of the Mediterranean figured out long ago,  how fresh ingredients, prepared simply, and flavored with olive oil, garlic, herbs and spices, shared around a table with family and friends, is not only great tasting, but good for you too!

The “Mediterranean diet” – we hear so much about its benefits for our health and wellness.  But even better is that it is delicious, highly flavorful food, food that we want to eat because it tastes so good and usually doesn’t take a long time to cook.  Rooted in ancient traditions, the Mediterranean way of eating largely includes plant-based foods – vegetables and fruits, beans and nuts, healthy grains, fish, olive oil, small amounts of meat and dairy, and red wine. 

There’s no one Mediterranean cuisine.  Twenty one countries border the Mediterranean Sea, and diets vary across the region, reflecting differences in culture, ethnic background, religion, economy and agriculture.  In this six week series we’ll travel all along the Mediterranean coast, basing our journey in some of the major historical trading cities, and explore the cooking techniques, flavor profiles and ingredients appearing along the way.  We’ll begin in Thessaloniki, Greece and work our way around the Mediterranean, ending in Istanbul, Turkey. 

We’ll prepare some of the world’s best dishes, like spanikopita, stuffed grape leaves, bouillabaisse, couscous, bastilla,  hummus, fattoush, and Imam bayildi, the iconic Turkish eggplant dish. We’ll work with ingredients unfamiliar to many American cooks yet readily available in local markets here today - Aleppo peppers, za’atar, sumac, and harissa, just to name a few.  And, we’ll experience small-plate eating styles and prepare some of the world’s best street foods. 

 

Week 1 Thessaloniki and the Glories of Greece

Week 2 Naples and the Italian South and Islands

Week 3 Marseilles and the French and Spanish Riviera

Week 4 Algiers and the Maghreb (Algeria, Morocco, Tunisia)

Week 5 Damascus and the Levant (Israel, Jordan, Lebanon, Syria)

Week 6 Istanbul and the Sultan’s Kitchens

 

 

 

 

It's too late to register for this series. The cutoff date was Thu, Sep. 14, 2017.

$595.00

Steve Nill

Class/Date Description Openings/Price/Location
6048

Fri, Sep. 15, 2017 @ 9:30 AM
to
Fri, Oct. 27, 2017 @ 9:30 AM
TECHNIQUES OF COOKING I-VI with CHEF STEVE NILL
 

9:30am-2:00pm





Week OneKnife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week TwoEggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week ThreeStocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week FourBraising, Stewing, Blanquettes, and Fricassees:
 

This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use. Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Week FiveRoasting, Grilling, and Sautéing:  

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Week SixSauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

It's too late to register for this series. The cutoff date was Fri, Sep. 15, 2017.

$495.00

Steve Nill

Class/Date Description Openings/Price/Location
6171

Fri, Sep. 15, 2017 @ 9:30 AM
to
Fri, Oct. 20, 2017 @ 9:30 AM
REGIONAL FRENCH COOKING
 

Regional French Cooking
Six-week course
Class is approximately 3.5 -4 hours in length.
 

Ah, the beauty and romance of France, from its lush valleys to its majestic Alpine peaks and azure Riviera coastline.  Blessed with such natural bounty, France possesses an immense wealth of regional cuisines enduring over centuries that few countries in the world can boast.  Join us on a six week, six session journey as we discover the rich cuisine of the bourgeois and peasant classes that typify French regional cooking.  We’ll leave aside haute cuisine and fine dining, and study the simple pleasures of the delicious and approachable French food you’ll find in homes and bistros.  Cooking what French families really make for dinner, relevant and interesting to American home cooks.
Each region reflects its own geographic, climactic, and historical circumstances, and expresses its individual character in exquisite specialties.  Many of these incorporate the finest cheeses and wines found in the world.  And the French have loved olive oil, fish, garlic and fresh vegetables for generations…long before their recent popularity as the core of a healthy American lifestyle.   
Our journey will begin in the north with the seafood, dairy and orchard fruits of Normandy and Brittany.  Next we’ll travel east to Alsace Lorraine, with its fine white wines and Germanic influence, through the heartland and Touraine, when we’ll cook a Parisian bistro menu, then to Burgundy, where so much of the cooking incorporates its famous wines.  We then journey to Bordeaux in the Southwest, and finish in the sunny French Riviera, when we’ll prepare a lunch that if we closed our eyes, we’d think we were at a country inn in Provence.   
Traditional French dishes we plan to prepare include pissaladiere; soupe au Pistou, salad Nicoise,  cassoulet, confit, pate, brandade, gougere, souffle, salad Lyonnaise, coq au vin, beef bourguignon, pommes Lyonnaise, croque monsieur, rillettes, galettes, clafoutis,  pots de Crème, profiteroles, and chocolate mousse. 

 

It's too late to register for this series. The cutoff date was Fri, Sep. 22, 2017.

$495.00

Mark Farone

Class/Date Description Openings/Price/Location
6132

Mon, Sep. 18, 2017 @ 10:00 AM
to
Mon, Nov. 6, 2017 @ 10:00 AM
TECHNIQUES OF COOKING I-VI
 

 

CLASSES CAN NOT BE MADE UP.

10:00am -1:30pm

Week OneKnife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week TwoEggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces.

Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week ThreeStocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups.

Recipes include French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week FourBraising, Stewing, Blanquettes, and Fricassees
This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Week FiveRoasting, Grilling, and Sautéing:  

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

 

It's too late to register for this series. The cutoff date was Mon, Oct. 2, 2017.

$495.00

Colleen Koperek

Class/Date Description Openings/Price/Location
6255

Sat, Sep. 23, 2017 @ 9:30 AM
to
Sat, Oct. 28, 2017 @ 9:30 AM
TECHNIQUES OF COOKING I-VI
 

 

CLASSES CAN NOT BE MADE UP. 

 


Week OneKnife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week TwoEggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces.

Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week ThreeStocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups.

Recipes include French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week FourBraising, Stewing, Blanquettes, and Fricassees
This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Week FiveRoasting, Grilling, and Sautéing:  

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

 

It's too late to register for this series. The cutoff date was Sat, Sep. 30, 2017.

$495.00

Camila Chaparro

Class/Date Description Openings/Price/Location
6094

Thu, Sep. 28, 2017 @ 6:00 PM
to
Thu, Oct. 19, 2017 @ 6:00 PM
TECHNIQUES OF BAKING SERIES I-IV
 

6:00pm-10:00pm

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

 

Classes can not be made up.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

It's too late to register for this series. The cutoff date was Thu, Sep. 28, 2017.

$325.00

Marie Perfetti

 
Class/Date Description Openings/Price/Location
6183

Wed, Oct. 4, 2017 @ 6:00 PM
to
Wed, Nov. 8, 2017 @ 6:00 PM
REGIONS OF ASIA 6 WEEK SERIES
 

REGIONS OF ASIA

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

0 openings available

$495.00

Colleen Koperek

Class/Date Description Openings/Price/Location
6029

Thu, Oct. 12, 2017 @ 6:00 PM
to
Thu, Oct. 19, 2017 @ 6:00 PM
MORNING PASTRY WITH CHEF DELPHIN GOMES
 

MORNING PASTRY WITH CHEF DELPHIN GOMES

 $180.00

6:00pm–10:00pm

Techniques:  Proofing, Shaping,

Morning Pastry (Two-Part Class)

This two-part class features croissant, brioche, and puff

pastry. Master Pastry Chef Delphin Gomes will demonstrate
the endless possibilities that these doughs offer to
the morning confection. Students will also learn to make
an array of fillings. Chef Delphin will focus on the proper
freezing and proofing methods needed to effortlessly
mass produce these items.


0 openings available

$180.00

Master Pastry Chef Delphin Gomes

Class/Date Description Openings/Price/Location
6097

Mon, Oct. 16, 2017 @ 6:00 PM
to
Mon, Nov. 13, 2017 @ 6:00 PM
TECHNIQUES OF BAKING II
 

6:00pm -9:30pm

STUDENTS ARE ENCOURAGED TO ATTEND TECHNIQUES OF BAKING I BEFORE TAKING TECHNIQUES OF BAKING II.

Are friends and family always asking you to bring a dessert to the next gathering? Increase your repertoire by learning new techniques. Impress everyone with light cakes, flakey puff pastry, sweet meringues, decadent chocolate desserts, and succulent dessert sauces. This five-part series builds off of the fundamentals learned in Techniques of Baking.

Week One—Puff Pastry:

Puff pastry is a light, flaky pastry made by repeatedly layering dough and butter. Students will be instructed how to make and handle puff pastry in the classic French method.

Some recipes that will be prepared in class include Savory Palmiers, Ham Pithiviers, Napoleons, and Puff Pastry Tart with Fresh Fruit.

Week Two—Meringues:

The meringues class will teach students how to properly whip egg whites for various applications in baking. We will explore several different meringues that are used in baking today, including French, Italian, and Swiss–style meringues.

Recipes include Pavlova, Coconut Dacquoise, Baked Alaska, and Oeufs à la Neige.

Week Three—Cakes II:

In week four of the Techniques of Baking series we covered butter cakes. We now learn to make sponge cakes, separated sponge cakes, and the French classic, génoise.

Recipes include Coffee Praline Cake, Citrus Gâteau, Tiramisu, and classic Bûche de Noël.

Week Four—Introduction to Chocolate:

Students will be given a lecture of the history of chocolate, sources of where to purchase chocolate, suggestions for appropriate chocolate use for varying desserts, and a demonstration on how to temper chocolate.

Recipes include Hot Brownie Soufflé, Chocolate Crêpes with Ice Cream and Fudge Sauce, Two-Tone Chocolate Mousse, and Assorted Truffles.

Week Five—Dessert Sauces, Plating, and Review:

In the last class students will have a review of the past classes in our Techniques of Baking and Advanced Baking series. Students will learn to make dessert sauces and pair them with past recipes. Students will plate their baked creations on individual plates and make beautiful masterpieces to be served at the end of a dinner party.

0 openings available

$400.00

Marie Perfetti

Class/Date Description Openings/Price/Location
6123

Mon, Oct. 16, 2017 @ 6:00 PM
to
Mon, Nov. 20, 2017 @ 6:00 PM
TECHNIQUES OF COOKING I-VI
 

 

CLASSES CAN NOT BE MADE UP. 

 




6:00pm -10:00pm

Week OneKnife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week TwoEggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces.

Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week ThreeStocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups.

Recipes include French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week FourBraising, Stewing, Blanquettes, and Fricassees
This class covers the technique of moist heat cooking. The instructor discusses each method as well as which cuts of meat are best suited for moist heat cooking. Other topics include stove top and oven braising; differences between technique; and aromatic and stock use.

Recipes include Sea Bass over Braised Fennel, Short Ribs with Dried Cherries, and Rabbit Blanquette.

Week FiveRoasting, Grilling, and Sautéing:  

Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method.

Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken.

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Sauces include béchamel, Espagnole, Hollandaise, mayonnaise, and velouté. Students will also learn how to pair the sauces with various proteins, vegetables, and fruit.

 

0 openings available

$495.00

Colleen Koperek

Class/Date Description Openings/Price/Location
6143

Sat, Oct. 21, 2017 @ 9:30 AM
to
Sat, Nov. 11, 2017 @ 9:30 AM
TECHNIQUES OF BAKING SERIES I-IV
 


Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

Classes can not be made up.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

0 openings available

$325.00

Elise Bayard-Franklin

Class/Date Description Openings/Price/Location
6212

Sun, Oct. 29, 2017 @ 9:30 AM
to
Sun, Nov. 19, 2017 @ 9:30 AM
TECHNIQUES OF BAKING SERIES I-IV
 

9:30am-1:00pm

Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking.

 

Classes can not be made up.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

0 openings available

$325.00

Sarah Ewald

Class/Date Description Openings/Price/Location
6211

Sun, Oct. 29, 2017 @ 4:00 PM
to
Sun, Dec. 3, 2017 @ 4:00 PM
TECHNIQUES OF COOKING II SERIES
 

Techniques of Cooking II
In response to feedback from our students, we are offering
this six-session course that builds upon the skills and
techniques from our introductory Techniques of Cooking
series. In these six sessions, we’ll cover vegetable, chicken,
meat, and fish cookery; pasta; and advanced sauces.

Students must take Techniques of Cooking I
before enrolling in Techniques of Cooking II.

Week One—Vegetable Cookery: This class explores
different methods to cook a variety of vegetables. Our
chef also discusses the techniques best suited for cooking
spring/summer and fall/winter vegetables. Recipes
include soups, salads, sides, and vegetarian entrées.

Week Two—Chicken: Buying a whole chicken is
more economical than buying parts. This class teaches
de-boning methods and dividing a whole chicken into
parts. Some discussion of stock making is included.
Recipes include cooking the breasts, wings, and legs via

moist heat and dry heat cooking.

Week Three—Meat Cookery: Students will be taught
the proper method of cooking lamb, steaks, and pork.
This course will help you plan any dinner party with ease.

Week Four—Fish Cookery: Students will be introduced
to the proper method of preparing fin fish, shellfish, and
crustaceans. Students will learn how to shuck an oyster, filet
a fish, and prepare scallops, mussels, and much more.

Week Five—Pasta: This class covers the fundamentals
of pasta making, including rolling, cutting, filling, and
pairing pasta with sauces. Students will make a variety of
rolled and filled pastas.

Week Six—Advanced Sauces: This class reviews the
five classic sauces and introduces small sauces, pan
sauces, reduction sauces, butter sauces, and pestos.

 

0 openings available

$450.00

TBA

Class/Date Description Openings/Price/Location
6049

Thu, Nov. 2, 2017 @ 9:30 AM
to
Thu, Dec. 14, 2017 @ 9:30 AM
REGIONAL FRENCH COOKING WITH STEVE NILL
 

Regional French Cooking
Six-week course
Class is approximately 3.5 -4 hours in length.
 


Ah, the beauty and romance of France, from its lush valleys to its majestic Alpine peaks and azure Riviera coastline.  Blessed with such natural bounty, France possesses an immense wealth of regional cuisines enduring over centuries that few countries in the world can boast.  Join us on a six week, six session journey as we discover the rich cuisine of the bourgeois and peasant classes that typify French regional cooking.  We’ll leave aside haute cuisine and fine dining, and study the simple pleasures of the delicious and approachable French food you’ll find in homes and bistros.  Cooking what French families really make for dinner, relevant and interesting to American home cooks.
Each region reflects its own geographic, climactic, and historical circumstances, and expresses its individual character in exquisite specialties.  Many of these incorporate the finest cheeses and wines found in the world.  And the French have loved olive oil, fish, garlic and fresh vegetables for generations…long before their recent popularity as the core of a healthy American lifestyle.   
Our journey will begin in the north with the seafood, dairy and orchard fruits of Normandy and Brittany.  Next we’ll travel east to Alsace Lorraine, with its fine white wines and Germanic influence, through the heartland and Touraine, when we’ll cook a Parisian bistro menu, then to Burgundy, where so much of the cooking incorporates its famous wines.  We then journey to Bordeaux in the Southwest, and finish in the sunny French Riviera, when we’ll prepare a lunch that if we closed our eyes, we’d think we were at a country inn in Provence.   
Traditional French dishes we plan to prepare include pissaladiere; soupe au Pistou, salad Nicoise,  cassoulet, confit, pate, brandade, gougere, souffle, salad Lyonnaise, coq au vin, beef bourguignon, pommes Lyonnaise, croque monsieur, rillettes, galettes, clafoutis,  pots de Crème, profiteroles, and chocolate mousse. 

 

0 openings available

$495.00

Steve Nill

Class/Date Description Openings/Price/Location
6050

Fri, Nov. 3, 2017 @ 9:30 AM
to
Fri, Dec. 15, 2017 @ 9:30 AM
REGIONS OF ASIA WITH STEVE NILL
 

REGIONS OF ASIA

9:30:00am -2:00pm

Join us as we travel across Asia in the classroom and explore traditional and modern Asian cooking marked by its regionalism.  We’ll examine the geography, culture and politics that are expressed in each region’s specialties.  From the mountainous, spice-filled lands of western China to the extreme flavor profiles of tropical Thailand. Allow our chef to unravel some of the mystery behind some of the most prominent recipes and cooking techniques while discovering simmilarities and differences throughout the lands.

 

In this newly introduced six-session course, students will survey a different region each week and learn the essential techniques and subtle flavor secrets that make these specific regions so appealing. We’ll explore ingredients critical to the Asian pantry including the vast types of noodles, condiments and fermentables (and moreso where to find them).

0 openings available

$495.00

Steve Nill

Class/Date Description Openings/Price/Location
6210

Fri, Nov. 3, 2017 @ 9:30 AM
to
Fri, Dec. 15, 2017 @ 9:30 AM
TECHNIQUES OF COOKING II SERIES
 

Techniques of Cooking II
In response to feedback from our students, we are offering
this six-session course that builds upon the skills and
techniques from our introductory Techniques of Cooking
series. In these six sessions, we’ll cover vegetable, chicken,
meat, and fish cookery; pasta; and advanced sauces.

Students must take Techniques of Cooking I
before enrolling in Techniques of Cooking II.

Week One—Vegetable Cookery: This class explores
different methods to cook a variety of vegetables. Our
chef also discusses the techniques best suited for cooking
spring/summer and fall/winter vegetables. Recipes
include soups, salads, sides, and vegetarian entrées.

Week Two—Chicken: Buying a whole chicken is
more economical than buying parts. This class teaches
de-boning methods and dividing a whole chicken into
parts. Some discussion of stock making is included.
Recipes include cooking the breasts, wings, and legs via

moist heat and dry heat cooking.

Week Three—Meat Cookery: Students will be taught
the proper method of cooking lamb, steaks, and pork.
This course will help you plan any dinner party with ease.

Week Four—Fish Cookery: Students will be introduced
to the proper method of preparing fin fish, shellfish, and
crustaceans. Students will learn how to shuck an oyster, filet
a fish, and prepare scallops, mussels, and much more.

Week Five—Pasta: This class covers the fundamentals
of pasta making, including rolling, cutting, filling, and
pairing pasta with sauces. Students will make a variety of
rolled and filled pastas.

Week Six—Advanced Sauces: This class reviews the
five classic sauces and introduces small sauces, pan
sauces, reduction sauces, butter sauces, and pestos.

 

0 openings available

$450.00

Mark Farone

Class/Date Description Openings/Price/Location
6146

Sat, Nov. 18, 2017 @ 9:30 AM
to
Sun, Nov. 19, 2017 @ 9:30 AM
NEW! CHOCOLATES AND CARAMELS 101
 

9:30am

Learn the art of tempering chocolate and concocting caramels in this two day intensive class with Chef Elise Bayard.

0 openings available

$85.00

Elise Bayard-Franklin

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