![]() We’ll learn about protein fibers and what happens to them during the various cooking methods. We’ll also learn “shallow poaching” and some simple sauce-making skills.Ĭlass 6: DRY HEAT COOKING. This course will teach dry heat cooking techniques such as searing, roasting, broiling and grilling. You’ll learn which “proteins” are best for each of the methods, proper prepping, cooking and serving techniques. Once mastered, these methods are extremely easy to apply to various foods. ![]() This class will cover all aspects of moist heat cooking including such techniques as steaming, “en papillote” (in paper), poaching and braising. We’ll work together as we make tasting samples of some perfect vegetable preparations!Ĭlass 5: MOIST HEAT COOKING. All vegetable cooking methods will be covered including blanching and shocking to preserve freshness and color. We’ll learn which vegetables are best for the various cooking methods such as sautéing, roasting, glazing, stewing and steaming. Fundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. We'll then learn as we create some fabulous seafood dishes.Ĭlass 4: VEGETABLES. You'll also learn easy methods for ensuring freshness of buying and cooking shellfish. ![]() You'll learn seafood identification, prepping and trimming for the various cooking methods, freshness testing, proper storage and much more. We will cover the different styles of seafood and the cooking methods that pair with them. Meat identification preparation techniques trimming applications to cooking methods such as roasting, braising, marinating (with and without a vacuum seal) sautéing grilling quick cooking and pan searing.Ĭlass 3: SEAFOOD. The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. A class that you can truly build uponĬlass 2: MEATS. Excellent chefs know that there are appropriate cooking methods for each cut of meat. You’ll receive serious hands-on experience as well as learn the basic cuts using a knife. In this first important class, you’ll learn how to identify and purchase knives, maintenance, the anatomy of a knife, shapes, how to hold and feel for balance and proper weight, storage principles, how to hone and sharpen, how to hold a knife properly, rocking and chopping, and the chef’s “claw.” You won’t just be introduced to your knives. PRO SERIES I: Individual Class DescriptionsĬlass 1: KNIFE SKILLS. Available for purchase in our Kitchen Shop if desired. Note: Students are required to wear a white chef jacket to each class. ![]() (Students ages 16-17 may register if attending with a paying adult.) Note: Students must be age 18+ to attend our Pro Series. If you’re serious about learning to cook… and you think you might look pretty darn good in a white chefs' jacket, then join us. Whether your desire is to build upon your existing skills or jump start your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training, and taught by seasoned culinary professional, Chef Richard McPeake, this 9-week course will take your cooking skills to a new level. It continues to sell out quickly, so register early. This series has become wildly popular with many graduating classes already under our belt. Hands On / Tastings / Binder / Recipes & Handouts / Toque / Limited Class SizeĦ:30-9:30pm for all dates / Series Fee=$1,125 ĩ-WEEK PROFESSIONAL CULINARY ARTS SERIES™ I:ĬOOKING FUNDAMENTALS FOR THE SERIOUS COOK PLEASE CLICK ON THE FOLLOWING LINK WHICH WILL TAKE YOU TO OUR FULL CALENDAR WHERE YOU CAN CHECK ON AVAILABILITY FOR THIS CLASS AND OTHERS. [PLEASE NOTE THAT ALL CLASSES MUST BE BOOKED THROUGH OUR NEW ONLINE RESERVATIONS PLATFORM.
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