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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! 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. We'll then learn as we create some fabulous seafood dishes.įundamentals of vegetable cookery including identification, prepping (an essential part of every vegetable dish) and cooking techniques. 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. ![]() The knowledge learned today will be applied to recipes you choose to cook for the rest of your life. ![]() Please note that alcoholic drinks will not be available during the Day 1 Knife Skills class.Įxcellent 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. #CULINARY FUNDAMENTALS DAY 18 HOW TO#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. NOTE: Unless otherwise noted, each evening class fee includes one glass of beer/wine with additional beverages available at a nominal cost. For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here. NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of 1ST day of this 9-week series. (Available for purchase in our Kitchen Shop™.) #CULINARY FUNDAMENTALS DAY 18 PRO#Includes: Tastings, Binder for recipes & handouts, Toque, and 10% Pro Series student discounts on a Chefs' Jacket. (Available for purchase with 10% Pro Series student discount in our Kitchen Shop™) ![]() Students are required to wear a white chefs' jacket to each class.(Students ages 16-17 may register if attending with a paying adult.) 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. #CULINARY FUNDAMENTALS DAY 18 PROFESSIONAL#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!ĭesigned 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. Access-restricted-item true Addeddate 17:16:47 Associated-names Hause, Alan M Labensky, Sarah R Boxid IA40121507 Camera USB PTP Class Camera Collection_set printdisabled External-identifier ![]()
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