Cooking Skills For Adults Series (6 Classes)

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 Enrollment ends 1 day before class! Please call us after that to request late enrollment.

The perfect cooking experience for beginner to intermediate home cooks! We will show you how to cook like a real Chef in this fun, hands-on, and interactive 6 class adult cooking series! During these classes our Chef will show you tips, tricks, and techniques as you cook side by side! These classes give you a hands-on foundation of knowledge and skill to take you to a higher level of cooking and meal preparation while improving efficiency, safety, and speed! Our Chef will help you to achieve a command of the classic culinary techniques that Chefs use daily. You will also learn about flavor profiles, seasoning, marinades, rubs, and how to layer flavors. This series is a “must-take” class if you want to master the art of cooking and gain the confidence to experiment with your own creations while honing your cooking skills at home. We guarantee this will be a fun, rewarding, and enriching experience!

Our cooking series will involve a group of people that share the same love and passion for food. You will get to cook with the same group for the duration of the series and will experience personalized attention with our professional Chef Instructors. We provide recipes, ingredients, supplies, tools, hats, aprons, and anything else you will need during class. All you have to do is show up ready to enjoy cooking!

As part of this series you will:

  • Experience many different foods, ingredients, cooking methods & techniques
  • Learn about flavor profiles
  • Learn how to properly and efficiently use and maintain knives
  • Improve your cooking skills at home
  • Learn how to cook faster, safer, and more efficiently while saving valuable time
  • Be challenged to expand on your current skills
  • Receive one-on-one time with Chef Instructors
  • Receive a packet including all the recipes from the series
  • Enjoy what we make in class

Class Schedule: (Thursdays 6PM-8:30PM)

  • Class 1: January 25th
  • Class 2: February 1st
  • Class 3: February 22nd
  • Class 4: February 29th
  • Class 5: March 7th
  • Class 6: March 28th

Week 1: Frying, Saute, and Confit
Dive into techniques for creating crispy and succulent dishes through frying, sauteing, and confit. Learn tips on temperature control, breading techniques, and achieving optimal flavors while preparing delicious fried and sauteed food!
Menu:
Beer Battered Cod with Garlic Confit Aioli – Wet Batter Technique
Chicken Piccata with Lemon, Butter, and Capers – Dredging & Saute Technique
Oven-Fried Zucchini Fries – Standard Breading Procedure
Fried Apple Fritters – Shallow Fry Method

Week 2: Yeast and Quick Breads
Get ready to embark on a journey of kneading, rising, and baking as we dive into the wonderful world of breads. From crusty artisan breads to quick sweet breads and tall fluffy biscuits, our chef will guide you through the process of creating delectable breads from scratch. Get ready to break bread and savor the results of your newfound baking skills!
Menu:
From Scratch French Baguettes – Dough & Bread Making Procedure
Italian Paninis using Fresh-Made Baguettes – Panini Press Technique
Fresh Herb & Roast Garlic Focaccia Bread – Flavored Dough & Bread Technique
Cranberry Orange Scones – Quick Bread Procedures
Tall Fluffy Biscuits With Honey, Jam, & Butter – The Biscuit Method

Week 3: Vegetables – Sous Vide, Searing, Stir Frying, and Roasting
Learn essential techniques to transform fresh vegetables into flavorful and beautifully cooked dishes. Through proper cooking techniques, you’ll learn to preserve texture, flavor, and color. From blanching and searing to sautéing and roasting, our expert chefs will guide you through the process of unlocking the full potential of vegetables.
Menu:
Sous Vide And Cast iron Seared Asparagus With Garlic, Lemon, And Parmesan – Sous Vide & Pan Searing Technique
Maple Glazed Oven-Roasted Brussels Sprouts With Dried Cranberries and Goat Cheese – Roasting Technique
Grandmas Eggplant Parmesan Stacks – Standard Breading, Sauteing, & Roasting Methods
Vegetable Stir-Fry Over Jasmine Rice – Wok Stir Fry & Rice Cooker Technique

Week 4: The Art of Sauces
Join us and discover the art of creating mouthwatering sauces that will elevate your dishes to new heights. Our chefs will guide you through a variety of recipes, teaching you the techniques and secrets behind those perfectly prepared sauces.
Menu:
Cheesy Bechamel Mother Sauce With Basil Walnut Pesto Served With House Prepared Homemade Pasta – Pasta Making Technique, Sauce Making
Tomato Chutney With Indian Samosas – Frying Method & Chutney Preparation Technique
Sous Vide Steak Diane – Sous Vide Method & Pan Sauce Preparation
Fruit Coulis Over House Made Vanilla Gelato – Coulis Preparation Technique & Ice Cream

Week 5: Stocks, Soups, and Poaching
Join us for a culinary journey focused on stocks, soups, and the art of poaching! you’ll learn the foundations of creating rich, aromatic stocks, hearty and comforting soups, and the delicate technique of poaching. Add a new dimension of flavor to your culinary adventures!
Menu:
Chicken Stock With Classic Mirepoix – Stock Making Technique
Creamy Butternut Squash Soup Using House Made Chicken Stock – Soup Making Technique
Shrimp Bisque With Homemade Fish Stock – Fish Fumet & Bisque Preparation
Corn and Potato Chowder with Poached Chicken – Poaching Method & Chowder Preparation
Hearty Italian Minestrone Soup – Vegetable Soup Preparation

Week 6: Meats, Poultry, and Seafood – Grilling, Sous Vide, and Cast Iron Pan Searing 
Elevate your protein preparation game in this incredibly informative and delicious experience. Chef will cover everything form choosing cuts of beef, cooking to the right temperature, to fabricating poultry. Then we will get down to cooking our proteins using a variety of methods and techniques.
Menu:
Sous Vide And Cast Iron Cajun Seared Steak With Roast Garlic And Herb Compound Butter – Sous Vide, Dry Rub, & Cast Iron Pan Use
Whole Chicken Fabrication – Braised Bone In Chicken – Braising Method
Breaded And Fried Pork Cutlet With Creamy Mushroom Gravy – Tenderizing Proteins, Cast Iron Pan Frying Method
Grilled Shrimp And Vegetable Skewers With Cajun Butter – Grilling Seafood Technique

Note:

This series is designed in a way that the same people attend throughout the entire course. No attendee substitutions or swapping will be permitted. If you have to miss a class you forfeit that class. No refunds or credits will be issued for missed classes.

(MUST BE COMPLETED PRIOR TO CLASS)

(CANCELLATION POLICY, FOOD ALLERGIES, DRESS CODE, ETC.)

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