Incredible cooking skills have never been easier to learn! 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 you will learn tips, tricks, and techniques from our Professional Chef Instructors! These classes give you the 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 be given a $25 OFF coupon to use on our next knife sharpening and skills class. This coupon will be sent to your email when you purchase this series.
As part of this series you will:
- Experience many different foods, ingredients, cooking methods & techniques
- 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!
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!
From Scratch French Baguettes
Italian Paninis using Guest-Made Baguettes
Fresh Herb & Roast Garlic Focaccia Bread
Cranberry Orange Scones
Tall Fluffy Biscuits With Honey, Jam, & Butter
Week 3: Vegetables – Sous Vide, Searing, Sauteing, 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.
Sous Vide And Cast iron Seared Asparagus With Garlic And Parmesan
Maple Glazed Oven-Roasted Brussels Sprouts With Dried Cranberries and Goat Cheese
Sautéed Vegetable Stir-Fry Over Jasmine Rice
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.
Cheesy Bechamel Mother Sauce With Basil Walnut Pesto Served With House Prepared Homemade Pasta
Tomato Chutney With Indian Samosas
Sous Vide Steak Diane
Fruit Coulis Over House Made Vanilla Gelato
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!
Chicken Stock With Classic Mirepoix
Creamy Butternut Squash Soup Using House Made Chicken Stock
Shrimp Bisque With Homemade Fish Stock
Corn and Potato Chowder with Poached Chicken
Hearty Italian Minestrone Soup
Week 6: Meats, Poultry, And Seafood – Grilling, Roasting, Sous Vide, 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.
Sous Vide And Pan Seared Steak With Roast Garlic And Herb Compound Butter
Whole Chicken Fabrication – Sous Vide And Italian Herb Roast Chicken
Breaded And Fried Pork Cutlet With Creamy Mushroom Gravy
Grilled Shrimp And Vegetable Skewers With Cajun Butter
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.