Take your cooking to the next level with this 10-week, technique-based series that will teach you to begin cooking intuitively. Your chef instructor will provide comprehensive lectures and demonstrations, and you will prepare all dishes in this hands-on cooking class to master techniques. Gain confidence in the kitchen and develop into an intuitive…
Take your cooking to the next level with this 10-week, technique-based series that will teach you to begin cooking intuitively. Your chef instructor will provide comprehensive lectures and demonstrations, and you will prepare all dishes in this hands-on cooking class to master techniques. Gain confidence in the kitchen and develop into an intuitive cook while making healthy, delicious daily meals.
- Each student will work at their own station to maximize their learning experience.
- You are offered 1 complimentary "make-up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.
- This class meets every Friday morning for 10 weeks from 10:00am to 1:30pm
- This is a 4-hour class
WEEK 1: KNIFE SKILLS & SALADS
- 4 Seasonal Salads
- Buttermilk Ranch Dressing
WEEK 2: STOCKS/BROTHS/SOUPS
- Chicken & Vegetable Stock
- Tomato Bisque
- Mushroom Velouté
- Minestrone
WEEK 3: CHICKEN
- Whole Chicken Breakdown
- Za’atar Chicken Breast with Tomato Cucumber Salad
- Crispy Fried Chicken Legs
WEEK 4: EGGS
- Fried, Scrambled, Poached, and Boiled Eggs
- French Omelet
- Seasonal Frittata
- Hollandaise Sauce
WEEK 5: SAUCES
- Béchamel Sauce
- Macaroni & Cheese
- Steak w/Béarnaise Sauce
- Homemade Aioli & Salad Dressing
WEEK 6: VEGETABLES
- Roasted Cauliflower with Salsa Verde
- Braised Peppers
- Beer Battered Onion Rings
- Mushroom Toasts
- Roasted Beet Salad
WEEK 7: PASTA / GNOCCHI
- Basic Pasta Dough
- Spaghetti All’amatriciani
- Classic Potato Gnocchi with Brown Butter & Sage
- Homemade Ricotta
WEEK 8: WHOLE GRAINS / LEGUMES
- Roasted Garlic Hummus/Seasonal Crudité
- Curry Quinoa with Beluga Lentils
- Sicilian Farro
- Black Bean Turkey Chili
WEEK 9: MEATS
- Seared Filets with Reduction Sauce and Pommes Frites
- Pork Milanese with Arugula Salad
- Mashed Potatoes
WEEK 10: FISH
- Ginger Salmon with Cucumber Salad
- Almond-Crusted White Fish
- Steamed Mussels
- Shrimp Scampi
Class Category: Series Course, Cooking, Technique
Additional Information:
- Students work individually.
- To set up a payment plan for a Series Course, please email our Front Desk (receptionist@thegourmandiseschool.com). Please note that space is limited and a seat is not guaranteed until arrangements are confirmed.
- This class is for ages 16+