Our series has begun, but should you choose to join, please give us a call at 425.644.4285 to register by phone.
This in-depth 16-week series is for those who are passionate about food and cooking. From knife skills and mise en place to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind…
Our series has begun, but should you choose to join, please give us a call at 425.644.4285 to register by phone.
This in-depth 16-week series is for those who are passionate about food and cooking. From knife skills and mise en place to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed to be more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!
Individual class registration on a space-available basis $165/class.
Payment options are available for the full 16-week series.
- knife skills 14 Oct
- stocks & soups 21 Oct
- grill & broil 28 oct
- the taste project 4 Nov
- sauté 11 Nov
- roast 18 Nov
- everyday sauces 2 Dec
- classic French Sauces 9 Dec
- braise 16 Dec
- eggs 6 Jan
- shellfish 20 Jan
- fruits & vegetables 27 Jan
- pasta 3 Feb
- wine pairing 10 Feb
- fish 17 Feb
- graduation 24 Feb
