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…
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 16 Sep
- stocks & soups 23 Sep
- grill & broil 30 Sep
- the taste project 7 Oct
- sauté 14 Oct
- everyday sauces 21 Oct
- classic French Sauces 28 oct
- roast 4 Nov
- braise 11 Nov
- eggs 18 Nov
- fish 2 Dec
- shellfish 9 Dec
- fruits & vegetables 16 Dec
- pasta 6 Jan
- wine pairing 13 Jan
- graduation 20 Jan