(NYC) Culinary Boot Camp: For Amateurs

This hands-on, skills-based series covers the advanced skills that amateur cooks need to take their culinary education to the next level. We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident that you can tackle these skills on your own. Culinary Boot Camp for Beginners is NOT a prerequisite if you already feel somewhat comfortable in the kitchen.

This program meets every week for 6 weeks.

START DATE + REMAINING CLASS DATES: 

• Friday April 26 @ 11am + May 3, 10, 17, 31, June 7 (skips Memorial Weekend)
• Sunday May 12 @ 5pm + May 19, June 2, 9, 16, 23 (skips Memorial Weekend)
• Monday July 8 @ 6pm + July 15, 22, 29, August 5, 12

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​WEEK 1: Knife Skills + Advanced Vegetable Techniques

SKILLS COVERED: Advanced Knife Skills ~ Vegetable Techniques: Braising/Stewing ~Cooking with Legumes ~ Seasoning Techniques: Balancing Salt/Fat/Acid ~ Making Herb Sauces
RECIPES INCLUDE: Classic Minestrone with Herb Pistou, Sautéed Leafy Greens, Fresh Garlic Bread

WEEK 2: Chicken Techniques

SKILLS COVERED: Roasting a Whole Chicken, Braising Legs/Thighs, Blanching Vegetables
RECIPES INCLUDE: Whole Roasted Chicken with Onion Pan Gravy, Chicken Braised with Wild Mushroom Râgout, String Beans Amandine

WEEK 3: Meat Techniques

SKILLS COVERED: Meat Techniques: Understanding Different Cuts, Searing, Brown Braising ~ Meat Pan Sauces, Roasting Vegetables, Working with Sweet Potatoes
RECIPES INCLUDE: Classic Meatballs with Marinara Sauce, Roasted Pork Tenderloin with Apple-Onion Pan Gravy, Roasted Broccoli, Sweet Potato Purée

WEEK 4: Fish + Shellfish Techniques

SKILLS COVERED: Working with Mussels and Clams ~ Preparing Squid/Calamari ~ Roasting Fish Filets
RECIPES INCLUDE: Steamed Mussels with Tomatoes and Herbs, Crispy-Skinned Fish with Fresh Green Herb Sauce, Mediterranean Squid Salad, Parchment-Roasted Fish with Citrus and Herbs

WEEK 5: Vegetable, Legume, and Egg Techniques

SKILLS COVERED: How to Cook Legumes ~ Building a Great Chili ~ Cornbread ~ Vinaigrette
RECIPES INCLUDE: Three Bean Chili with Anchos + Butternut Squash, Buttermilk Skillet Cornbread, Warm French Lentil Salad with Poached Egg

WEEK 6: Pizza Night

SKILLS COVERED: Working with Yeasted Doughs ~ Preparing Broccoli Rabe ~ Fruit Desserts
RECIPES INCLUDE: Individual Pizzas, Quick Pizza Sauce, Garlicky Broccoli Rabe, Fresh Fruit Crisp