- 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.
- Our 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.
- "What if I have to miss a class?" Read up on our cancellation policy.
PLEASE NOTE: We typically have waitlists for this program, so if you want to start cooking right away, take a peek at our DIY Culinary Boot Camp option.
START DATE + REMAINING CLASS DATES:
- Fridays starting January 24, 6-9pm + 1/31, 2/7, 2/21, 2/28, 3/7 (skips 2/14, Valentine's Day)
- Fridays starting March 7, 11am-2pm + 3/14, 3/21, 3/28, 4/4, 4/11
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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 + BRAISING 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, Garlicky Broccoli Rabe, Roasted Pork Tenderloin with Apple-Onion Pan Gravy, 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 ~ Bitter Greens ~ Roasting Beets ~ Fruit Desserts
RECIPES INCLUDE: Individual Pizzas, Quick Pizza Sauce, Tricolore Salad with Roasted Beets, Fresh Fruit Crisp
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