Culinary Boot Camp: For Beginner Cooks

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.
 
We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.
Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.
NOTE: This program meets every week for 6 weeks. 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, January 10, 11am-2pm + 1/17, 1/24, 1/31, 2/7, 2/14
• Sundays, January 12, 5-8pm + (skips 1/19 for MLK Day) 1/26, 2/2, 2/9 (Skips 2/16 for Presidents Day), 2/23, 3/2
• Mondays, January 27, 10am-1pm + 2/3, 2/10 (skips 2/17 for Presidents Day), 2/24, 3/3, 3/10
• Thursdays, February 6, 6-9pm + 2/13, 2/20, 2/27, 3/6, 3/13
• Tuesdays, February 11, 6-9pm + 2/18, 2/25, 3/4, 3/11, 3/18
• Fridays, February 21, 11am-2pm + 2/28, 3/7, 3/14, 3/21, 3/28
• Mondays, March 3, 6-9pm + 3/10, 3/17, 3/24, 3/31, 4/7

* Make sure to review our "What if I have to miss a class?" cancellation policy.

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WEEK 1: Knife Skills and Vegetable Techniques

SKILLS COVERED: Knife Skills and Sharpening ~ Vegetable Techniques: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Sautéed Swiss Chard with Garlic and Lemon, Roasted Seasonal Vegetables, Blanched String Beans with Lemon Gremolata

WEEK 2: Chicken Techniques

SKILLS COVERED: Poultry Butchering Skills (deboning chicken breasts, breaking down a whole chicken) ~ Understanding Different Cuts, Sautéing, Pan-Roasting ~ Pan Sauces ~ How to Make Stock vs. Broth
RECIPES INCLUDE: Chicken Breast with White Wine Pan Sauce, Pan-Roasted Lemon Chicken, Chicken Stock

WEEK 3: Meat + Vegetable Techniques

SKILLS COVERED: Brown + White Braising Techniques for Meats and Vegetables ~ Searing Meat ~ Pan Sauces
RECIPES INCLUDE: Classic Beef Stew, Steak with Red Wine Pan Sauce, Braised Collard Greens, Mashed Potatoes with Roasted Garlic

WEEK 4: Fish + Shellfish Techniques

SKILLS COVERED: Choosing Fresh Fish (wild vs. farm-raised) ~ Sautéing ~ Fish Pan Sauces ~ Choosing and Cleaning Shrimp ~ Dressing a Salad
RECIPES INCLUDE: Crispy Fish with Lemon-Caper Butter Sauce, Sheet-Pan Roasted Fish with Julienned Vegetables, Garlic Shrimp with Tomato-Garlic Toasts, Salad with Dijon Vinaigrette

WEEK 5: Egg + Grain Techniques

SKILLS COVERED: Eggs 101, Working with Whole Grains, Vegetarian Meal Planning, Browning Butter
RECIPES INCLUDE: Frittata with Roasted Tomatoes, Goat Cheese, and Olives, Smoky Black Bean Soup, Rice Pilaf, Baked Fruit Clafoutis

WEEK 6: Pasta Techniques

SKILLS COVERED: Fresh vs. Dried Pasta, Sauce Building, Proper Pasta Cooking Technique, Gnocchi-Making
RECIPES INCLUDE:  Pappardelle with Meaty Ragout, Linguine with White Clam Sauce, Ricotta Gnocchi with Kale Pesto