This in-depth 16-week seriesis 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 seriesis 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 $160/class.
Payment options are available for the full 16-week series.
- knife skills Jan 30
- stocks & soups Feb 6
- the taste project Feb 13
- sauté Feb 20
- everyday sauces Feb 27
- classic French Sauces Mar 6
- roast Mar 13
- braise Mar 20
- eggs Mar 27
- fish Apr 3
- shellfish Apr 10
- fruits & vegetables Apr 17
- pasta Apr 24
- grill & broil May 1
- wine pairing May 8
- graduation May 15