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.

Our Culinary Boot Camp for Beginners is NOT a prerequisite if you already feel somewhat comfortable in the kitchen.
Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.

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.
This program meets every week for 6 weeks.
START DATE + REMAINING CLASS DATES:

• Thursdays, January 16, 6-9pm + 1/23, 1/30, 2/6, 2/13, 2/20
• Fridays, January 24, 6-9pm + 1/31, 2/7, 2/21, 2/28, 3/7 (skips 2/14, Valentine's Day)
• Sundays, January 26, 5-8pm +2/2, 2/9 (skips 2/16 for Presidents Day Weekend), 2/23, 3/2, 3/9
• Fridays, March 7, 11am-2pm + 3/14, 3/21, 3/28, 4/4, 4/11

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