8 Consecutive Weeks, Every Saturday Morning from 9am – 12pm
Our Foodie Basic Skills Bootcamp is an 8 week, 8 class program, designed to provide basic professional skills and techniques to home cooks and culinary enthusiasts alike. This program is a good fit for you if you enjoy cooking but would like to improve your techniques and elevate your culinary skills. The program consists of two sections: In the first four weeks we’ll teach you the basics, such as knife skills, butchery, and protein cookery. In the last four weeks, we’ll focus on culinary workshops, where we’ll teach you more advanced skills, such as creating mother sauces, using emulsifiers, and even give you tips to create the perfect brunch.
April 6 | Mise en Place 101
Organizing your kitchen, knife skills, kitchen organization and more.
April 13 | Salads & Dressings
Learn how to make vinaigrettes and emulsions (creamy salad dressing), learn about emulsifiers and learn how to compose a salad.
April 20 | Breakfast Cookery
Learn how to poach an egg, and learn to make classic eggs benny and more!
April 27 | Starch Cookery
Make some fresh pasta dough and cook it to perfection, and learn about making other starches like potatoes and risotto.
May 4 | Sauce Cookery
Learn about the 5 French mother sauces and learn how to add extra ingredients to create your own signature sauce.
May 11 | Poultry Cookery
Poultry cooking methods, how to deconstruct poultry and learn some leftover recipes.
May 18 | Fish Cookery
How to avoid overcooking fish, how to clean and filet a whole fish and leftover recipes.
May 25 | Meat Cookery
Cooking to color, meat cooking methods, butchery and leftover recipes.