Learning the Basics

Learning the basics, 4-Part Series

This series was designed for both beginning students and those who want to refine their culinary techniques. In each class, the basic cooking skills are covered in addition to the all-important time management issue, which will help you to cook full meals from start to finish in the most efficient way possible. Whether you choose to take Part I or combine it with Part II, you will come away from this series with more confidence in your cooking abilities and the necessary vocabulary and skills to successfully continue practicing on your own at home.

Part I

$300 each class or $1100 for the complete series, includes 2 people

    • Class #1:

      • Roasted Chicken with Pan Gravy
      • Mashed Potatoes with Roasted Garlic
      • String Beans with Citrus Gremolata
      • Fresh Fruit Crisp
      Skills Covered:

      Basic Knife Skills, Proper Seasoning Techniques (Correct Use of Salt and Acid to Enhance Flavor), Roasting Chicken, Making a Pan Sauce, Working with Root Vegetables, Blanching & Shocking Green Vegetables, Making Gremolata, Roasting Garlic, Learning to Measure for Baking, Working with Fruit

    • Class #2:

      • Roasted Butternut Squash Soup with Ginger
      • Seared Steak with Green Herb Sauce
      • Roasted Potatoes
      • Sauteed Spinach with Pinenuts and Raisins
      • Salad with Simple Vinaigrette
      Skills Covered:

      Cooking with beef: Understanding the Different Cuts, Searing Meat, Making Puréed Vegetable Soups, Sautéing Leafy Greens, Roasting Root Vegetables, Vinaigrette 101

    • Class #3:

      • Seared Tuna with Orange-Olive-Caper Relish
      • Crispy Cod with Lemon Caper butter
      • Parchment baked Salmon with Roasted Red Pepper Coulis
      • Fragrant Lemon Rice Pilaf
      Skills Covered:

      How to Select Fresh Fish, Fish Cookery: Searing, Pan-Frying & Steaming, Understanding Wild vs. Farm-Raised Fish, Creating balanced Sauces for Fish, Roasting Peppers, Cooking Rice

  • Class #4:

    • Cider-Braised Pork Tenderloin with Apples
    • Orange Sweet Potato Puree
    • Garlicky Broccoli Rabe
    • Dark Chocolate Mousse
    Skills Covered:

    Cooking with Pork: Understanding the Different Cuts, Browning and Braising Meat, Making a Roux, Pureeing Vegetables, Making Infused Oils, Beating & Folding Egg Whites, Melting Chocolate

Part II

$300 each class or $1100 for the complete series, includes 2 people

    • CLASS #1:

      • Braised Shrimp Puttanesca
      • Fresh Spinach and Basil Risotto
      • Braised Escarole with White beans and Garlic
      • Dark Chocolate Torte with Raspberry Coulis
      Skills Covered:

      Working with Shrimp, Making a Tomato Sauce, Risotto 101, Braising Greens, Working with Chocolate, Bbeating and Folding Egg Whites, Fruit Sauces

    • CLASS #2:

      • Goat Cheese Soufflé
      • Roasted Tenderloin with Wild Mushroom Ragout
      • Roasted Beet and Arugula Salad with Warm Shallot Vinaigrette
      • Roasted Pears with Vanilla Creme Anglaise
      Skills Covered:

      Making a Béchamel, Roasting Meats, Working with Mushrooms, Roasting Beets, Roasting Fruit, Making Creme Anglaise

    • CLASS #3:

      • Fresh Ricotta Gnocchi with Sage Browned Butter
      • Pan-Roasted Lemon Rosemary Chicken
      • Farro with Roasted Julienned Vegetables
      • Individual Apple Pies
      Skills Covered:

      Pan-Roasting Chicken, Making Gnocchi, Browned Butter Sauces, Getting to Know Farro, Julienning Vegetables, Making Pie Crust

  • CLASS #4:

    • Crisp Duck breasts with Cherry-Thyme Jus
    • Sweet Potato and Caramelized Onion Gratin
    • String beans with Orange-Shallot Vinaigrette
    • Profiteroles with Chocolate Ganache
    Skills Covered:

    Working with Duck, Making a Jus, Caramelizing Onions (Slow Cooking Vegetables), Making Root Vegetable Gratins, Making Fresh Breadcrumbs, Blanching Green Beans, Pâte au Choux Dough, Piping Pastry Dough, Chocolate Ganache

Also, please browse through our “Cooking Lighter” curriculum.