THE DETAILS
Welcome to our Virtual Culinary Boot Camp Program! Our unique skills-based programs offer home cooks an immersive culinary experience that is designed to make you more comfortable and creative in your kitchen.
* Each 2-hour class meets once a week for 5 or 6 consecutive weeks.
* There is a maximum of 10 people enrolled in each camp.
* Suitable for 16+.
* Click on the orange links below for upcoming start dates for each program.
(Virtual) Culinary Boot Camp for Beginners (5 weeks)
WEEK 1: Knife Skills
SKILLS COVERED: Knife Skills: Holding, Sharpening, Mincing, Dicing, Slicing, Julienne, Chiffonade
YOU’LL MAKE: The Best Vegetable Soup with Herb Pesto
WEEK 2: Vegetable Techniques
SKILLS COVERED: Blanching/Shocking, Roasting, Sautéing, Seasoning Techniques (balancing salt/fat/acid)
YOU’LL MAKE: Rosemary-Roasted Potatoes, Quick Pickles, String Beans Vinaigrette, Swiss Chard with Almonds and Lemon
WEEK 3: Chicken Techniques
SKILLS COVERED: Breaking Down a Whole Chicken, Understanding White Meat vs. Dark Meat, Sautéing, Pan-Roasting, How to Make a Pan Sauce, How to Make a Good Stock
YOU’LL MAKE: Chicken Breasts with White Wine Pan Sauce, Pan-Roasted Lemon-Rosemary Chicken, Chicken Stock
WEEK 4: Egg Techniques
SKILLS COVERED: Egg Chemistry, Separating Eggs, Whipping Whites
YOU’LL MAKE: Frittata, Poached Eggs over Greens, Dark Chocolate Torte
WEEK 5: Legume + Grain Techniques
SKILLS COVERED: Working with Beans, Dried and Canned; Working with Whole Grains, Risotto 101
YOU’LL MAKE: Smoky Black Beans, Parmesan Risotto with Peas, Perfect Rice Pilaf
(Virtual) Culinary Boot Camp for Amateurs (6 weeks)
Week 1: Vegetables
SKILLS COVERED: Knife Skills Review ~ Vegetable Combining ~ Vegetable Soups
YOU’LL MAKE: Roasted Ratatouille, Kale Salad with Garlicky Breadcrumbs, Gingered Butternut Squash and Apple Soup
Week 2: Fish
SKILLS COVERED: How to Buy Fresh Fish (wild vs. farm-raised) ~ Pan-Searing: Skin-On vs. Skin-Off ~ Slow-Roasting ~ Sauces for Fish
YOU’LL MAKE: Fish Fillets with Lemon-Caper Butter Sauce, Crisp-Skinned Fish with Fresh Green Herb Sauce, Slow-Roasted Fish with Oranges + Fennel
Week 3: Pasta
SKILLS COVERED: Making Fresh Gnocchi ~ Dry vs. Fresh Pasta ~ Proper Pasta Saucing Technique
YOU’LL MAKE: Fresh Ricotta Gnocchi with Basil Pesto, Pappardelle with Meat Ragout, Tricolore Salad
Week 4: Braising
SKILLS COVERED: Braising Techniques (white vs. brown) ~ How to Make Gravy
YOU’LL MAKE: Braised Pork Tenderloin (or Chicken Thighs) with Apple-Cider Gravy, Braised Chicken with Mushroom Ragout, Smoky Braised Kale
Week 5: Shellfish
SKILLS COVERED: Choosing, Cleaning, and Cooking Mussels, Clams, and Shrimp
YOU’LL MAKE: Mussels Provençale with Garlic Toasts, Linguine with White Clam Sauce, Spanish Garlic Shrimp
Week 6: Doughs
SKILLS COVERED: Pie Crust 101 ~ Yeasted Doughs
YOU’LL MAKE: Seasonal Fruit Hand Pies, Yeasted Flatbreads, Fattoush Salad with Feta and Olives (to eat with the fresh bread)