Master the Basics
Our Basic Kitchen Skills series is a three-part course that equips students with a solid foundation to become a great home cook. Participants will learn essential cooking techniques, including making soups, stocks, and sauces as well as knife and butchery skills – all while preparing some classic dishes. Fast-paced and interactive, this course is perfect for both beginners as well as self-taught cooks who want to elevate their skill sets.
August Class Schedule: (SOLD OUT)
- Week 1: Knife Skills Class – Wed., Aug 8
- Week 2: Butchery 101 Class – Wed., Aug 15
- Week 3: Stocks, Soups, & Sauces Class – Wed., Aug 22
*To purchase the series please select the August 8th class date.
October Class Schedule:
- Week 1: Knife Skills Class – Tues., Oct 9
- Week 2: Butchery 101 Class – Tues., Oct 16
- Week 3: Stocks, Soups, & Sauces Class – Tues., Oct 23
*To purchase the series please select the Oct. 9th class date.
Week 1: Knife Skills
Once you got knife skills, you got life skills. Learn how to use the most important of chef tools and seriously transform your time in the kitchen. We cover the basics, from maintenance and form to the fundamental cuts you need to know. By the end of class, you’ll have chopped, minced and diced your way to next level kitchen skills that will last you for life.
Week 2: Butchery 101
Get to know your meat! Ironically, this fundamental kitchen skill is one not many folks possess in our industrialized yet meat-centric food culture. From the tools and techniques behind different cuts of meat, to proper cleaning and deboning procedures, we’ll take you through the basics of this age-old, top chef technical skill. You’ll leave class with some serious bragging rights plus an appreciation for all parts of the animal.
Week 3: Stocks, Soups, & Sauces
Consider this: stocks and sauces are what distinguish the home cooked from the restaurant meal – and they can make or break your dish. In fact, stocks and sauces form the base flavor component for many dishes, making it an essential kitchen skill, not to mention the hallmark of a great chef. Learn the fundamentals behind creating each type of classic stock, while preparing some classic soups – then master the “mother” sauces, from Tomato to Bechamel. By the end of class, you’ll have the skills to elevate the flavor profile of any dish you make!