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Whether you're an amateur who never felt comfortable in the kitchen or an advanced home cook wanting to take your skills to the next level; my ten-week Culinary Boot Camp is just right for you. I will condense my entire first year of studies at the Culinary Institute of America into ten fun-filled evenings of intensive cooking adapted to the home. Instead of only teaching you recipes, we go beyond them and explore the techniques that are the foundations for all recipes.
During this exciting ten-week course, you will become well-versed in the fundamentals of cooking. Through hands-on cooking and chef demonstrations, you will learn knife skills, kitchen terminology, stocks, sauces, dry-heat cooking methods (roasting, grilling, sauteing, pan-frying, and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching, and steaming).
By understanding what's "under the hood" of a recipe (what makes it work) helps you pull it off to perfection every time. You'll learn the basic science and proper cooking methods that will make all cooking a breeze, from quick weeknight family meals to entertaining for a crowd!
While these classes build upon each other, you can select individual ones and skip others. Simply click the "Add" checkboxes to the classes below then click the "Add To Cart" button.
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