This hands-on, skills-based series covers the advanced skills that amateur cooks need to take their culinary education to the next level.
We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident that you can tackle these skills on your own.
Our Culinary Boot Camp for Beginners is NOT a prerequisite…
This hands-on, skills-based series covers the advanced skills that amateur cooks need to take their culinary education to the next level.
We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident that you can tackle these skills on your own.
Our Culinary Boot Camp for Beginners is NOT a prerequisite if you already feel comfortable in the kitchen.
Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.
WAITLIST: If the session you want is sold out, please join the waitlist and you'll receive a text the minute a spot opens up. If you don't want to wait, please consider our DIY Culinary Boot Camp option.
This program meets every week for 6 weeks.
5-DAY INTENSIVE OPTION: We also offer this as a Monday-Friday Intensive; use this link to check out that program if you're interested!
START DATE + REMAINING CLASS DATES:
- Wednesdays, October 14, 6pm-9pm + 10/21, 10/28, 11/4, 11/11, 11/18 - Chef John Scoff
- Mondays, October 26, 10am-1pm + 11/2, 11/9, 11/16, 11/23, 11/30 - Chef Susan Streit Sherman
* Make sure to review our "What if I have to miss a class?" cancellation policy.
WEEK 1: Knife Skills + Seasoning Techniques
SKILLS COVERED: Advanced Knife Skills ~ Seasoning Techniques: Balancing Salt/Fat/Acid ~ Making Fresh Herb Sauces, Building a Salad, Roasting Garlic
RECIPES INCLUDE: Classic Minestrone with Fresh Herb Pistou, Seasonal Salad, Roasted Garlic Bread
WEEK 2: Chicken Techniques
SKILLS COVERED: Breaking Down a Whole Chicken, Making Chicken Stock, Roasting and Carving Chicken, Braising Legs/Thighs, Working with Sweet Potatoes
RECIPES INCLUDE: Whole Roasted Chicken Breasts with Onion Pan Gravy, Braised Chicken Thighs with Wild Mushroom Ragout, Mashed Sweet Potatoes, Sautéed Peas
WEEK #3: Braising Techniques
SKILLS COVERED: Braising Meats: Understanding Different Cuts, Searing, Brown Braising
RECIPES INCLUDE: Beef Bourguignon, Marinara-Braised Meatballs, Roasted Garlicky Broccoli Rabe, Mashed Potatoes
WEEK 4: Fish + Shellfish Techniques
SKILLS COVERED: Working with Mussels + Clams, Crisping Fish Skin, Steaming Fish in Parchment, Working with Squid
RECIPES INCLUDE: Steamed Mussels Provençale, Crispy-Skinned Fish with Fresh Green Herb Sauce, Parchment-Steamed Fish, Korean Squid + Vegetable Stir-Fry
WEEK 5: Egg Techniques
SKILLS COVERED: How to Buy the Best Carton of Eggs ~ Frittata ~ Perfect Boiled Eggs ~ Working with Egg Whites
RECIPES INCLUDE: Seasonal Vegetable Frittata, Frisée Salad with Jammy Eggs + Crisp Bacon Lardons, Individual Dark Chocolate Tortes
WEEK 6: Pasta Techniques
SKILLS COVERED: Fresh Pasta vs. Dried Pasta Dishes ~ Making Fresh Pasta Dough ~ Working with Fresh Clams ~ Meaty Ragouts ~ Roasting Beets
RECIPES INCLUDE: Dried Linguine with Fresh Clam Sauce, Fresh Pappardelle Pasta with Braised Pork Ragout, Fresh Linguine Cacio e Pepe, Bitter Green Salad with Roasted Beets
