(5 Week) Culinary Boot Camp: Vegetarian Cooking Techniques Photo

Boot camps

(5 Week) Culinary Boot Camp: Vegetarian Cooking Techniques

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.

This boot camp focuses primarily on techniques you'll need to create meals firmly rooted in the the vegetable kingdom, along with legumes, grains, and eggs. This course is ideal for vegetarians and anyone who wants to add more vegetables and plant-proteins to their cooking repertoire. (We will be using dairy in some of the dishes, but most of the curriculum is also suited for vegan cooking.)

This program meets every week for 5 weeks.

START DATE + REMAINING CLASS DATES:

Tuesdays, September 15, 5-8pm + 9/22, 9/293, 10/6, 10/13 - Chef Jennifer Clair
Thursdays, January 7, 6-9pm + 1/14, 1/21, 1/28, 2/4 - Chef Erica Wides

* Make sure to review our "What if I have to miss a class?" cancellation policy.

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WEEK 1: Knife Skills and Vegetable Techniques
SKILLS COVERED: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Sautéed Swiss Chard with Garlic and Lemon, Roasted Vegetables, Roasted Ratatouille, Blanched String Beans with Lemon Gremolata

WEEK 2: Legume Techniques
SKILLS COVERED: Cooking Dried Beans, Selecting and Seasoning Canned Beans, Pressing/Seasoning Tofu, Cooking Whole Grains
RECIPES INCLUDE: Smoky Black Bean Soup, Stewed White Beans with Rosemary and Garlic, Red Lentil Dal with Spiced Tomato Tadka, Korean Braised Tofu, A Good Pot of Rice

WEEK 3: Egg Techniques
SKILLS COVERED: How to Buy the Best Carton of Eggs, Perfect Boiled Eggs, Working with Egg Whites
RECIPES INCLUDE: Seasonal Vegetable Frittata, Frisée Salad with Jammy Eggs + Warm Mushroom Vinaigrette, Individual Dark Chocolate Tortes with Fresh Vanilla Whipped Cream

WEEK 4: Pasta Techniques
SKILLS COVERED: Fresh vs. Dried Pasta, Sauce Building, Proper Pasta Cooking Technique
RECIPES INCLUDE: Linguine Cacio e Pepe, Fresh Pappardelle Pasta with Roasted Vegetable Ragout, Fresh Ricotta Gnocchi with Kale Pesto

WEEK 5: Vegetarian Meals Around the Globe
SKILLS COVERED: Working with Herbs and Spices; Understanding Flavor Profiles; Homemade Vegetable Broth
RECIPES INCLUDE: Indian Saag Paneer, Japanese Vegetable Curry, Risotto with Butternut Squash + Sage with Homemade Vegetable Broth

Choose your start date for this 5-week program:

or Gift this experience (pick date & time later)

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Event information

Number of students registering:

Our Cookbook: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook"

Cancellation Policy

Boot camp registrations are not refundable, but are transferrable to another boot camp if you give us more than 1 week's notice that you need to change your start date.

Optional question Notes to Chef-Instructor

Please read our policy

CANCELLATION POLICY:
You may cancel your boot camp registration up to 1 week before the first class starts. You will be issued class credit only (we do not offer refunds) to use towards booking a future boot camp or single classes.

WHAT IF I CAN'T MAKE A BOOT CAMP CLASS WITHIN THE SERIES?

Because of the volume of Boot Camps we offer, we cannot offer make-up classes due to illness or work obligations. Because we know it's disappointing to miss a class, you are always welcome to send a friend in your place (just send us their name ahead of class), and perhaps insist that they cook you dinner as repayment.

I understand HCNY's cancellation policy.

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