This boot camp is designed for home cooks who have a solid confidence in the kitchen and are looking for culinary challenges and refined skills to expand their repertoire.
Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.
* There are NO PRE-REQUISITES to take this boot camp as long as you…
This boot camp is designed for home cooks who have a solid confidence in the kitchen and are looking for culinary challenges and refined skills to expand their repertoire.
Each class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.
* There are NO PRE-REQUISITES to take this boot camp as long as you have a strong comfort level in the kitchen. *
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.
START DATE + REMAINING CLASS DATES:
- Thursdays, October 15, 6pm-9pm + 10/22, 10/29, 11/5, 11/12, 11/19 - Chef Erica Wides
- Tuesdays, January 19, 6pm-9pm + 1/26, 2/2, 2/9, 2/16, 2/23 - Chef Susan Streit Sherman
* Make sure to review our "What if I have to miss a class?" cancellation policy.
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WEEK 1: Stocks
SKILLS COVERED: roasted chicken stock, shellfish stock, roasted vegetable stock
RECIPES INCLUDE: Classic Chicken Soup with Herbed Spaetzle, Shrimp Risotto with Peas and Black Pepper, Creamy Carrot-Ginger Soup
WEEK 2: Sauces
SKILLS COVERED: Roasting + filleting whole fish, vegetable-based sauces, béchamel, crème anglaise, roasting peppers, toasting whole spices, using a mortar/pestle
RECIPES INCLUDE: Whole Roasted Fish with Marinated Tomato Concasse, Asparagus with Roasted Red Pepper Coulis, Cauliflower Gratin with Mornay Sauce, Crème Anglaise with Spice-Roasted Fruit
WEEK 3: Duck
SKILLS COVERED: Breaking down a whole duck, rendering duck fat, crisping duck breasts, braising duck legs, quick duck stock, potato galettes
RECIPES INCLUDE: Crispy Duck Breast with Cherry-Thyme Reduction, Braised Duck Legs with Root Vegetables, Pommes Anna
WEEK 4: Shallow Frying
SKILLS COVERED: Choosing the best frying oil, proper dredging + frying techniques, yeasted bread, homemade breadcrumbs, precision vegetable cuts
RECIPES INCLUDE: Perfect Chicken Cutlets with Homemade Breadcrumbs, Herby Green Falafel, Chopped Salad, Fresh Pita Bread
WEEK 5: Building Flavors
SKILLS COVERED: Using herbs and spices (properly) to build complex flavors, making fresh cheese, "green sauce" variations, pressing tofu
RECIPES INCLUDE: Saag Paneer with Homemade Paneer Cheese; Indian Tomato Chutney, Thai Coconut Curry with Crispy Pressed Tofu, Pineapple, and Thai Basil; Cilantro Rice
WEEK 6: Showstoppers
SKILLS COVERED: Making pie dough (pâte brisée), filleting a whole fish, making fish fumet (quick fish stock), roasting peppers, working with clams + mussels, making homemade mayonnaise
RECIPES INCLUDE: Classic Bouillabaisse with Rouille Toasts, Endive Salad, Seasonal Fruit Galettes
