Cooking Foundations 1 Saturdays 9:00am - 1:00pm
Class 1: Preparing to Cook: Organizing the Kitchen, Building the Pantry, Tools and Knife Skills
About This Class
Anyone looking to gain confidence and intuition in the kitchen needs to learn basic skills and techniques. Cooking Fundamentals Part I, the first half of our flagship 20-week course, is aimed at the novice cook. This class will meet once per week over ten weeks on Saturdays from 9:00am to 1:00pm, and during that time, we will show you how to Prep, Plan, Season, Spice, Sauté, and Stew. Each week we will cover methods and ratios that act as “base recipes” from which you’ll be able to prepare many variations.
The tool-kit you develop over the course of this series will help you understand the basics of how and why things work in the kitchen, how to make food with balanced flavors and proper seasoning, and how to execute a basic set of fundamentals skills.
Once you complete the series, you can continue into Cooking Fundamentals II where your focus will dive much deeper into the next level of kitchen skills.
Events in this Series:
Cooking Foundations 1 Class 1: Preparing to Cook
Class 1: Preparing to Cook: Organizing the Kitchen, Building the Pantry, Tools and Knife Skills
Cooking Foundations 1 Class 2: Stocks and Thickened Sauces
Class 2: Stocks and Thickened Sauces
Cooking Foundations 1 Class 3: Soups
Class 3: Soups
Cooking Foundations Class 4: Sauces
Class 4: Sauces-Reductions, Emulsifications, Purees and Infusions
Cooking Foundations Class 5: Fin-Fish
Class 5: Fin-Fish-Composition, Handling, Storage, Fabrication and Cooking Techniques
Cooking Foundations Class 6: Poultry
Class 6: Poultry
Cooking Foundations 1 Class 7:Fish
Class 7: Fish
Cooking Foundations 1 Class 8: Shellfish
Class 8: Shellfish
Cooking Foundations 1 Class 9: Legumes, Beans and Pasta
Class 9: Grains
Cooking Foundations 1 Class 10: Pasta
Class 10: Pasta
Events in this Series: