Culinary Boot Camp on Sunday Beginning 01/05 11am - 2pm for Six Weeks

Culinary Boot Camp for Beginners

“Cooking for yourself is the only sure way to take back control of your diet from the food scientists and food processors, and to guarantee you’re eating real food rather than edible foodlike substances, with their unhealthy oils, high-fructose corn syrup, and surfeit of salt.”

— Michael Pollan

Learn essential culinary skills and gain confidence in the kitchen with this hands-on beginner's course to bring your cooking game to a new level and help you explore the culinary world of delicious possibilities in just six weeks. This hands-on, skills-based series covers all the basic skills needed to feel productive, comfortable, and creative in the kitchen. During six 3-hour workshops, you will learn how to improve your knife skills, vegetable techniques, seafood cooking, poultry butchering, and sauces. Moreover, at the end of each class, you will sit down to eat everything you have made.

​This program runs every Sunday from 11 am-2 pm for six weeks starting 01/05/2025. 

$650.00 per person. The price includes in-person instructions, ingredients, and recipes. 

What to expect:

      Develop skills that last a lifetime

      A learn-by-doing, hands-on approach

      Enjoy the delicious fruits of your labor at the end of the class

WEEK I  01/05: Knife Skills and Vegetable Techniques

• SKILLS COVERED:

• Knife Skills and Sharpening

• Vegetable Cooking Techniques

• MENU: 

• French Fries

• Stuffed Portobello Mushrooms 

• Vegetable Stir Fry

WEEK II  01/12: Egg + Whole Grain Techniques

• SKILLS COVERED:

• Eggs 101

• Working with Whole Grains

• MENU:

• Frittata with Spring Vegetables and Feta

• Risotto

• Shakshuka

WEEK III  01/19: Soups,  Sauces and Salad Dressings

• SKILLS COVERED:

• Understanding the “Mother Sauces” and how to apply them to everyday cooking 

• Roux, Velute and Bechamel

• Difference between broths, bone brothers, and stocks

• Types of soups

• MENU:

• Mac and Cheese

• Cream of Mushroom Soup

• House Salad with Homemade Croutons and Honey Mustard Vinaigrette

WEEK IV 01/26: Chicken Techniques

• SKILLS COVERED:

• Poultry Butchering Skills 

• Understanding Different Cuts

• Cooking techniques

• MENU:

• Chicken Stock

• Chicken Picatta

• Chicken and Rice Soup

• Moroccan Chicken Tagine

WEEK V  02/02: Fish + Shellfish Techniques

• SKILLS COVERED: 

• Choosing Fresh Fish 

• Farm Raised vs Wild Salmon

• Filleting Fish

• Cooking Techniques

• Choosing, Cleaning, and Cooking Scallops

• MENU:

• Coquilles Saint Jacques 

• Salmon Chowder

• Fish en Papillote

WEEK VI  02/09: Red Meat 

• SKILLS COVERED:

• Grain vs. Grass-fed

• Meat Cuts

• Cooking Methods

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• RECIPES INCLUDE:

• Steak au Poivre

• Beef Stroganoff