Culinary Boot Camp on Thursday Beginning 05/01 6-9pm 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 food-like substances.” — Michael Pollan.

Ready to sharpen your skills and have some fun in the kitchen? Our Culinary Boot Camp for Beginners is your ticket to mastering the basics and unleashing your inner chef! Over six weeks, you'll dive into hands-on cooking that will elevate your game and give you the confidence to cook up anything with ease. From perfecting your knife skills to conquering sauces, seafood, poultry, and more, this is your opportunity to discover the delicious world of home cooking.

Each week, you'll learn a new skill and sit down to enjoy everything you've created. So, whether you’re a total beginner or just need a refresher, this class is your chance to get creative, have fun, and become the cook you’ve always wanted to be.

Join us every Thursday from 6 PM to 9 PM starting 05/01/2025. 

Turning cooking from a dreaded chore into a fun, exciting experience you’ll actually look forward to! Sign up now to unlock your inner chef. 

$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  05/01: 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  05/08: Egg + Whole Grain Techniques

• SKILLS COVERED:

• Eggs 101

• Working with Whole Grains

• MENU:

• Frittata with Spring Vegetables and Feta

• Risotto

• Shakshuka

WEEK III  05/15: 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 broths, and stocks

• Types of soups

• MENU:

• Mac and Cheese

• Cream of Mushroom Soup

• House Salad with Homemade Croutons and Honey Mustard Vinaigrette

WEEK IV 05/22: 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  05/29: 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  06/05: Red Meat 

• SKILLS COVERED:

• Grain vs. Grass-fed

• Meat Cuts

• Cooking Methods

• 
  

• RECIPES INCLUDE:

• Steak au Poivre

• Beef Stroganoff

• Rack of Lamb with Chimichurri