1. Knife Skills. In this class students will become familiar professional
knife grips for all the basic knife cuts and cutting techniques used in a professional kitchen. They will develop familiarity with handling and caring for a knife, including the proper way to hold various
knives. They will also learn to efficiently trim and cut basic vegetables. Students will prepare a classic ratatouille using the skills learned in class. Jan. 23,
2. White and Brown Stocks. There is perhaps
no more important ingredient in French cuisine than the use of freshly made stocks.
In this class students will be familiarized with all of the classical stocks and their various applications, including
white and brown stocks, fumets and court bouillons. Mastering these classic stocks
will give you the foundation for creating sauces with wonderful complexity and help you add flavor to your cooking.
Students will prepare a classic French onion soup. February 27,
3. Roux. One of the most
basic thickening agents used in French cuisine is a roux which is an often misunderstood element of classical cuisine. In this course this fundamental ingredient will be demystified and explained in detail. Students will learn how to create flavorful, creamy sauces and soups using this ingredient,
including the preparation of New England Clam Chowder.
4. Braises and Stews. Anyone can take
an expensive piece of meat or fish and simply grill or saute it to make it taste good.
But what great chefs understand is that through classical cooking methods such as braising and stewing, overlooked
cuts of meat can be transformed into dishes of exquisite tenderness and richness through careful, slow cooking. Students will apply the knowledge they learn in this course to the preparation of a classic boeuf bourgignone. Jan. 9th.
5. Emulsion Sauces. This course will
focus on preparing emulsion sauces, warm and cold, such as mayonnaise, hollandaise, vinaigrettes and beurre blanc, including
derivatives for each. After this course students will have the knowledge and
confidence to prepare hundreds of different sauces for a wide variety of applications.
During class students will prepare a classic hollandaise sauce to be served with an entrée of poached salmon. Dec. 19
6. Omelets and Egg Cookery. The mark of every trained professional
chef is the preparation of an omelet. This course will simplify this important
and basic preparation, giving students the knowledge necessary to prepare sublime egg dishes in a matter of minutes. In addition to omelet cookery, all of the other basic French methods of egg cookery
will be covered, including poaching, hard and soft boiling, and scrambled eggs. With: Potato
Cookery. This class will focus on that most
humble, but all important of ingredients, the potato. Students will learn which classical
preparations are appropriate for various types of potatoes, thus ensuring that whether it be the creamiest, smoothest mashed
potatoes or the crispiest fried potatoes, they come out perfect every time. This course
will include the preparation of a classic potato gratin. February
7. Working with Pie and Tart Doughs. Students
will learn all the fundamental knowledge required in order to create basic doughs that can be used for various applications
such as pies, tarts and quiches. Information presented will include how to prepare,
store, handle and roll out basic doughs, and students will apply this knowledge to the preparation of a classic quiche
during class. Jan. 16th.
8. Chacuterie/Sausage-Making. Come and learn the lost art of making your own fresh sausages using only natural
ingredients like meat and fat and spices. Discover the technical knowledge necessary
to not only recreate any traditional sausage from around the world, but how to create your own original styles of sausage
by following a few basic principles. In this class students will apply the knowledge
they have learned to preparing a variety of fresh sausages as well as accompaniments to enjoy them with. Oct. 31
9. Pates and Terrines. One of the hallmarks of French cuisine is the
delicious and savory repetroire of pates, terrines, and other forcemeats. In
this class students will learn the science and technical knowledge required to prepare a variety of forcemeats such as pates,
terrines, and rillettes. This background will enable the student to produce
any of these items at home, as well as to apply this knowledge to such American standards as meatloaf or meatballs. Feb. 13th.