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. May 23rd.
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. May 9th.
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. June 27th.
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 equisite 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. May 30th.
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. May
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. June 13th.
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. May 16th.
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. June 6th.
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. June 20th.