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. April 2
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. April 9th.
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. April 23th.
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. April 30
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
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. May 14.
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. May 21
8. Charcuterie/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. May 28
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 4th.