Instructor: Mohamad Al Sayed
Date: September – October – November (8 sessions, once per week)
Starting Monday September 16, 2019
Time: 6:30 PM to 10:00 PM
Price: $720 (with chef coat, paring knife and all taxes included)
WHY THIS CLASS
Cooking without mastering the cooking basic fundamentals is like trying to run without knowing how to tie your shoes. Therefore, we have prepared for you a package of eight classes where you will learn all the basics of cooking:Knife skills, stocks and mother sauces, food preservation, introduction to fish, to meat, to poultry and everything in between!
During each class, you will learn new techniques and apply them in different recipes. Each class will be followed by a dinner with drinks.
WHAT YOU WILL LEARN
1st class: Cooking Vegetables
You will learn: Peeling, chopping, mincing, shredding (chiffonade)
Cutting: Julienne and batonnet, dicing, paysanne, diamond, rounds, diagonal, oblique
2nd class: Stocks
You will learn: Chicken stock, vegetable stock, brown veal stock, court bouillon, fish fumet
What you will be cooking: Onion soup, cream of broccoli soup
3rd class: Mother Sauces
You will learn: Velouté sauce, tomato sauce, hollandaise sauce, béchamel sauce
What you will be cooking: Chicken supreme
4th class: Cooking Potatoes
You will learn: Duchesse potato, fondant potato, gratin dauphinois, provencal new potatoes, potato croquettes
What you will be cooking: Chicken with different sides of potatoes
5th class: Risotto & Pasta
You will learn: Pasta from scratch, ravioli from scratch, risotto pilaf, classic fresh pasta dough
What you will be cooking: Basic risotto pilaf, Risotto funghi, Ravioli spinach ricotta, Tagliatelle seafood.
6th class: Introduction to Poultry
You will learn: Roast a chicken, broil a chicken, poach a chicken
What you will be cooking: Chicken escalope, Chicken with Broccoli and Carrots Stir fry with Honey Garlic Sauce, Chicken florentin, Coq au vin.
7th class: Introduction to Meat
You will learn: Choose your piece of meat, butchery techniques (cleaning and cutting), grilling
What you will be cooking: Souris d’agneau, Beef tartar, Brisket burger, Beef filet
8th class: Introduction to Fish & Shellfish
You will learn: Squid ink fish, scallops, stuff fish
What you will be cooking: Sea bass Mediterranean,Salmon Gravlax, Shrimps, Mussels, Sea bass paupiette