Instructor: Carolina Abiassaf
Date: Starting Tuesday, Oct 6 (For 8 consecutive Tuesdays) – Ending Tuesday, Nov 24
Time: 6:30 PM till 10:30 PM
Price: LBP 1’925’000 for the 8 sessions instead of LBP 2’275’000, if you register before Friday, Sept 25
Pay 640’000 LBP/month over 3 months – With each registration, get a free chef coat, and a loyalty card!
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: Blanch, sautée and grill
Knife skills: Peeling, chopping, brunoise, dicing, julienne, batonnet, paysanne, shredding (chiffonade), mincing
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, Espagnole sauce
What you will be cooking: Poached eggs with hollandaise sauce
4th class: Cooking Potatoes
You will learn: How to boil, fry, and bake
What you will be cooking: Rustic mashed potatoes with roasted garlic and herbs, classic potato croquettes, gnocchi from scratch
5th class: Risotto & Pasta
You will learn: Pasta dough from scratch, ravioli from scratch, risotto
What you will be cooking: Meat ravioli, mushroom risotto
6th class: Introduction to Poultry with @tanmia_lebanon
You will learn: Food safety basics, how to choose, break down and cook a chicken
What you will be cooking: Chicken stir fry with carrots and broccoli
7th class: Introduction to Meat
You will learn: Choose your piece of meat, butchery techniques (cleaning and cutting), grilling
What you will be cooking: Beef tenderloin medallions in wine sauce
8th class: Introduction to Fish & Shellfish
You will learn: How to choose, clean, handle and cook your fish and shellfish
What you will be cooking: Seafood casserole
CREATING A SAFE AND HEALTHY SPACE FOR OUR EMPLOYEES AND CUSTOMERS IS OUR HIGHEST PRIORITY
We want you to feel as good about cooking with us as we do about hosting you back!
For the comfort and safety of everyone in our Lab, we are following the health and safety measures communicated by the Ministry of Public Health for all our in-house classes and shopping.
Practicing social distancing and maintaining enhanced cleaning protocols, including regularly disinfecting cooking stations, high-touch surfaces, utensils, and ingredients.