Instructor: Marie Darcy
Date: November and December 2019 (4 sessions, once per week)
Starting Saturday, November 30, 2019
Time: 10:00 AM to 1:30 PM
Price: $700 (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
Decorative cuts using special tools: Fluting, fanning, waffle, cutting turned
What you will be cooking: Chicken or meat with a side of vegetables
2nd class: Stocks
You will learn: Chicken stock, vegetable stock, brown veal stock, court bouillon, fish fumet
What you will be cooking: Onion soup, broccoli soup, lentil soup
3rd class: Mother Sauces
You will learn: Chicken velouté, tomato sauce, hollandaise sauce, beurre blanc sauce, béchamel sauce
What you will be cooking: Choice between fish, chicken and meat with sauces
4th class: Cooking Potatoes
You will learn: Duchesse potato, crisp rôti potato, fondant potato, fondant potato filling, gratin dauphinois, provencal new potatoes, potato croquettes
What you will be cooking: Meat 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: Tagliatelle with truffle & parmesan cream, spinach & ricotta ravioli, fish risotto
6th class: Introduction to Poultry
You will learn: Roast a chicken, broil a chicken, poach a chicken
What you will be cooking: Broiled paillards of chicken with tarragon butter, poached chicken florentine, sautéed chicken with fines herbs sauce
7th class: Introduction to Meat
You will learn: Choose your piece of meat, butchery techniques (cleaning and cutting), grilling
What you will be cooking: Piccata milanaise, veal cutlet, grilled steak with parsley crust
8th class: Introduction to Fish & Shellfish
You will learn: Squid ink fish, scallops, stuff fish
What you will be cooking: Stir fried scallops, shrimp tempura, lobster, salmon tartare