Cooking Techniques Package

Started on 19 Mon, 18:30 - 21:00 2 months

Instructor: Hanna Tawil
Date: January, February 2018 (8 sessions, once per week)
Starting Monday January 15, 2018
Time: 6:30pm to 9:00pm
Price: $700 (with chef coat, paring knife and all taxes included)


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…

During each class, you will learn new techniques and apply them in a recipe. Each class will be followed by a dinner with drinks.


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 potato, 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



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