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Kitchen Boot Camp

We are graduating another Culinary Boot Camp (CBC) group in May. We intend to run the CBC series with the Fall 2014 schedule starting in September. Scroll down the page to see all of the currently available Boot Camp classes. Subscribe to our newsletter to get information about future classes.

Culinary Boot Camp (CBC)


Culinary Boot Camp Whether you're an amateur who never felt comfortable in the kitchen or an advanced home cook wanting to take your skills to the next level; our ten-week Culinary Boot Camp is just right for you. Our professional chefs condensed their entire first year of Culinary School studies into ten fun-filled evenings of intensive cooking adapted to the home. Instead of only teaching you recipes, we go beyond them and explore the techniques that are the foundations for all recipes.

During this exciting ten-week course, you will become well-versed in the fundamentals of cooking. Through hands-on cooking and chef demonstrations, you will learn knife skills, kitchen terminology, stocks, sauces, dry-heat cooking methods (roasting, grilling, sauteing, pan-frying, and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching, and steaming). By understanding what's "under the hood" of a recipe (what makes it work) helps you pull it off to perfection every time. You'll learn the basic science and proper cooking methods that will make all cooking a breeze, from quick weeknight family meals to entertaining for a crowd!

Advanced Culinary Boot Camp (ABC)


Advanced Boot Camp is a nine-part series on the principles of good cooking. These hands-on classes build on the techniques established in our popular Culinary Boot Camp series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes. Significant cooking experience or completion of our Culinary Boot Camp is suggested.

Baking Boot Camp (BBC)


Many people are intimidated by baking, but whether you're a first-time baker, or a seasoned pro, my six-week Baking Boot Camp will teach you the skills and techniques to make every baking day a good one. During Baking Boot Camp, you will learn the fundamentals of baking from our professional chefs.
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CBC 5 - Pasta, Starches & Grains CBC 6 - Steaming and Poaching
Apr 24 @ 6PM
$60.00 /person
4 available!
May 1 @ 6PM
$60.00 /person
6 available!
CBC 5 - Pasta, Starches & Grains CBC 6 - Steaming and Poaching
Learn about different rice types, pastas, and potatoes. Then we'll go beyond to learn about new ingredients such as couscous, spelt, and quinoa. Whether rich and creamy, hearty and nutty, or light and fluffy, we'll create delicious recipes that make great sides or shine as entrees on their own. Steaming, poaching, parboiling, simmering, and blanching are all about cooking food in water. We'll master these cooking techniques by learning the definition of each term followed by a practical application on various foods.
CBC 7 - Stewing & Braising CBC 8 - Sauté & Stir Fry
May 8 @ 6PM
$60.00 /person
3 available!
May 15 @ 6PM
$60.00 /person
6 available!
CBC 7 - Stewing & Braising CBC 8 - Sauté & Stir Fry
Wet cooking is used for less expensive, tough cuts of meat and vegetables. Learn to properly brown meat, cookware choices, the best cuts of meats to use, and how to cook them to perfectly delicate tenderness. We'll create delicious stews and braised dishes from around the globe. These dry cooking methods are perfect for quick meals. We'll bust out our wok and sauté pans for a night of exciting international dishes. Topics include choosing the right pans, utensils, oil vs. butter, plus the inside scoop on non-stick coatings.
CBC 9 - Roasting & Baking CBC 10 - Grilling & Broiling
May 22 @ 6PM
$60.00 /person
5 available!
May 29 @ 6PM
$60.00 /person
3 available!
CBC 9 - Roasting & Baking CBC 10 - Grilling & Broiling
Using the oven as our heat source for cooking, we'll learn about searing, trussing, brining, convection, determining doneness, and choosing the right oven temperatures. From the juicy roasted meats to perfectly broiled fish and deliciously tender vegetables, there will be a whole lot of cooking going on! Grilling is likely the first cooking method used by humans - no other quite imparts the flavor and appeal. We'll explore how to successfully grill everything from fish to fruit, while creating fantastic dishes with your newly learned techniques.