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Kitchen Boot Camp

We are offering the Advanced Culinary Boot Camp (ABC) series in Grand Rapids with the Winter 2015 schedule ending in February.

Culinary Boot Camp starts again in Grand Rapids with the first class on March 18th and finishing on May 20th.

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 flavor profiles and international cuisines. These classes build on the techniques established in our popular Culinary Boot Camp series by showcasing nine 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.

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CBC 1 - Knife Skills & Stocking CBC 2 - Stocks & Broths
Mar 18 @ 6PM
$60.00 /person
1 available!
Mar 25 @ 6PM
$60.00 /person
2 available!
CBC 1 - Knife Skills & Stocking CBC 2 - Stocks & Broths
We start with the most essential skills in the kitchen with your most important tools - your knives. We’ll explore knife care, cutting techniques, and how to keep your fingers cut-free forever. Learn about stocking the kitchen, setting up a work area, and keeping food fresh and safe. Stocks and broths are the foundation of classic sauces. We'll learn how to get the best flavor and mouth feel and a few modern shortcuts that do not sacrifice flavor or quality.
CBC 3 - Soups & Salads CBC 4 - Sauces & Condiments
Apr 1 @ 6PM
$60.00 /person
6 available!
Apr 8 @ 6PM
$60.00 /person
1 available!
CBC 3 - Soups & Salads CBC 4 - Sauces & Condiments
Using the broths from the earlier class, we will create soups ranging from beautifully simple seasonal broths to hearty chowders and pureed and creamed soups. We will also learn vinaigrettes and emulsions to create salads and dressings. With our newfound expertise with stocks, we can create the classic Mother sauces and the more complex derivative sauces we all know and love. We will excite our palates with saucy goodness from velvety demi-glace to creamy cheese sauces, spicy barbeques, coulis, pestos, chutneys, and salsas.
CBC 5 - Pasta, Starches & Grains CBC 6 - Steaming and Poaching
Apr 15 @ 6PM
$60.00 /person
7 available!
Apr 22 @ 6PM
$60.00 /person
7 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
Apr 29 @ 6PM
$60.00 /person
7 available!
May 6 @ 6PM
$60.00 /person
7 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 13 @ 6PM
$60.00 /person
6 available!
May 20 @ 6PM
$60.00 /person
5 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.
   
 
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