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Kitchen Boot Camp

We are conducting both the Culinary Boot Camp (CBC) and Advanced Culinary Boot Camp (ABC) series with the Fall 2014 schedule starting in September.
  • Culinary Boot Camp will be held in our Grand Rapids location.
  • Advanced Culinary Boot Camp will be held in our Grand Haven location.
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.

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 2 - Stocks & Broths ABC 2 - Food of Northern Italy
Sep 23 @ 6PM
$60.00 /person
CLASS SOLD OUT
Sep 25 @ 6PM
$60.00 /person
10 available!
CBC 2 - Stocks & Broths ABC 2 - Food of Northern Italy
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. In many ways more culturally Germanic than Italian, northern Italy differs from the rest of the Peninsula in a number of ways. Join us to make a feast of the winter ingredients of northern Italy including braised meats, egg noodles, plus dairy butter, cream, and cheese.
CBC 3 - Sauces & Condiments ABC 3 - Flavors of France
Sep 30 @ 6PM
$60.00 /person
CLASS SOLD OUT
Oct 2 @ 6PM
$60.00 /person
10 available!
CBC 3 - Sauces & Condiments ABC 3 - Flavors of France
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. Considered the birthplace of modern cooking, French food combines exceptional ingredients and tried-and-true techniques to produce exceptional dishes. We'll focus on some great recipes that represent the different regions of France. These are the kinds of recipes that are great for all occasions, from casual to elegant.
CBC 4 - Soups & Salads ABC 4 - Spain - Tapas and Paella
Oct 7 @ 6PM
$60.00 /person
CLASS SOLD OUT
Oct 9 @ 6PM
$60.00 /person
CLASS SOLD OUT
CBC 4 - Soups & Salads ABC 4 - Spain - Tapas and Paella
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. As a gateway between Europe and Africa, Spain's history is one of conquest. This history has had a lasting impact on the country and nowhere is this more evident than in the food. Spanish food is a mix of local ingredients fused with recipes and techniques from other areas. The result is food that is vibrant, colorful, and incredibly delicious.
CBC 5 - Grilling & Broiling ABC 5 - Cuisines of China
Oct 14 @ 6PM
$60.00 /person
1 available!
Oct 16 @ 6PM
$60.00 /person
9 available!
CBC 5 - Grilling & Broiling ABC 5 - Cuisines of China
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. Chinese society greatly values gastronomy and a number of different styles contribute to Chinese cuisine. The best known are Cantonese, Hunan and Szechuan cuisine. These styles are distinctive from one another and we will prepare dishes from each.
CBC 6 - Roasting & Baking ABC 6 - Food from Japan
Oct 21 @ 6PM
$60.00 /person
5 available!
Oct 23 @ 6PM
$60.00 /person
10 available!
CBC 6 - Roasting & Baking ABC 6 - Food from Japan
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! Japanese cuisine is an interesting result of early foreign influences and long periods of cultural isolation. More than just sushi, it offers a great variety of dishes and regional specialties. We'll explore the use of rice, noodles, seafood, and soya ingredients to make some delicious traditional items.
CBC 7 - Sauté & Stir Fry ABC 7 - Tastes of Thailand
Oct 28 @ 6PM
$60.00 /person
3 available!
Oct 30 @ 6PM
$60.00 /person
7 available!
CBC 7 - Sauté & Stir Fry ABC 7 - Tastes of Thailand
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. Thai food is one of the world's most highly regarded cuisines but still intimidating to some in the West. We'll demystify it by showcasing the ingredients and techniques used in some of our favorite Thai recipes. You'll see the exquisite contrast in taste and texture that results from blending hot, sweet, sour, and salty components.
ABC 8 - Latin American Flavors CBC 8 - Pasta, Starches & Grains
Nov 6 @ 6PM
$60.00 /person
9 available!
Nov 11 @ 6PM
$60.00 /person
6 available!
ABC 8 - Latin American Flavors CBC 8 - Pasta, Starches & Grains
The European expansion into the Americas and resulting Columbian Exchange of ingredients radically impacted the cuisines of every culture in the world. We will focus on the  most popular and unique flavors and ingredients that remain associated with the cuisines of our southern neighbors. Learn about different rice types, pastas, and potatoes. Then we'll go beyond to learn about new ingredients such as couscous, spelt, and quinoa. We will make fresh pasta, fillings, and sauce from scratch, and stuff ravioli for a meal sure to impress.
ABC 9 - Modern American Cuisine CBC 9 - Stewing & Braising
Nov 13 @ 6PM
$60.00 /person
11 available!
Nov 18 @ 6PM
$60.00 /person
7 available!
ABC 9 - Modern American Cuisine CBC 9 - Stewing & Braising
Modern American cuisine reflects our history and culture - a stew of different nationalities and ethnic backgrounds. American chefs are preparing food that uses local produce, fish, and meat, unpretentiously prepared but, with international flair. Come and learn how to create your own modern American fare at home. 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.
CBC 10 - Steaming and Poaching
Nov 25 @ 6PM
$60.00 /person
7 available!
CBC 10 - Steaming and Poaching
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.
   
 
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