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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 8 - Sauté & Stir Fry CBC 9 - Roasting & Baking
May 6 @ 6PM
$60.00 /person
CLASS SOLD OUT
May 13 @ 6PM
$60.00 /person
CLASS SOLD OUT
CBC 8 - Sauté & Stir Fry CBC 9 - Roasting & Baking
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. 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!
CBC 10 - Grilling & Broiling
May 20 @ 6PM
$60.00 /person
CLASS SOLD OUT
CBC 10 - Grilling & Broiling
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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