Advanced Cooking Techniques Series

Service Description

In an Advanced Cooking Techniques class, you can expect to delve into more intricate aspects of culinary arts beyond basic cooking skills. Each class will have a complete meal that we will eat either throughout or at the end of the class. Here are four topics we will cover: March 3rd: Sous Vide Cooking-How does sous vide work and how can we make it work for us? We'll be conducting food experiments making cold brew coffee, eggs, beef, and veggies. March 10: Fish and Seafood Production Cookery; How to filet a whole fish, cooking your fish to perfection, shucking oysters, and a tricks to cleaning seafood. Essentially, all things seafood! March 17: Introduction to Pastry Techniques- Breaking down the Boston Cream Pie-We will make the ganache, pastry cream ,and the cake. Three full baking steps, traditional and technique driven. March 24: Restaurant Style Composed Dishes- We will prep and plate two composed dishes. Egg Yolk Ravioli and Frenching-how to french chicken bones into lollipops and we'll pair the meal with multiple sides. Not a vegan class, veggie option with the egg yolk ravioli. You can select all 4 dates or pick and choose which dates work for you (add to the cart). This is a follow up series to our Intro to Culinary Arts Series, but also designed for individuals with a solid foundation in basic cooking skills, who are looking to enhance their abilities or simply expand their culinary repertoire.