welcome to
cooking 101

UPCOMING SESSIONs
Click on the dates box to register

May 12th - 20th - 26th and June 2nd

COURSE DETAILS

Week #1 (3 hours) – Breaking the ice

1. To your blade: Understanding knifes and their use
2. The essential: Creating flavourful stocks from scratch
3. The spark: Fabulous world of small plates and intense soups
4. Perfect balance: OMG dressing | Emulsified sauces

Week #2 (3 hours) – Wheat and water

1. Introduction to fish and Shellfish
2. Less is more: Bisque and sauces
3. Poach that fish: the art of keeping it moist
4. Mash it down: Looks like mash, taste like.. whoa!

Week #3 (3 hours) – Putting your act together

1. Mastering your meat: what to get and how to cook it
2. ABC of potatoes: from gratin to sauce
3. Finish your veggies: from candied to braised
4. Risotto and beyond: Going nut for that grain

Week #4 (3 hours) – Short and sweet

1. Understanding your crusts
2. Curds & Creams: two techniques, endless applications
3. French pastry in less than 10 minutes. Mais oui..
4. The art of caramelizing: the finishing touch

Class Format: Hands On / Demonstration
Class length: 12 hours (4 classes of 3 hours each)
Registration fee: $445 +gst All 4 classes include a meal and a beverage.