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The Basics of Cooking is a comprehensive cooking program designed for all skill levels to learn and master the fundamentals of the kitchen from the perspective of a professional chef. The program is tailored to the student’s unique goals and preferences. I’ve worked with students who have gone on to become professional cooks, and complete beginners. The core of the program remains the same - we will cover fundamental skills, the student will execute the techniques, and then class by class we will build on top of these skills, gaining more knowledge and practice as time goes on.
The program can be adjusted to dietary needs such as vegan, vegetarian, gluten free, etc.
You can choose to take the classes in your own kitchen or travel to mine.
Classes range from 2 hrs to 4 hrs depending on your goals, and the student must cover the cost of ingredients (a budget can be set for this).
Tentative Curriculum:
Sourcing ingredients, food safety, knife skills, mise en place, oven basics, seasoning, salad dressings
Handling meats, sautéing, stir frying, caring for pans
Soups, stews, homemade stocks
Summer staples, no cook sauces, marinating meats, creative salad ideas
Basics of Pasta
Preparing a whole roast, braising
Basics of Asian cooking
Brunch and breakfast
Vegan and vegetarian cooking
Hosting a dinner party, tips for catering
The Basics of Cooking is a comprehensive cooking program designed for all skill levels to learn and master the fundamentals of the kitchen from the perspective of a professional chef. The program is tailored to the student’s unique goals and preferences. I’ve worked with students who have gone on to become professional cooks, and complete beginners. The core of the program remains the same - we will cover fundamental skills, the student will execute the techniques, and then class by class we will build on top of these skills, gaining more knowledge and practice as time goes on.
The program can be adjusted to dietary needs such as vegan, vegetarian, gluten free, etc.
You can choose to take the classes in your own kitchen or travel to mine.
Classes range from 2 hrs to 4 hrs depending on your goals, and the student must cover the cost of ingredients (a budget can be set for this).
Tentative Curriculum:
Sourcing ingredients, food safety, knife skills, mise en place, oven basics, seasoning, salad dressings
Handling meats, sautéing, stir frying, caring for pans
Soups, stews, homemade stocks
Summer staples, no cook sauces, marinating meats, creative salad ideas
Basics of Pasta
Preparing a whole roast, braising
Basics of Asian cooking
Brunch and breakfast
Vegan and vegetarian cooking
Hosting a dinner party, tips for catering