Foundations II – Intermediate

Posted by admin on Oct 9, 2013 in | Comments Off Oct 9-13 Foundations I required. Introduction into World Cuisines: Day One: Italy Day Two: Mediterranean Day Three: Asia Day Four: Latin America Day Five: Classic American Each day will focus on some of the classic dishes from each region and how French technique has influenced it.  This class builds upon the classic French-based technique covered in Level I.  We will apply those techniques to...
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Foundations I – Basic

Posted by admin on Sep 4, 2013 in | Comments Off Sept 4-8 Introduction to stocks, sauces, sautés, dry and moist heat methods, soups, frying, and knife skills using classic French based techniques.  We will focus on recipe development, shopping, menu planning, plate presentations, and organization. Bring: chef’s jacket, 10″ chef’s knife, paring and boning knives (Note: most items are available for purchase  in our store, The...
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Foundations III – Advanced

Posted by admin on May 15, 2013 in | Comments Off Foundations I and II required. This week will focus on classic French and other European dishes. In this week of serious cooking, students will bring back many of the techniques learned in Foundations I and II. Students will learn to create recipes and cook “off the cuff”. If time allows we will make a trip to the West Side Market in Cleveland. Along with creating recipes we will be working...
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