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Culinary Foundations (P)  Presented By...

Catherine St. John

CULINARY FOUNDATIONS: THE BUILDING BLOCKS OF GREAT COOKING

Every cook whether a professional or a home cook needs a good solid foundation in cooking techniques and methods. So whether you are hoping to launch a career as a pastry chef at a top rated restaurant, start a catering business, be a better cook for your own enjoyment or something in between, we have a program to match your goals.

CULINARY FOUNDATIONS PROGRAM
This program will cover solid cooking techniques, with improvements to adjust to the changing world of food. This program is perfect for anyone wanting to improve their cooking skills by learning the basic underlying techniques. You'll become a more creative and efficient cook by learning how to design recipes, enhance menus, and cook more economically. We will focus on organization, knife skills, seasoning, correcting and working with fresh ingredients, and using as much locally produced products as possible.

CULINARY FOUNDATIONS PROGRAM REQUIREMENTS
Foundations I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus a total of 28 individual classes (Cooking Techniques I , II, and III are required), and 4 Visiting Chef classes.

FOUNDATIONS I: BASIC: Wed.-Sun. February 8-12 or June 13-17
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. Catherine St. John 9:30am-4:30pm, $575

(Click here to see the daily schedule)

FOUNDATIONS II: INTERMEDIATE: Wed.-Sun. April 18-22
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 other cuisines of the world and discuss the primary flavor components and styles of each region.

Catherine St. John 9:30am-4:30pm, $575

(Click here to see the daily schedule)

FOUNDATIONS III: ADVANCED: Wed. - Sun. May 9-13
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 & 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 with advanced techniques in French Cuisine, but making them relevant to today's way of eating. Catherine St. John 9:30am-4:30pm, $575

(Click here to see the daily schedule)

BRING: Chef's jacket, 10" chef's knife, paring and boning knives. (Note: most items are available for purchase in our store). $150 deposit; 4-week cancellation notice required for CREDIT, 9:30am-4:00pm, Please sign up early, classes fill quickly. CLASS MAXIMUM: 10 students

CLASS MAXIMUM: 10 students.

Professional Pastry Program (D & P) Presented by:

Christina Körting

Developed by Christina Körting, Pastry Program Director, the Pastry Program consists of an intense study of pastry techniques and principles.

PASTRY DIPLOMA REQUIREMENTS: All 5 pastry participation workshops, 5 demonstration or participation pastry classes, 4 part cake decorating workshop, 4 visiting pastry chef classes, and the 5-day Intensive Bread Clinic.

BEGINNING PASTRY WORKSHOP: Mon.-Fri. January 30-February 3
No prerequisites. Students will learn basic pastry principles; bread dough, yeast dough, fillings, toppings, quick breads, pies, tarts, cookies, cake mixing, and baking. 9:30am-4:30pm, $575 per session

(Click here to see the daily schedule)

CHOCOLATE AND CANDIES WORKSHOP: Tues.-Fri. March 13-16
No prerequisites. Learn the same techniques professionals use through tempering, molding, modeling, and dipping. Also make chocolate boxes, hollow figures, chocolate decorations, truffles, fillings, tuiles, and candies. 9:30am-4:30pm, $475

INTERMEDIATE PASTRY WORKSHOP FRENCH I: Tues. - Fri. February 28-March 2
Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crepes, génoise, soufflés, and sauces. 9:30am-4:30pm, $475

(Click here to see the daily schedule)

INTERMEDIATE PASTRY WORKSHOP FRENCH II: Tues. - Fri. April 10-13
Learn Pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations. 9:30am-4:30pm, $475

(Click here to see the daily schedule)

ADVANCED PASTRY WORKSHOP CAKES & TORTES: Tues. - Fri. May 1-4
Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. 9:30am-4:30pm, $475

(Click here to see the daily schedule)

BRING: Chef's jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper, and gram scale. (Note: most items are available for purchase in The Cookery). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.

CLASS MAXIMUM: 10 students.

INTENSIVE BREAD CLINIC:Mon.-Fri. March 26-30 or June 4-8
No prerequisites. Get hands-on experience and confidence to bake perfect bread every time. Kathy Lehr gives step-by-step techniques, essential yeast and chemistry expertise. This is a progressive and complete workshop for all levels of bakers. You will be working with the straight method as well as with pre-ferments. Make French bread, whole wheat bread, pizza, calzones, brioche, focaccia, sweet breads, Italian bread soup, croissants, English muffins, and bread pudding. 9:00am-4:00pm, $575 per session

(Click here to see the daily schedule)

BRING: Chef’s jacket, flexible bench scraper, gram scale, instant-read thermometer, and a 1-gallon Ziploc bag or bowls. (Note: most items are available for purchase in The Cookery). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.

CLASS MAXIMUM: 10 students.

CAKE DECORATING WORKSHOP WITH SYNDEE BERGEN

Each beginner student will be able have the basic skills to assemble and decorate a cake using basic techniques in butter cream and fondant, building a foundation to cake decorating. 6:30 p.m.-9:30 p.m., $375

Week One: Wednesday, April 4

Assembling cakes both round and square;

leveling, filling, crumb coating, and finishing cakes, decorating techniques with butter cream with a traditional style.

Week Two: Wednesday, April 11

Stacking cakes and using structural techniques for larger projects, and additional butter cream piping skills using modern styles.

Week Three: Wednesday, April 18

Basic fondant skills of covering cakes, smoothing and adding borders and basic fondant decorations.

Week Four: Wednesday, April 25

Fondant and gum paste decorations, plaques, bows, and flowers.

Bring: a list for each class will be posted on our web site, wrsoc.com, prior to class.

Visiting Chefs

Hugh Carpenter

Hugh Carpenter is one of the most popular and entertaining cooking teachers in America. He recently received the “Cooking Teacher of the Year” award from the International Association of Culinary Professionals. In 36 years of teaching, more than 100,000 students have attended his classes in cooking schools across America and in his vacation cooking schools in California’s Napa Valley and San Miguel de Allende in Mexico.

Asian Street Food: Sunday, April 29

Spain may pride itself on “tapas” but all across the vast expanse of Asia, street food has been raised to an art form. Walk down any street in China, Thailand, or Singapore, and you see vendors grilling meat on skewers, portable “soup kitchens” serving lemon grass scented coconut soup, and cooks pan frying pot stickers on cast-iron grills. Asian street foods are intensely flavored, quickly cooked, deeply satisfying, and easy to make. Hugh has been traveling extensively this last year in China and Thailand and he returns for a class featuring some of Asia’s most exciting street foods. Take this class and then return home to stage your own Street Food Party! The recipes are: Singapore barbeque chile shrimp; Vietnamese submarine sandwiches; Shanghai pot stickers glazed with citrus and ginger; beef satay on skewers with classic peanut dipping sauce; coconut-chile-shooters; wok seared Vietnamese lamb with mint, lettuce wrapped; coconut ice cream.

1:30 p.m.-4:30 p.m., $90 per single class/$170 for both

Fast Pasta Sauces for Great Entrees: Monday, April 30

This class is based on Hugh’s best-selling cookbook, Hot Pasta. You will receive a list of great pasta sauces, all of which can be used interchangeably. The class features a selection of easy yet sophisticated pasta. Using a selection of the high quality dried pastas that Draeger’s offers, you will see how easy it is to make easy variations so that your favorite pasta recipes have a new twist. Recipes include: quick wild mushroom pasta; fusilli pasta with mussels, tomatoes, and basil; Thai red curry pasta with shrimp; penne pasta in green peppercorn sauce; bow tie pasta with grilled asparagus and beef.

6:30 p.m.-9:30 p.m., $90 per single class/$170 for both

Roland Mesnier, Former White House Pastry Chef

Roland Mesnier was raised in Bonnay, France. He completed his apprenticeship at Maison Maurivard Besancon, and graduated second in his class in 1961. He held the position of Assistant Pastry Chef at The Regency Hotel in Paris, the Opera Pastry Shop in Hanover, Germany, and the Savoy Hotel in London. In 1967 Mesnier became the Pastry Chef at the Princess Hotel and Governor’s Palace in Bermuda. He also served as a Pastry Chef at the Hotel Georges V, in Paris. In 1980, Mesnier was hired by First Lady Roslyn Carter to the position of head Pastry Chef at the White House. While there he launched the first Professional Pastry Course at the Academy of Cuisine in Washington, DC. He has served more than 40 queens, kings, princes, princesses and heads of state. He was also responsible for opening the doors of the White House to the best pastry cooks in the US, providing them with the opportunity to display their confectionery pieces in the White House gardens at Easter. He retired in July 2004 after 25 years of service, Mesnier has been the recipient of numerous awards including a Doctorate of Culinary Arts from Johnson and Wales University, the Gold Medal from Taste of America for President Reagan’s inauguration in 1985, multiple gold, silver and bronze medals Culinary exhibitions around the world, and is a former president of the International selection committee of the World Cup of Pastry making. He can be seen in the film “Inside the White House”, produced by National Geographic Video.

Candy Making with Roland Mesnier: Monday, May 21

In this class Chef Mesnier will cover the art of making chocolate candies. Get a first hand look at some of the candies he made well at the White House. Chocolate galette’s; chocolate kisses; pear brandy truffels; chocolate roches and other surprises.

6:30-9:30 p.m., $95 per single class/$180 for both

Pies, Tarts and Charlottes: Tuesday, May 22

Chef Mesnier will teach you how to make these wonderful desserts to enjoy all spring and summer long. Strawberry and ruhbarb deep dish pies; apple mango charlotte; and crustless blueberry almond tartlets.

6:30-9:30 p.m., $95 per single class/$180 for both

TUESDAY LUNCH BUNCH    Presented By... 

Part I

Join us for a different kind of class at WRSOC. Chef/Owner Catherine St. John will cook for you while you learn some new techniques and recipes. All this while you enjoy a sit down lunch in our cooking school kitchen. This will be a mini class at just 1½ hours long, but will be packed full of flavor and fun. So take an extended break and join us for some lunch. We will have ice water available, but if you wish to have iced tea or soda please bring it with you.

Catherine St. John, 11:30 a.m.-1:00 p.m., $30 single class/$110 series.

Soup and Salad Lunch: Tuesday, February 7

In our first lunch class we will learn how to make a hearty chicken noodle soup using a pressure cooker. This soup is chock-full of fresh vegetables and fresh chicken in a homemade broth. We will serve with easy drop biscuits. Our salad will be a spinach salad with warm bacon dressing and a poached egg.

Pasta On The Fly: Tuesday, February 14

In a hurry and not much in the fridge or pantry but still need to get something on the table? This quick and easy pasta will fit the bill. Bacon and egg pasta (spaghetti with olive oil, garlic, hardboiled eggs, parsley, Parmesan cheese and bacon) all tossed together to make a wonderfully satisfying meal. We will serve this with a Caesar salad and finish with some decadent chocolate fondue for a Valentine’s dessert.

Panini Lunch: Tuesday, February 21

Today for lunch you will enjoy a grilled chicken panini on crusty French bread with sundried tomato spread and warm brie cheese; served with a roasted winter vegetable salad with a light lemon and mint vinaigrette.

Tuesday Fish Fry: Tuesday, March 6

This is a fish fry you can have any day of the week, not just on Friday. We will actually not be doing any deep frying at all. This fish fry will be made with panko crusted tilapia that will be pan fried then finished in the oven. We will serve the fish with homemade tartar sauce, oven vries with roasted tomato aoloi and napa cabbage slaw.

Part II:

Travel the World

Join us once again for this great new lunch series. Take a break and come have a great interactive lunch experience. In this series we will travel the world and enjoy the flavors of different countries while staying in our own backyard. This series will be served in more of a family style setting. We will have ice water available, but if you would like iced tea or soda please bring it with you.

Catherine St. John, 11:30 a.m.-1:00 p.m., $30 single class/$110 series.

Mexico: Tuesday, April 3

We will go South of the boarder with a meal that will please everyone at the table. Homemade salsa and guacamole with corn chips; easy black beans with cumin cream; mahi mahi (fish) tacos with all the fixins and a creamy flan.

Mediterranean Feast: Tuesday, April 17

Learn how easy it is to make a great Mediterranean meal at home. This is the ultimate in family style dining. This type of food is meant to be passed and shared. Cucumber and yogurt salata; hummus bi tahini; Greek meat patties; Greek salad, all served with warm pita bread. You will be able to build your own gyro’s. We will finish with honey walnut baklava rolls.

Asia in Small Bites: Tuesday, April 24

Asian food is the fine art of mise en place (everything in it’s place) and knife skills. This is the perfect cuisine for getting organized and having a great time in the kitchen. The menu will include: Vietnamese fresh spring rolls with chicken and shrimp served with a spicy peanut sauce; barbeque steamed pork buns and hoisin chicken lettuce cups.

The French Bistro: Tuesday, May 15

French bistro food is as popular as ever and makes a very satisfying winter lunch. We will be making French onion soup with French bread and melted Gruyère cheese; beef Burgundy served over buttered noodles and carmel apple crepes.

Cooking Techniques

Cooking Techniques I – Basic

This series is meant for the beginning cook who needs help getting started in the kitchen. This series will cover the basics of the kitchen pantry, the importance of organization, menu planning, knife skills and the properly equipped kitchen. Understanding a recipe and its techniques is the foundation of good cooking and will open your eyes to a world of culinary possibilities. Each week will focus on a new and important culinary technique and subsequent classes will build on the one before it. Diploma awarded for series.

Catherine St. John, 7:00 p.m.-9:30 p.m., $55 single class/$212 series

Intro Into The Kitchen: Tuesday, January 31

A simple menu for four. In this class we will discuss the importance of organization, introduce you to knife skills and give you an elegant, but easy menu to impress your family and friends. The main focus of this class is to help with the timing and organization needed to pull off a well timed dinner without the stress. Spinach and artichoke dip on pita points; simple mixed greens with balsamic vinaigrette, oranges, toasted pecans and blue cheese; chicken under brick with lemon herb pan sauce; roasted green beans and finish with classic crème brulée.

The Art of Sauté and Stir Fry: Tuesday, February 7

Understanding how sautéing and the pan sauce works will open up a whole new area of cooking to you. Learning how to sauté properly can allow you to go beyond the recipe and experiment with a wide range of ingredients. Stir Frying is closely related to sautéing, but at a much higher heat. Sautéed pork tenderloin with a fig balsamic reduction sauce; chicken Marsala (with wild mushroom and Marsala wine sauce); kung pao chicken with vegetable fried rice and stir fried shrimp and tofu with Chinese spinach

Soups for Winter: Tuesday, February 14

Soups are not just part of a multi-course meal any more. Add these great soups to your recipe box and you will have filling soups that can make getting dinner ready a breeze. The beauty of soups is that they can be made ahead of time and often taste better when reheated. New England clam chowder; curried lentil soup with yogurt drizzle; Irish cheddar and beer soup with sausage; Italian wedding soup; and white bean soup with rosemary and bacon.

The Pasta Bowl: Tuesday, February 21

Everybody loves a good steaming bowl of pasta. These recipes should fit the bill. Learn how to make the most of the dried pastas you find at your local store. We will talk about how to cook, hold and what sauce is best for different types of pasta. Pasta carbinara with crispy prosciutto; penne pasta with shrimp, roasted peppers, peas and herbs in a white wine butter sauce; spaghetti and homemade meatballs with marinara sauce; angel hair pasta with slow roasted tomatoes, garlic and basil. pasta’s will be served with a classic Caesar salad and easy garlic bread.

Cooking Techniques II – Intermediate

A good cook can learn how to adjust recipes to fit her/his needs. In this series we will explore in more depth different cooking methods and how they relate to reaching beyond the recipe. This series builds on techniques learned in Techniques I, but it is not a requirement for Techniques II. Diploma awarded for series. Catherine St. John, 7:00 p.m.-9:30 p.m., $60 single class/$232 series

Roasting and Pan Grilling: Tuesday, March 6

This is a must know method of cooking every good cook needs to learn. Roasting and pan grilling are dry heat methods of cooking: roasted herbs leg of lamb with roasted fingerling potatoes; roasted balsamic winter vegetables; pan grilled chicken Piard severed over a warm spinach salad; pan grilled salmon with grilled asparagus and composed butter sauce.

Braising and Poaching: Tuesday, March 13

You will learn which foods are best suited to these methods of cooking. These are moist heat methods of cooking. Braised cod fish in a Thai coconut curry sauce; braised pot roast with butter noddles; poached chicken for a killer curried mango chicken salad and oven poached sole stuffed with crab and spinach served with a white wine butter sauce.

The Top Four: Tuesday, March 27

These are the top four recipes we think everyone should know. They’re packed with technique and are great recipes to have under your belt. Whether you plan on serving these for a nice family meal or a fancy sit down dinner, they’re sure to please. Coq au vin (chicken braised in red wine with glazed mushrooms and pearl onions); Mediterranean seafood soup with garlic croutons; spinach and bacon tart; homemade meatloaf with mashed potatoes and gravy.

Taking the Fear Out of Seafood: Tuesday, April 3

Cooking Seafood can be a very intimidating process. From choosing the right fish to deciding on the proper cooking method, we will make you more comfortable in the kitchen with seafood. Seared ahi tuna steaks with a mango chili salsa; salmon baked in parchment with seasonal vegetables and fresh herbs; pan seared sea scallops with corn and bacon relish and pan seared halibut with a mint vinaigrette.

Cooking Techniques III – Master

Here, important subjects that may have been touched upon in previous classes are delved into more deeply. If you thought about taking the Culinary Foundations classes, but have not been able to find the time in your schedule, this could be the perfect opportunity to learn some of those more advanced techniques. Students will have a hands on experience. Diploma awarded for series. Tom Johnson, 6:30 p.m.-9:30 p.m., $70 single class/$272 series

Stocks, Soups and More: Tuesday, April 17

Stocks are the foundation of all classic cooking. They are straightforward, complexly flavorful, yet reasonably simple to make. They elevate good cooking to great cooking. There are simple stocks, such as fumets from poached fish which virtually make themselves, treasures in the bottom of your sauté pan, begging to be turned into a small bit of broth! In this class we will prepare and set basic brown and poultry stocks, pointing out the major do’s and don’ts along the way. We will enjoy a classic French onion soup laced with cognac and port wine; a simple sauté of chicken breast with a mushroom-Madeira sauce; a shaker tomato soup; a Szechwan Chinese hot pot of lamb, hot chilies, garlic, and other amazing ingredients.

Sauces – Part I: Tuesday, April 24

The savory sauces. Fine cooking is composed of innumerable sauces, some very simple, some quite elaborate, all stemming from specific families such as white, brown, tomato, egg, and butter, and their forerunners now today’s very trendy reduction sauces. Learn tomato sauce; the white sauces: béchamel and velouté; basic brown sauces: demi glace; hollandaise; food processor béarnaise and classic mayonnaise. Each sauce will be accompanied with tastes of appropriate foods.

Sauces – Part II: Tuesday, May 1

The sweet conclusion (more than just sauces). The second division of sauces is sweet sauces, often dessert sauces, which are sugar based. This class will begin with a salad with a classic vinaigrette; Coq au vin, a famous French chicken and red wine dish which makes its own sauce; we will conclude with crème anglaise, sauce sabayon; hot fudge sauce; luscious caramel sauce and fruit sauces. They will be served with a chocolate cake, a luscious soufflé and ice cream for which you will be given the recipes.

Modern Meats: Tuesday, May 8

Turning the spotlight on today’s meats and poultry, you’ll learn how to choose and what to do with them. The whole spectrum has vastly changed from a generation ago, with fats diminishing along with flavor. Even health issues play a major role. This class will give the cook a wide range of technical options and the best cuts for preparing them. A classic roast chicken; grilled pork tenderloin with a simple barbeque sauce; two stove top quickies: the famous and simple French favorite, blanquette de veau; lamb shoulder braise with potatoes, onions and herbs de Provence; and we’ll finish with steak Tuscan style with olive oil, garlic and fresh lemon.

New Series! Tradewinds

Hot on the heels of French cuisine, Southeast Asian culinary styles are becoming the favorites of savvy culinarians the world over, and Tom Johnson is one of them. In this new series, we’ll cruise from Indochina to the spice islands in search of exotic, aromatic, seductive and palate-exciting flavors and spicy delights. Included will be tips on easily finding some unusual ingredients and making the most of your standard western cookware, given a wok or a grater or two, plus some illuminating data on these fascinating countries.

Tom Johnson, 6:30 p.m.-9:30 p.m., $70 single class/$272 series

Vietnam: Thursday, February 9

The cuisine of Vietnam is actually three geographic styles of cookery rolled into one: North, South, and the Central style of the old imperial city of Hue. Our menu will include the “must” in Vietnamese cuisine, those famous crispy fried spring rolls of shrimp, pork, and vegetables wrapped in rice paper, cloaked in lettuce with fresh mint, with a wonderful dipping sauce. For our big PHO, a bowl of fragrant spiced Hanoi style beef broth with noodles and brimming with delicious homemade beef balls. For stir-fry fans, ours will include chicken and fragrant lemon grass. A rare dessert will be an Asian style flan made with coconut milk.

Thailand: Thursday, February 23

Thailand offers some of the finest Asian food available in the Untied States right now. We will begin with a hot and sour soup with clams, chilies, and lime. A centerpiece will be an aromatic curry of duck served with jasmine rice, as well as a salad of green mango (or apple) and shredded pork tenderloin. We will also produce steamed fish Thai style which works equally well with Asian or western ocean fish, as well as freshwater fish. A fabulous new international technique.

Malaysia: Thursday, March 8

Malaysia (and Singapore) are probably the trendiest newcomers on the international food scene these days and no wonder, combining as they do, Indian cuisine, native Malay cooking, and the fabulous Malaysian take on Chinese cookery called Nonya style. Our terrific menu will include a spicy eggplant curry served with a substantial green bean sambal, the luscious spiced pork, Nonya style, a great dish of shrimp and chicken stir-fried with egg noodles, not unlike pad thai, and a heavenly dessert of cooling mango sorbet.

Indonesia: Thursday, March 29

Indonesia, the Asian crossroads, has it all, though somewhat less known than the preceding three cuisines. From three of Indonesia’s hundreds of islands, Java, Sumatra, and Bali, we will enjoy grilled pork sates with peanut sauce; the famous, slow-cooked beef rendang (make it ahead, it gets better every day); the beloved nasi goreng, the versatile Indonesian fried rice served with crisp shrimp chips and a pickled vegetable salad; a leek-based cauliflower soup, and a wonderful Dutch-Indonesian spice cake.

All New Menus! Friday Night Date Night

Looking for something new to do on a Friday night? Come join us for this popular series and share good food and learning with new friends. Everyone will get a great hands on experience cooking with Chef Anne Haynam and then sit down to enjoy the fruits of your labor. You may even get some great ideas for your own entertaining at home. You may bring beer or wine to enjoy with your meal. Anne Haynam, 6:30 p.m.-9:30 p.m., $75 single class/$292 series

Mardi Gras Inspired: Friday, February 3

This French tradition takes on a life of it’s own on Bourbon street, but you can create your own celebration in Ohio with this menu: andouille corn dog bites; New Orleans style barbeque shrimp gumbo; fresh pasta and crawfish turned Mardi Gras style

Carnival in Rio De Janeiro: Friday, March 9

This is a wild four day celebration that ends on Fat Tuesday. If you have to miss it, why not partake of some food inspired by Brazilians! You will be enjoying hearts of palm salad with African spiced jumbo shrimp; chicken empachos (mini pies) churrasco (barbeque beef) with molho campanha (salsa); boniato cakes with black beans; golden coconut cupcakes.

Taste of the Caribbean Resorts: Friday, March 30

Escape the gray Cleveland weather for an evening of flavors from the warm, sunny Caribbean. Learn flavor tones and techniques perfect for small plates party with your friends. Tortola’s cod spring rolls with mango coulie; St. Kitt’s black bean cakes with butterflied shrimp and chile beurre blanc; Antiguan langostino risotto with Sun-dried tomatoes and spinach; Puerto Rican red snapper with mango-balsamic glaze and St. Croix’s sponge cake with sautéed bananas and spiced rum butter

Trader Vic Style Cocktail Party: Friday, April 27

Trader Vic, the originator of the Mai Tai, knows how to conjure images of beaches and complete escapes. Spend an evening creating dishes inspired by the South Pacific and plan a summer party full of flavor. Corn and crab wontons with spicy orange-red pepper sauce; roast duck crostini with tropical fruit sauce; tuna cakes with wasabi remoulade; chicken satay with red curry peanut dipping sauce.

New Series! The Diabetic Friendly Dinner Table

Good technique is good technique, whether you prepare a leg of lamb or a lentil salad. Oftentimes people are dissatisfied with healthier eating due to poor preparation, low-quality ingredients, and lack of seasoning. Come learn how to address your diabetes, pre-diabetes, heart disease, and/or expanding waistline by updating your skills in the kitchen. We may not be able to live forever, but by improving our diet, we can stay younger, longer. Come learn how a whole foods, plants-first diet can turn you around. The series will include comments by Cleveland Clinic endocrinologist, David A. Shewmon M.D.

Betty Shewmon, 1:30 p.m.-4:30 p.m., $70 single class/$272 series

The Basics: Sunday, January 29

Cook once, eat many times. Learn how to set yourself up for easier, healthier, and more cost-effective cooking by stocking your kitchen with the building blocks for many meals. Explore the many uses of a pressure cooker: vegetable stock you cannot buy in a can, delicious beans, quick citrus-flavored sweet potatoes. Sauces: versatile marinara sauce, as a soup base, over polenta, or for the freezer. Some new approaches to making non-fat and low-fat salad dressings. Cashew cream, a great new ingredient in vegan cooking that stands in for heavy cream. Soups: no dairy cream of tomato soup, Italian bread and bean soup with greens. Salad: thin sliced broccoli with tomatoes and pecans, assorted greens for taste-testing our dressings.

Menu Planning for Everybody: Sunday, February 26

What does a day’s worth of healthy eating even look like? We’ll make selections from the following breakfast, lunch, and supper items, and hand out additional recipes for home. Breakfast: buff smoothie, pumpkin pancakes, Mark Bittman’s granola, brown rice porridge with fruit and almonds. Lunch: homemade hummus with variations, tabbouleh from any grain you choose, Vegetarian Times favorite fruit salad. Supper: crock-pot lentil tacos, simple Indian dal with chapati bread, stir-fry cabbage and mushrooms with crispy wonton strips. Dessert: dark chocolate haystacks

Vegetarian and Vegan Sandwiches: Sunday, March 11

What do you put between the bread if you’re not eating meat and you’re tired of cheese and store bought hummus? Delicious spreads, hearty mushrooms, grilled vegetables, fresh lettuces, cashew cheese, and our own veg mayonnaise. Sample a variety of sandwich options and learn to make an easy whole grain ciabatta. We’ll put a pot of soup on to round out the menu. Red lentil pecan pate with fresh tomato and shredded lettuce on German vollkorn brot; marinated portabello mushroom panini with roasted pepper and mustard mayo on ciabatta; cashew cheese on a fresh baguette with tomato slices and baby spinach; spicy quinoa vegetable soup with toasted fennel seed.

Special Dinners: Sunday, April 15

Colorful, inviting, easy, but a little more time consuming. Appetizer of baked hummus with yogurt and lemon on pita bread; mixed greens with oranges, roasted beets and goat cheese; whole wheat penne with San Marzano tomatoes and Swiss chard; chocolate dipped strawberries.

Single Participation Classes

Sign-up early as these classes fill up fast! Some students learn best by doing. Our individual hands-on classes have a limited size to give you optimum time with our chef/instructor. Starting times, items to bring, and the costs are listed with each class. Aprons recommended for all classes.

Pressure Cooking 101: Saturday, January 28

Pressure cooking is back and it is back big. With all the concerns with time and saving energy when cooking, pressure cooking is the way to go, especially when using induction burners. Whether you already have induction heat or are considering it, we will be demonstrating how to use this energy efficient cooking method within our built-in burners and our portable burners that you can take anywhere. Induction heat combined with pressure cooking can cut down your cooking time 50-70% without sacrificing quality. In this class you will be making homemade chicken stock; beef stew with red wine and winter vegetables; risotto with peas, saffron and parmesan; shrimp and grits and black bean soup with cumin cream. Catherine St. John, 11:00 a.m.-2:00 p.m., $70

Essential Knife Skills: Saturday, February 4

Nothing separates the pros from the rookies like good knife skills. Find out how to buy, sharpen, hold, and use the most important tool in your kitchen arsenal. Learn to chop and dice with the best of them while your instructor cooks up your freshly cut vegetables into roasted vegetable pizza; pasta with fresh vegetables and herbs; three onion soup with melting cheese and crusty French bread and carrot ginger soup. BRING: chef’s knife, boning knife and a paring knife. Catherine St. John, 11:00 a.m.-2:00 p.m., $70

NEW! Valentine’s Chocolate Gifts: Monday, February 6

Looking for something different to give your special loved one? Come learn how to make some extra special treats for Valentine’s Day. Black forest petit fours; chocolate macaroon “kiss” and two different kinds of handmade chocolate truffles. Jill Wolf, 6:30 p.m.-9:30 p.m., $70

Big Night Workshop: Monday, February 13

Rent the 1996 classic movie Big Night and brush up on the menu served in the movie, then come and recreate the menu in our kitchen. Chef Brian Doyle will help you have a Big Night of your own. You will make zupa: a classic Italian stracciatella style with vegetables, escarole and egg ribbons with Parmesan reggiano; seafood risotto; baked stuffed artichokes; timpano: a drum shaped pasta pie filled with pasta, various vegetables, meatballs, mortadella and cheeses and finish with homemade mascarpone cheese. Brian Doyle, 6:30 p.m.-9:30 p.m., $75

Pot Pie Workshop: Wednesday, February 15

Everyone loves a great pot pie in the dead of winter. Nothing says comfort food like a pot pie. In this class we will look at different types of pot pie with different crusts and toppings. We will make classic chicken pot pie with flaky pastry and fresh vegetables; seafood pot pie with a phyllo crust; shepherd’s pie with Yukon gold mashed potato topping and roasted vegetable pot pie with a drop biscuit top. Catherine St. John, 6:30 p.m.-9:30 p.m., $70

NEW! White Wines Off the Beaten Path: Wednesday, February 22
Tired of over oaked chardonnay from California? You won't find any in this class! Try three whites $12 or under from different parts of the world that are exceptional values, but wines you are probably never tasted before. Learn about the regions, climates, and wine making practices that make these wines so versatile. We'll make and enjoy easy dishes for entertaining that pair well with each as well as discuss the proper wine tasting process.

Menu: Proseco with goat cheese and pine nuts pizza, Albarino with baby greens and fig dressing, and Torrontes with fish tacos.

Jennifer Brush, 6:30 p.m.-9:30 p.m., $80

Lobster Workshop: Friday, February 24

You love to eat them when you go out while visiting the East Coast or the West Coast. Now it is time to learn how to cook them at home. You will learn how to kill, clean, cook and get the most out of these tasty crustaceans. Lobster bisque infused with sherry; New England lobster rolls; butter poached lobster for a lobster risotto; lobster salad with mixed greens and Spanish sherry cream dressing. Please feel free to bring your favorite wine to pair with this great lobster feast. Catherine St. John, 6:30 p.m.-9:30 p.m., $90

Pasta Workshop: Saturday, February 25

There is no comparison between store bought pasta and homemade pasta when it comes to taste and texture. Learn how to make fresh pasta by hand and machine. We will turn your homemade pasta into fettuccine with sun dried tomatoes, peas and caramelized onions and spinach fettuccine with bacon and shrimp in a light cream sauce. Catherine St. John, 11:00 a.m.-2:00 p.m., $70

Dim Sum Workshop: Saturday, March 3

Dim Sum is the art of small bites in the Chinese culture, wildly popular on weekends in many of the country’s Chinese restaurants. Learn how to make some of these wonderful delights at home and have a dim sum party of your own. You will learn to make: char sui pork (Chinese barbeque pork); shrimp toasts; steamed chicken and plum buns; shrimp shui mai; and mini meatballs in a peanut coconut curry sauce. Catherine St. John, 11:00 a.m.-2:00 p.m., $75

Gnocchi and Risotto Workshop: Monday, March 5

Join Executive Chef Jim Blevins of Downtown 140 for this workshop on making restaurant quality Gnocchi and Risotto. Cook like a pro as chef Jim teaches you all the secrets of turning out a professional looking and tasting gnocchi and risotto. In this class you will be making and enjoying Parisian gnocchi (ricotta based) served in a spring vegetable broth; potato gnocchi served with a pork Bolognaise; lemon and herb infused risotto and finish with a classic four cheese risotto (Parmesan, mascarpone, pecorino and ricotta salata cheeses).

Chef Jim Blevins (Downtown 140), 6:30 p.m.-9:30 p.m., $70

Mozzarella Workshop: Wednesday, March 7

If you have always wondered how to make homemade mozzarella then this is the class for you. Come stretch and pull (we mean the cheese curd) with us as Brian walks you through how easy it is to make. Pizza margherita: fresh mozzarella, basil and tomatoes; belly button stuffed mozzarella-filled with olives, roasted red peppers and herbs; mozzarella jelly rolls with oven dried tomatoes and pesto; arancini made with fresh mozzarella, saffron and tarragon and finish with dessert: mozzarella ravioli filled with cranberry marmalade and shaved water chestnuts. Brian Doyle, 6:30 p.m.-9:30 p.m., $70

Easter Brunch: Sunday, April 1

Make and enjoy eating a deliciously simple Easter brunch made with fresh seasonal ingredients without having to spend hours in the kitchen! Bacon and sour cream deviled eggs; roasted boneless leg of lamb; savory portabello bread pudding; asparagus with orange sauce; French peas and lettuce; chocolate hazelnut cake. Jennifer Brush, 1: 30 p.m.-4:30 p.m., $70

NEW! Gluten Free Weeknight Family Meals Part I: Monday, April 2

Gluten free meals don’t have to be time consuming. Stop making separate gluten free dishes and learn to cook quick and easy meals that the entire family will enjoy. At the end of the class we will sit down to a fabulously simple wheat free meal together. Asian inspired and gluten free orange glazed flank steak with vegetables over rice, sesame peanut butter noodles with pea pods and chicken, coconut chocolate drops. Jennifer Brush, 6:30 p.m.-9:30 p.m., $70

Seafood Workshop: Thursday, April 5

We will start class at the seafood department at Heinen’s Village Market in Hudson, just a short walk from the school. We will talk about how to buy seafood, what to look for when buying and how to store it safely. We will then take our purchases back to the school and cook up some great dishes that will be easy to prepare. Sear roasted salmon with an orange butter sauce served with wilted spinach; brined grilled peel and eat shrimp with garlic chili butter; panko crusted tilapia with herbal tartar sauce and oven fries; steamed mussels in a saffron broth served over garlic croutons and pan fried sole with a lemon caper sauce. Catherine St. John, 6:00 p.m.-9:30 p.m., $75

Crepe Workshop: Tuesday, April 10

Join us as we learn the technique of making crepes. We’ll begin by making a

basic crepe batter. We’ll make and enjoy: apricot-pistachio goat cheese triangles; potato, onion and herb crepes; gorgonzola filled crepes; crepe Suzette; chocolate hazelnut and praline crepes. BRING: your seasoned crepe pan or order one from us ahead. MaryAnn Napolitano, 6:30 p.m.-9:30 p.m., $70

Stuffed and Rolled Pasta Workshop: Saturday, April 14

Once the techniques of homemade pasta are covered, options become endless. You will learn how to make ricotta and spinach ravioli in a tomato cream sauce and vegetable lasagna roll ups with a smooth and creamy béchamel sauce.

Catherine St. John, 11:00 a.m.-2:00 p.m., $70

NEW! Gluten Free Weeknight Family Meals Part II: Monday, April 16

Gluten free meals don’t have to be time consuming. Stop making separate gluten free dishes and learn to cook quick and easy meals that the entire family will enjoy. At the end of the class we will sit down to a fabulously simple wheat free meal together. Nut encrusted fish, herb roasted potatoes, sautéed spring peas and tomatoes, rice pasta with ricotta cream sauce and bacon, baked apples with raisins and cranberries. Jennifer Brush, 6:30 p.m.-9:30 p.m., $70

NEW! Tea Pastry Workshop: Monday, April 23

Learn the fundamentals of tea pastries and sandwiches. We’ll be discovering the different styles and levels of English tea service. Students will be creating two traditional tea sandwiches, English cream scones and two tea biscuits. Class will end by enjoying the fruits of our labor with some delicious English tea and conversation. NOTE: THIS IS A 4 HOUR CLASS. Courtney Bonning, 5:30 p.m.-9:30 p.m., $75

NEW! A Taste of Italy: Thursday, April 26
Tour some of Italy's wine regions by experiencing three different reds made in very diverse styles. Learn about the regions, climates, and wine making practices that make these wines so memorable. We'll make and enjoy three easy dishes that pair well with each as well as discuss the proper wine tasting process. Jennifer Brush, 6:30 p.m.-9:30 p.m., $80

Menu: Dolcetto with fusilli with artichoke hearts and parmesan cream, Montepulciano d’Abruzzo with Red-wine spaghetti with walnuts and parsley and and Amarone with Dark chocolate brownie cake

Sushi Workshop: Saturday, May 5

Love sushi but unsure of how to attempt it on your own? Learn the basics of preparing outstanding sushi at home. Impress friends with your knowledge of the history of sushi as well as your skill in creating it. California roll (inside out roll); spicy crab and watercress roll; Cinco De Mayo vegetable Roll; sesame salmon Roll; kappa maki; shrimp tempura roll; and futo maki. BRING: Take-home container. Catherine St. John, 12:00 p.m.-3:00 p.m., $75

Phyllo Workshop: Sunday, May 6

Working with phyllo pastry is not as hard as it might seem. Given the right techniques and a tender touch you can create all kinds of great appetizers, main courses and desserts. In this class you will have the opportunity to work with fresh phyllo provided by Athens Foods right here in Cleveland. Spanikopita (spinach, feta and phyllo triangles); tomato cups; stuffed chicken; apple strudel; and honey walnut baklava. Jennifer Brush, 1:30 p.m.-4:30 p.m., $70

Whimsical Spring Cupcake Workshop: Monday, May 7

Cupcake are HOT! Get on the band wagon and learn the secrets to making great looking cupcakes. This workshop will focus on piping roses, gerbera daisies, sunflowers and poppies on rich vanilla cupcakes. Jill Wolf (Downtown 140 Pastry Chef), 6:30 p.m.-9:30 p.m., $70

Downtown 140 in Small Bites: Monday, May 14

Join Executive Chef Jim Blevins as he teaches you new twists on old classics. In this class Chef Jim will teach you new ways to update dishes that have been around the block. You will be making papas bravas (spicy potato tapas); new age clams casino; short rib pierogies and a wild mushroom strudel. Chef Jim Blevins, 6:30 p.m.-9:30 p.m., $70

French Bread Workshop: Saturday, May 19

This class will give you a formula to create any bread you desire! Follow Kathy Lehr through the basic chemistry of what happens when you combine yeast, flour, water, and salt. Once these are mastered, you should be producing beautiful and tasty breads! You also will learn about various grains and how they react to yeast. There are many tips for the busy, working person and how to eliminate many of your fears and misconceptions. You will have the opportunity to shape and bake a perfect French loaf (a batard) as well as make the dough to take home and bake in your own oven. To accompany our chewy French loaves, you will see how to make a Caesar Salad using your leftover (if there ever is any!!!) stale bread. Kathy Lehr, 10:00 a.m.-1:30 p.m., $70

From Farm to Fork: Tuesday, May 29

The key to good cooking is good ingredients. And the key to good ingredients is growing them yourself. We’ll use your garden harvest to inspire these fresh dishes. Beet and arugula salad topped with goat cheese, zucchini fritters, sautéed Swiss chard with raisins and pine nuts, grilled stuffed eggplant, trenette pesto: potatoes green beans and pesto, roasted asparagus with Parmesan cheese, penna gotta with fresh berries and coulis.

MaryAnn Napolitano, 6:30 p.m.-9:30 p.m., $70

Outdoor Grilling Series

This popular charcoal grilling series is back and better than ever. We will take the mystery out of using a charcoal grill and give you techniques and recipes you will use for a lifetime. You will learn to control the fire and no longer have to worry about burnt, under cooked food. We will walk you through setting the fire, controlling the heat, direct and indirect heat grilling and what foods are best for the grill. Please keep in mind that these classes are weather dependent. If it rains we will be under a tent and if it really storms we will have to do the classes inside with electric grills and grill pans. Every effort will be made to grill outside, but classes will not be canceled due to weather. Your safety is out first concern. Catherine St. John, $75 single class/$292 series 6:30 p.m.-9:30 p.m.

Grilling 101: Thursday, May 17

Learn the basics of setting a charcoal fire and grilling on a direct and indirect fire. The entire menu will be done on the grill and will show you how you can have a fun entertaining experience from appetizers, salad, main course with sides to dessert. Grilled pizza margherita; grilled Asian Caesar salad; grilled split chicken with whiskey barbeque sauce; grilled balsamic vegetables; grilled rosemary potatoes and we will finish with grilled brown sugar pineapple served over vanilla ice cream.

Grilling Seafood: Thursday, May 31

The big question is always what fish or seafood is best for grilling? We will take a harder look at this question and hopefully have a few answers for you as well. Get ready for a night of enjoying perfectly grilled seafood. Steamed mussels on the grill with a garlic saffron broth served over grilled bread; cedar planked salmon with Asian chili rub served with a napa cabbage slaw; brined peel and eat Gulf shrimp with a Guinness butter sauce; Mediterranean grilled tuna steaks served over an Israeli couscous salad.

Grilling Steaks and Chops: Thursday, June 21

What cut of meat is the best for the grill? In this class we will grill a few different cuts and you can decide what you like the best. Grilled flat iron steak with grilled flat bread, chimmichuri sauce and grilled sweet onions; brined thick cut pork chops with wild mushroom ragout.

Ribs and More Ribs: Thursday, June 28

There is more to grilling ribs than meets the eye. In this class you will learn how to pick the right cut of ribs for the right sauce or spice rub. Discover how easy it is to make finger licking good ribs at home with a little knowledge and know how. Our menu will include Korean style ribletes; baby back ribs with homemade spice rub and barbeque sauce; Asian plum spare ribs; Japanese cucumber salad with sesame seeds; warm potato salad with bacon dressing and pressure cooker baked beans.

Kid’s Camp I

NEW Menus!

MaryAnn Napolitano July 9-13, 10:00 a.m.-12:30 p.m.,$250, Ages 8-12

These Are A Few Of My Favorite Things

Ever wanted to know how to cook your favorite things? Come cook with us and learn how to make delicious, homemade pizza, macaroni and cheese, apple dishes, Mexican, and breakfast foods.

Day One Pizza with pizzazz: We’ll start with a traditional cheese pizza dressed with your favorite toppings and branch out to a margherita pizza, pizza blanca, pesto pizza, and finish with a dessert pizza.

Day Two Macaroni and cheese: Which will be your favorite? Classic mac and cheese with a crunchy oven toasted topping, rotini pasta with cheesy sauce, creamy white cheddar shells, peas, and penne in a silky Parmesan sauce.

Day Three Appetizing apples: These apple recipes will give you some variety while you keep the doctor away. We’ll whip up stove top apple sauce, chicken salad with apples and grapes, apple slices with homemade caramel, dried apple rings, apple strudel cups.

Day Four Mmm Mexican: You’ll be saying adios to ordering Mexican food out after you realize you can cook it so easily yourself. Design your own tacos, chicken quesadilla, Mexican rice, salsa and guacamole, cinnamon flavored ice-cream with a chocolate drizzle.

Day Five Breakfast in Bed: You’ll perfect those recipes you make for Mother’s Day and Father’s Day as we make French toast, hash browns, buttermilk pancakes, Belgian waffles, freshly squeezed orange juice.

BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.

Teen Camp Pro

NEW Menus!

Catherine St. John, July 16-20, 10:00 a.m.–3:00 p.m., $325, Ages 13-18

This class is designed for the teen who loves to cook, but wants to learn about professional techniques, kitchen safety, organization skills, knife skills and how to cook beyond the recipe allowing their creativity to shine. Catherine has pared down her adult professional Foundations I class to be teen-friendly yet still expose them to new foods. This week will be full of exciting flavors as we travel the world through food.

Day One Italy: homemade chicken stock; minestrone soup; Caesar salad; spaghetti and homemade meatballs; garlic cheese bread; mascarpone gelato with fresh berries.

Day Two Mexico: easy black bean soup; homemade nacho sauce; homemade tomato salsa; homemade guacamole; chicken and beef burrito and soft taco bar and dessert quesadillas.

Day Three Asia: chicken wonton soup; pork and vegetable egg rolls; fried rice; hoisin chicken lettuce cups and fresh fruit sorbet served in cookie cups.

Day Four Greece: We will make all the fix’ns for gyros: Greek lemon and chicken soup; homemade pita bread; Greek meat patties; cucumber yogurt sauce; Greek salad and Greek semolina custard pie.

Day Five America: Wisconsin cheese soup; titanic iceberg salad wedge with bacon and homemade Thousand Island dressing; build your own burger bar and homemade apple caramel turnovers.

BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.

Kid’s Chef Camp II

NEW Menus!

MaryAnn Napolitano, July 23-27, 10:00 a.m.-12:30 p.m., $250, Ages 8-12

Travel America

Come travel with us across the country by sampling the flavors of America. Learn basic techniques and skills of cooking. Gain independence as you learn to prepare food for yourself and others.

Day One Come on y’all! We’re headed south of the Mason-Dixon line where we’ll make Southern style fried chicken, tender biscuits with a sweet honey glaze, grilled and seasoned corn on the cob and baked peaches with vanilla ice cream.

Day Two Start spreading the news! We’re headed east to the tri-state area! We’ll create a Philly cheese steak sandwich, New York style pizza, hand-cut French fries and New York style cheese cake.

Day Three Chow down on some New England clam chowder, fish and chips, corn on the cob with an herb butter spread, savory Parmesan cheese straws and blueberry buckle.

Day Four Grab your cowboy hat and boots…we’re headed west! Here we’ll explore the Hispanic influence by creating marinated skirt steak fajitas, dos queso quesadilla (two cheese), rico rice, corn salsa, guacamole and cinnamon-sugar churros.

Day Five California here we come. Due to its geographical location, California’s cuisine has had influence from many different cultures. We’ll make shrimp and avocado tostadas, California-style barbeque chicken pizza, create your own sliders, local veggie lo-mein and Ghirardelli molten-lava cakes.

BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.

Teen Baking Camp

NEW Menus!

MaryAnn Napolitano, August 6-10, 10:00 a.m.-1:00 p.m., $275, Ages 13-18

Beat the Heat With a Sweet

This teen class will serve as an introduction to the essentials of baking: measuring, creaming, sifting, and rolling. Bring to go containers to share your creations!

BRING: a sack lunch the first four days and we will provide pizza on the last day.

Day One Cupcakes: carrot cake with cream cheese frosting, mocha cake with mocha-cream cheese frosting and vanilla cupcakes with flavored-frosting selected by the bakers!

Day Two Cookies: traditional peanut butter cookies, icebox sugar cookies, scrumptious shortbread and classic brownie.

Day Three Candies: chocolate covered pretzels and raisins, semi-sweet almond and cherry bark, tricky toffee and grab-n-go granola.

Day Four Tasty Tarts: dough creations 101, apple tart, semi-sweet chocolate

ganache tart, seasonal fruit tart and lemon-curd tart.

Day Five Selected Sweets: seasonal fruit cobbler, donuts, fruit smoothie, apple-raisin turnover and oat and dried apricot scone

BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.

ATTENTION PARENTS: It is understood, that by registering your child for classes, that Western Reserve School of Cooking is not responsible for any injuries that may occur during a class. We make every effort to ensure the safety of your child, but accidents do happen in the kitchen.