Professional Technique Program

Catherine St. John

We have made some exciting changes and revised our Professional Technique Program. This fast paced program will continue to cover the 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, efficient, and professional cook by learning how to design recipes, enhance menus, and cook more economically.

GRANDE DIPLOME REQUIREMENTS: Level I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus 7 series of (4) classes and 1 series of (4)
Visiting Chefs.*

* Some classes can be taken separately

LEVEL I: BASIC: Feb. 13-17, June 4-8

Stengthen your confidence in the kitchen. We will take you from the beginning steps and help you build a strong foundation of the fundamentals and techniques of cooking. Introduction to stocks; sauces; sautés; dry and moist heat methods; soups; frying; and knife skills using classic French based technique. We will focus on recipe development, shopping, menu planning, plate presentations, and organization. $550

LEVEL II: INTERMEDIATE: Apr. 2-6

Level I required. Introduction into World Cuisines: Day One: Asia; Day Two: Italy; Day Three: Latin America; Day Four: Mediterranean; 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. We encourage you to then move into a more in-depth study available in our new evening series, World Cuisine. $550

LEVEL III: ADVANCED: May 14-18

Level I and II required. This week will focus on classic French & other European dishes including: Classic Cassulet–White Bean Casserole with Duck Confit,
Sausages & Pork (students will make duck confit and sausages for this dish); and Traditional Bouillabaisse. You will also get the opportunity to plan menus, do the shopping and write recipes based on the 3 week course of study. $550

Looking for something else? Click here for all classes.