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Mar 6,2018 -     Time: 6:30 pm - 8:30 pm

Must be at least 18 years old to take this class. Kitchen Boot Camp  (KBC) (Participation & Demo) Certificate awarded for taking all 12 classes. In this 12 week series you will learn how to use your recipes as guide lines and open up your creative side.  Each class will focus on a different cooking style or technique, while building on the previous class.  While it is not necessary to take all 12 classes it is highly encouraged.  You will get the maximum benefit by taking all 12 classes.  We will be covering not only how to follow a recipe, but also the “Need to Knows” which are things recipes do not tell you.  These are things every seasoned cook knows that recipes do not tell you. You will become a more confident cook and not feel so tied to recipes at the end of this series.  These classes are designed to be part demonstration and part hands on.  This will allow you to ease into the kitchen and build your confidence. $600 for all 12 classes ($10 savings per class or 2 classes for free).  You must sign up for all 12 to get the savings price.        KBC Cast Iron Cooking: Tuesday March 6 Whether you have a cast iron skillet that was passed down to you, have a new one, or are looking to get one this class will give you some great ideas on how to use one. There is nothing better than breakfast for dinner on a cold winter night. The best way to use up leftovers in your fridge and pantry is to create a Frittata (large baked omelet) and serve with some crusty bread. Cast iron seared boneless Pork Chops with Apples, Roasted Potatoes and Shallots in an Apple Brandy Sauce; We will finish with a Deep Dish Cast Iron Skillet Pizza (we will have a variety of ingredients to make a few different kinds of pizza). Catherine St. John, 6:30-8:30 pm, $60  


Western Reserve School of Cooking
140 N. Main St.
Hudson, OH 44236

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Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236

Tel: 330.650.1665