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May 15,2018 -     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 Fish Fillet: Tuesday May 15 This can be one of the most intimidating challenges of the kitchen. Most people tell me they only eat fish when they go out. In this class we will show you how to fillet a whole fish. This may never be something you actually do, but it is good to see at least once, so you know how it is done. The type of fish will depend upon what is available at the time of class. We will then pan roast the fish with a Lemon Caper butter; We will also make an easy spring Fish Soup with Garlic Croutons. 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