 Don’t be intimidated by the term ‘Professional.’ Our workshops are filled with a variety of students from beginner to advanced. They all share one common interest, and that is to improve their culinary skills and knowledge. 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.
Professional Cooking Program
Presented by: 
Catherine St. John
This fast paced program will continue to 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, efficient, and professional cook by learning how to design recipes, enhance menus, and cook more economically.
PROFESSIONAL PROGRAM REQUIREMENTS
Level 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.
LEVEL I: BASIC: Wed.-Sun., February 10-14 and Tues. - Sat. June 15-19 (9:30 - 4:00)
(Click here to see the daily schedule)
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. $575
LEVEL II: INTERMEDIATE: Wed.-Sun., April 7-11 (9:30 - 4:00)
(Click here to see the daily schedule)
Level 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. $575
LEVEL III: ADVANCED: Wed.-Sun., Nov. 4 - 8 and May 12-16 (9:30 - 4:00)
(Click here to see the daily schedule)
Level I and II required. This week will focus on classic French and other European dishes including: Classic Cassoulet – 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. $575
BRING (all levels): Chef's jacket, 10" chef's knife, paring, and boning knives. (Note: most items are available in our store). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.
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 visiting pastry chef classes, and the 5-Day Intensive Bread Clinic.
BEGINNING PASTRY WORKSHOP: Mon.-Fri., Nov. 16 - 20 and February 1-5 (9:30-4:00)
(Click here to see the daily schedule)
No prerequisites. Students will learn basic pastry principles; bread dough, yeast dough, fillings, toppings, quick breads, pies, tarts, cookies, cake mixing, and baking. $575
INTERMEDIATE PASTRY WORKSHOP FRENCH I: Tues.-Fri. February 23-26 (9:30-4:00)
(Click here to see the daily schedule)
Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crepes, génoise, soufflés, and sauces. $475
CHOCOLATE AND CANDIES WORKSHOP: Tues.-Fri., March 16-19 (9:30-4:00)
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. $475
INTERMEDIATE PASTRY WORKSHOP FRENCH II: Tues.-Fri. April 13-16 (9:30-4:00)
(Click here to see the daily schedule)
Learn pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations. $475
ADVANCED PASTRY WORKSHOP CAKES & TORTES: Tues.-Fri. May 25-28 (9:30-4:00)
(Click here to see the daily schedule)
Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. $475
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.
5-DAY INTENSIVE BREAD CLINIC: Mon.-Fri. January 11-15 and June 7-11 (9:00-4:00)
(Click here to see the daily schedule)
No prerequisites. Get hands-on experience and confidence to bake perfect bread every time. Kathy 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. $575
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.
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