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Culinary Building Blocks


by Catherine St. John

Certificate Program

Requirements: Culinary Building Blocks I, II, III, 12 part Science of Good Cooking series, Knife Skills, 3 Day Bread Workshop with Kathy Lehr; and 12 other individual classes and 4 baking classes of your choosing (excludes Friday Night Date Night classes and Saturday Night Date Night Classes). You will receive a certificate of completion at the end of each Culinary Building Block section, 3 day Bread Workshop and all 12 Science of Good Cooking series . You will receive a Grande Diplome upon completing all classes including the 12 individual classes and 4 baking classes. You need to take Culinary Building Blocks in order of I, II and III unless otherwise discussed.

Payment: For the 5 day classes you need to place a non-refundable $150 deposit to hold your place in class. The balance of $475 is due 1 week before class begins. If we do not have enough to run the class the decision to cancel will be made 1 week before class. If we cancel you may receive a refund on your deposit or apply it to another class. All other class need to be paid in full at the time of registration. To receive a class credit on your deposit we must have a cancellation from you 2 weeks before the class begins.

You do not need to enroll in the Certificate Program to take these classes, but you still must take them in sequence unless otherwise discussed with Chef Catherine:

Culinary Building Blocks I: French Basics (Wednesday – Sunday September 6-10 2017):

In this five day workshop you will be cooking full coursed out French menus each day. We will be covering knife skills, organizational skills, multitasking, and French methods and techniques in the kitchen. Below are sample menus. Please know that menus are subject to change based on available ingredients. These classes are a combination of demo and hands on. Catherine St. John; Wednesday-Friday 4:00 – 9:30 pm and Saturday & Sunday 10:30 am – 4:30 pm; $625

Day One: Deviled Eggs; Cream of Mushroom Soup; Mixed Greens with Red Wine Vinaigrette, Pan Seared Pork Chops in a Mustard Cream Sauce; Baked Rice Pilaf; Saute of Asparagus; Chocolate Lava Cake w/ Raspberry Sauce and Fresh Whipped Cream.

Day Two: Baked Brie in Puff Pastry (learn quick puff pastry); French Onion Soup; Belgian Endive Salad with Blue Cheese and Toasted Pistachios; Chicken Provencal (Pan sauce of tomatoes, olives and basil); Roasted Garlic

Mashed Potatoes; Roasted Baby Carrots; Spiced Poached Pears in Port Wine served with Creme Anglaise.

Day Three: Gougeres (cheese puffs); Soup au Pistou (French country vegetable soup); Celery Root Salad with Homemade Mayonnaise; Carbonnades A’la Flamande (beef braised with onions and beer); Parsley Potatoes; Braised Winter Greens and Crepes Suzette.

Day Four: Assorted French Canapes; French Garlic Soup with Poached Eggs; French Lentil Salad with Goat Cheese; Coq au vin (chicken braised in red wine); Fresh Hand Cut Noodles; Glazed Onions and Mushrooms and Apple Caramel Tart.

Day Five: Cheesy French Pinwheels (using our quick puff pastry); Tomato Soup with Grilled Cheese Croutons and Basil Oil; French Green Bean and Potato Salad; Salmon Baked in Parchment with Composed Butter and Creme Brulee.

Bring: Chef’s jacket, 8″ or 10″ chef, paring and boning knives. (Note: most items are available for purchase in our store. You’ll receive a 20% discount on items purchased for class in our store.) $150 deposit

2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARDS ANOTHER CLASS

Class maximum: 10 students. Please sign up early, classes fill quickly.

Culinary Building Blocks II: World Cuisine (Wednesday – Sunday October 2017)

This 5 day workshop will build on the methods and techniques learned in Culinary Building Blocks I: French Basics. You will be using a lot of the same techniques and methods learned in week one, but you will be applying them to different regions of the world. Please know that menus are subject to change based on available ingredients. These classes are a combination of demo and hands on. Catherine St. John; Wednesday-Friday 4:00 – 9:30 pm and Saturday & Sunday 10:30 am – 4:30 pm; $625

Day One: Italy: Antipasti Pasto Platter: Cured Meats, Cheeses and Marinated Vegetables; Focaccia Bread: Rosemary Garlic Parmesan; Minestra o Passato di Zucca alla Montavana (squash soup Mantua style); Lasagne Verdi alla Napaletano (green lasagne Naple style); Tiramisu.

Day Two: Middle Eastern: Hummus Kawarma (lamb) with Lemon Sauce; Homemade Pita Bread; Fattoush Salad (salad of cucumbers, tomatoes,toasted flat bread, herbs and yogurt); Barley Risotto with Marinated Feta; Codfish Cakes Braised in Tomato Sauce; Semolina Orange Marmalade Cake.

Day Three: Moroccan: Moroccan Olive Salad; Roasted Carrot Salad with Cumin and Harissa Dressing; Chicken Tagine with Preserved Lemons and Vegetables; Couscous and Almond Honey Cigars.

Day Four: Spain: Tapas: Mushrooms in Garlic Sauce; Shrimp is Garlic Sauce and Spanish Tortilla (potato and egg omelet); Paella with Chicken, Sausage and Mussels; Flan with Fresh Fruit

Day Five: India: Lamb and Mint Somosas; Homemade Naan Bread; Roasted Eggplant Dip; Oven Roasted Chicken Tikka; Roasted Butternut Squash Curry; Fresh Spinach Paneer; Spiced Dal and Saffron Rice; Mango Chutney and Apple Raisin Chutney.

Bring: Chef’s jacket, 8″ or 10″ chef, paring and boning knives. (Note: most items are available for purchase in our store. You’ll receive a 20% discount on items purchased for class in our store.) $150 deposit

2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARDS ANOTHER CLASS. Class maximum: 10 students. Please sign up early, classes fill quickly.

Culinary Building Blocks III: Classic French (Wednesday – Sunday November 2017)

This 5 day workshop will build on the methods and techniques learned in Culinary Building Blocks I: French Basics and Culinary Building Blocks II: World Cuisine. You will be using a lot of the same techniques and methods learned in week one and week two, but you will be applying them to these classic French dishes. Most of these dishes require a little more time and knowledge to prepare, but fear not we will have you ready to take them on. Please know that menus are subject to change based on available ingredients. These classes are a combination of demo and hands on. Catherine St. John; Wednesday-Friday 4:00 – 9:30 pm and Saturday & Sunday 10:30 am – 4:30 pm; $625

Day One: Coquilles Saint Jacque (Scallops); Sweet Pea Soup with Mint; Seared Duck Breast Orange Sauce; Potatoes Ana with Duck Fat; Saute of French Green Beans with Almonds; Chocolate Souffle.

Day Two: Quiche Lorraine with Simple Greens; Saute of Shrimp in a Shrimp Bisque Sauce; Navarin of Lamb with Spring Vegetables (spring lamb stew); Tarte Tatan (upside down apple tart)

Day Three: Steak Tartar with Eggs, Capers and Toast Points; Escargot with Garlic Butter; Sole Meuniere (saute of filet of sole with a lemon butter sauce); Carrot Puree; Gratin Dauphinios; French Yogurt Cake with Fresh Fruit.

Day Four: Beggers Purses (small crepes filled with crème fraiche and caviar); Mixed Greens with Duck Confit and Raspberry Vinaigrette (confit is duck legs cured and cooked in it’s own fat); Vichyssoise (cold leek and potato soup with chives); Bouillabaisse (seafood and shellfish soup) with Garlic Toasts; Chocolate Pot de Creme.

Day Five: Chicken or Duck Liver Mousse with Cognac; Cheese Souffle; Choucroute Garni with homemade sausages (Casserole of pork, ham, sausages, cabbage and potatoes); French Lemon Tart.

Bring: Chef’s jacket, 8″ or 10″ chef, paring and boning knives. (Note: most items are available for purchase in our store. You’ll receive a 20% discount on items purchased for class in our store.) $150 deposit 2-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT TOWARDS ANOTHER CLASS. Class maximum: 10 students. Please sign up early, classes fill quickly.



Contact Us

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

Tel: 330.650.1665

Email: info@wrsoc.com