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Apr 25,2018 - Apr 29,2018    Time: 4:00 pm - 9:30 pm

Culinary Building Blocks Certificate Program Requirements:  Culinary Building Blocks I, II, III, 12 part Kitchen Boot Camp series, Knife Skills, 3-Day Bread Workshop with Kathy Lehr; 12 other individual classes and four baking classes of your choosing (excludes Date Night classes).  You will receive a certificate of completion at the end of each Culinary Building Block section, the 3-day Bread Workshop and  the Kitchen Boot Camp series. You need to take Culinary Building Blocks in order of I, II and III unless otherwise approved. 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 other classes.  All other classes need to be paid in full at the time of registration.  To receive a class credit (no refunds) on your Building Blocks deposit we must have a cancellation from you 2 weeks before the class begins. Culinary Building Blocks III:  Classic French Wednesday – Sunday April 25 - 29 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, Weekdays 4:00 - 9:30 pm and Saturday & Sunday 10:30 am - 4:30 pm; $625; $150 deposit 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: 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.) We also have knives for use in the kitchen.


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