The Master the Basics Intermediate Series meets over six morning sessions. The series focuses on developing advanced culinary skills and introducing students to global flavor profiles as we delve into the use of herbs and spices.
Each week, our class will use a different cuisine as a starting point for learning more challenging techniques. If you’ve taken Master the Basics Beginner Series or if you are a seasoned cook wanting to learn more, join us!
Classes will meet consecutive Fridays, except for the week of the Thanksgiving holiday.
Week 1: The French Kitchen (October 25)– Students learn to deconstruct a whole chicken. Students will also learn to prepare French mother sauces such as hollandaise and mayonnaise. Knife skills will be reviewed in this class as well.
Week 2: The Italian Kitchen (November 1)– Students will learn to make pasta and fresh ricotta cheese. Students will also prepare classic besciamella and salsa verde.
Week 3: The Latin American Kitchen (November 8)– Students learn to select and prepare different cuts of fresh, sustainable fish; prepare fresh and dry chilis; work with maize-based dishes; and prepare classic sauces such as pebble, mole, and chimichurri.
Week 4: The Indian Kitchen (November 15)– Students learn to work with lamb, lentils and legumes; use different types of curries; make homemade paneer; and prepare cooked and fresh chutneys.
Week 5: The Asian Kitchen (November 22)– Students learn to select and prepare shellfish; prepare asian noodles and dumplings; and learn the methods for steaming, shallow-frying, and stir-frying.
Week 6: The American Regional Kitchen (December 6)– Students learn to prepare different cuts of beef; use a stovetop smoker; use those amber waves of grain; prepare different BBQ sauces; and make ice cream.