Our goals for this six-session evening beginner series is to build your skills and confidence, as well as training your taste buds. At the completion of the Beginner series, you will be ready to put together simple meals for yourself and family from basic pantry items.
Students will learn the basics of knife skills, simple soups and stocks, and sauces; easy vegetable preparations; how to cook eggs; and the methods for cooking familiar cuts of beef, pork, chicken, and fish. We will cover building a pantry of ingredients and selecting a small battery of equipment, as well as tips for menu planning, nesting tasks, shopping the grocery store, and sources for ingredients.
Who should take it: Individuals who can cook as long as they have a recipe in front of them, or for those who have been cooking for years but have never had formal training and lack confidence about what they’re doing in the kitchen.
Week 1: Basic Knifes Skills and Kitchen Tips (September 4)
Week 2: Soups and Simple Sauces (September 11)
Week 3: Poach and Steam, Stew and Braise (September 18)
Week 4: Saute, Sear, Stir-fry (September 25)
Week 5: Eggs and Veggies (October 2)
Week 6: Pasta, Rice, and Whole Grains (October 11)
Classes are held on consecutive Wednesdays.