In this four class series, students will learn fundamental cooking skills and gain confidence in the kitchen.
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 meat.
Who should take it: Beginner cooks, or those who have been cooking for years and want to improve their skills.
Week 1: Basic Knife Skills; Eggs and Veggies [February 9]
Week 2: Soups and Stocks [February16]
Week 3: Stews and Braises [February 23]
Week 4: Sauté, Sear, Stir-fry [March 2]
Classes are held on consecutive Tuesdays.