Knowing how to use knives properly is the foundation of cooking. Many home cooks find working with knives frustrating or even scary, but it doesn’t have to be. In this technique course I will teach you how to wield a knife correctly to make your food preparation time faster, easier, and safer.  Learning proper technique will allow you to be more confident and courageous in your kitchen and save money.

Class 1:

• Learn what makes a “good” knife and how to select one, what types are needed to adequately equip your kitchen, and how to properly handle them
• Learn the fundamental techniques of slicing and dicing fruits and vegetables
• Learn to proper techniques to care for and to sharpen your knives

Class 2:

• Learn more sophisticated techniques to shape fruits and vegetables
• Learn basic anatomy of poultry and how to properly debone
• Learn to carve a roasted chicken

Class 3:

• Learn basic anatomy of cows, pigs, and lamb
• Learn primal cuts of each
• Learn to trim tenderloin, sirloin, and ribs and proper technique to slice once cooked

Optional Class 4:

• Learn the different types of fish
• Learn the proper techniques to fabricate
• Learn how to prepare fish for cooking methods most suitable for each

*Knife sets of varying size and cutting boards are available for purchase for you to train with during your course, then take home to your kitchen. Please check my Kits for Classes Page for more information.

Have you always wanted to make healthy and delicious food but don’t have the time or the first clue how to do it. You need a small repertoire of dishes for your daily needs, but you find toast and instant cocoa a challenge. This is the course for you. I will start at the very beginning, and teach you the fundamentals of basic cooking equipment, knife skills, and menu planning so you can create simple and delicious food.

Class 1:

• Learn basic knife skills
• Learn fundamentals to make delicious and simple salads
• Learn techniques of mayonnaise, vinaigrettes, and pesto

Class 2:

• Learn many methods to cook eggs and other breakfast foods
• Learn how to make stocks and soups
• Learn basic cuts of meat, poultry and shellfish ideal for fast cooking methods
• Learn how to grill, sauté, and roast vegetables, poultry and shellfish

Class 3:

• Learn techniques to cook rice, grains and beans
• Learn how to braise and stew proteins
• Learn to prepare easy and scrumptious desserts

*Knife sets of varying size, cutting boards, pan sets, aprons and kitchen towels are available for purchase for you to train with during your course, and then take home to your kitchen. Please check my Kits for Classes Page for more information.

As my friends and family will tell you, I am a sauce girl. Ever since I was young, sauces have been my passion. I distinctly remember using my chicken nuggets just as a vehicle to enjoy sweet n’ sour and BBQ. A beautiful sauce is often the key element to bring a dish from ordinary to spectacular. Learn the fundamental techniques for classic sauces and tips to create an infinite number of your own.

Class 1:

• Learn the basics of vegetable, chicken, fish and veal stock
• Learn emulsions such as mayonnaise, béarnaise, vinaigrettes
• Learn ala minute pan sauces such as picatta, brown-butter sage, almondine

Class 2:

• Learn classic sauces like demi-glace, mornay, and beurre blanc
• Learn to build on your skills with contemporary sauces like parmesan foam, sherry gastrique, and watercress puree

Class 3:

• Entire class dedicated to dessert
• Learn crème anglaise and sabayon
• Learn simple and sophisticated fruit coulis
• Enjoy hot fudge sauce and wide variety of caramel sauces

* Pan sets, whisks, strainers, spoons, aprons and kitchen towels are available for purchase for you to train with during your course, and then take home to your kitchen. Please check my Kits for Classes Page for more information.

This course will teach you the techniques of 7 basic cooking methods.  Learning to master these fundamental techniques will allow you cook perfect dishes every time. You will have a better understand of recipes and have the skills and confidence to create your own.

Lesson 1:

• This class will focus on dry heat cooking methods: grilling and roastin
• Learn which cuts of proteins are best suited for each method
• Learn how to prepare vegetables and proteins for each method
• Learn the procedure for each method for both vegetables and proteins
• Learn a variety of marinades and sauces to accompany
• Use your new skills to create simple crowd-pleasing desserts

Lesson 2:

• In this class you will learn the techniques of sauté, pan-fry, and deep fr
• Learn how to fabricate proteins and prepare vegetables for each method
• Learn the process of each
• Learn classic dishes such as veal saltimbocca and lorette potatoes
• Learn a variety of pan sauces as well as a few delicious desserts using these methods

Lesson 3:

• The final class will focus on wet heat cooking methods braising, stewing and poaching
• Learn the ideal protein cuts for each and how to fabricate
• Learn how to use both methods with meat, poultry, fish and vegetables
• Learn how to create sauces and complete each dish
• Dessert is also on the menu using these cooking methods

* Pan sets, whisks, strainers, spoons, aprons and kitchen towels are available for purchase for you to train with during your course, and then take home to your kitchen. Please check my Kits for Classes Page for more information

This course is dedicated to my favorite thing, dessert! This course will give you a broad knowledge on the fundamental techniques of pastry, baking and chocolate.

Class 1:

• Learn the basic pastry techniques, formulas and processes
• Learn to make sweet and flaky dough by hand and machine
• Make a wide variety of pies and tarts
• Learn how to make pate a choux desserts like cream puffs and éclairs
• Learn strudel and phyllo desserts

Class 2:

• Learn techniques for more efficient measuring and pan preparation
• Learn basics of sponge cakes and butter-based cakes to make layer cakes and cup cakes
• Learn a variety of butter creams, meringues, and frostings to accompany
• Learn some basic cake decorating for special occasions

Class 3:

• Learn the basic principles of chocolate and how to work with it
• Learn techniques to melt, temper, dip and mold chocolate to create nut clusters, rolled truffles, and molded chocolates
• Learn a variety of ganaches for truffle centers, cake fillings, and glazing

Optional Class 4:

• This class will teach you the techniques of making bread, from basic to specialt
• Learn how to work with yeast to create focaccia, pizza dough, and simple “home-baked” sandwich bread
• Learn how to make bagels, pretzels and croissants
• Learn the principles of starters and learn sourdough breads

*Digital scales, thermometers, molds, brushes, pan sets, aprons and kitchen towels are available for purchase for you to train with during your course, and then take home to your kitchen. Please check my Kits for Classes Page for more information.

This course is an introduction to the cooking of different regions by examining the techniques and ingredients unique to that area. You will learn a brief history of each regions approach to food as well as classic dishes from each region.

Class 1:

• Learn the techniques and flavors of French cooking
• Learn the flavor profiles of different regions in France
• Learn how to prepare classic dishes like duck confit, cassoulet, salted cod, quiche lorraine, pommes daphine, grilled sardines, and sabayon

Class 2:

• Learn the techniques and flavors of Italian cooking
• Learn how to fundamentals of fresh and dry pasta, basic sauces to accompany, risotto and focaccia
• Learn Italian approach to vegetables, seafood and meat
• Learn a amaretti cookies and crumb cake

Class 3:

• Learn the techniques and flavors of Asian cooking
• Learn the cuisine of Chinese , Japanese and Southeast Asia
• Learn the principles of stir-fry, curries, noodles, soup and breads unique to the region
• Have fun making sushi, rolls and dumplings