This consists of three classes for individuals looking to develop their skills in the kitchen, and are appropriate for cooks of all skill levels. Each class is 3 hours in length. In each class. you will be involved in cooking recipes to illustrate key concepts and be provided with follow-up recipes to make at home to further explore concepts presented in class.

Class 1: Basic Cooking Skills

• Introduction to knife skills - essential knives, their function and care. Introduction to cutting skills. Knife skills will continue to be a focus throughout this series.

• Essentials in the kitchen - salt and water. Understanding their function as both ingredients for developing flavor and tools for cooking.

• Cooking techniques - seasoning, blanching, steaming, brining and curing, stewing, and a simple sauce.

Class 2: Alliums, Acid, Soup, and Stovetop Techniques (sweating, caramelizing, sautéing, searing)

• Alliums are vegetables in the onion family - onions, shallots, leeks and garlic. They are used in every cuisine around the world and are often called the chef’s “secret weapon.” Learn how to chop, cook and use these vegetables to build flavor in your cooking.

• Soups are the simplest of meals and so great on a winter night or light meal in warm weather. Learn simple techniques for making stock and the techniques for both broths and pureed soups.

• Vinaigrettes - Knowing how to make a delicious vinaigrette is an invaluable skill in the kitchen and is key to understanding the role of acid in cooking. Vinaigrettes are definitely not just for salads. They can be used warm or cold and have varied uses.

Class 3: Heat - Exploring Basic Cooking Techniques - sauté, braise, roast, pan roast

These are the most commonly used indoor cooking techniques on your stovetop or in your oven. These techniques to cook vegetables and proteins. Learn how to execute these techniques and how to choose the correct technique for what you want to cook. We will also cover some simple sauces.

• Sauté- used for rapid à la minute cooking, the hot seat in kitchen, when and how to use it

• Braise- the best ever do-ahead technique with great flavor. It is about transforming tough, inexpensive cuts of meat into tender, mouthwatering dishes.

• Roasting - this is cooking with dry heat, without the moderating effects of water or any other cooking liquid. Roasting is done with both high and low heats. It is a simple technique with some basic “know how” and makes your house smell wonderful.

• Pan-Roasting: This technique is a combination of sautéing and roasting. It is an extremely useful technique, creates a lot of flavor a,nd frees you from monitoring cooking on the stove.

Pricing is for all three classes in this series.