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Kitchen Techniques (Day 3)


This 5-week series is ideal for the cook who wants to learn the basics that every professional chef must master in their first year of culinary school.  We will cover the fundamentals of: 1) knife skills;  2) stocks and soups, 3) dry heat cooking, 4) moist heat cooking, and 5) the mother sauces.

The class meets once a week and is $325.00 per person.


Tuesdays: Jan 23rd - Feb 20th at 6:30pm

Tuesdays: April 3 - May 1st at 6:30pm

Earlier Event: March 19
Pies and Tarts
Later Event: March 23
Couples Cook: Indian