COOK ONE
DAY-EAT ALL WEEK -- Cost:
Call For Price
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This cooking class teaches how to prepare
one week of food for a family -- in one long afternoon. The
course involves menu planning, recipe selection, preparing
consolidated shopping list of recipe ingredients, shopping,
preparing recipes, presentation techniques, and safe food
storage principles. Depending on a family's preferences, the
training can involve all family members in the activity. This
class takes between 4-6 hours.
Chef Robert writes the menu, picks the recipes, and sides for
each entrée. The Chef reviews and discusses changes and works
with client to complete menu. The chef then shops for the class,
works with the client to organize the kitchen, works with client
to cook and store menu recipes and helps client clean kitchen
afterward. |
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BASIC CULINARY
SKILLS AND TECHNIQUES.
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Each skills and technique class includes a
hands-on cooking segment and an information-sharing segment. The
Chef Robert tailors each class to the client's level (beginner
to gourmet), interests, and food preferences. The Chef writes a
tailored class menu and recipes, shops for the products to
present the class, and provides informational handouts for each
class.
Personal
Cooking Class Lesson -- 2 Hours --Call
For Price. Addition
food cost surcharges may apply to "Seafood" or "Meats" lessons,
depending upon whether market price of items dictates.
Personal Cooking Class Party -- 3-4
hours -- Up to 8 participants --
Call For Price. Addition food cost
surcharges may apply to "Seafood" or "Meats" lessons, depending
upon whether market price of items dictates. Food surcharge per
person, above 8, may also be applied -- provided chef determines
space will allow additional participants.
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201. |
Introduction to
Cooking Techniques
Includes practical
application of the principles and processes of cooking such as
steaming, poaching, grilling, braising, sautéing, deep fat
frying, boiling, roasting, and stewing. |
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202. |
Meats
Looks at the cuts of meat
available, how to cook different meat cuts, saving money in meat
purchasing based on cut of meat, applying to right cooking
techniques to different cuts of meat. |
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203. |
Poultry
Practice boning techniques on
chickens and turkeys, different ways to use boned poultry for
variety and cost savings. Apply different cooking techniques for
different results.
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204. |
Seafood
Looks at different types of
fish, matches fish to cooking techniques. Reasons for and
techniques for boning whole fish. |
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205. |
Vegetables and
Starches
Expand your vegetable
horizons. Introduces underused vegetables and starches. Applying
basic cooking techniques and preserving nutritional value |
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206. |
Soups and Sauces
Learn to make stocks from
scratch and to make the five master sauces. Learn about
thickening agents and basic soup styles from consommé to cream.
Mastering this course will make
you a more versatile chef! |
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207. |
Desserts Made Easy
Strategies and techniques for
making quick and easy desserts that combine ready made
ingredients to make special time-saving and delicious desserts |
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208. |
Appetizers
Lots more than meat balls and
chicken tenders.
Explore what an appetizer is.
Learn how to make a variety of new wave or upscale hot and cold
appetizers and garnishes. |
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209. |
Parties and
Decorative Food
Learn how to garnishing
platters and party trays. Learn how to arrange cheese and
vegetable displays and do decorative work like melon baskets.
Develop organizational skills to help
you plan your party so you can enjoy it with your guests. |
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EXPLORING
CULINARY CUISINES
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Each culinary cuisine class
includes a hands-on cooking segment and an information-sharing
segment. The Chef instructor tailors each class to the client's
tastes and preferences. The instructor writes a tailored class
menu and recipes, shops for the products to present the class,
and provides informational handouts for each class.
Personal Cooking Class Lesson --
2 Hours -- Call For Price. Additional food cost surcharges might apply
based upon whether market price of items in the class menu
dictates.
Personal Cooking Class Party -- 3-4 hours -- Up to 6
participants -- Call For Price Additional food cost surcharges might
apply based upon whether market price of items in the class menu
dictates. Food surcharge per person, above 6, may also be
applied -- provided chef determines space will allow additional
participants.
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301. |
Northern Italian
Cooking
Learn about the regional
specialties of Northern Italy. |
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302. |
Southern Cooking
Learn about the original
American melting pot cuisine updated with a millennium twist |
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303. |
Cajun and Creole
Cooking
Learn about two very special
American regional cuisines - explore cooking from the bayou to
Bourbon Street |
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304. |
Mediterranean
Cooking
Learn about the unique
products and flavors from the many countries that border the
Mediterranean Sea |
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305. |
Provencial French
Cooking
Learn about the specialties
of French country cuisine. |
