Tie up those boot straps, bring your brain, note pad, sharp knives (you’ll learn to sharpen a dull one), willing hands, all-on courage and take the most fulfilling ride of your life.  This course simulates the intensive learning curve that the pros experience.  The big win?   Stimulate an intensive commitment and emerge with the confidence and courage (the two “C’s” key to any growth) that you would never achieve otherwise.  The course culminates with The Big Night—a complimentary five-course menu which you will compose and execute with teammates, and serve at Northwest to your invited guests.

 

May 8th – May 19th
Monday – Friday, 9am – 3pm

$2,250 (includes taxes, two embroidered t-shirts, two aprons, recipe package, and one dozen towels)

Deposit required upon registration: $1,125
Refund Policy: 90% refund up to 30 days prior to class starting, 50% refund with less than 30 days and more than 15 days and no refund within 14 days of class starting.

Bring a +1 (or completed Basics I or II) and receive 10% off

You are  more than welcome to supply your own toolkit or purchase one from us. Our toolkit comes with the following:

Japanese chef’s knife
Japanese petty knife
Metal pastry scraper
Vegetable peeler
Kitchen scissors
Handmade Knife roll
Plating tweezers
Measuring spoon
4″ off-set spatula

$492.80 (tax included)

If you think this is for you, please click here to SIGN UP

Curriculum

Notes, demonstrations, and kitchen work explain the “why’s” and “how’s” of fine cooking techniques.  You learn how chefs think, create, find inspiration, develop trust and instinct, and plate food.  A list of dishes and preparations performed is outlined below.

  • Knife cuts and Knife Sharpening
  • Mise en Place
  • Gazpacho, grain salad
  • Chicken and fish butchery
  • Chicken Broth, Brown Stock and Demi Glace
  • Azteca-style Soup
  • Baked Goat Cheese and Beet Carpaccio Salad
  • Thai Braised Chicken thighs
  • Canapés,
  • Vinaigrettes and Emulsions (Mayonnaise and Hollandaise)
  • Cream of Zucchini/corn/squash
  • Poached egg Benny on biscuit,
  • Herbed omelet,
  • Cooking the Perfect Steak with Matchstick fries and Sauce Dianne
  • Tomato sauce
  • Gnocchi
  • Squid Ink Pasta w/ Seafood and vodka sauce;
  • Shaved fennel, arugula, orange, fried prosciutto, and reduced balsamic salad
  • Miso soup
  • Roasted giant tortelloni
  • Pan seared halibut
  • Aglio e olio
  • Octopus Salad
  • Middle Eastern Grilled Lamb chops
  • …and more.

 

Reviews of the Boot Camp 

“I feel that this course came for me at the perfect time…..what is that old Daoist saying – the teacher(s) arrive when the student is ready…I have no doubt that I will see the ripple effects of this learning for me for a long time to come.”

-Tonya, Boot Camp