Program Overview
Tie up those boot straps, bring your brain, note pad, sharp knives (you’ll learn to sharpen a dull one), willing hands, courage and take the most fulfilling ride of your life. This course simulates the intensive learning curve that our professional students 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 five-course menu which you will compose and execute with teammates, and serve at Northwest to your invited guests. There is no formal cost for the dinner, but we do ask for a small donation to organizations we support in the community.
You are more than welcome to supply your own toolkit or purchase one from us. Our toolkit comes with the following:
- Japanese-style chef’s knife
- Paring knife
- Metal pastry scraper
- Towels
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REGISTER NOW FOR 2020
APRIL CLASS
PROGRAM
2 Week Boot Camp
DATE
April 27 to May 8, 2020
9:30am – 3pmTUITION
$2,250 (tax, uniform included)
Register Before January 1st and Receive a Free Toolkit
Refund policy: 90% Refund up to 30 days prior to class starting, 50% refund less than 30 days and more than 15 days and no refund within 14 days of class starting
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
- Broths, stocks and sauces
- Cooking techniques like searing, braising, deep frying and poaching
- Canapés
- Intro to seafood and meat
- Vinaigrettes and Emulsions (Mayonnaise and Hollandaise)
- Egg cookery (omelets, poached eggs, etc.)
- Cooking the Perfect Steak
- Tomato sauce
- Pasta essentials and more
- Salads (from basic to complex)
- Regional cuisines (Asia, Middle East, Italian, Latino, etc.)
AND MUCH MORE
Frequently
Asked Questions
What level of proficiency do I require?
What is a typical flow of a day?
Who typically takes this course?
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What if I have food sensitivities, allergies, or dietary restrictions?
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