Program Overview
This course takes your hands and creativity to yet another level. We break down whole proteins, dive into more sophisticated cooking and preservation techniques, make more complex sauces, and plate more restaurant-style dishes using many global influences. You also get opportunities to put your own spin and creative flair, to literally play will all the herbs, spices, condiments, and plates in house. And, of course, we never lose sight of the basics.
Who is it for? Anyone who has already done Basics I or ready to move their basic kitchen skills to new heights. Like with Basics I, students work in teams of two, and each evening is paired with two wines (beer and cider too).
This course has been adapted from six evenings to three full weekend days.
***Please note, priority access will be given to those who have taken our Basics 1 course***
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PROGRAM
6 Day Basics II: The Next Level of Courage + Creativity
DATE
TBA
Three Consecutive Saturdays
9:30am – 2:45pmTUITION
$733.95 (Taxes included)
This program does not require approval by the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education, Skills & Training. As such, PTIB did not review this program.
Curriculum
In this course we will cover an extensive array of techniques and work with incredible amount of ingredients. Some of what we will cover includes:
- Butchering whole duck and total duck utilization
- Brown stock, demi-glace sauces
- The wonders of dry rubs/marinades/brines
- The amazing advantages of the pressure cooker
- Restaurant-style plating techniques
- Egg Dishes like Fritatas
- Pasta/Dumpling dishes like Tortelloni
- Paella
- Cauliflower total utilization
- Braising Menu Development
- How to cook, hold, store, re-heat;
- Basic fish butchery
- Pan seared salmon with Buerre Blanc
- Sicilian Caponata
AND MUCH MORE
Dishes may change or vary depending on seasonality.
Frequently
Asked Questions
Why 6 Days?
Are there discounts to taking more than one course?
What level of proficiency do I require?
What is a typical flow of an evening?
Who typically takes this course?
What do I need to bring?
What if I can’t make one of the classes?
What if I have food sensitivities, allergies, or dietary restrictions?
What is parking like in the area?
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