fundamentals 1

Join us for two evenings and two full days where we teach you the fundamentals of cooking. From making your own stock to mastering cooking proteins and knife sharpening, we will bring out the great cook in you!

PROGRAM OVERVIEW

• A carefully crafted curriculum that comes directly from our professional program. The dishes selected act as the best vehicles to teach essential techniques and key “why” learning moments. We include various cuisines and discuss, in detail, the nuance of various staple ingredients.

• Unparalleled working station and support that comes from 2 professional instructors on the floor providing coaching

• You work with up to two other people at a 6-burner stove with all the equipment you need. However, you perform many dishes individually. In other words, you level up fast.

• A recipe package, apron and Northwest Method Handbook.

• Each class you will enjoy a glass of wine while you enjoy the fruits of your labour.

• Maximum of 24 students per class makes for very spacious kitchen execution and comfortable dining.

CURRICULUM

• Knife Skills/Sharpening

• The Essential Language of a Thinking Chef

• Mise en place and multitasking

• Using moist and dry heat cooking methods

• Essential terms - The “why’s” and “how’s” of cooking

• Salads and Vinaigrettes

• Personalizing Recipes

• Soups, Stocks, and Sauce-making

• Plating and kitchen choreography & multi-tasking

• Cooking with different metal surfaces

• Introduction to Plant-based Cooking

• Protein Cooking

• Introduction to spices

• Cooking techniques with vegetables

Day 1 (Wednesday) & Day 2 (Thursday): 615pm-930pm (approx end time)

Day 3 (Saturday) & Day 4 (Sunday): 930am-3pm (approx end time)