Winter/Spring 2008 |
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Cooking Techniques-Basic
In this class, we will discuss the most commonly used cooking
techniques used in commercial kitchens, and why these techniques
are so vital to western style cookery. We will also address
what equipment is needed for you to duplicate these techniques
at home, and the pros and cons of electric vs. gas stoves.
Cost: $65.00 (3 hours) light lunch included. |
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Stocks Level I
Learn (three types) of stocks and how to execute them
at home. Techniques in using stocks with dishes, soups
and much more. This class takes you from beginning to
end on stocks. Includes step-by-step instructions on Rogue
Chefs secret practices in creating a great stock.
Cost: $65.00 (3 hours) light lunch included |
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Soups Level I
Learn Sauce creation and techniques: (four) different styles
of sauces; Natural Reductions, Emulsification, Marinade
based reductions and Coulis from Stock reductions. This
class follows Stocks Level I.
Cost: $65.00 (3 hours) light lunch included |
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Sauces Level I
Learn Sauce creation andd techniques: (four) different styles of sauces; Natural Reductions, Emulsifications, Marinade based reductions and Coulis from Stock reductions. This class follows Stocks Level I.
Cost: $65.00 (3 hours) light lunch included |
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Knife Skills
This class is all about understanding the purpose of your
knives and how to use them. There are different knives
for different applications, do you know what they are?
What qualifies a good knife from a poor one? Is the
cost a good indicator?
Cost: $65.00 (3 hours) light lunch included |
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Small Plates
This is truly the new direction of cooking. Learn the concept
and execution of the small plate craze. You
will have a whole new way of thinking and purchasing when
you leave from this class.
Cost: $65.00 (3 hours) light lunch included |
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Herbs and Spices 101
What spices do I use when.....is the most asked question
at rogue chefs. By the end of this class you will not only
know what spice to use but how long they last, which ones
are best, where to find them and much more.....
Cost: $65.00 (3 hours) light lunch included |
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Raw Foods Basics
Learn basic non-cooking techniques working with raw foods
and answer some of those nagging questions about it's
validity. Leave this class with the understanding
why raw food preparation is so exciting.
Cost: $65.00 (3 hours) light lunch included |
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Meal Design and Production
This class gives you the tools to design a multi course
meal which can be effectively and easily coordinated and
plated simultaneously.
Cost: $65.00 (3 hours) light lunch included |
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Butchery Basics Level I
Cutting-up chickens, cleaning steaks, understanding what
this basic cuts are and where they all come from is the
premise to this class. Through this understanding you will
see why the markets and meat companies charge the prices
they do and what options you have when buying poultry,
seafood or beef. We will show you the techniques that will
make you better understand why some meats are tougher than
others and learn about the product that you are about to
eat.
Cost: $90.00 (3 hours) light lunch included |
