LEARN TO COOK SERIES - 3 Weeks TUESDAYS SEPTEMBER 8, 15, 22
This 3 week Hands-On series is designed for the beginner cook who wants to learn the basics as well as the seasoned cook wanting to refine his or her skills.
In each class we cover the fundamentals of cooking techniques, ingredients and equipment that will help make you a more confident, capable cook..
Classes can be taken as a series or independently.
Ever wanted to open a cook book and be confident enough to make anything that caught your eye? Or how about when you try a new recipe and it comes out all wrong but you don’t quite know what to do differently. In our Learn To Cook Series, our chef Elizabeth Whitt, teaches you the theory and techniques behind the recipes so you can translate your knowledge to make any recipe successfully.
All classes start with a thorough instruction in and hands on practice of knife skills, then a discussion of each recipe and how they focus on key techniques essential to good cooking. Elizabeth helps you understand the hows and whys of recipes -- how to wisely plan steps, time and space and execution methods that will take you from start to finish with consistently successful results.
We will arm you with basic building blocks of cooking and recipe skills so you can prepare easy, stress-free but delicious and creative meals for yourself, family or guests.
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LEARN TO COOK SERIES - 3 Weeks TUESDAYS SEPTEMBER 8, 15, 22
ENROLL FOR ALL 3 WEEKS - JUST $225 Learn To Cook Week 1 Tuesday September 8th at 6:30p In this first class we will focus on knife skills and kitchen basics such as recipe reading, kitchen organization, mise en place, vegetable cuts, and fresh herbs. We will focus on the techniques of sautéing, sweating, soups and stocks, pan sauces, cooking perfect mashed potatoes and cooking with wine. Menu: Vegetable and Barley Soup Pan Seared Pork Chops with a Mushroom and Shallot Pan Sauce Perfect Mashed Potatoes
Learn To Cook Week 2 Tuesday September 15th at 6:30p In the second part of our series we will continue with more knife skills and learn more vegetable cuts, adding to what we learned in class 1. We focus on the techniques of roasting meats and vegetables, making gravies and vinaigrettes, hearty herbs and making perfect omelettes. We will also talk about menu planning and kitchen timing. Menu: Butter Lettuce Salad with Chopped Vegetables and Dijon Vinaigrette Herb Roasted Whole Chicken with Homemade Gravy Roasted Seasonal Vegetables Romano Cheese and Herb Omelettes
Learn To Cook Week 3 Tuesday September 22nd at 6:30p In this final class we will discuss different cuts of meat and how each should be cooked for best results. We focus on the techniques of braising, blanching, rice pilaffs, stir fry and hard boiled eggs. We will discuss entertaining and make ahead dishes so you can spend your time with your guests rather than in the kitchen. Menu: Chicken and Vegetable Stir Fry with Spicy Peanut Sauce Beef Braised in a Red Wine Sauce with Vegetables Jasmine Rice Pilaf Smoked Paprika and Black Olive Deviled Eggs
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About Chef Elizabeth Whitt:
An honors graduate of the Le Cordon Bleu Paris, Elizabeth was awarded Le Grand Diplôme in Pastry and Cuisine in 1999. A student of international cuisine and known for sharing her extensive knowledge in a relaxed and convivial atmosphere, she held the position of Director of Le Cordon Bleu’s summer program. Combing her talents perfected as a pastry and cuisine chef in Parisian hotels and restaurants with her love of cultural exploration and travel, Elizabeth embarked upon a new career path.
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Inspired by her students, her love of teaching and haute gastronomie, she formed an innovative program, which embodies her philosophy that the culinary experience should be enjoyable for all levels of students.
A native of San Marino, she now spends most of the year in Southern California. Her most popular courses are interactive and hands-on classes introducing students to wine and cheese parings, kitchen basics, knife skills, Cooking 101, Easy and Elegant entertaining and bistro style cooking.
Elizabeth is currently writing a cookbook which incorporates the fundamentals of elegant French cooking with the ease of the California lifestyle.
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