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...
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 or
how to fix it.
In PREP's Learn To Cook Series, 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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Week 1 of Series
In this first class we focus on knife skills and
kitchen basics such as recipe reading, kitchen
organization, mise en place, vegetable cuts, and
fresh herbs. We learn the techniques of sautéing,
sweating, soups and stocks, pan sauces, cooking
perfect starches, cooking with wine.
Sample Menu: Tuscan Vegetable Soup
Pan Seared Chicken Breasts or Pork Chops
Lemon Caper Pan Sauce or Mushroom Cream Sauce
Perfect Pasta with Herbs and Cheese
Week 2 of Series
In the second part of our series we continue
with more knife skills and learn more vegetable
cuts, adding to class 1. We focus on the techniques of
roasting meats and vegetables, vinaigrettes and
sauces, poaching, hearty herbs and making perfect
omelettes. We will also talk about salts, olive oils,
vinegars and kitchen timing.
Sample Menu:
Cobb Salad
Herb Crusted Pork Roast with a Mustard Cream Sauce
or Herb Roasted Whole Chicken with Homemade Gravy
Herb Roasted Seasonal Vegetables
Omelettes with Cheese and Flavored Olive Oil
Week 3 of Series
We will discuss different cuts of meat and how each
should be cooked. We will focus on the techniques of
braising, stir frying, rice pilafs and hard boiled eggs.
We will discuss cooking with the seasons and tips for
substituting ingredients, entertaining and make ahead
dishes so you can spend your time with your guests
rather than in the kitchen.
Sample Menu:
Braised Chicken w/ Leek and Mushroom Cream Sauce
Chicken and Vegetable Stir Fry
Smoked Paprika and Black Olive Deviled Eggs
Herb Rice Pilaf
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