This 3 week Hands-On series is
designed for students who have
taken Chef Whitt's Learn to Cook
Series Part One
Learn to Cook Series: Part 2
will build on the sound base of
Learn to Cook 1 but take each
technique to the next level.
Learn more practical cooking skills
and techniques that will help you
feel more comfortable and
confident in the kitchen. The
emphasis is on making meals
healthier and using seasonal
ingredients.
Chef Whitt will teach a variety of
techniques so that you can choose
which best suit your schedule and
eating preferences. We continue
to focus on building on the basic
techniques.
As always, Chef Elizabeth teaches
by techniques in addition to
recipes so you can take the
knowledge learned and apply to
new recipes that catch your eye
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Learn To Cook Advanced Week 1
Techniques: grilled meats, spice rubs, fresh herb sauces,
grilled vegetables, marinades, breaking down a whole chicken,
braised vegetables, oven roasted vegetables, oven roasted
fish, chutneys, oven roasted soups, blended soups
Menu: Braised Greens with White Wine and Garlic
Oven Roasted Seasonal Vegetables
Potato Leek Soup
Oven Roasted Spiced Carrot Soup
Oven Baked Salmon with Mango Chutney
Spice Rubbed Grilled Chicken with Chimichurri Sauce
Garlic and Herb Marinated Grilled Vegetables
Learn to Cook Advanced Week 2
Techniques: Broiled Fish, Steamed and Blanched Vegetables,
Béchamel Sauce, Tomato Sauce, Bolognese Sauce, Couscous,
Lasagnas, Gratins, Polenta and Fresh Fruit Salsas
Menu: Béchamel Sauce, Gratin of Seasonal Vegetables
Creamy Polenta, Polenta Gratin
Classic Tomato Sauce, Bolognese Sauce
Lasagna, Steamed Seasonal Vegetables
Broiled Fish with Fresh Fruit Salsa, Couscous with Herbs and Spices
Learn to Cook Advanced Week 3
Techniques: Pan seared fish, classic sauces, braised meats,
risottos, sautéed vegetables, glazed vegetables
Menu: Braised Lamb with Moroccan Spices,
Caramelized Onion Risotto, Red Wine and Mushroom Risotto
Sautéed Seasonal Vegetables with Basil and Lemon
Mexican Braised Pork Tacos with Fresh Avocado Salsa
Classic and Quick Glazed Seasonal Vegetables
Pan Seared Scallops with Beurre Blanc Sauce
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