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 and your appetite.
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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, 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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