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Our six-week Professional Chef Series is a Certificate
Series designed for people interested in careers as
chefs, cooks, caterers or other positions in the food
service industry as well as for home cooks who want
to take their cooking to a professional level. We
teach attendees the equipment, ingredients,
techniques, skills and temperaments used by
professional chefs and necessary to work in the food
service industry.
Our affordable yet comprehensive course is perfect
for students who, due to time, scheduling or
financial constraints, are not able to attend full-time
culinary school. Because our program is part-time,
the cost is significantly less than a full-time culinary
institute. Tuition is just $900 for the six-week series
and includes a chef jacket and covers all equipment
and ingredients used in the class.
Each Professional Chef Series class meets once a
week for six weeks with both day and evening
sessions. Enrollment is limited to 14 students.
Our professional chef instructors are Ryan Wagner
Martin Gilligan and Rahm Fama.
Our next Professional Chef Series are:
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CLASS 1: INTRODUCTION TO PROFESSIONAL COOKING
Introduction to the series, kitchen,
chef instructor, safety and sanitation.
Basic kitchen terms, utensils, accessories,
pantry items.
Knife Skills and vegetable cuts.
CLASS 2: STOCKS AND SAUCES
Knife cuts
Brown stock, white stock
Introduction to sauces: Puree and starch thickened
New cooking techniques: Simmering, sautéing,
roasting, caramelizing
Chicken Fabrication
CLASS 3: SOUPS AND VEGETABLE COOKERY
Knife cuts
Introduction to soups: Clear, creamy, puree
Introduction to vegetable cookery
Sourcing and using seasonal ingredients
New cooking techniques: Blanching, rendering,
sweating
CLASS 4: VEGETABLE COOKERY AND STARCHES
Knife cuts
Working with vegetable pigments
Introduction to potatoes and grains
New cooking techniques: Grilling and gratinée
CLASS 5: MEATS AND POULTRY
Introduction to meats and poultry
Basic meat fabrication
Pan and reduction sauces
New cooking techniques: Searing, reduction,
pan roasting, braising, stewing
CLASS 6: FISH AND SEAFOOD
Anatomy of a fish
Basics of shellfish
Butter emulsion, sauces and vinaigrettes
New cooking techniques: Poaching
Please note class menus and instructors subject
to change without notice.
Cancellation Policy for Professional Series:
Payment is due in full at the time of registration. Should you
need to change or cancel a reservation for a class, you will
receive a full refund for any cancellation made seven (7) days
or more before the class date. Due to limited space, class
offerings and availability, we cannot refund any monies paid
for Professional Chef Series for cancellations made fewer
than 7 days before the class, . No refunds or make-up classes
can be given for missed Professional Chef Series after the
Series has started, so please plan your schedule accordingly.
Changes and cancellations may be made in person or by
calling our store at 562-430-1217 and speaking directly to one
of our store employees. Due to timing issues we absolutely
cannot accept or honor cancellations sent by email or left via
recorded phone message or on voicemail.
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