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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
Martin Gilligan, Christianne Winthrop and Rahm Fama.
We hold 2 to 3 Professional Chef Series every month.
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: GRAINS AND STARCHES
Knife cuts
Working with vegetable pigments
Introduction to potatoes and grains
New cooking techniques: Grilling
CLASS 5: MEATS
Introduction to meats
Basic meat fabrication
Pan and reduction sauces
New cooking techniques: Searing, reduction,
pan roasting, braising. gratinee
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 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.
Missed Class Policy for Professional Series: If you sign up for
the Professional Chef Series and you miss a week, you may
make up that week in any series that is not full. However, as
99% of our Professional Chef Series fill up, we ask that you
please plan accordingly. In order to make up a week you
must call our store and get a confirmation from a staff
member. We cannot admit anyone as a makeup in the
Professional Chef Series without a confirmation.
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