|
IT’S ALL IN THE
TECHNIQUE
If there is a recurring
theme to all of the classes of the Master Cook it is “It’s all
in the technique”. All of the classes are “hands on” and our
instructors primary objective is to have the students enjoy the
experience and also is
to come away with an understanding of the basic techniques of cooking.
This means that after taking
courses with us, such as Basic Techniques in particular, you
will be equipped to fearlessly take on the most challenging recipe and
impress friends, family and clients. The cooking class material assumes that
the students may know how to cook but have never learned the basic
techniques that can take them to a much higher level. The approach is
casual and friendly and is intended to make the cooking experience fun.
Although we are not here to train professional chefs, we
may have a few students who enjoy the classes so much that they decided to attend
a culinary school.
Our goal is to have students want to learn how to prepare and
serve great food.
Basic Techniques of Cooking
is designed with the “busy person” in mind. This is our most popular
course and it is usually held on four consecutive sessions, so
you need not be concerned about missing a session you can make up the
class in the next cycle.
Here is a summary of
what we will be learning and doing as the program progress but the
emphasis is always on techniques.
SESSION 1 INTRODUCTION. During
these sessions the students learn about the different types of knives
and what they are used for and how to use them. Recipes are specific in
their use of terms and the student should be precise in preparing the
ingredients in accordance with the recipe. The students will learn what
it means to chop, cube, dice, mince, julienne, peel, score and shred
plus many more. Students will learn the meaning of the term “Mise en
Place” and will learn the proper way to cut vegetables and learn the use
of many culinary terms and techniques which will be used during the
course. The class is not all work and no play however.
SESSION 2 SAUCES AND
STOCK MAKING.
During the second session we will
build on the techniques and terms learned during the
first session. The chef will guide the students through the step-by-step
method for making stock, which is the basic ingredient
in many of the sauces. Students will receive an introduction
to the “mother” sauces.
Students will learn the
basics of soup making and will prepare a Hollandaise, Gazpacho and
French Onion Soup. The students will also receive an
introduction to baking as they bake the rolls that will be served with
the soup. Containers will be distributed at the end of the class so that
students can have a “show and tell” at home.
SESSION 3 COOKING WITH MEAT,
POULTRY AND FISH.
This session builds on the
skills learned during the last two sessions but here the emphasis is on the
proper techniques for cooking meat, poultry and fish. The students
participate in preparing a steak dish, lemon chicken, fish in
parchment paper and also grilled vegetables. We also cover sautéing,
grilling and some of the basic techniques that the best cooks know.
SESSION 4 INTRODUCTION
TO BAKING.
When the class makes it to
session four they have mastered many of the techniques but they need a
finishing touch—dessert. The members of the class select their
favorite desserts to prepare in
addition to preparing main dessert with the group. Here we
will introduce the disciplines involved in baking which is less
forgiving that the other forms of cooking because so much precision is
required. Once again the class samples the items in class and there is
generally enough left over to take some samples home.
All of this may seem like a
lot of work for someone who has been working all day but the emphasis is
on learning techniques but having fun at the same time. Many of our
techniques students return to take additional classes with their group
and many keep in touch socially.
Sign up now, these classes fill
quickly!
|
