If you’ve taken the Serious Foodie Culinary Basics with Chef Tony and find yourself craving more then further empower yourself with Chef Warren this fall.  Throughout this 5 evening course you will work with and cook those specialty ingredients you’ve seen on the produce shelves but always wondered what on earth to do with them.

You will learn how to process and apply advanced cooking techniques to whole ducks, lobster and salmon.  Cuisines from all over the world will be part of the course with an emphasis on the techniques and the understanding of them.  Create preparations you’ve seen in restaurants and always wanted to know how to make like risotto, spatzle, polenta, hollandaise and artisanal hand shaped pastas.  After this course your dinner parties will never be the same.

Prerequisites: Students should have competent knife skills and the desire to improve on their cooking skills.  It is advised that you have taken the Serious Foodie Culinary Basics course prior to taking this course.

Date: 5 Tuesdays starting October 5, 2010

Time: 6:15 – 9:45pm

Cost: $495 + HST

Bring: Chef’s knife, paring knife, apron, 2 tea towels, pastry scraper, comfortable shoes, hair elastic for long hair