fundamentals 2

Take your culinary skills to new heights with Fundamentals 2, our ultimate level 2 cooking class designed to unlock your inquisitive culinary potential! From preservation, to butchery, to plating skills, Fundamentals 2 will take you into a world full of Chef tricks and secrets. Discover the foundations of heat control and start cooking grains, proteins and vegetables like a professional. Take what you already know about cooking and build your confidence with the guidance of our trained Chef Instructors. If you’ve already taken our Fundamentals 1, this course is the next natural progression in your cooking journey.

Day 1 - Wednesday Night 615pm-930pm

(approx end time)

Dishes You’ll Make

• Chicken and Mushroom Coconut Soup

• Mayonnaise

• Seared Chicken, Green Goddess Panzanella

Techniques you’ll Learn

• Searing chicken breast

• Mayonnaise emulsion

• Mushroom grilling

• Uncommon aromatics

Day 2 - Thursday Night 615pm-930pm

(approx end time)

Dishes You’ll Make

• Seared Steelhead Miso Yaki, Dashi Risotto and Pickled Shimeji Mushrooms; per person

• Stacked Tuna Tartar and Corn Tortilla Chips; per person

Techniques you’ll Learn

•  Fish searing

• Pan sauce (miso yaki glaze)

• Grain/risotto cooking

• Quick pickling

• Raw fish usage

• Vinaigrette balancing

• Deep frying Corn Tortilla Chips

Day 3 - Saturday 930am-3pm

(approx end time)

Dishes You’ll Make

• Eggs “Benny”

• Chicken Butchery

• Sous Vide Duck a l’Orange, Poached Mandarin Oranges, Mandarin Demi, Endive Salad

• Fried Chicken & Coleslaw

Techniques you’ll Learn

• Battering and deep frying

• Soft boiled egg

• Hollandaise emulsion

• Knife cuts in the slaw

• Poultry butchery

• Sous vide cooking

• Demi derivatives

Day 4 - Sunday 930am-3pm

(approx end time)

Dishes You’ll Make

• Crepes

• Coq Au Vin, Pomme Puree & braised endive

• Falafel with roasted garlic and cauliflower toum

Techniques you’ll Learn

• Braising

• Vegetable puree, veloute sauce

• Legume cooking

• caramel sauce

• braised vegetables