fundamentals 1
Join us for two evenings and two full days where we teach you the fundamentals of cooking. From making your own stock to mastering cooking proteins and knife sharpening, we will bring out the great cook in you!
PROGRAM OVERVIEW
A carefully crafted curriculum that comes directly from our professional program. The dishes selected act as the best vehicles to teach essential techniques and key “why” learning moments. We include various cuisines and discuss, in detail, the nuance of various staple ingredients.
Unparalleled working station and support that comes from 2 professional instructors on the floor providing coaching
You work with up to two other people at a 6-burner stove with all the equipment you need. However, you perform many dishes individually. In other words, you level up fast.
A recipe package, apron and Northwest Method Handbook.
Each class you will enjoy a glass of wine while you enjoy the fruits of your labour.
Maximum of 24 students per class makes for very spacious kitchen execution and comfortable dining.
CURRICULUM
Knife Skills/Sharpening
The Essential Language of a Thinking Chef
Mise en place and multitasking
Using moist and dry heat cooking methods
Essential terms - The “why’s” and “how’s” of cooking
Salads and Vinaigrettes
Personalizing Recipes
Soups, Stocks, and Sauce-making
Plating and kitchen choreography & multi-tasking
Cooking with different metal surfaces
Introduction to Plant-based Cooking
Protein Cooking
Introduction to spices
Cooking techniques with vegetables
Day 1 (Wednesday) & Day 2 (Thursday): 615pm-930pm (approx end time)
Day 3 (Saturday) & Day 4 (Sunday): 930am-3pm (approx end time)
