Week 1: The Fundamentals

$995.00

WEEK 1: THE FUNDAMENTALS 

We kick things off with the backbone of great cooking: your knife.  You’ll learn great, not just proper, technique, including how to sharpen it and keep it honed like a pro and use it safely and efficiently—because a dull knife = dull cook. 

Then you take your improving mise en place on the cutting board to the pan and learn to master heat. And from there, also learn to season (spoiler: salt is your friend) and plate like a pro, for your food should look as good as they taste.  

Dishes we cover are:

  • Chicken Stocks (white and brown)

  • Azteca Soup

  • Watermelon, Grilled Peach, Feta Salad

  • Focaccia 

  • Goat Cheese and Roasted Beet Salad (a plating exercise)

  • Seared Tuna Salade Nicoise (a plating exercise)

  • Chicken Saltimbocca

  • Thai Braised Chicken Thigh

  • Seared Salmon with Strawberry Salsa

  • Pasta Aglio e Olio

  • Mac & Cheese

  • French Omelet

  • Seared Steak with Peppercorn Steak, Potato Dauphinois

  • French Apple Tart

  • Pissaladiere (caramelized onion tart) 

FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).

Dates:

WEEK 1: THE FUNDAMENTALS 

We kick things off with the backbone of great cooking: your knife.  You’ll learn great, not just proper, technique, including how to sharpen it and keep it honed like a pro and use it safely and efficiently—because a dull knife = dull cook. 

Then you take your improving mise en place on the cutting board to the pan and learn to master heat. And from there, also learn to season (spoiler: salt is your friend) and plate like a pro, for your food should look as good as they taste.  

Dishes we cover are:

  • Chicken Stocks (white and brown)

  • Azteca Soup

  • Watermelon, Grilled Peach, Feta Salad

  • Focaccia 

  • Goat Cheese and Roasted Beet Salad (a plating exercise)

  • Seared Tuna Salade Nicoise (a plating exercise)

  • Chicken Saltimbocca

  • Thai Braised Chicken Thigh

  • Seared Salmon with Strawberry Salsa

  • Pasta Aglio e Olio

  • Mac & Cheese

  • French Omelet

  • Seared Steak with Peppercorn Steak, Potato Dauphinois

  • French Apple Tart

  • Pissaladiere (caramelized onion tart) 

FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).

basic tool kit
basic tool kit
$175.00
advanced toolkit
advanced toolkit
$450.00
8" Chef's Knife
8" Chef's Knife
$100.00

  • Refund & Class Change Policy

    Refunds

    • Fewer than 7 days before the start of class: No refund

    • More than 7 days but fewer than 14 days before the start of class: Credit issued

    • More than 14 days before the start of class: Full refund

    Class Changes & Deferrals

    Customers may change or defer their class one time only.
    A class change or deferral includes any request to switch dates, times, or sessions.
    All changes are subject to availability, and we will always do our best to accommodate your needs.

    Additional Information

    Northwest does not offer refunds or transfers due to weather conditions or illnesses.
    In rare or exceptional circumstances, Northwest may cancel a class at our discretion. If this occurs, students will be offered a replacement class or a full refund.

*This program does not require approval by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills. As such, PTIRU did not review this program.*