Fundamentals 201
Ready for more? Of course you are. You’ve made it this far, and we’ve barely even scratched the surface of presentation and plating. But that was intentional — 101 wasn’t about making things pretty. It was about drilling the fundamentals into your head, your hands, your cutting board, and your control of heat.
As always, trust the process. Trust the context. And most importantly — go all in.
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CHAPTER 1: THE ART OF A GREAT STEAK
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CHAPTER 2: THE ART OF THE GREAT ROAST
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CHAPTER 3: BASQUE CHEESECAKE
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CHAPTER 4: FRITTATA AND SPANISH TORTILLA
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CHAPTER 5: VELOUTÉ (CREAM) SOUP
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CHAPTER 6: MAC ‘N CHEESE (FROM SCRATCH)
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CHAPTER 7: PLATING I (GOAT CHEESE SALAD)
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CHAPTER 8: PLATING II (SALADE NICOISE)
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CHAPTER 9: THE ART OF (POACHING) FISH I
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CHAPTER 10: THE ART OF FISH II (DRY HEAT METHODS)
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CHAPTER 11: THE ART OF STIR-FRYING
Retake this course?
Retaking this course from the beginning will reset all of your tracked progress.