Session 1, Sept 2, 9, 23, 30th Oct 7th, 14th

Session 2- October 21, 28, Nov 4th, 11, 18 Dec 2nd

Session 3- Jan 6th, 13th, 20th , 27th Feb 3rd, 10th

Beginners 101 is a beginning series of cooking classes for people who would love to pick up a knife, but are still a little scared to play and have fun in the kitchen. Our Beginners 101 program is a six-week series that will introduce you to the world of classic and international cuisines, from the ground up.

These lecture, demonstration, and hands on learning classes will give you much more than the kitchen basics; they will give you the power to entertain in your own home with comfort and ease. The class schedule will consist of knife skills and chopping techniques, soup and salad preparations, chicken dishes from all four corners of the world, fish and shellfish as well as beef and meats. We will also cover basic desserts and pastries, garnishes and plate presentations in each class. In addition, one whole class is dedicated to a complete dinner - from soup to dessert. Jump on board, the learning is just beginning!

Beginners Class Outline:

Week 1: Basic Knife Skills and Stocks

In the first week of our beginners series, we will teach you basic knife skills, cutting techniques, how to take apart and use all of the kitchen equipment and how to make some basic dishes. We will then practice our knife skills and make some basic stocks, salads, and chicken dishes that will help you use what you have learned.

Week 2: Chicken and Poultry
In our second week we are going to explore chicken and poultry. We will go over how to bone a whole chicken, what parts are best to use for which recipes. We will teach you different cooking techniques, such as wet and dry cooking. We will also make some recipes with turkey, Cornish hens, and capons.

Week 3: Fish and Shellfish
In week 3 we will be working with fish and seafood. We will teach you how to buy, handle and prepare different types of fish and shellfish. We will make a basic stocks and sauces that compliment the dishes. We will teach you how to cook these different varieties of fish/shellfish so that they are not overcooked and dry, and what best accompanies each recipe.

Week 4: Meat
In our fourth week we will be working with different types of meat. We will teach you which type of meat you should use for each specific cooking method. We will be using beef, lamb, and pork to create some basic and delicious dishes. This class will give you some great techniques you can apply to all of your meat recipes.

Week 5: Starch, Grains, and Vegetables
In our fifth week of cooking, we will be learning how to cook several types of starches and vegetables. We will be working with potatoes, rice, pasta, polenta and many different vegetables that compliment each dish. With the basic knowledge you will gain from this class you will be able to prepare any of these ingredients to bring out the natural textures and flavors in each of these products.

Week 6: Complete Menu
In our final week of beginners, we are going to prepare a complete menu, beginning with hors d'oeuvres then soup, salad, entrée and dessert. It will be a great way to use all of the information you have gained and a good way to test you newly acquired skills. Once you have completed this course you should feel more confident with any ingredient you come across since you will have obtained the basic principles of why you should use each cooking method.

To Make Reservations: 
Call 310-470-2277