Cooking Classes

This class is designed to provide an overview of common cooking techniques and ingredients, as well as nutritional best practices. We will cover topics such as basic knife skills, understanding flavors and seasoning, food safety and sanitation, and nutrition. 

  This class will teach you the foundations of making a great stock, soup, and sauce. For instance, a wonderful stock can be used to make a soup or even reduced to make a demi-glace, which in turn, creates a wonderful sauce base. A stock can also be clarified to make a beautiful consommé. A sauce does not necessarily need to be liquid either, it is any substance that can be spooned or poured, such as chutney, relish or confiture. 

In this class we are going to break down six categories in which you can gain some basic knowledge for proper cooking methods, food safety tips, and overall cooking techniques of proteins, to take with you both into the kitchen and out to the grill.

 In this class we will learn the ins and outs of cooking pasta and grains. We will learn ways to add flavor to simple things like white rice and to speed up the process of making risotto. Discover which pastas are best for certain sauces and how to properly cook them to the perfect al dente stage.  

In this class we will discover my favorite passion….desserts! We will dive into the idea that whether savory or sweet, desserts come in many forms, having many types of cooking techniques involved and many different layers of skill sets. I’ll show you how to make the most challenging things easy.

This class will help you to put together simple yet extraordinary meals. We will show you how to pair a protein with the perfect side dish. Show you how a simple sauce can elevate your meal. And we will even look at the health and nutrition aspects.

In this class I am going to give away many of the tips, tricks and trade secrets of the culinary world. Ever wonder why a restaurant can produce such incredible meals in such a short period of time. Or how they're always able to produce the perfect consistency with their hollandaise sauce. And why their flavor profiles work so well.

This is where the student becomes the master. Students will create either an appetizer, entree, soup or dessert during the class. This must be an original recipe you have created on your own or one you have put your own spin on. You have 1 week before the class to give me a list of items needed and then 3 hours in the class to wow me. The winner of the contest will have their item featured on the menu at The Bistro.