6-Week Culinary Boot Camp for Advanced Home Cooks

This culinary intensive is tailored for home cooks who have developed strong confidence and comfort in kitchen environments and are seeking new culinary challenges and refined techniques to expand their cooking capabilities and repertoire.

Each class session concludes with a full sit-down dining experience where you and your fellow participants enjoy a complete meal incorporating everything you prepared during the session.

This program convenes weekly for six consecutive weeks.

WEEK 1: Stock Preparation and Technique

• TECHNIQUES COVERED: Shellfish-based stocks, roasted poultry stock, roasted vegetable stocks
• FEATURED RECIPES: Timeless Chicken Soup with Herbed Spaetzle, Shrimp Risotto with Garden Peas and Cracked Black Pepper, Velvety Carrot and Ginger Bisque

WEEK 2: Sauce Construction and Application

• TECHNIQUES COVERED: Whole fish preparation, filleting procedures, infused oils, butter sauce preparation, béchamel sauce, crème anglaise, spice toasting, and mortar and pestle use
• FEATURED RECIPES: Whole Roasted Fish with Basil Oil, Broccoli with Lemon Dill Beurre Blanc, Cauliflower Gratinée with Mornay Sauce, Crème Anglaise with Spiced Roasted Seasonal Fruits

WEEK 3: Duck Butchery and Preparation

• TECHNIQUES COVERED: Whole duck breakdown and fabrication, duck fat rendering, achieving crispy duck skin, braised duck leg preparation, rapid duck stock production, potato galette construction
• FEATURED RECIPES: Crispy Pan-Seared Duck Breast with Cherry Thyme Reduction, Braised Duck Legs with Root Vegetable Medley, Pommes Anna Potato Cake

WEEK 4: Pan-Frying and Shallow Frying Techniques

• TECHNIQUES COVERED: Selecting optimal frying oils, proper breading application and frying methodology, yeast bread preparation, producing homemade breadcrumb coating, executing knife cuts with precision
• FEATURED RECIPES: Perfectly Breaded Chicken Cutlets with Homemade Breadcrumb Coating, Fresh Herb Green Falafel, Composed Vegetable Salad, Freshly Baked Pita Bread

WEEK 5: Flavor Development and Building

• TECHNIQUES COVERED: Strategic herb and spice application for complex flavor development, fresh cheese production, tofu pressing, and preparation
• FEATURED RECIPES: Saag Paneer with Handmade Paneer Cheese; Tangy Indian Tomato Chutney, Thai Coconut Curry with Marinated Pressed Tofu, Pineapple, and Fresh Thai Basil; Homemade Herb Sauce; Cilantro-Infused Rice

WEEK 6: Showstopping Dishes and Techniques

• TECHNIQUES COVERED: Pie dough production, whole fish filleting, fish fumet preparation, roasted pepper techniques, shellfish preparation, including clams and mussels, and homemade mayonnaise production
• FEATURED RECIPES: Authentic Bouillabaisse with Saffron Rouille, Composed Endive Salad, Fresh Seasonal Fruit Galettes