In this series of classes, we cover the basics of modern cooking techniques - (that's to say, mostly French technique)! This 5 day course takes place once a week and builds from beginning to end.
Learn stocks, pan sauces, sautéing, roasting, braising, poaching, choux pastry (gougeres), reductions, emulsions, sous vide, and so much more. Each day's lunch menu will reflect the techniques covered in class.
This series of classes is offered on Wednesday mornings; Jan 14, 21, 28, Feb 4, 11, (skips 18), 25. Classes are held from 10am to 2pm.
Class 6: Paté, Stewing
No knead bread
Chicken Liver Paté