Culinary School Basics (2221)

Culinary School Basics (2221)

79.00

Friday, November 1st, 2019 @ 11:00am to 2:00pm
HANDS-ON
CHEF/INSTRUCTOR: Cherisse Byers

In this action-packed hands-on workshop, learn essential cooking techniques taught at every culinary school: layering of flavors, braising, sauce making, blanching, sautéeing and baking. Once you have mastered these basic principles, you will have everything you need to take your everyday cooking to a new level.

CLASS MENU:
Roasted tomato bisque with gruyere croutons (roasting and soup making)
Classic chicken pot pie (layering of flavors, working with pastry)
Mixed winter greens salad with roasted root vegetables and apple cider vinaigrette (emulsifying)
Chocolate bread pudding with crème anglaise (custards for bread pudding and crème angalise)

CAPACITY: 12

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