Four Basics of Culinary School (2006)

Four Basics of Culinary School (2006)

79.00

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

Learn essential techniques taught at every culinary school: layering of flavors, roasting, soup making, and working with pastry. Once you have mastered these basic principles, you will have everything you need to take your everyday cooking to a new level. This class is 3 hours. Makes a great gift!

CLASS MENU:
Roasted tomato bisque with gruyere croutons
Classic chicken pot pie
Mixed winter greens salad with roasted root vegetables and apple cider vinaigrette
Bananas Foster bread pudding

Skills learned in this class: Soup making essentials, layering of flavors, roasting, and working with pastry.

CAPACITY: 12

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