Four Basics of Culinary School (2055)

Four Basics of Culinary School (2055)

79.00

Wednesday, April 10th, 2019 @ 6:15pm to 9:15pm
HANDS-ON
CHEF/INSTRUCTOR: Cherisse Byers

Learn essential techniques taught at every culinary school: layering of flavors, emulsifying, braising, soup making, and baking. 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:
Strawberry and avocado salad with shallot-thyme vinaigrette
Spring vegetable minestrone soup
Chicken cacciatore
Lemon basil cupcakes with citrus buttercream frosting

CAPACITY: 12

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