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Cooking Techniques – Mastering Eggs Omelettes and Quiches
August 14 @ 6:30 pm - 9:30 pm
$59.00
Egg dishes are so important that often to test the talent of a chef the master won’t ask for anything more than for him/her to make them the perfect omelette. You are not a chef unless you can master the many, many ways of making eggs!
– Creamy European Style Scrambled Eggs
– Poached Eggs – the modern way
– French Omelettes
– Frittata (aka Tortilla Espanola) – only for the brave at heart!
– Ham and Egg Quiche
Are you interested in culinary school, but don’t have the time or money? Have you been cooking for years and just want something new and exciting? Are you a novice interested in getting in the kitchen for the first time? Then the Fundamentals/Cooking Techniques classes are the ones for you!
These classes are for those who are serious about learning how to cook. We offer 20+ different courses to choose from throughout the year that can be taken in any order (except Knife Skills 2, which must be taken after Knife Skills 1).As always, we provide you with a relaxing and warm environment for learning and have the best instructors who are passionate about teaching. For those who complete the necessary 20 courses, we will give both a Certificate of Completion in the Culinary Arts as well as a chef jacket embroidered with your name on it. This certificate proves your completion and can be used to gain employment, should you choose to follow a career in food. We’re so confident you’ll learn more than in any other class offered by the competition that we guarantee it or your next class is on us!
Cooking Techniques classes focus on specific cuts of meat or vegetables, teaching the most-used techniques of the classically trained chef. We focus on braising, stewing, poaching, steaming, sweating, frying, pan frying, sauteeing/browning, roasting, grilling, and broiling. Each class will focus on proper cooking and food temperatures.. You will learn about how the animals are raised, best practices for sustainability, how to choose the right cuts, farming practices, butchering techniques, and more.
