Start with the basics. Join Chef Dekker for hands-on cooking classes on the skills every cook needs in their repertoire. Courses include; knife skills, soups and stocks, sauces, braising and roasting.
Date: May 29
Time: 5:30-8:30
Instructor: TBD
Fee: $90
A hands on class that will cover both classic and modern sauces. Our Chef Instructor will walk you through the preparation of a veloute, tomato sauce, chutney and bacon vinaigrette to take home.
Dates: May 1, June 5
Time: 5:30-7:30
Instructor: TBD
Fee: $60
A basic overv view of knife safety and skillls including buying a knife, types of knives, knife maintance, sharpneing and practical experience with cuts such as: dice, julienne, brunoise and paysanne.
Date: June 10th
Time: 5:30-8:30
Instructor:TBD
Fee: $90
Just in time for BBQ season, let our Chef Instructor walk you through the techniques of grilling. Learn everything from how to grill the perfect steak to the preparation of fabulous sides that will impress your family and guests.
Date: May 8 & June 12
Time: 5:30-8:30pm
Instructor: Culinary Campus staff instructor
Fee: $90.00
Hands on class in which you will explore the history of soup, the various types and thickening agents and their uses. Hands on experience making three different types of soup to take home
Dates: April 10, May 15, June 19
Time: 5:30-8:30
Instructor: Chef Michael Dekker
A hands on class covering the methods and techniques of braising. You will learn how to prepare a stew, roasts, vegetables and featuring a braised short rib to take home.
Dates: June 26
Instructor: Culinary Campus Chef Instructor
Fee: $90
A hands on class covering the methods and techniques of roasting. Our Chef Instructor will go through how to prepare beef, chicken, fish, vegetables as well as how to utilize spices and create your own rub.
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