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Intermediate Kitchen Skills
This series is a continuation of Culinary Basics #804 and will teach you how to prepare even more foods: pork, seafood, chili, soup, breads, pizza, and more. The class format will feature a combination of demonstrations and hands-on cooking. We'll also cover more kitchen equipment, tips for entertaining, and other discussion topics. Typically 4 sessions, syllabus in the right column.

Bill practices crepe making skills
with Hank watching

These courses were inspired by a TV program I watched hosted by chef and author Anthony Bourdain on the Travel Channel. In this episode Bourdain breaks from his typical format of visiting a remote destination to explore their food culture. In this special "Techniques" episode he begins by saying that every American should have basic proficiency in the kitchen. He invited recognized chefs to teach specific topics. For example, Jacques Pepin teaches the omelet. You can watch it on YouTube.

Class Photo

What makes my classes better than just watching TV is hands-on experience in a real kitchen with an experienced instructor. In my classes we also discuss how and where to shop locally for specific ingredients. While the content may remind you of basic home economics, I seem to have struck a nerve with this offering: it immediately filled to capacity and generated a wait-list.



Intermediate Syllabus & Notes:

Class 5: Pork - The Other White Meat
• Roast Tenderloin
• Grilled Sausage
• Roasted Potatoes
• Roasted Vegetables
• Dessert Crepes

Class 6: Seafood Diet = See Food and Eat It
• Onion Crusted Salmon
• Hollandaise Sauce
• Basmati Rice
• Asparagus or Broccoli
• Lemon Mousse Dessert

Class 7: It’s Chili Tonight & Soup to Warm You
• Turkey or Vegetarian Chili
• Corn Bread
• Broccoli & Squash Soup
• Baking Powder Biscuits

Class 8: Bread & Pizza - Rolling in the Dough
• Basic yeast dough
• Topping prep
• Making pizza

Discussion Topics:
• Equipping Your Kitchen - The Extras
• Tips for Entertaining
• Recipes & Education