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Advanced Kitchen Skills
This course is an extension of Culinary Basics and will cover more advanced topics and ingredients such as steak, lamb, veal, and shrimp with appropriate seasonings, sauces, and accoutrements. Some basic culinary knowledge is expected to fully enjoy this class. We will focus on developing existing skills with an attention to meal planing and timing so a course's entrée, vegetable, and starch come together simultaneously. Typically 4 sessions, syllabus in the right column. We also teach advanced skills in a new cooking party format.

Bill practices crepemaking 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.



Advanced Syllabus & Notes:

Class 9: Steak
• Steak au Poivre
• Roasted Vegetables
• Rosemary Red Potatos

Class 10: Lamb
• Rack of Lamb
• Brussel Sprouts
• Rissoto

Class 11: Veal
• Veal Piccata (or chicken as veal-free option)
• Saffron Rice
• Classic Ceasar Salad

Class 12: Shrimp
• Asian Shrimp
• Over Vegetable Fettuccini
• Tai-style Peanut Sauce
• Sugar Snap Peas

Discussion Topics
• Timing for the Plate
• Entertaining
• Where to go from here