Led by Claudia Catalano, writer for The Boston Globe and owner of Wild Carrot personal chef services, this course will guide students through the process of planning, starting, and maintaining a personal chef business.
DurationLed by Claudia Catalano, writer for The Boston Globe and owner of Wild Carrot personal chef services, this course will guide students through the process of planning, starting, and maintaining a personal chef business.
It will cover a full range of topics, including but not limited to: food preparation skills, recipe and menu development, food packaging, cooking approaches, time management, and cooking for special diets. It will also cover how to develop an initial business plan that includes pricing structure, business goals, and marketing strategy.
Students will have the opportunity to work in a professional kitchen and taste and evaluate each other's make-ahead meals and will get feedback on business ideas, recipes, and marketing strategies. Guest speakers will offer insight into the industry by sharing their own unique approaches.
To remain competitive in rapidly evolving industries such as commercial real estate, financial services, fundraising, law, and genealogy—among others—you need to be aware of current and emerging best practices, obtain industry-standard credentials and certifications, and master changing technology.
This is an intro class open to any sake enthusiasts and anyone who works in the industry.
In this class, we will cover recipes that use more unfamiliar pickling mediums, such as whey, oil, salt, soy sauce, miso, rice bran, and more for unique flavors and textures. Come out and learn the cure for the common pickle!
This level-one certificate is designed to provide the student with the skills necessary to obtain employment as a prep cook, cook or pastry cook. Students will gain an in-depth understanding of food safety and sanitation as well as supervision theory.
Every day of this week we focus on a different global culinary cuisine. We will explore French cooking techniques and make eclaire, croissants and more. Kids will work on Italian stuffed pastas, make sushi, curry, dumplings and more!
Open Public Group Classes are highlighted in green on Whisked Away’s calendar. The menu and date are set and anyone can register for these classes. Whether you are a pro in the kitchen or a complete novice, there is always something new to learn.
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