From basic knife skills to quick and easy recipes that are great when cooking for one
DurationJoin Hospice’s resident Chef Allan Barnfield in our Bistro, here to help you build your confidence in the kitchen.
From basic knife skills to quick and easy recipes that are great when cooking for one (that also make great leftovers!), Connected Through Cooking is your place to start if you’re new to cooking, or looking to regain your passion in the kitchen.
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Learn the basics of cooking and how to adapt the skills you learn in class to enhance your cooking at home! Chef Romy will cover: knife skills,vegetable cuts, sauces, stocks, meats, vegetables, seafood, desserts and more in these full hands-on workshops.
In this class, you will learn the knife basics to ensure you can prepare and tackle nearly any type of food. This will include cuts like dicing and julienning, as well as the most efficient way to peel an onion and mince garlic, plus other tips and tricks.
Take the first step toward a B.C. trade certificate and professional cooking career by learning soups and stocks, meat, seafood, poultry, breakfasts, cold kitchen, and desserts.
Follow along with me as I teach you the importance of technique and the various cuts professional chefs use. We will make a healthy and delicious chow mein
After tackling these six fundamental cooking techniques, there is no limit to the variety of meals you can make. Knife Skills Making Soups Browning / Braising Meats Making Pan Sauces Roasting Root Vegetables OR Smashed Potatoes Cooking Leafy Greens
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