In this class we'll cover the building blocks of soup to free you from being a slave to the recipes and help you improvise your own creations inspired by the season. You'll learn to make your own stocks, build layers of flavor with aromatic vegetables, and season like a pro.
DurationAh, soup -- it cures whatever ails you, warms you up from the inside, and gets even better on the second day. In this class we'll cover the building blocks of soup to free you from being a slave to the recipes and help you improvise your own creations inspired by the season.
You'll learn to make your own stocks, build layers of flavor with aromatic vegetables, and season like a pro. To save you time, we'll cover the use of a pressure cooker (like Instant Pot) to reduce the cooking time by a factor of 3! Soups might include a Bouillabaisse (fish soup), Butternut Squash, and Black Bean, but will vary with the season and availability of ingredients.
In 2005, Helen decided to open her own kitchen to anyone who wants to learn about food. That's how Helen's Kitchen was born. Since then, Helen has taught 1,000+ students helping many home cooks put delicious, nutritionally-dense meals on their tables.
Helen's cooking philosophy centers on finding creative ways to prepare local ingredients. She teaches cooking classes in her house in Natick with a strong focus on culinary techniques and food science. Her classes are small to give all students a chance for hands-on practice.
Love Filipino food? In this hands-on class, you will learn the Filipino classics and the contemporary twists of bold flavor combinations and interesting use of ingredients that will delight your taste with excitement. Filipino Cuisine is a blend of influences: the Spanish, the Chinese and Malay.
Filipino food has been getting a lot of buzz lately! Chef Jen Tarantino Reyes married into a Filipino family and has put her own “chef spin” on some of her family’s favorites. Updated but authentic recipes have received rave reviews from some of our best customers.
Students will learn how to cook traditional main courses and desserts. Cookware and ingredients will be provided to all students. This is an interactive class and students will be able to prep food as well as cook (and eat!) food prepared.
In this French cooking class you will learn nearly a dozen French techniques while we make: Coq au Vin (or Beef bourguignon), Potato Fondant and Honey Glazed Carrots. All of which are known for their deep rich flavors. To finish the meal you can choose Crème brûlée or Pot de crème.
Join Jay Guerrero in class to sip beer and cook some of his favorite drinking food: pork sisig (crispy pork belly with vinegar, chili, and egg); tuna kinilaw.
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