This class will answer all your meat buying and cooking questions. We'll discuss the cuts of beef, lamb, and pork; learn appropriate cooking methods for each cut; and eliminate guesswork from testing meat for doneness. Dishes will vary with the season and availability of ingredients, but are likely
This class will answer all your meat buying and cooking questions. We'll discuss the cuts of beef, lamb, and pork; learn appropriate cooking methods for each cut; and eliminate guesswork from testing meat for doneness.
Dishes will vary with the season and availability of ingredients, but are likely to include a beef steak with red wine reduction, a rack of lamb with garlic and mint, and braised pork shoulder with osso buco sauce.
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.
Students are given a thorough introduction into the basic skills, techniques, concepts and theory involved in professional cooking. Emphasis is given to Classical French cooking theory including the principles of Escoffier.
Great chefs and cooks combine creativity, consistency, and skill to whip up magnificent meals. However, it takes an outstanding education and plenty of practice to rise above the rest in the culinary business.
Learn to make the incomparable Zuni Roast Chicken (served over quinoa in in a preparation we repeatedly hear described as "the first quinoa dish I've every enjoyed"), make a "portable salad" perfect as warmer weather bring entertaining outside and an excellent prep for Spring's asparagus!
Nashville State’s one-year Culinary Arts Technical Certificate prepares students for the job market in a wide variety of food preparation facilities such as restaurants, hotels, and bakeshops.
Joni provides private cooking instruction to individuals or couples either in her kitchen or in their home.
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