Our class series, Fundamentals of Cooking, will have you whipping, whisking, and chopping like a pro in just five weeks. You will learn how to properly prepare your mise en place, homemade stock, soups, and sauces, how to saute, create mother sauces, and work with eggs.

Week One: Stocks and Soups (January 22)

Homemade stock beats store bought every time! You’ll learn to prepare chicken stock on your own, then prepare a various soups using the stock. You’ll also learn how to make an easy quick bread.

Week Two: Saute (January 29)

Learn how to properly saute and work at the stove. You’ll cook quickly and learn to embrace the heat! In this class, you’ll use the five essential components of a properly sauteed dish and which proteins lend themselves best to sauteing.

Week Three: Braising & Vinaigrettes (February 5)

Braising, cooking with wet heat, is a wonderful cooking method and terrific for long, lazy weekends and uber tender food. Learn how to construct a perfect braise for maximum flavor. You’ll also learn how to create a perfectly balanced vinaigrette so that you never need to buy salad dressing again!

Week Four: Mother Sauces/Bechamel & Veloute (February 12)

Mother sauces are the foundation of all traditional sauces, with Bechamel & Veloute are two to get you started. Learn how to develop a roux, make a satiny smooth sauce and add flavor to your dishes.

Week Five: Eggs & Hollandaise (February 26)

Every good cook needs to know how to properly cook eggs, from perfectly poached to light and airy souffles. In this class you’ll learn to poach eggs, create a savory souffle, and how to create a third mother sauce, hollandaise, using both traditional and quick methods.

Each student will receive a binder with all recipes used in class. Each class finishes with a meal around the table, discussing techniques used and Q & A.

Registering on January 22 will register you for the entire series.