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Youth Three Week Cooking Series II

December 4, 2019 @ 5:15 pm - 6:45 pm UTC+0

What You’ll Learn

By the end of the class, you will:

  • Understand knife skills and how they are applicable to different cooking techniques
  • Broaden your understanding of emulsifiers and how they work with traditional sauces
  • Learn how to pan correctly pan-sear different proteins

 

About This Class

Anyone looking to gain confidence and intuition in the kitchen needs to learn some basic skills and techniques. Foundational Cooking Part II, the second half of our flagship 5-week training program, is aimed at the novice cook. This class will meet once a week on every Wednesday over three weeks, 12/4, 12/11, and 12/18. During that time, we will show you why your knife skills are so important, learn foundational mother sauces and how emulsifiers work, and master the stove by learning how to saute properly. Each week we will cover methods and ratios that act as “base recipes” from which you’ll be able to prepare many variations.

The toolkit you develop throughout this series will help you understand the basics of how and why things work in the kitchen, how to make food with balanced flavors and proper seasoning, and how to execute a basic set of fundamentals skills.

Once you complete the series, you can graduate to Foundational Cooking Part III, where your focus will dive much deeper into the next level of kitchen skills.

Details

Date:
December 4, 2019
Time:
5:15 pm - 6:45 pm UTC+0
Event Category:

Venue

Culinary Concepts AB
2041 Barracks Rd
Charlottesville, VA 22903 United States

Organizer

TEAM CCAB
Email:
info@culinaryconceptsab.com
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