Being a chef requires the development of skills and knowledge, and lots of experience. This class will focus on practice in five fundamental areas:
Developing skills- care, handling, and proper use of kitchen tools, equipment, and appliances
Knowing your ingredients- procurement, safe and proper handling, characteristics and uses
Learning the rules of cooking- compatibility of foods, chemical reactions, formulas, how to work with recipes
Experimentation- using our gained knowledge, we play, bend the rules, try new things. Failure and success, both are fundamental to the experience.
Finding the joy in feeding others- The fulfillment of the creative process is in the sharing.
The class is divided into two weeks (plus two days). Week one may be purchased as a standalone class, and is a prerequisite to week two.
During the second week, students will dive more deeply into planning a formal event, honing their recipes, and developing their own senses and sensibilities. The final for this class will take place over the course of two days, the following week. Monday, July 2nd, will be a prep day for Tuesday, July 3rd's, final, formal meal, to which parents will be invited.
Lunch and snacks are included in this course.