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. Week one may be purchased as a standalone class, and is a prerequisite to week two.
During the second week, students will focus on procurement, learning about how to choose ingredients, and traveling by public transportation to some of the Bay Area’s many superb outlets for international and local foods. The week will culminate in a celebration on Saturday, July 1st, to which parents will be invited.
Lunch and snacks are included in this course.