BYOB: Cooking Techniques- Potatoes, Rice and Grains

BYOB: Cooking Techniques- Potatoes, Rice and Grains


[Organizer's description:]Cooking Techniques - Potatoes, Rice, and Grains

Are you interested in Culinary School, but don't have the time or money? Have you been cooking for years and just want something new and exciting? Are you a novice interested in getting in the kitchen for the first time? Then the Fundamentals classes are the ones for you!

These classes are for those who are serious about learning how to cook. We offer 20 different courses to choose from throughout the year that can be taken in any order (except Knife Skills 2, which must be taken after Knife Skills 1).

As always, we provide you with a relaxing and warm environment for learning, and have the best instructors who are passionate about teaching. For those who complete all 20 courses, we will give both a Certificate of Completion in the Culinary Arts as well as a Chef Jacket embroidered with your name on it. This Certificate is valid to prove your completion and can be used to gain employment, should you choose to follow a career in Food.

We're so confident you'll learn more than in any other class offered by the competition that we guarantee it or your next class is on us!

Cooking Techniques classes focus on specific Cuts of Meat or Vegetables using the most used techniquess of the classically trained chef. We focus on Braising, Stewing, Poaching, Steaming, Sweating, Frying, Pan Frying, Sauteing/Browning, Roasting, Grilling, and Broiling. Each class will focus on proper temperatures that foods should be cooked at to achieve these techniques and also the proper temperatures of the food. You will learn about how the animals are raised, best practices for sustainability, how to choose the right cuts, farming practices, butchering techniques, and more.

Sometimes the hardest part of a meal is coming up with great side items. These starches are staples for many meals, but often because they are so common, we never really learn the proper way to make them their best. Also, we have gotten away from the use of grains, many of whom are making comebacks from their "Ancient" days.

In this class you will learn how to make:

Perfect Risotto - made with Parmesan, lemon, and spring fresh peas
Lemon curry Basmati rice - a unique rice that will often become your long-grain white rice replacement
Crispy, delicious french fries the proper way - no need to go to McDonald's for this
Greek style, crispy roasted potatoes
Quinoa pilaf - pilaf is a style of preparing rice or any other grain. Quinoa (pronounced Keen-wah) is an ancient grain originally used in South America
Morroccan style dried fruit, almond, and honey couscous
***This classs is approximately 3 hours***


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