Project/Class

It’s time to find your Gordon Ramsay (maybe with better manners). As you get comfortable with cuisine, you’ll understand that preparing food is a truly satisfying art. You’ll learn gourmet techniques and tips that are sure to please every appetite! At the end of each session, you and your peers will be divided into teams, and challenged to make an appetizer, main course and dessert based on our lesson plans. In creating each course, you’ll learn the techniques and methods and work with your group to take it from the cookbook to kitchen to table.

iStock_000003372729_Large“This was by far the best program I’ve ever had the privilege to attend! The experiences were unforgettable, and words cannot describe how many lifelong friendships I made. If I could go back, I’d be there in a heartbeat!!”

-Sydney C. / Illinois

CULINARY FUNDAMENTALS

Great cuisine rests on the mastery of seemingly simple preparations and techniques that determine the quality of the final product. You will begin to learn these fundamentals right at the start of your studies:

  • Knife skills
  • Food safety and sanitation
  • Culinary math
  • Product identification
  • Palate development
  • Ingredient pairing

HORS D’OEUVRES

Close your book and cook – a difficult task, but one which allows students to arrive at a deeper understanding of the role of an ingredient as well as its relation to others. With a basket of seasonal ingredients, you’ll work in small groups to create a unique menu without using recipes. You’ll also get familiar with restaurant essentials including plating, timing, consistency, and creativity.

When it’s time to really get cooking, you’ll start with hors d’oeuvres and appetizers, creating mini menu masterpieces. Whether they are as simple as a crab cake or as complex as a veal and truffle terrine, you’ll test your skill and develop a discerning palate. Smoking and curing meats round out the methods covered in this course, and it all comes together in a grand buffet designed by the students under the guidance of their chef-instructor.

Cuisine of Italy

Piedmont, Tuscany, Abruzzo, and 17 other regions comprise what we think of as Italian food. Regionality is the essence of all things Italian and this concept is central to our presentation of this exciting cuisine. Using authentic recipes and ingredients students come to appreciate the diversity and simplicity that characterize this popular yet elusive European cuisine.

 

PASTRIES, BAKING & DESSERTS

Even familiar pastry preparations require plenty of practice and skill. Who doesn’t love that sweet finish to any satisfying meal? Here, you’ll create silky custards, delicate tarts, and flaky croissants, learning how to roll, knead, mix, and more. The result, an irresisible ability to whip up the desserts everyone demands.

Course Highlights:

  • Fruit-based desserts
  • Custards
  • Chocolate tempering
  • Confections
  • Pizza and focaccia
  • Tarts
  • Cakes
  • Doughs (brisée, sucrée, puff, brioche, croissant, and bread)

Cuisine of Asia

The dizzying array of Asian flavors and techniques influence on all types of food. Chefs commonly borrow spices, herbs, and other ingredients from this region as they seek to create a more global approach to cuisine. Centering on distinct flavors and adventurous techniques, this course gives you an unforgettable taste India, China, Japan, and Thailand.