Foundations of Culinary Arts

Service Description

Ready to take your cooking skills beyond the basics? Foundations of Culinary Arts is an advanced six week masterclass designed for teens who are ready to build real culinary skills and cook with confidence. We'll focus on the techniques professional chefs use every day while creating elevated, restaurant quality dishes completely from scratch. Week 1 | Whole Chicken Breakdown Master one of the most valuable skills in the kitchen as you learn to confidently break down a whole chicken into airline breasts, thighs, drumsticks, and wings. We'll prepare a pan roasted Airline Chicken Breast with a classic pan sauce while transforming the remaining bones into rich homemade chicken stock. Week 2 | Knife Skills & Vegetable Mastery Build confidence with the essential knife cuts every chef should know while creating elegant Potato Pavé and a beautifully layered Vegetable Tian. Week 3 | Stocks & Mother Sauces Discover why great cooking begins with exceptional stock and classic sauces. We'll use the rich stock we made, learn the foundations of béchamel and velouté, then use those techniques to create a, restaurant quality meal that demonstrates how these building blocks elevate everyday cooking. Week 4 | Fresh Pasta Workshop Mix, knead, roll, and cut fresh pasta completely from scratch before pairing it with a silky homemade sauce Week 5 | Fish Cookery Master the techniques for selecting, preparing, and perfectly cooking premium fish. We'll focus on proper seasoning, pan searing, temperature control, and classic sauce preparation while creating an elegant restaurant quality entrée. Week 6 | Steak Fundamentals Learn the techniques for selecting and preparing premium cuts of beef while mastering proper seasoning, pan searing, temperature control, resting, and pan sauce preparation. We'll finish the series by creating a plated, restaurant quality steak that showcases the skills you've developed throughout the course. Notes: This is a drop off class. This is limited to just 8 students to provide an immersive learning experience with individualized instruction. Students should be comfortable using a chef's knife and following multi-step recipes. There will be no class on October 15 for a scheduled fall break. The series will resume the following Thursday.