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IT'S ALL IN THE
TECHNIQUE
If there is a recurring
theme to all of the classes at Look Who's Cooking it is "It's all
in the technique". All of the classes are "hands on" and our
instructors, all of whom are experienced culinary school graduate chefs,
emphasize that the primary objective is to enjoy the experience but also
to come away with an understanding of the basic techniques of cooking.
This means that after taking
courses with us, such as Basic Techniques Level I in particular, you
will be equipped to fearlessly take on the most challenging recipe and
impress friends, family and clients. The course material assumes that
the students may know how to cook but have never learned the basic
techniques that can take them to a much higher level. The approach is
casual and friendly and is intended to make the cooking experience fun.
Although we are not here to train professional chefs, we
have had a few students who
enjoyed the classes so much that they decided to attend culinary school.
Most of our students are committed to other endeavors and are not
interested in a culinary career but want to learn how to prepare and
serve great food.
Basic Techniques of Cooking
Level I is designed with the "busy person" in mind. This is our most
popular course and it is usually held on four consecutive Thursdays, so
you need not be concerned about missing a session you can make up the
class in the next cycle. As a new feature you can choose to extend the
series to six classes even though we require a minimum of four sessions.
The last two sessions are pan sautéing and mother sauces.
Here is a week by summary of
what we will be learning and doing as the program progresses but the
emphasis is always on techniques.
SESSION 1 INTRODUCTION. During
the first week the students learn about the different types of knives
and what they are used for and how to use them. Recipes are specific in
their use of terms
and the student should be
precise in preparing the ingredients in accordance with the recipe. The
students will learn what it means to chop, cube, dice, mince, julienne,
peel, score and shred plus many more. Students will learn the meaning of
the term "Mise en Place" and will learn the proper way to cut
vegetables and learn the use of many culinary terms and techniques which
will be used during the course. The class is not all work and no play
however. During the Techniques of Soufflé section each student will
learn how to work with egg whites, egg yolks and tempering and will
participate in the preparation of a classic cheese soufflé. Each
student will also prepare a French omelet.
SESSION 2 SAUCES AND
STOCK MAKING. During the second session we will
build on the techniques and terms learned during the first
week. The chef will guide the students through the step-by-step
method for making stock, which is the basic ingredient
in many of the sauces. Students will receive an introduction
to the "mother" sauces.
Students will learn the
basics of soup making and will prepare a Vichyssoise, Gazpacho and
French Onion Soup Gratinee. The students will also receive an
introduction to baking as they bake the rolls that will be served with
the soup. Containers will be distributed at the end of the class so that
students can have a "show and tell" at home.
WEEK THREE-COOKING WITH
MEAT, POULTRY AND FISH.
This session builds on the
skills learned during the last two weeks but here the emphasis is on the
proper techniques for cooking meat, poultry and fish. The students
participate in preparing steak au poivre, lemon chicken, fish in
parchment paper and also grilled vegetables. We also cover sautéing,
grilling and some of the basic techniques that the best cooks know.
WEEK FOUR INTRODUCTION TO
BAKING.
When the class makes it to
week four they have mastered many of the techniques but they need a
finishing touch-dessert. The members of the class select their
favorite
desserts to prepare in
addition to preparing tiramisu and crème puffs with the group. Here we
will introduce the disciplines involved in baking which is less
forgiving that the other forms of cooking because so much precision is
required. Once again the class samples the items in class and there is
generally enough left over to take some samples home.
All of this may seem like a
lot of work for someone who has been working all day but the emphasis is
on learning techniques but having fun at the same time. Many of our
techniques students return to take additional classes with their group
and many keep in touch socially.
NEW FEATURE!
We will now be offering a
fifth and sixth week addition to our techniques I series, pan sautéing
and sauce making. This is for those who have enjoyed Tech I and are
still hungry to learn more. You can sign up at the beginning of the
course or as you complete the first four weeks of the program. Sign up
now, these classes fill quickly!
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