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EPISODE #1 – Knife Skills – it all starts here
Knife Skills – We’ll cover the selection, use, sharpening, and care of knives – especially the French (or Chef’s) knife. I will demonstrate how to sharpen knives following the Professional Chef’s guide to knives. We will learn how to cut or shape vegetables – julienne, mince, chop, and dice.
EPISODE #2 – All About Stocks – the foundation of cooking
All About Stocks – Learn the secrets of flavorful stocks and strengthen your foundation as a Chef. Starting with standard mise en place, we make Vegetable, Beef and Chicken stocks. You’ll get familiar with seasonings and aromatics used in stocks, soups and sauces.
EPISODE #3 – Grand Sauces – versatile sauce making
Grand Sauces – Sauces are the primary foundation of many dishes, and this building-block episode is an essential part of a Chef’s education. This episode opens your eyes to the elegant power of clarified butter and roux and how they are used to elevate hollandaise, béchamel, and velouté sauces to luscious new levels.
EPISODE #4 – Breakfast and Eggs – an essential ingredient
Breakfast and Eggs – Traditionally hailed as the most important meal of the day, breakfast is also a vital part of the foodservice industry as well as in our everyday lives. This session covers a couple of different ways to prepare eggs: Fines herbs omelets and Eggs Benedict-poached eggs with hollandaise sauce. Who says breakfast can’t be for dinner?
EPISODE #5 – Vegetables – cooking vegetables
Vegetables – In a world that is increasingly aware of nutrition and healthful choices, knowing your vegetables is a must in any chef’s education. They are increasingly used as main dishes and can also serve as side dishes. Vegetables and the unique cooking techniques that serve them best will be discussed in this episode, as well as product quality, freshness, shelf life, and storage.
EPISODE #6 – Potatoes – how to cook them
Potatoes – Versatile and important, potatoes take their place in the spotlight in this episode. Several different cooking techniques will be discussed and practiced, including potato purée and sautéed potatoes. Most restaurants utilize a variety of potato side dishes for every menu they offer; you will learn those cooking techniques today.
EPISODE #7 – Pastas – fresh pasta for memorable meals
Pastas – Pasta is generally made with ingredients that are inexpensive and easily stored in the kitchen. Students get to dig in with Chef Eric to learn the basics of dough mixing and create dishes such as Fettucine Alfredo, Tagliatelle with Tomato Sauce and Vegan Spinach Pasta. Seasonings and herbs are added to change the color, taste, and texture of the final product.
EPISODE #8 – Appetizers – start your meal with appetizers
Appetizers – A classic that is continually reinvented, appetizers are an essential part of any chef’s culinary education. This episode focuses on dishes that can function as first courses in a multi-course meal, as well as small items that can be served at a cocktail party or a small catered affair. Marinades, sauces, and vinaigrettes are all given their due.
Episode #9 – Dry Heat Cooking Methods – sautéing and roasting
It’s time to start putting all the culinary knowledge you’ve gained in the previous episodes together. This episode covers dry heat cooking methods such as sautéing, roasting, and stir-frying. We prepare, cook, and serve a complete meal consisting of a protein, starch, and vegetable, utilizing the knowledge and skills you have acquired in the previous cooking episodes. Meal plating and presentation are key components as you eat with the eyes first.
Episode #10 – Moist Heat Cooking Methods – quick braising and poaching
Moist Heat Cooking Methods – Poaching and braising using a court bouillon, are the primary focus for this episode. Moist heat cooking is used to produce flavorful dishes by gently cooking the item in various amounts of liquid. Students then use the same liquid to create a sauce for the finished dish. This technique does not normally start by searing the outside of the item. Therefore, a noticeable amount of flavor is transferred from the item to the liquid.
Episode #11 – Easy Elegant Meals – putting it all together
Demonstrations/Recipes
MENU ONE
Sautéed Chicken Breasts with Lemon Caper Sauce
Roasted Garlic Shallot Smashed Potatoes
Roasting Shallots / Garlic / Making Pan Sauce
MENU TWO
Pesto Nut-Crusted Roasted Salmon
Rice Pilaf with Onions and Leeks
Homemade Pesto / Roasting Fish
MENU THREE
Pasta with Carbonara Sauce
Cooking Garlic / Bacon
Episode #12 – Easy Elegant Desserts – satisfying our sweet tooth
Demonstrations/Recipes
MENU ONE
Chocolate Rum Mousse with Homemade Whipped Cream
Melting Chocolate and Butter / Whipping Egg Whites
Folding Egg Whites into Chocolate
MENU TWO
Crêpes with Chocolate Sauce and Crème Chantilly
Making Batter / Cooking / Filling Crepes
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