Courses > Fundamental Series

Five Consecutive Classes $350 per person
Individual Classes $75 per class; Sauce Class $85

Boost your confidence in the kitchen with this practical Fundamental Cooking Series. Topics include how to use a knife, cut up a chicken, prepare flavorful stocks, delicious sauces and classic French desserts. Cooking will never be the same! “Demonstration” format.

Knife Skills January 8/11 Learn to dice, julienne and slice vegetables like a pro. Cutting onions has never been easier!
Chicken Fundamentals January 15/11 Includes rich stocks; cutting a chicken and Coq au vin.
Mastering Soup January 22/11 Includes minestrone, French onion, carrot and orange soup and clear broths with dumplings.
Sauce Essentials January 29/11 Includes a rich wine and mushroom sauce and a light lemon & caper sauce.
Dessert Fundamentals Feb 5/11 Includes Creme Brulee, Profiteroles & Chocolate Molten Cakes.

These courses are offered throughout the year by appointment, for groups of 8-10 participants.

Winter Series starts January 8, 2010 ends Feb. 5 2010

5 consecutive Saturdays 11:00 am - 1:30 pm

Class time/day not convenient?

Click here to submit your preferred times and days for cooking classes. We will open a new time-slot providing there is sufficient demand.