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1. #DAY 8 CULINARY FUNDAMENTALS HOW TO#
2. #DAY 8 CULINARY FUNDAMENTALS FULL#
3. #DAY 8 CULINARY FUNDAMENTALS REGISTRATION#
4. #DAY 8 CULINARY FUNDAMENTALS PRO#

Only Registered Students Will Be Allowed In The Classroom During Class: This is so your child will have the best possible experience and the instructors have their full attention.

#DAY 8 CULINARY FUNDAMENTALS REGISTRATION#

If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. If Your Child Plans To Attend Class With Someone Else, please add their name(s) to the ‘Comments’ section of your online registration so that we can seat you together otherwise we cannot ensure that you will be seated together for the class. What To Wear To Class: For safety reasons, we also recommend that students wear close-toed shoes, long pants and have long hair pulled back.

If someone other than the parent drops off your child, they will need evidence that they have the legal authority to sign a Waiver on behalf of your child at that time. We are sorry but we cannot make any exceptions to this rule. Without an appropriately signed Waiver your child will not be allowed to attend class. We encourage you to print off a copy of this Waiver, sign it and either 1) scan and email it to 2) bring/send it to class with your student. This waiver requests a phone number where you can be reached during the class if necessary and names of any additional people who are authorized to pick up the child after class. We Require A Waiver Signed By Parent/Legal Guardian: Prior to admittance to this class, we require a waiver to be signed by a parent or legal guardian. Dry-heat cooking methods will be explored as we prep and roast Herb-Roasted Cornish Hens and moist heat cooking explored as we learn a Classic Italian dish - Braised Chicken Cacciatore.

#DAY 8 CULINARY FUNDAMENTALS HOW TO#

We’ll learn to braise and brown, and how to deglaze for flavor as we prepare Grandma’s Meatloaf and Braised Swiss Steak. We’ll work with ground beef, meats and poultry and learn what to look for at the store, how to handle it safely and store it properly.

We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese) Brown Sauce (pairs perfectly with beef) and Tomato Sauce (to top the pasta we’ll learn to cook and season). Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes.

NOTE: You do not need to be a member of our Junior Chef Academy™ in order to take Junior Chefs classes.ĭay 1: Kitchen Fundamentals and Knife SkillsĮssential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip.

#DAY 8 CULINARY FUNDAMENTALS PRO#

Hands On | Tastings, Binder for all recipes and handouts, Toque and Student discounts on CCKC Pro Series Cookware These classes cannot be taken individually as they build upon the previous day’s experiences. (Available for purchase in our Kitchen Shop™ with a 10% discount to Pro Series students). Students are required to wear a white chef’s jacket to each class. It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary! The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef. Register early! This one always sells out! This 3-day series is designed specifically for our Junior Chefs (Ages 9-14) with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate.