Each class is at least 2 hours long
Class 1 is learning equipment, knife skills and sharpening, cutting techniques, cutting and cooking vegetables and basic egg preparation
(learn about what type of pots and pans to use and why – learn about the different types of knives, how to sharpen them and how to properly handle them – learn how to cut common vegetables, onions, etc and how to cook them – learn how to make a complete breakfast)
Class 2 is how to buy, prep and cook meats, poultry and fish
(learn about the different cuts of meats and how best to cook each – learn how to truss and breakdown a whole chicken – learn how to fillet a whole fish)
Class 3 is sauces, dressings, eggs, potatoes, rice and basic dough
(learn about building pan sauces – basic white and cheese sauce – assorted dressing techniques – preparing eggs – cooking potatoes – cooking rice dishes – making pasta and tart dough from scratch)
*Each class comes with a detailed instruction booklet about proper food handling, safe temperatures, equipment use, technique and recipes learned. The classes are both hands on and demo based with tastings of everything that is cooked.