Essence of Cooking

Grilling & Roasting Meat & Poultry Mastering grilling and roasting techniques will give you the confidence to tackle meats and poultry. This week, you’ll learn about marinades, rubs, and seasonings that enhance natural flavors, as well as how to achieve the perfect doneness through proper timing and temperature control. You’ll also explore oven roasting versus stovetop grilling and how to create succulent, beautifully caramelized meats. By the end of this week, you’ll feel ready to handle steaks, chicken, and roasts with ease.

Fish & Shellfish This week’s focus is on fish and shellfish, which require delicate techniques to retain their natural flavors and textures. You’ll learn the basics of selecting fresh seafood, as well as methods for preparing and cooking different types, from fillets to whole fish. Techniques like pan-searing, steaming, and poaching will be covered, with tips on seasoning and serving. You’ll leave class confident in handling and preparing a variety of seafood dishes.

Vegetables & Legumes Vegetables and legumes are the stars of this week, where we’ll explore methods for roasting, steaming, sautéing, and blanching to bring out their natural flavors and nutrients. You’ll learn how to work with seasonal vegetables, legumes, and grains to create vibrant, flavorful dishes. Whether you’re looking to add more plant-based meals to your diet or simply enhance your veggie sides, this week will teach you how to cook and season vegetables like a pro.

Pasta, Potatoes, & Rice This week focuses on cooking the carbohydrate staples of pasta, potatoes, and rice. You’ll learn how to make pasta from scratch, cook potatoes in various ways (from mashed to roasted), and prepare rice and grains with perfect texture. We’ll also cover pairing these staples with sauces and seasonings that bring out their best qualities. By the end of the session, you’ll have a repertoire of comforting, satisfying dishes to add to your cooking toolkit.

Quick Breads, Flatbreads, & Yeast Breads Baking bread from scratch is incredibly rewarding, and this week, you’ll learn the fundamentals of both quick breads (like muffins and scones) and yeast breads (like rolls and loaves). We’ll explore the basics of dough handling, kneading, and proofing, and you’ll practice shaping loaves and rolls. By the end of class, you’ll have warm, fresh bread to enjoy and a newfound appreciation for the art of baking.

Desserts & Pastries This week is all about indulgence! We’ll dive into the world of desserts and pastries, exploring techniques for creating sweets like cookies, tarts, custards, and pies. You’ll learn the basics of baking science, including how to work with doughs, batters, and fillings. From flaky pastries to creamy custards, you’ll discover how to make treats that impress and satisfy. Get ready to indulge your sweet tooth!

Hors d’oeuvres Perfect for anyone who loves to entertain, this week focuses on creating small, flavorful bites that are perfect for parties and gatherings. We’ll explore a range of hors d’oeuvres, from finger foods to bite-sized appetizers, discussing presentation, flavor balance, and how to serve guests with flair. By the end of the session, you’ll have the confidence to prepare elegant appetizers that wow any crowd.

Graduation Dinner In this celebratory final week, you’ll put your newfound skills to the test by creating a multi-course meal together with the group. This graduation dinner will feature dishes from previous weeks, allowing you to showcase everything you’ve learned in a fun, festive setting. It’s a chance to bring together all the techniques, flavors, and skills you’ve mastered and enjoy a delicious meal to celebrate your hard work!