Culinary Boot Camp I

The boot camps provide intensive instruction focused on culinary technique.

The boot camps provide intensive instruction focused on culinary technique. The Fundamentals camp is geared towards those looking to learn or refresh solid cooking fundamentals, while the Advanced Technique camp builds upon those fundamentals and introduces new flavor combinations and more challenging culinary techniques. For more information or to register for a course please contact us to set up your experience.

Friday 6-10pm

Sat 10-2pm

Sunday 10-2pm

Boot Camp I Menu

The Program

Day 1

OBJECTIVES

“Mise en Place” – Everything in its place. Learn how to organize and properly set yourself up for cooking

SKILLS & DRILLS

Knife skills – the vegetable cuts

Day 2

OBJECTIVES

Working with tough cuts of meats (beef, chicken, and seafood) / Understanding vegetables

SKILLS & DRILLS:

Grilling, Broiling, Roasting

Day 3

OBJECTIVES:

Working with tough cuts of meats (beef, chicken, and seafood).

SKILLS & DRILLS:

Steaming, Braising, Stewing

Recipes

Day 2

MEATS

Roasted Chicken Breast stuffed with Asparagus and Tomato

Roasted Cuban Pork Tenderloin

Broiled Skirt Steak with Cream Salsa Verde

Pan Roasted Blackened Fish Fillet

VEGETABLES

Grilled Corn

Roasted Cauliflower and Asparagus

Crisp Green Bean & Walnut Salad

Sautéed Garlic Spinach

Day 3

MEATS

Fillet of Snapper en Papillote

Shredded Pork Stew with Smoky Chipotle Tomato Sauce

Chicken Curry Stew

Braised Short Ribs

GRAINS

Coconut Rice

Couscous

Quinoa and Wheat berry Salad

Sun-dried Tomato and Black Olive Orzo