Classic Techniques: Essentials I

Menus and Objectives:

Class 1 - Le Grand Aioli; Omelette; Macerated Fruit in Meringue Nests with Creme Anglaise
Cold Emulsion Sauces; Egg Cookery; Blanching; Macerating; Meringue

Class 2 - Poached Chicken and Vegetables; Fresh Pasta Fettuccini; Grapefruit with Basil Chiffonade and Candied Zest Pasta Dough; Stocks; Poaching; Knife Skill; Pasta Machine Basics

Class 3 - Carrot Curry Soup; Roasted Pork with Romesco Sauce (if Pork is an issue for students, we can substitute another protein); Grilled Asparagus with Garlic Parmesan Butter; Couscous Stuffed Vine Ripened Tomatoes; Chocolate Souffle
Soup Styles; Grilling; Sauces; Grains; Souffle

Class 4 - Grilled Caesar Salad; Grilled Beef Ribeye with Haricots Verts and Pommes Dauphinoise; Crepes Suzette Meat Classification; Pan Sauces; Roasting; Flambe