Cooking Basics, 5 Class Series, 5/20 - 6/17 May 20, 2009

Five-part, Wednesday evening series. Students of all levels of cooking ability are welcome to enroll, whether to learn new concepts, or brush up on methods they've used for years. We’ll cover the basics of Knife Skills, Measuring, Mise en Place, Grilling, Broiling, Sautéing, Roasting, Braising, Vegetables and Grains, and Baking. Classes may be taken individually; $275 for the series.

Series includes the following five classes:

Cooking Basics: Knife Skills (Hands-On), May 20th. First in our five-part Wednesday evening series. Students of all levels of cooking ability are welcome to enroll, whether to learn new concepts, or brush up on methods they've used for years. In the Knife Skills class, we will discuss selecting, storage, care and use of knives. A good knife is by far the most important tool in the cook's arsenal. We’ll cover other essential kitchen equipment as well. A portion of this class will be hands-on, to make sure that students have a feel for the techniques discussed in class.

Cooking Basics: Grilling, Brioling & Sauteing, May 27th. Second in our five-part Wednesday evening series; classes may be taken individually. Direct heat cooking methods include grilling, broiling and sautéing. We will explore what foods respond best to these methods, and how to utilize each technique. Pan sauces will be discussed, as they relate to sautéing. Light meal included.

Cooking Basics: Roasting & Braising, June 3rd. Third in our five-part Wednesday evening series; classes may be taken individually. In this class we will cover baking, roasting and braising. These gentler techniques are suited to certain foods, and we will review when each is best used. Light meal included.

Cooking Basics: Vegetables & Grains, June 10th. Fourth in our five-part Wednesday evening series; classes may be taken individually. In the Vegetables and Grains class we will teach different techniques for preparing these foods, and how to complement the flavor of each food with the cooking technique. Couscous, bulgar and rice are some of the grains cooked and tasted in class, and seasonal vegetables will be demonstrated with various cooking methods. Light meal included.

Cooking Basics: Baking, June 17th. Last in our five-part Wednesday evening series; classes may be taken individually. Baking Basics will touch on principles of sweet and savory baking, including pie crust, basic cakes and more. Light meal included.

Official Website: http://www.chezcherie.com/catalog/item/5515510/6520669.htm