One of our most popular courses ever!

This class meets four times, see our online schedule by clicking “Enroll Now” for current offerings.

Instructor: Van Keszler

First, you’ll learn the basics of modern techniques from an accomplished Le Cordon Bleu instructor. Then you’ll jump into the kitchen to apply them to classic recipes. Gain a wealth of hands-on experience and take home dozens of repeatable and eminently eatable recipes. This four-part series is ideal for the beginner or intermediate cook who wants to build a strong foundation for lifelong culinary adventures.

Day 1: Stocks: Brown Veal/Beef Stock; Chicken Stock; Fish Fumet. Sautéing: Sole Meuniere; Chicken Marsala; Spicy Chicken Breast; Potatoes Parisienne. Boiling/Steaming: Broccoli; Glazed Carrots; Green Beans. Sauce: Hollandaise; Béarnaise.

Day 2: Sauces: Brown Sauce (Espagnole); Veloute; Vinaigrette. Soups: Cream of Mushroom; Split Pea with Ham; Shrimp Bisque; French Onion.

Day 3: Braising: Beef Short Ribs; Coq au Vin; Pork Blanquette; Braised Cabbage; French Peas; Ratatouille. Potatoes: Duchesse Potatoes.

Day 4: Roasting: Whole Chicken; Fish en Papillote; Stuffed Pork Loin. Sauces: Supreme; Allemande; Beurre Blanc; Vin Blanc; Robert; Port Wine. Starch: Rice Pilaf.

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