|
| |
|
HOME
> |
|
BASICS OF GOURMET COOKING |
| |
|
 |
|
an 8 Week Certificate Series
INSTRUCTORS:
Mardi Burden
Bob Burden
Location:
Burden home near La Canada and Magee Road
The original
Basics of Cooking is a beginning to
advanced series of eight cooking classes
perfect for cooks who
are just starting out or would like to refresh their
fundamentals.
Every class will feature discussion, demonstrations, and
hands-on-learning exploring a wide
variety of culinary concepts.
We teach
classic French cooking technique which is the
standard of the
world. Mardi has designed this series of classes to teach you good,
basic
cooking skills. You will learn, create, and enjoy a new
menu each week while practicing the
techniques and knowledge
that have been presented. Our meals include entrees, sides and
a dessert of a different fresh fruit
each week.
We understand this is a fairly long commitment for
many of you.
If you have enrolled and find you will miss a
class, just let us know
a few days in advance and you can make
it up next time.
We offer this course three times each year.
The series includes:
Session One: Knife Skills
Session Two: Chicken and Poultry
Session Three: Fish and Shellfish
Session Four: Meat
Session Five: Starches, Grains, and Vegetables
Session Six: Egg Cookery
Session Seven: Desserts
Session Eight: Hors D’ Oeuvres
WATCH A
VIDEO
With
images
from
classes
CLICK HERE
Please see each particular session for more details about that
class.
Course cost includes; 8 cooking classes, all recipes,
meals,
and a certificate of completion.
|
|
We wanted
to let you
know, we
will have
a few
changes
in our
upcoming
Basics
dates.
Class
dates (for
this
session
only) will
be as
follows:
#1)
Basics of
Knife
Skills,
August 4
#2) Basics
of Cooking
Poultry,
Aug 11
#3) Basics
of Seafood
and
Shellfish,
Aug 18
SKIP
TWO WEEKS
#4)
Basics of
Meats,
September
8
SKIP
1 WEEK
#5)
Basics of
Starches,
Grains and
Vegetables
Sept 22
#6) Basics
of Egg
Cookery,
Sept 29
#7) Basics
of
Desserts,
Oct 6
#8) Basics
of Hors d’
Oeuvres,
Oct 13
|
|
FREE GIFT!
With your paid
enrollment
for the full 8 week course.
FOUR PIECE FORGED
KITCHEN KNIFE SET
|
|
please enroll
early to be assured of a space
You may sign up for individual
classes at
the regular Saturday class schedule listings. |
|
Original Basics of Cooking Full
Course
8 WEEKS Just $500 SAVE $$
|
|
|
|
|
|
|
|
|
|
|
|
SAT,
AUGUST 4, 2018
1 PM -
4:30 PM |
|
This is a wonderful gift
that will last a lifetime!
Gift Certificates here |
|
Session One:
Knife Skills
Participation
$59
Mardi
Burden
-SATURDAYS 1
PM -
4:30 PM
In our first week of the Basics of Cooking
Series we will focus on knife skills,
Knife skills are essential to great cooking. This class teaches
you how to use your knives correctly. You learn what the cooking
terms, small dice, julienne, etc. mean, and also
how to make
these precise cuts. While we are chopping we will also be making
either Minestrone or Southwestern Gazpacho (depending upon the
season) to enjoy as our meal!
Our sharpening service
is available during class.
The cost is only $3 per blade
|
 |
|
|
|
|
|
Session Two:
Chicken and Poultry
Participation
$59 Individual class
Mardi Burden SATURDAYS 1
PM -
4:30 PM
In our second week we are
going to explore chicken and poultry.
We will brine, sauté, grill, and roast chicken, turkey and Cornish
hens. We will also create a simple salad, fresh vegetables and
enjoy fresh fruit with cheese for dessert
|
|
|
|
|
|
Session Three:
Fish and Shellfish
Participation
$64 Individual class
Mardi
Burden SATURDAYS 1
PM -
4:30 PM
In week
three of the Basics of Cooking Series we will be working
with fish and shellfish.
Our lesson
will include purchasing, handling, and preparing different
kinds of fish and shellfish. We will prepare stock, and poach,
sauté,
and grill our fish and Shellfish. And of course enjoy our
efforts with a
salad, vegetable, and fresh fruit and cheese for dessert.
|
 |
|
|
 |
|
|
Session
Four:
Meats
Participation
$64
Mardi Burden SATURDAYS 1
PM -
4:30 PM
Location: Burden home near La Canada and Magee Road
In
week four of the Basics of Cooking we will learn how to sauté,
braise, roast, and grill; beef, lamb and pork, and also how to
identify the different cuts. Of course we will also enjoy a meal
including salad, vegetable, and a dessert of fresh fruit and cheese.
|
|
 |
|
.png){kind=small}
