Week 1: The Fundamentals
WEEK 1: THE FUNDAMENTALS
We kick things off with the backbone of great cooking: your knife. You’ll learn great, not just proper, technique, including how to sharpen it and keep it honed like a pro and use it safely and efficiently—because a dull knife = dull cook.
Then you take your improving mise en place on the cutting board to the pan and learn to master heat. And from there, also learn to season (spoiler: salt is your friend) and plate like a pro, for your food should look as good as they taste.
Dishes we cover are:
Chicken Stocks (white and brown)
Azteca Soup
Watermelon, Grilled Peach, Feta Salad
Focaccia
Goat Cheese and Roasted Beet Salad (a plating exercise)
Seared Tuna Salade Nicoise (a plating exercise)
Chicken Saltimbocca
Thai Braised Chicken Thigh
Seared Salmon with Strawberry Salsa
Pasta Aglio e Olio
Mac & Cheese
French Omelet
Seared Steak with Peppercorn Steak, Potato Dauphinois
French Apple Tart
Pissaladiere (caramelized onion tart)
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
WEEK 1: THE FUNDAMENTALS
We kick things off with the backbone of great cooking: your knife. You’ll learn great, not just proper, technique, including how to sharpen it and keep it honed like a pro and use it safely and efficiently—because a dull knife = dull cook.
Then you take your improving mise en place on the cutting board to the pan and learn to master heat. And from there, also learn to season (spoiler: salt is your friend) and plate like a pro, for your food should look as good as they taste.
Dishes we cover are:
Chicken Stocks (white and brown)
Azteca Soup
Watermelon, Grilled Peach, Feta Salad
Focaccia
Goat Cheese and Roasted Beet Salad (a plating exercise)
Seared Tuna Salade Nicoise (a plating exercise)
Chicken Saltimbocca
Thai Braised Chicken Thigh
Seared Salmon with Strawberry Salsa
Pasta Aglio e Olio
Mac & Cheese
French Omelet
Seared Steak with Peppercorn Steak, Potato Dauphinois
French Apple Tart
Pissaladiere (caramelized onion tart)
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
WEEK 1: THE FUNDAMENTALS
We kick things off with the backbone of great cooking: your knife. You’ll learn great, not just proper, technique, including how to sharpen it and keep it honed like a pro and use it safely and efficiently—because a dull knife = dull cook.
Then you take your improving mise en place on the cutting board to the pan and learn to master heat. And from there, also learn to season (spoiler: salt is your friend) and plate like a pro, for your food should look as good as they taste.
Dishes we cover are:
Chicken Stocks (white and brown)
Azteca Soup
Watermelon, Grilled Peach, Feta Salad
Focaccia
Goat Cheese and Roasted Beet Salad (a plating exercise)
Seared Tuna Salade Nicoise (a plating exercise)
Chicken Saltimbocca
Thai Braised Chicken Thigh
Seared Salmon with Strawberry Salsa
Pasta Aglio e Olio
Mac & Cheese
French Omelet
Seared Steak with Peppercorn Steak, Potato Dauphinois
French Apple Tart
Pissaladiere (caramelized onion tart)
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
*This program does not require approval by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills. As such, PTIRU did not review this program.*