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Techniques of Cooking Level 2 - Class 3


In this series of classes, designed as a continuation of our Level 1 course, we cover more advanced and complex methods of modern cooking techniques! This 5 day course takes place once a week and builds from beginning to end. This class is priced at $85 per person.

Learn consommé, bisque, demi glace, beurre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward winter and spring ingredients.

This series of classes is offered onWednesday mornings; 4/1, 4/8, 4/15, 4/22, 4/29, 5/6 all from 10am - 2pm.

Class 3 (4/15): gravlax (eat), Roast poussins or cornish game hens with lavender-thyme butter and sauternes jus, French chocolate torte, croissant dough 

Earlier Event: April 11
Knife Skills 101!