The Semester Series
Every Tuesday, 5-8 PM, from August 6th to November 19th, 2019
Have you ever really… and I mean REALLY wanted to learn how to cook, but cannot commit to the time it takes to go through Culinary School? Gather Food Studio has put together a new semester long (16 week) course to make you a Kitchen Pro!
Spend quality one-on-one time with a seasoned chef who will teach you how to cook like a chef at home. This series will come with a Gather Food Studio course handbook with a complete glossary section for terminology definitions. This Semester Series will be a combination of lecture, hands on, and demonstration with an emphasis on terms, techniques, and methods. Most classes will include cooking. This is a fantastic FOUR month long “crash course” for the aspiring chef or home cook what really would like to hone in their skills. This course will include classic and contemporary recipes and techniques and is meant to cover a lot of information. Classes will include in-depth one-on-one instruction, lectures, powerpoints, hands-on practicals, demonstrations and homework! This class will only focus on Savory, NOT Sweet Applications.
This 16 week long course will cover a range of information over 15, 3 hour classes – with the last class being a 4 course meal, cooked by the participants of the class! This class will also come with a bonus one (1) three hour private one-on-one class with Dave, and will cover any topics of your choosing. This course will run every Tuesday, 5-8 PM, from August 6th to November 19th, 2019
Breakdown of the 16 week course –
6th: Safe Kitchen Procedures, How Top Store Food, Proper Cooling/Reheating, HACCP, Food Borne Illnesses, Kitchen Safety, Cleaning and Sanitation, Knife Skills
13th: Stocks. Stocks are the basis for most soups, stews, and most importantly, Sauces! In this class we will learn all about Stocks – Chicken, Veal, and Vegetable; fumet, glace, and remoulage. And then make the stocks for the following week’s Mother Sauces Class.
20th: Mother Sauces are the 5 (or 4 or 6, depending on who you talk to) French sauces that are the foundation for a lot of the sauces in Modern Western cooking. In this class we are going to make all of the Mother Sauces – even the dreaded Hollandaise, from scratch and talk about and make some of the daughter (or smaller) sauces that are made from the Mother Sauces. We will also make Demi-Glace.
27th: Contemporary and Independent Sauces. These sauces are the sauces that do not rely on Mother Sauces as a backbone. These sauces include (but are not limited to) beurre blanc, compound butters, gastrique, ketchup, aioli, coulis, mousseline, and foam. Also, these sauces generally rely on process and alternative thickening techniques and agents instead of flour.
September – 3rd: Garde Manger: The Cold Kitchen. Learn all about the what goes into making: Condiments, Pate, Mousse, and Classic Salads. Also, you couldn’t have a salad without a dressing. Learn all about dressings, vinaigrettes, and emulsion types.
10th: Meat Cutting – Learning the basics of meat cutting can be the difference between $5 a pound and $15 a pound in certain instances. In this class we are going to all learn how to breakdown a whole chicken, whole rabbit, and whole roundfish breakdown (& bone removal) and will also include a cooking demo for each protein.
- Heat is the very basic element that we use to change the chemical composition of food to make it more palatable and digestible. In this twoday workshop we are going to talk about everything heat. How do we use heat to cook? What is the Maillard Reaction and Caramelization; and the difference between the two. Dry heat vs. Moist heat – and combination heat. Different types of heat transfer: conduction/convection/induction/radiation. And the basic cooking techniques - What are they, what are they best for, and tips and tricks to get the most flavor out of food using nothing more than heat (All of those numbers between 1-10 on your stove have their own function).
17th: How To Cook using Dry Heat - Baking/Roasting, Saute, Stir-fry, Shallow Fry, Deep Fry, Grill/Broil
24th: How To Cook using Wet Heat - Simmer, Poach, Boil, Blanch, Steam + Combination Techniques – Braising and Stewing
1st: Dairy (and alternatives) and Eggs
Have you always wanted to learn how cheese is made? Or learn how to make cheese at home? In this two-day Say Cheese Workshop Cortney will walk you through the basics of soft-cheese making and teach you the basics that will get you started. This class is a combination of classroom and hands-on.
8th: Cheese, Week 1: Learn about the equipment, ingredients and techniques that you will need to make cheese at home. On Day One we will cover temperatures, milk quality, rennet, starter, whey and more in a classroom discussion. In this class we will be making Ricotta and Finnish Leipajuusto (a delicious quick cheese that we will broil and serve!) This class will be taught by Cortney.
15th: Cheese 2: In day two we recap with our learnings from the day before then head right into the kitchen to MAKE MORE CHEESE! On Day Two we will Pasteurize your own milk, and make fresh Mozzarella. This class will be taught by Cortney.
22nd: Herbs and Spices – Herbs and Spices are a great way to add lots of flavor to food without adding extra calories and fat. In this week, we are going to learn and taste a lot of different herbs from around the world and also all about spices. Where they come from, what they pair with, and how to make your own spice blends and rubs!
29th: Vegetable and Potatoes: Identification and Best Cooking Methods; Potato Science D/C – Traditionally, vegetables and potatoes make up 2/3rd’s of a composed plate. Learn all about different types of vegetables and how to cook them/what techniques are best for the flavor development. Potatoes – learn the difference in starchy and waxy. Sweet potatoes actually aren’t potatoes (they are part of the morning glory family – also all yams are sweet potatoes, FYI – that one is free 😊) And then Cortney will come back and talk about potato science and how to make the perfect mashed potato.
5th: Meat and Seafood Identification (PowerPoint) - Meat and Poultry – cut identification and use. Best cuts for different cooking techniques. Marbling. Tough muscles vs. tender muscles. Sous-vide, Reverse searing. Fish and Shellfish – class and identification. This class also includes the Gather Food Studio Meat and Seafood Buyer’s Guides!
12th: The Art of Plating - The plate is a canvas and our food is a work of art just waiting to tell you a story before you even take your first bite. Join me as I talk about things to consider when plating, & tricks, tips and techniques that will make your next plates look like they came out of a fine dining kitchen in this super informative (& very whimsical) discussion/demo.
19th: FINAL – 4 Course Plated Dinner – Appetizer, Soup, Salad, Entrée (No Dessert)
Along with all of the information included in this Semester Series, also included will be:
A Personalized Monogramed Apron
Gather Food Studio Course Book with Many Recipes
Gather Food Studio Meat and Seafood Buyer’s Guides