Beginner Culinary Series



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This 12-week program is like culinary school for the home cook, covering all of the fundamental cooking techniques needed to cook fearlessly, without depending on step-by-step recipes. Students will work hands-on independently, building basic skills, and adding to their competencies week by week.


No class held on Sept. 11th, Dec. 20th, Dec. 27th, Jan. 22nd, Jan. 23rd, Feb. 19th, and Feb. 20th.


Please let us know of any dietary restrictions we should be aware of before the first day of class so we can best accommodate your needs.

Skill Level
Students of all skill levels will be able to keep up in this class. Beginners will quickly gain new skills, and seasoned cooks will refine existing skills while also building new ones.


Week 1 | Knife Skills & Mise en Place

Week 2 | Vegetable Cookery

Week 3 | Sauces

Week 4 | Soups

Week 5 | Potatoes & Grains

Week 6 | Meat & Poultry: Sauté & Fry

Week 7 | Meat & Poultry: Grilling & Roasting

Week 8 | Meat & Poultry: Braising & Stewing

Week 9 | Finfish Fabrication & Cookery

Week 10 | Shellfish Handling & Cookery

Week 11 | Plate Presentation

Week 12 | Hors d’Oeuvres & Buffet Design


Week 2: Vegetable Cookery

  • Grilled Vegetables
  • Roasted Root Vegetables
  • Honey Lime Glazed Beets
  • Sauteed Green Beans

Week 3: Sauces

  • Chicken Stock & Pulled Chicken
  • Roux
  • Mushroom Chardonnay Cream Sauce
  • Sous Vide Dover Sole with Lemon Beurre Blanc
  • Spiced Orange Glaze

Week 4: Soups

  • French Onion Soup
  • Fennel and Apple Soup
  • Puree of Mushroom Soup
  • Butternut Squash Soup

Week 5: Potatoes and Grains

  • Potatoes au Gratin
  • Gnocchi with Mushrooms and Brown Butter
  • Butternut Squash Risotto
  • Rice Pilaf with Dried Fruit and Pistachios

Week 6: Meat & Poultry: Sauté & Fry

  • New York Strip Steak, Mashed Potatoes, Sauteed Asparagus
  • Sauteed Chicken Breast with Pan Sauce, Asparagus Risotto
  • Fried Chicken with Gravy, Roasted Root Vegetables  

Week 7: Meat & Poultry: Grilling & Roasting

  • Grilled Marinated Flank Steak, French Fries
  • Roasted Chicken and Gravy (veloute based), Potatoes Anna
  • Grilled Spatchcock Chicken

Week 8: Braising

  • Curried Chicken Stew with Toasted Peanuts and Cilantro
  • Braised Chicken with Reduction Sauce, Roasted Fingerlings Potatoes
  • Cider-Braised Pork with Spiced Glaze, Braised Collard Greens with Bacon

Week 9: Fin Fish

  • Sautéed Snapper with Brown Butter, Grapefruit Salas, Herbed Farro
  • Poached Dover Sole with Tomato Caper Beurre Blanc
  • Fish and Chips with Tartar Sauce

Week 10: Shellfish

  • Sautéed Clams with Chorizo
  • Cioppino with Crusty Bread
  • Lobster Tagliatelle with Roasted Tomatoes and a Soft Egg

Week 11: Plate Presentation

  • Marinated and Grilled Flank Steak with Roasted beets, Farro, and Winter Squash
  • Super Herby Spatchcock Chicken with Grilled Veggies and Baby Carrot Fennel Salad
  • Spiced Poached Pears with Crème Fraîche

Week 12: Hors d’Oeuvres & Buffet Design

  • Goat Cheese Stuffed Dates with Pistachios & Pomegranate Seeds
  • Spiced Beef on Rye Toast with Arugula Pesto & Stewed Onions
  • Smoked Chicken Quesadillas with Roasted Poblanos & Chipotle Sour Cream
  • Roasted Fennel & Apple Soup with Crispy Chorizo

Refund Policy

Refund Policy

We understand that “life happens”, and that you may not be able to make it to class. Because we purchase food, schedule staff, and fill spaces for our classes in advance, it’s important that you let us know ASAP if you won’t be able to make it. Below is our refund policy.

Cancellations 10 or more days in advance of the first class: Full refund
Cancellations 3 to 9 days in advance of the first class: Class credit
Cancellations 2 days, the day before, or the day of the first class: No refund or credit available, but you can send a friend in your place

Refunds will be processed within 15 days of refund request.

Make-up Classes for Series:
Once the first day of class begins, make-up classes may be available for students who miss a day provided that they inform the Student Relations Manager at least seven days prior to the absence. In order to help our students make-up exactly what they missed in their series, students can sign up to take the topic they missed during another scheduled series. To keep class sizes small we limit the total student count to be 14 per class. There are no make-up classes offered for boot camps.

What to wear & bring

What to Wear
For safety reasons, please wear pants, close-toed shoes with rubber soles, no long dangling jewelry, and have long hair either tied back or covered.

What to Bring
We’ve got you covered! You just bring you, and we’ll handle aprons, towels, tools, recipes, pens, and the rest.