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Beginner Culinary Series




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. 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.


CulinaryLab® Cooking School is fully operational during the ongoing coronavirus pandemic. Learn more about our safety measures by clicking here.


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 1: Knife Skills & Mise en Place

  • Ceviche de Camarón
  • Tomato Bruschetta

Week 2: Vegetable Cookery

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

Week 3: Sauces

  • Chicken Stock 
  • Roux
  • Mushroom Chardonnay Cream Sauce
  • Sous Vide Dover Sole with Lemon Beurre Blanc

Week 4: Soups

  • French Onion Soup
  • Potato & Corn Chowder
  • Puree of Mushroom Soup
  • Butternut Squash Soup

Week 5: Potatoes and Grains

  • Warm Lentil Salad with Bacon Vinaigrette
  • Gnocchi with Mushrooms and Brown Butter
  • Risotto alla Milanese w/ Bone Marrow & Gremolata
  • 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, Cauliflower
  • Fried Chicken with Gravy, Mashed Potatoes  

Week 7: Meat & Poultry: Grilling & Roasting

  • Grilled Marinated Flank Steak, Potato Au Gratin
  • Roasted Cornish Game Hen, Roast Mushroom Salad
  • Grilled Lamb Shish Kebab, Couscous, Curry Yogurt Sauce

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 Seasonal Fish with Lemon Beurre Blanc
  • Fish and Chips with Tartar Sauce

Week 10: Shellfish

  • Sautéed Clams with Chorizo
  • Cioppino with Crusty Bread
  • Lobster Risotto with Oven-Dried Tomatoes

Week 11: Plate Presentation

  • Grilled Flank Steak, Creamy Chimichurri, Farro & Roasted Vegetables
  • Herb Spatchcocked Cornish Game Hen, Grilled Vegetables &
    Baby Carrot Fennel Salad
  • Chocolate Truffle Cake, Chocolate Sauce, Strawberry Sorbet & Coconut Snow

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
  • Heirloom Tomato Gazpacho

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 more than 2 weeks in advance of the first class: Full refund
Cancellations 6 to 14 days in advance of the first class: Class credit
Cancellations 5 days or less: 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 5 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 16 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.