intermediate culinary
intermediate culinary
intermediate culinary
intermediate culinary

Intermediate Culinary Series

$1,700.00

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Description

Take your kitchen skills to the next level with our 10-week intermediate course, covering topics such as molecular gastronomy, sous vide, braising, curing, smoking and more. It’s culinary school for the home cook, continued! 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.

Topics

Week 1: Plant Based Cooking

Week 2: Advanced Dry Heat Methods

Week 3: Game Birds and Meats

Week 4: Sous Vide

Week 5: Curing and Smoking

Week 6: Seafood

Week 7: Pastry

Week 8: Molecular Gastronomy

Week 9: Improvisational Cooking + Menu Planning

Week 10: Tasting Menu Dinner

Menu

  • Week 1: Plant Based Cooking
    • Beet Tartar | Mango Yolk, Dill Salad, Apple Crisp
    • Spinach & Kale Flan | Harrissa & Tomato Puree, Crispy Purple Potato & Carrot
    • Grilled Cauliflower “Steak” | farro, citrus, fennel

    Week 2: Advanced Dry Heat Methods

    • Cast Iron Flank Steak | reverse seared, pommes anna, pickled apple salsa
    • Poele Pork Loin | bacon, spinach, rosemary, buerre rouge
    • King Salmon | “unilaterally” sautéed, asparagus, grapefruit vinaigrette

    Week 3: Game Birds and Meats

    • Duck “Frites” | seared breast, duck fat fries, pistou
    • Grilled Quail | Paired with Seasonal Vegetables & Starch
    • Braised Lamb | Creamy Goat Cheese Polenta, heirloom tomato tartare

    Week 4: Sous Vide

    • Crispy Pork Belly Ssam | Seasonal Greens, Pickled Vegetables, Soy & Sherry vinegar gastrique
    • Sous Vide Chicken Breast | crispy skin, fingerlings, sous vide béarnaise,
    • Sous Vide Swordfish | Papa Pomodoro, Giardiniera Emulsion, Fennel Dusted Vegetables

    Week 5: Curing and Smoking

    • Duck confit
    • Slow Cooked Carnitas Tacos w/ Roasted Tomatillo Salsa
    • Smoked Ling Cod | cucumber, thai bird chile, cilantro rice cracker
    • Brined Pork Tenderloin | rosemary smoke, stonefruit, spätzle

    Week 6: Seafood

    • Mussels & Clams | Saffron & Yellow Curry, Coconut, Lime
    • Crispy Skin Branzino | aqua pazza sauce, poached fennel, basil oil
    • Shrimp Etouffee w/ Anson Mills Blue Grits

    Week 7: Pastry

    • Vanilla Bean Crème Brulee
    • Black Pepper Smoked Cheddar Loaf
    • Campfire Smores Panna Cotta

    Week 8: Molecular Gastronomy

    • “Steak & Eggs” | Sous Vide Coffee Crusted N.Y. Steak, 62 degree Egg, Shiitake Marmelade, Pomme Mille-Feuille
    • “Vichyssoise” | potato foam, leek puree, apple caviar
    • Crème Fraiche Ice Cream | shattered berries, balsamic pearls

    Week 9: Improvisational Cooking + Menu Planning

    • Revisiting Items from Past Week’s Production (Tastings and Comparisons)
    • Introduction to Improvisational Cooking Based on Season and Region
    • Design the Menu for Week 10

    Week 10: Tasting Menu Dinner

    • 4 Course Tasting Menu Designed and Executed by the Class for Family and Friends

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.

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