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BASIC COOKING TECHNIQUES: Level I Friday , March 12, 2010 9:30am-4:00pm Build a solid foundation of cooking skills in this intensive 2-day hands-on class. Each day you and your fellow students prepare a simple lunch and five-course meal. You learn the importance of “mise en place”, proper knife skills for vegetables and meat, and all the basic techniques of sautéing, roasting, braising, and poaching. Learn stock making and simple soups, working with yeast and pastry dough. Recipes chosen will utilize the above techniques. Class Requirements: chefs jacket & half apron, chefs knife (Santuko or 8"-10" chefs knife) and boning knife. LRCS provides all food and 3-ring notebook with class material. This hands-on class requires total student participation. Hands-On Intensive Cooking Instruction Instructor: Marcia DePalma Cooking Instructor $ 240.00 per person   |