Culinary Boot Camp 2 Starts Today!
Seats available: 1
Monday 04-29-2019
8:30AM - 4:30PM


For our Boot Camp 1 graduates who just can't get enough! In the advanced sessions, we'll go even deeper into some of the Boot Camp subjects plus introduce some new ones, including baking, shellfish and handmade pasta.
Day One: Sweet and Savory Doughs. Learn the differences in flours, how to prepare yeast risen doughs, quick breads, pie dough, pasta and gnocchi doughs.
Day Two: Meats and Sauces. Spend the morning whipping up timeless sauces such as Bordelaise, Fruit Chutney, Mole and Pan Sauces. In the afternoon, you will master the art of selecting the right cut of meat for the desired cooking technique. We will explore several ways to cook beef, pork and lamb and serve them with the numerous sauces from the morning.
Day Three: Vegetables and Grains. Explore grains such as lentils, farro, millet and masa (from which we'll make homemade tamales!). Learn how to properly prepare Swiss chard, kale, squash and beets so these mighty vegetables can fit right into your recipe repertoire.
Day Four: Fish, Shellfish and Sauces. Spend the morning preparing modern and classic sauces including Sauce Vert, Remoulade, Bearnaise, Coconut Curry Sauce and more. In the afternoon, you will learn how to sear, steam, brine, smoke, roast, saute and grill fish and shellfish to perfection. We'll mix and match the seafood with sauces from the morning.
Day Five: Desserts. We'll cover a broad base of pastry techniques, including cakes, caramel, mousse, meringue, ganache, custards, rolling and piping.
For more information please contact Chelsea Woodmansee at
2-week cancellation policy.
Click here for more info.