LEARN TO COOK SERIES - 3 Weeks
WEDNESDAYS MAY 12, 19, 26
This 3 week Hands-On series is designed for
the beginner cook who wants to learn the basics
as well as the seasoned cook wanting to refine
his or her skills.
In each class we cover the fundamentals of
cooking techniques, ingredients and equipment
that will help make you a more confident,
capable cook..
Ever wanted to open a cook book and be
confident enough to make anything that
caught your eye? Or how about when you try
a new recipe and it comes out all wrong but you
don’t quite know what to do differently. In our
Learn To Cook Series, our chef Elizabeth Whitt,
teaches you the theory and techniques behind
the recipes so you can translate your
knowledge to make any recipe successfully.
All classes start with a thorough instruction in
and hands on practice of knife skills, then a
discussion of each recipe and how they focus on
key techniques essential to good cooking.
Elizabeth helps you understand the hows and
whys of recipes -- how to wisely plan steps, time
and space and execution methods that will
take you from start to finish with consistently
successful results.
We will arm you with basic building blocks of
cooking and recipe skills so you can prepare
easy, stress-free but delicious and creative
meals for yourself, family or guests.
WATCH VIDEO
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LEARN TO COOK SERIES - 3 Weeks
Enroll for all 3 weeks - just $225
THIS SERIES IS FULL
PLEASE SEE OUR NEXT AVAILABLE SERIES
WEDNESDAYS MAY 12, 19, 2
Class 1:
In this first class we focus on knife skills and kitchen basics
such as recipe reading, kitchen organization, mise en place,
vegetable cuts, and fresh herbs. We focus on the techniques
of sautéing, sweating, soups and stocks, pan sauces, and
cooking perfect mashed potatoes and cooking with wine.
French Peasant Soup
Pan Seared Chicken Breasts
Lemon Caper Pan Sauce
Perfect Mashed Potatoes
Class 2:
In the second part of our series we will continue with more
knife skills and learn more vegetable cuts, adding to what we
learned in class 1. We focus on the techniques of roasting
meats and vegetables, vinaigrettes and sauces, hearty herbs
and making perfect omelettes. We will also talk about menu
planning and kitchen timing.
Cobb Salad
Herb Crusted Pork Roast with a Mustard Cream Sauce
Thyme and Rosemary Roasted Vegetables
Omelettes with Cheese and Flavored Olive Oil
Class 3:
In this final class we will discuss different cuts of meat and
how each should be cooked. We will focus on the techniques
of braising, poaching, rice pilafs and hard boiled eggs. In this
final class we will discuss entertaining and make ahead dishes
so you can spend your time with your guests rather than in
the kitchen.
Braised Chicken with Leek and Mushroom Cream Sauce
Poached Fish with Dill Sauce
Sage and Prosciutto Rice Pilaf
Grammy’s Devilled Eggs
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About Chef Elizabeth Whitt:
An honors graduate of
Le Cordon Bleu Paris,
Elizabeth was awarded Le
Grand Diplôme in Pastry
and Cuisine in 1999.
A student of international
cuisine and known for
sharing her extensive
knowledge in a relaxed and
convivial atmosphere, she
held the position of Director
of Le Cordon Bleu’s summer
program. Combing
her talents perfected as a
pastry and cuisine chef in
Parisian hotels and
restaurants with her love of
cultural exploration and
travel, Elizabeth embarked
upon a new career path.
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Inspired by her students, her love of teaching and haute
gastronomie, she formed an innovative program, which
embodies her philosophy that the culinary experience
should be enjoyable for all levels of students.
A native of San Marino, she now spends most of the year in
Southern California. Her most popular courses are interactive
and hands-on classes introducing students to wine and
cheese parings, kitchen basics, knife skills, Cooking 101,
Easy and Elegant entertaining and bistro style cooking.
Elizabeth is currently writing a cookbook which incorporates
the fundamentals of elegant French cooking with the ease of
the California lifestyle.
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