Courses

Culinary Courses

  • Getting Started

    Ready to get cooking? This course shows you how to prep your kitchen - how to stock it, equip it, and set it up. You'll also learn basic knife skills and get introduced to fruits, veggies and herbs.
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    1. BASICS

      • 1.1    Getting Started: Organization, Managing Recipes, Mise en Place, Hygiene
      • 1.2    Kitchen Set-Up - Pantry Organization
      • 1.3    Kitchen Set-Up - Fridge & Freezer Organization
      • 1.4    Introduction to Knives
      • 1.5    Cookware - Pots & Pans 101
      • 1.6    Kitchen Tools & Utensils
      • 1.7    Kitchen Equipment & Small Appliances

    2. TECHNIQUES

      • 2.1    Introduction to Knife Skills
      • 2.2    Working with Onion & Garlic
      • 2.3    Mire Poix - Carrots, Onion and Celery
      • 2.4    Specialty Vegetables I - Leeks, Peppers and Mushrooms
      • 2.5    Specialty Vegetables II - Tomatoes 101
      • 2.6    Specialty Vegetables III - Potatoes and Artichokes
      • 2.7    Lettuce Principles 101
      • 2.8    All About Herbs
      • 2.9    Introduction to Spices
      • 2.10    Working with Citrus
      • 2.11    Specialty Fruits I - Berries, Stone Fruit and Watermelon
      • 2.12    Specialty Fruits II - Pineapple, Mango, Avocado, and Coconut

  • Stocks, Soups, Sauces & Salads

    This is where you'll learn about the building blocks of cooking: stocks, soups and sauces. We'll also delve into salads, covering the specific principles and techniques when working with different recipes.
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    1. STOCKS

      • 1.1    How to Make a Basic Stock
      • 1.2    Different Types of Stocks
      • 1.3    Beyond Stocks - Products & Terms

    2. SOUPS

      • 2.1    Clear Soup: Chicken Noodle
      • 2.2    Cream-Based Soup: Potato-Leek
      • 2.3    Pureed Soup: Roasted Tomato
      • 2.4    Chilled Soup: Spicy Gazpacho

    3. SAUCES

      • 3.1    Introduction to Vinaigrettes
      • 3.2    Homemade Mayonnaise & Dressings
      • 3.3    Raw Sauce - Chimichurri with Seared Strip Steak
      • 3.4    Introduction to Marinades - Asian Beef Marinade
      • 3.5    Pan Sauces 101 - Three Cooked, Pan-Sauces
      • 3.6    The 5 Mother Sauces
      • 3.7    Pureed Sauces - Chicken Mole

    4. RAW

      • 4.1    Crudite Platter, Hummus, Bagna Cauda
      • 4.2    Composed Salad – Salad Nicoise
      • 4.3    Chopped Salad – Classic Cobb
      • 4.4    Tossed Salad – Caesars Salad
      • 4.5    Salads – Classic French – Frisee Aux Lardon
      • 4.6    Salads – Sans Lettuce – Spicy Southwest Salad
      • 4.7    Coleslaw Basics – Creamy vs Vinaigrette
      • 4.8    A Lighter Dressing: Carrot–Ginger Dressing

  • Cooking Techniques I: Saute, Boil, Grill

    This course covers the basic cooking techniques of sauteing, boiling and grilling - from the fundamentals, to advanced principles, you'll work with different ingredients to cover it all.
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    1. SAUTE

      • 1.1    Principles of Sauteing
      • 1.2    Sauteing Vegetables
      • 1.3    Sauteing Meat – Bone–in vs Boneless

    2. BOILING, STEAMING & POACHING

      • 2.1    Principles of Boiling – Shrimp Boil
      • 2.2    Boiling & Steaming Greens – Broccoli
      • 2.3    Boiling & Steaming Root Vegetables – Potatoes
      • 2.4    Blanching, Concasse & Ice Baths
      • 2.5    Principles of Steaming – Baby Bok Choy
      • 2.6    Steamed Mussels with White Wine and Shallots
      • 2.7    Principles of Poaching: Poaching – Court Bouillon
      • 2.8    Perfect Poached Shrimp with Quick Cocktail Sauce
      • 2.9    Poaching Fruit – Port Wine Poached Pears

    3. GRILLING

      • 3.1    Principles of Grilling: Grilled Ribeyes
      • 3.2    Grilled Baby Back Ribs
      • 3.3    Grilled Summer Vegetables: Vegetable Skewers
      • 3.4    Bone–in Grilling: Teriyaki Chicken Pieces
      • 3.5    Grilling Seafood: Shrimp, Scallops, Clams, Whole Fish

    4. RAW

      • 4.1    Crudite Platter, Hummus, Bagna Cauda
      • 4.2    Composed Salad – Salad Nicoise
      • 4.3    Chopped Salad – Classic Cobb
      • 4.4    Tossed Salad – Caesars Salad
      • 4.5    Salads – Classic French – Frisee Aux Lardon
      • 4.6    Salads – Sans Lettuce – Spicy Southwest Salad
      • 4.7    Coleslaw Basics – Creamy vs Vinaigrette
      • 4.8    A Lighter Dressing: Carrot–Ginger Dressing

  • Cooking Techniques II: Roast, Braise, Fry, Confit

    This course covers more cooking techniques: roasting, braising, frying and confit - a method of food preservation that is a staple of French cooking. Working with different meats and vegetables you'll learn all the subtleties it takes to use these techniques like a pro.
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    1. ROASTING

      • 1.1    Principles of Roasting – Perfect Roast Chicken
      • 1.2    Larger Cuts – Standing Rib Roast
      • 1.3    Smaller Cuts – Pan-Roasted Rack of Lamb
      • 1.4    Whole Roasted Fish with Fennel, Olives and Thyme
      • 1.5    Roasted Vegetables – Parmesan Broccoli, Carrots and Parsnips with Goat Cheese & Honey

    2. BRASING & STEWS

      • 2.1    Principles of Braising – Red Wine Braised Short Ribs
      • 2.2    Vegetables – Slow Braised Collard Greens
      • 2.3    Principles of Stewing – Moroccan Lamb Stew

    3. FRYING

      • 3.1    Principles of Frying – Crispy Fried Chicken Wings
      • 3.2    Pan Frying – Breaded Pork Cutlets
      • 3.3    The Perfect French Fries

    4. CONFIT

      • 4.1    Principles of Confit – Duck Confit

  • Vegetables, Eggs & Dairy

    Do amazing things with the most basic ingredients. This is where we explore different possibilities and techniques with veggies, eggs, dairy and cheese.
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    1. VEGETABLES

      • 1.1    Potatoes I – Rosemary Fingerling Potatoes, Smashed Potatoes with Spicy Red Pepper Aioli
      • 1.2    Potatoes II – Creamy Potato–Bacon Gratin
      • 1.3    Roots I –Roasted Squash Ravioli with Brown Butter Sage
      • 1.4    Roots II – Sweet Potato and Apple Soup
      • 1.5    Roots III – Roasted Beet Salad, Glazed Rutabaga with Honey & Thyme
      • 1.6    Greens I – Broccoli with Parmesan Breadcrumbs, Green Beans with Shallots
      • 1.7    Greens II – Shaved Brussels Sprout Salad with Cremini Mushrooms
      • 1.8    Eggplant Parmesan
      • 1.9    Introduction to Beans
      • 1.10    Beans – Cassoulet

    2. EGGS

      • 2.1    Introduction to Eggs – Hard & Soft Boiled Eggs
      • 2.2    Poached Eggs – Eggs Benedict
      • 2.3    Scrambled Eggs, French Herb Omelette
      • 2.4    Spring Vegetable Frittata
      • 2.5    Coddled Eggs with Bacon, Baked Eggs with Spinach & Goat Cheese
      • 2.6    Savory Cheese Souffle

    3. DAIRY

      • 3.1    Cheese 101 – Building A Cheese Platter
      • 3.2    Cheese – Chipotle Mac-n-Cheese
      • 3.3    Cream – New England Clam Chowder
      • 3.4    Yogurt – Creamy Chicken Curry with Raita

  • Pork & Poultry

    This course brings you the best of poultry and pig. Explore a wealth of recipes for different cuts of pork, and chicken along with dishes created for turkey, quail and duck.
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    1. POULTRY

      • 1.1    Breaking Down a Whole Chicken
      • 1.2    Bone-In Breast – Chicken Marsala with Mushrooms
      • 1.3    Boneless Breast – Chicken Paillard with Arugula and Lemony Vinaigrette
      • 1.4    Sweet and Spicy Chicken Wings with Slaw
      • 1.5    Legs and Thighs – Coq Au Vin
      • 1.6    Southern Fried Chicken
      • 1.7    Grilled Spatchcock Chicken with Lemon and Rosemary
      • 1.8    Turkey Breast – Stuffed Turkey Roulade
      • 1.9    Quail – Grilled Quail with Caramelized Honey Glaze
      • 1.10    Cornish Hen – Moroccan Spiced Game Hens with Couscous
      • 1.11    Duck – Orange Glazed Duck Breast

    2. PORK

      • 2.1    Introduction to Pork – The Cuts
      • 2.2    Chops – Rosemary Roasted Pork Cops with Red Wine & Grapes
      • 2.3    Tenderloin – Grilled Pork Tenderloin with Apple & Cherry Chutney
      • 2.4    Ribs – Sticky Chinese Spare Ribs
      • 2.5    Shoulder – Ketchup & Cider Braised Shoulder
      • 2.6    Pork Belly – Slow Roasted Pork Belly with Collard Greens
      • 2.7    Bacon – Grilled Cheese with Bacon and Egg
      • 2.8    Country Sausage, Spicy Italian Links
      • 2.9    French Country Pate with Dijon & Cornichons

  • Beef, Lamb and Beyond

    We'll break down some of the basic cuts of beef and show you how to prepare them to perfection. Then we'll work with lamb giving you some great recipes before finally moving on to the awesome world of offal.
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    1. BIG ANIMAL BASICS

      • 1.1    Introduction to Beef – The Cuts

    2. BEEF

      • 2.1    Strip – Pan Seared Strip Steaks with Green Peppercorn Sauce
      • 2.2    Brisket – Braised Beef Brisket
      • 2.3    Shoulder – Beef Bourgignon
      • 2.4    Skirt – Grilled Skirt Steak Fajitas
      • 2.5    Ground – Bacon Cheddar Cheese Burgers with Avocado
      • 2.6    Short Rib – Beef Tartare with Capers & Dijon, Beef Carpaccio
      • 2.7    eal Cutlet – Veal Saltimbocca
      • 2.8    Veal Shoulder – Blanquette de Veau

    3. LAMB

      • 3.1    Rack – Pan Roasted Rosemary Rack of Lamb
      • 3.2    hack – Braised Lamb Shanks with Orzo Salad
      • 3.3    Leg – Butterflied & Stuffed Leg of Lamb
      • 3.4    Ground – Shepherds Pie

    4. OFFAL

      • 4.1    Sweetbreads – Sauteed Sweetbreads with Capers & Lemon
      • 4.2    Tongue – Grilled Beef Tongue with Fennel, Orange & Peas
      • 4.3    Liver – Calf's Liver with Bacon & Onions
      • 4.4    Foie Gras – Seared Foie Gras on French Toast with Pickled Golden Raisins

  • From The Ocean

    This course dives into the basics of fish and how to work with it to achieve amazing results. Immerse yourself in recipes for scallops, oysters, mussels, clams, shrimp, crab and lobster.
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    1. FISH

      • 1.1    Fresh Fish 101
      • 1.2    Filleting & Skinning Fish
      • 1.3    Salmon Filets vs Steak, How to Get Crispy Skin
      • 1.4    Steaming – Halibut En Papillote with Lemongrass, Ginger and Lime
      • 1.5    Grilling – Grilled Branzino with Spring Ratatouille
      • 1.6    Baking – Salt-Crusted Sea Bass Stuffed with Lemon & Basil
      • 1.7    Frying – Tempura Battered Fish & Chips with Roasted Garlic Aioli
      • 1.8    Raw – Tuna Tartare with Avocado & Toasted Sesame

    2. SHELLFISH

      • 2.1    Scallops – Seared Scallops with Caramelized Apple
      • 2.2    Oysters – Baked Oysters with Bacon Aioli
      • 2.3    Mussels – Mussels Escabeche
      • 2.4    Clams – Asian Clams with Black Bean Sauces

    3. CRUSTACEANS

      • 3.1    Shrimp 101 – Garlic Shrimp Scampi
      • 3.2    Fresh Crab – Dungeness Crab Cakes with Sambal Aioli
      • 3.3    Fresh Lobster – Fresh Baked Lobster with Garlic–Panko Breadcrumbs

  • Good Harvest

    No need to go against the grain. Here you'll explore the art of making pasta and creating delicious dishes from grains like rice, bulgar, barley and grits. You'll also rise to the occasion with lessons on bread-baking.
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    1. PASTA

      • 1.1    Introduction to Pasta – Fresh vs Dry, Shapes
      • 1.2    Fresh Pasta Dough – "1–2–3" Recipe
      • 1.3    Tomato Sauce – Spaghetti with Fresh Basil & Parmesan
      • 1.4    Meat Sauce – Tagliatelle Bolognese
      • 1.5    Egg – Fettucine Carbonara
      • 1.6    Cream Sauce – Penne with Sweet Peas and Prosciutto
      • 1.7    Spicy – Linguine with Spicy Clams & White Wine
      • 1.8    Baked Pasta – Vegetarian Lasagna
      • 1.9    Stuffed Pasta – Duck Confit Ravioli
      • 1.10    Rolled Pasta – Potato Gnocchi with Creamy Gorgonzola

    2. GRAINS

      • 2.1    Introduction to Grains – what they are and how to prepare them
      • 2.2    Perfect Steamed White Rice
      • 2.3    Risotto 101 – Wild Mushroom Risotto
      • 2.4    Pilaf – Brown Rice Pilaf with Dried Cranberries & Toasted Almonds
      • 2.5    Creamy Grits with Shrimp & Sausage
      • 2.6    Barley – Comforting Beef & Barley Soup
      • 2.7    Bulgur – Toasted Bulgur Wheat Salad
      • 2.8    Bulgur is a complex grain, and it – beneficial to your body. Here we'll show you Quinoa – Stuffed Poblano Peppers with Queso Fresco

    3. BREAD

      • 3.1    Introduction to Bread Baking – Pain De Mie
      • 3.2    Rosemary Garlic Focaccia
      • 3.3    Parker House Rolls
      • 3.4    Buttery Brioche Loaf

  • Just Desserts

    Now it's time for the best part - dessert. Learn how to make fruits, cookies, cakes, pies, tarts, custards, puddings and more. There's something for every sweet tooth.
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    1. FRUIT

      • 1.1    Compotes and Poached Fruit

    2. PATE A CHOUX

      • 2.1    Pate A Choux – Chocolate Profiteroles

    3. COOKIES & BARS

      • 3.1    Chewy Oatmeal Raisin Cookies
      • 3.2    Pecan Double Chocolate Brownies
      • 3.3    Cranberry and Almond Biscotti
      • 3.4    Tuiles 101

    4. CAKES

      • 4.1    Cakes I – Classic Yellow Cake
      • 4.2    Cakes II – Flourless Chocolate Cake

    5. PIES & TARTS

      • 5.1    Apple Tarte with Scented Caramel Sauce
      • 5.2    Pate Sucre – Summer Berry Tart
      • 5.3    Pate Brisee – Pumpkin Pie

    6. CUSTARDS & PUDDINGS

      • 6.1    Creme Brulee
      • 6.2    Vanilla–Orange Panna Cotta

    7. MERINGUE & MOUSSE

      • 7.1    Meringues with Dried Cherry Compote
      • 7.2    Chocolate Mousse presented 2–ways

    8. SOUFFLE

      • 3.1    Classic French Souffle

    9. ICE CREAM, SORBETS & GELATOS

      • 9.1    Strawberry–Mascarpone Semi-Freddo with Cilantro & Lime
      • 9.2    Watermelon Sorbet, Summer Citrus Granita

  • Global Cuisine

    Here's your passport to a world of flavors and exciting ingredients. We'll explore a variety of cuisines, including Chinese, Indian, Spanish, Thai, Mexican and German.
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    1. CHINESE

      • 1.1    ME

    2. INDIAN

      • 2.1    Chutneys & Raitas
      • 2.2    Chicken and Chickpea Samosas
      • 2.3    Lamb Vindaloo with Pulao Rice

    3. SPANISH

      • 3.1    Assorted Tapas
      • 3.2    Hosea's Chicken and Chorizo Paella
      • 3.3    Creme Caramel

    4. MEXICAN

      • 4.1    Fresh Guacamole & Roasted Tomatillo Salsa
      • 4.2    Scallop Ceviche with Crispy Plantains
      • 4.3    Baja Fish Tacos, Fresh Tomato Salsa, Chipotle Mayonnaise

    5. THAI

      • 5.1    Coconut Green Curry Mussels
      • 5.2    Chicken & Shrimp Pad Thai
      • 5.3    Whole Fried Fish with Tamarind Sauce

    6. GERMAN

      • 6.1    Crispy Potato Cakes with Apple Sauce
      • 6.2    Wild Mushroom and Rabbit Spaetzle
      • 6.3    Wiener Schnitzel with Cranberry Chutney

  • Entertaining & Advanced

    Now you're ready for something a little more...complicated. In this course, we'll cover some advanced techniques for truly entertaining recipes - along with the science of some modern cooking methods.
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    1. ENTERTAINING WITH ADVANCED RECIPES

      • 1.1    Gravlax on Pumpernickel with Quick Pickled Red Onion
      • 1.2    Buckwheat Blinis with Creme Fraiche & Caviar
      • 1.3    Saffron Arancini Stuffed with Manchego & Quince
      • 1.4    Microwave Genoise with Creme Anglaise & Espresso Syrup
      • 1.5    Swedish Meatballs with Blackcurrant Sauce
      • 1.6    Oysters with Cocktail Sauce Sorbet
      • 1.7    Pan Roasted Rabbit with Carrot Puree and Red Wine Reduction
      • 1.8    Breakfast For Dinner...Bacon Ice Cream
      • 1.9    Bouillabaisse a.k.a "Bouilla–BLAISE"
      • 1.10    Miso–Glazed Sea Bass with Baby Bok Choy Hearts
      • 1.11    Roasted Beet Salad with Carbonated Fruit

    2. MOLECULAR GASTRONOMY & OTHER ADVANCED TECHNIQUES

      • 2.1    Introduction to Sous Vide
      • 2.2    Sous Vide Scrambled Eggs
      • 2.3    Crab Cakes with Smoked Mayonnaise and Brussel Sprout Salad
      • 2.4    Sous Vide – Strip Steaks with Shallots & Watercress
      • 2.5    Sous Vide – Salmon & Passion Fruit SAuce
      • 2.6    Gelification – Butternut Squash Canelloni
      • 2.7    Airs & Foams – Parmesan Air, Potato Foam
      • 2.8    Reverse Spherification – Mango Spheres
      • 2.9    Spherification – Canteloupe "Caviar"