In this short-form course led by David Turk, owner of Indiana Market & Catering, as well as David Turk Foodservice and Hospitality Consulting, both in New York City, you will learn the key tools to running a catering business. If you have ever thought of branching out from your already existing restaurant, dreamt of owning your own catering venture or have a desire to supercharge your current catering company's efforts, come prepared for a thorough overview of the industry, including: - Understanding what skills are necessary for long term success - Learning how to price your product in order to make the "RIGHT" profit - Figuring how to source the necessary products for your business - Uncovering key marketing tools that are right at your fingertips - Developing a can't miss sales formula - Enhancing your customer service skills - Creating a winning team culture - Finding out where the pros go for ongoing support - Discovering how to attract clients (and what to do once you have them) - Learning the real estate and insurance matters that matter most - Identifying five easy steps to planning an event. Get ready to learn from someone who has decades of experience in the industry.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Master some of Thai cuisine's greatest hits. You and a loved one will learn all about this country's exciting dishes and fresh ingredients, with their distinctly complex spicy, sweet, sour and salty components. You and your loved one will make and enjoy: green papaya salad; pad thai; yellow chicken curry; and green shrimp curry.
Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be: brandade de morue; chicken with potatoes, rosemary, olives and lemon; bouillabaisse with rouille and vegetable tian.
If you're ready to take a deep dive into the world of fish butchery, this class is for you. Join us to learn the art of breaking down both round and flat fish with skill and finesse. From perfecting filleting technique to deskinning and deboning, you'll leave with the confidence to handle a variety of fish preparations in your own kitchen. This class will provide a foundation for you to feel confident tackling fish butchery. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
Immerse yourself in the food traditions of French cuisine with "French Classics: Coq Au Vin and Boeuf Bourguignon." You’ll make two dishes that define rustic French cooking: rich, wine-infused Coq Au Vin (learning to braise chicken to tender perfection) and hearty, slow-cooked Boeuf Bourguignon (learning to layer and amplify deep umami flavors). You’ll also make Haricots Verts Amandine and velvety Cauliflower Puree. Take a “tour-de-food” in this course that teaches essential techniques and cornerstone dishes of the French countryside
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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