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Take your knowledge and abilities with hydrocolloids to the next level. You’ll learn advanced techniques with some of the same hydrocolloids covered in Introduction to Hydrocolloids, plus new ones including gellan, locust bean gum, and methylcellulose. Dishes prepared will include: Liquid "Noodles"; Clear Sheets and Wrappers; Flexible Gels; and Eggless Meringues.
One 4 Hour Lesson
Level 1
$125
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.
From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals. You will learn to make dakgangjeong (hot chicken wings); bulgogi (grilled seasoned sliced beef) with assorted banchan; and bibimbap (seasoned vegetable rice bowl).
Today's best French cooking combines time-tested techniques with classic French ingredients in modern flavor combinations. We’ll put all of these principles into practice as we assemble a banquet par excellence, consisting of: escargot (snails); magret de canard aux cerise (duck breast with cherries); rack of lamb Persillade; and sautéed carrots with quatre épices.
From coasts to prairies, the diverse geography of America results in an abundance of meat and fish varieties that eventually end up on our plates, deliciously prepared. In this class, you will prepare dishes that celebrate this bounty and highlight famed regional preparations. On your menu: Chesapeake Bay crab cakes with sauce rémoulade; New York strip steak with onion rings; and broccoli-cauliflower gratin.
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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