Culinary Center Class Calendar

"Mastering Cooking Techniques I"

info@culinarycenterofmonterey.com (Culinary Center of Monterey) — Sat, 13 Mar 2010 10:00 -0800

Mastering Cooking Techniques I $110 per person In this class: Blanching, Shocking, Poaching, Braising, Simmering, Steaming and Boiling techniques will be taught. Students will learn how to perform these moist heat skills and the difference between these techniques. Participants will learn which foods they are appropriate and inappropriate for. We will focus on temperatures, time and equipment. 5 hours

"Mastering Cooking Techniques II"

info@culinarycenterofmonterey.com (Culinary Center of Monterey) — Sun, 14 Mar 2010 10:00 -0700

Mastering Cooking Techniques II $110 per person In Class II, students will learn the techniques of sauteing, sweating, pan-frying, stir- frying and deep-frying. Students will learn to safely and properly execute these techniques. We will focus which techniques to use to get the desired results. 5 hours

St. Patrick's Day

Wed, 17 Mar 2010 00:00 -0700

SOLD OUT

info@culinarycenterofmonterey.com (Culinary Center of Monterey) — Sat, 20 Mar 2010 00:00 -0700

"Classic Sauces II"

info@culinarycenterofmonterey.com (Culinary Center of Monterey) — Sun, 21 Mar 2010 10:00 -0700

Classic Sauces II This follow up class teaches the small sauces that are derivatives of the mother sauces taught in classic sauces I. Students will use the skills learned in classic sauces I to produce these great timeless classics. We will use the sauces made in classic sauces one to create sauces like sauce allemande, béarnaise, Bordelaise, Robert, Mornay, Creole and more including a few that are not derivatives of the mother sauces such as the classic Buerre Blanc and Buerre Rouge. Students will use these sauces to create a meal of the chef’s choice for the class to enjoy. $110 per person

SUSHI with Chef Eric Kim

info@culinarycenterofmonterey.com (Culinary Center of Monterey) — Sun, 21 Mar 2010 10:00 -0700

Do you want to learn to prepare Sushi from the best? Let Chef Eric teach you the artistry of the best and most beautiful Sushi you've ever seen or tasted. Bring your camera!!!

$150 per person

"Knife Skills"

info@culinarycenterofmonterey.com (Culinary Center of Monterey) — Fri, 26 Mar 2010 18:00 -0700

In this class students will learn and practice basic and advanced cuts such as julienne, brunoise, small, medium and large dice, batonnet, lyonnaise, chiffionade, shredding, peeling, mincing, chopping, slicing etc. Students will learn to handle knives and other cutting tools safely as well as effectively. Students will learn the pros and cons of different types of cutting boards and sanitation of the cutting surface. The instructor will cover cross contamination issues and how to avoid food borne illnesses. Sharpening and maintaining knives will be demonstrated and practiced. The chef instructor will talk about the knives on the market and how to choose the right knife for you. In addition to knives the chef will cover peelers, graters and mandolins. $75 per person

"Mastering Cooking Techniques III"

info@culinarycenterofmonterey.com (Culinary Center of Monterey) — Sat, 27 Mar 2010 10:00 -0700

Mastering Cooking Techniques III $110 per person In the final class of the series we will focus on grilling, pan smoking, roasting, baking, broiling, caramelizing. This class focuses on mainly dry heat methods of cooking and the foods they are appropriate for. We will also review the techniques taught in classes one and two. Five Hours +

International Dumplings

info@culinarycenterofmonterey.com (Culinary Center of Monterey) — Sat, 3 Apr 2010 10:00 -0700

Everybody has them in one form or another. Those succulent little bites of dough and sometimes a filling. In this class we will make a couple of Asian Varieties, as well as Italian Gnocchi, German Spaetzle, and good ol' American Chicken and Dumplings. We will finish it off with Apple Dumplings. This will be a long class, approximately 4 to 4 1/2 hours.

$125 per person