Saturday, September 18th and 25th
Introduction to Cooking
1pm- 3:30pm
$95 for students and teens $120 for Adults

We’ll start with a tutorial on Culinary history and the cultivation of French cuisine. Also, we will review kitchen tools and equipment including a saute pan, hotel pan, sheet pans, what a rondo is, the Kitchen Aid and Cuisinart, different types of knives and their uses. You will learn examples of certain knife cuts, how to hold your knife, and review how to small dice, brunoise, chiffonade, and julienne.

We’ll explore protein cooking methods such as saute, pan fry, deep fry, braise, roast, grill, fricasee, and blanchette. And we will discuss flavor profiles including sweet, salty, sour, bitter, umami.

You’ll leave knowing how to handle food and understand California kitchen sanitation requirements. Interwoven in the lessons, you’ll learn more about nutrition, food pairings, and other neato tricks of the trade.

Note: This is a two part course.

Email Jen blueculinarychemist@gmail.com blueculinarychemist@gmail.com

About Jen:

After graduating from The Western Culinary Institute, a Le Cordon Bleu accredited institution, with highest honors, Jen Smitt returned to Nevada County to practice the culinary arts as a teacher, caterer, and all around chef on the mark!  She has 10 years of line cooking experience working in commercial kitchens in California and Oregon, with food as diverse as Thai, New Californian, American, Italian, and upscale French.  Her cooking philosophy is to “keep it simple” and let the food speak for itself.  As a teacher, she helps people make cooking fun!

Jen is currently looking for a home for her new restaurant idea, ask her about it!

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Uncategorized by Wendy Van Wagner