Sat October 26, 2013
Essentials of Fine Cooking
SEE EVENT DETAILS
at The International Culinary Center
(see times)
Classic Recipes, Classic Techniques
Picture this scene. The place: your dining room. The time: a Saturday evening, in the not too distant future. The company: your dearest friends and family, all of whom are raving about the wonderful meal you’ve prepared. Ready to make it happen? Sign up for The International Culinary Center’s Essentials of Fine Cooking and get the techniques you need to star in your own kitchen.
Slice An Onion, Poach A Fish…
You’ll love every minute of this hands-on experience, whether you are deftly slicing an onion, gently poaching a fish, or creating one of the many classic dishes contained in the curriculum. Using our trademark Total ImmersionSM method, you’ll learn from the same dynamic, passionate chef-instructors who train our career students. Lessons are as fun as they are intense, and you'll find yourself picking up new techniques, skills, and recipes faster than you ever thought possible. Best of all, you'll leave with memories of an exciting, inspiring experience, and culinary gifts which you—and your very lucky guests—can enjoy for a lifetime.
What You’ll Learn
During this intense 40-hour class, you’ll learn to create 25 delicious recipes: great dishes designed to impress your guests and let you practice your skills, such as Trout Marinated in White Wine with Green Peppercorns, Roast Chicken with Tarragon-Mustard Cream Sauce and Roast Potatoes, and Lobster Fra Diavolo. Each one is as challenging as it is delectable, and you’ll get the focused attention you need to make them all shine. As you work your way through the recipes, you’ll also acquire the skills and techniques for:
Marinades, compound butters, and emulsified sauces
Poaching, roasting, and sautéing fish
Roasting and sautéing poultry
Braising and sautéing white meats
Stocks, sauces, and soups
Grilling and stewing red meats
Preparing shellfish in sauce, steamed, and baked
Kitchen hygiene, safety, and methodology
Safe and effective knife work40 HOURS - $1,995
WEEKEND SCHEDULES
Saturdays
1 session a week for 8 weeks
Begins: September 7, 2013
Ends: October 26, 2013
Class time: 9:00am-2:00pm
EVENING SCHEDULES
Tuesdays and Thursdays
8 sessions over 4 weeks
Begins: June 4, 2013
Ends: June 27, 2013
Class time: 6:00pm-11:00pm
Monday through Friday
8 sessions over 2 weeks
Begins: July 15, 2013
Ends: July 24, 2013
Class time: 6:00pm-11:00pm
show less
Picture this scene. The place: your dining room. The time: a Saturday evening, in the not too distant future. The company: your dearest friends and family, all of whom are raving about the wonderful meal you’ve prepared. Ready to make it happen? Sign up for The International Culinary Center’s Essentials of Fine Cooking and get the techniques you need to star in your own kitchen.
Slice An Onion, Poach A Fish…
You’ll love every minute of this hands-on experience, whether you are deftly slicing an onion, gently poaching a fish, or creating one of the many classic dishes contained in the curriculum. Using our trademark Total ImmersionSM method, you’ll learn from the same dynamic, passionate chef-instructors who train our career students. Lessons are as fun as they are intense, and you'll find yourself picking up new techniques, skills, and recipes faster than you ever thought possible. Best of all, you'll leave with memories of an exciting, inspiring experience, and culinary gifts which you—and your very lucky guests—can enjoy for a lifetime.
What You’ll Learn
During this intense 40-hour class, you’ll learn to create 25 delicious recipes: great dishes designed to impress your guests and let you practice your skills, such as Trout Marinated in White Wine with Green Peppercorns, Roast Chicken with Tarragon-Mustard Cream Sauce and Roast Potatoes, and Lobster Fra Diavolo. Each one is as challenging as it is delectable, and you’ll get the focused attention you need to make them all shine. As you work your way through the recipes, you’ll also acquire the skills and techniques for:
Marinades, compound butters, and emulsified sauces
Poaching, roasting, and sautéing fish
Roasting and sautéing poultry
Braising and sautéing white meats
Stocks, sauces, and soups
Grilling and stewing red meats
Preparing shellfish in sauce, steamed, and baked
Kitchen hygiene, safety, and methodology
Safe and effective knife work40 HOURS - $1,995
WEEKEND SCHEDULES
Saturdays
1 session a week for 8 weeks
Begins: September 7, 2013
Ends: October 26, 2013
Class time: 9:00am-2:00pm
EVENING SCHEDULES
Tuesdays and Thursdays
8 sessions over 4 weeks
Begins: June 4, 2013
Ends: June 27, 2013
Class time: 6:00pm-11:00pm
Monday through Friday
8 sessions over 2 weeks
Begins: July 15, 2013
Ends: July 24, 2013
Class time: 6:00pm-11:00pm
Classic Recipes, Classic Techniques
Picture this scene. The place: your dining room. The time: a Saturday evening, in the not too distant future. The company: your dearest friends and family, all of whom are raving about the wonderful meal you’ve prepared. Ready to make it happen? Sign up for The International Culinary Center’s Essentials of Fine Cooking and get the techniques you need to star in your own kitchen.
Slice An Onion, Poach A Fish…
You’ll love every minute of this hands-on experience, whether you are deftly slicing an onion, gently poaching a fish, or creating one of the many classic dishes contained in the curriculum. Using our trademark Total ImmersionSM method, you’ll learn from the same dynamic, passionate chef-instructors who train our career students. Lessons are as fun as they are intense, and you'll find yourself picking up new techniques, skills, and recipes faster than you ever thought possible. Best of all, you'll leave with memories of an exciting, inspiring experience, and culinary gifts which you—and your very lucky guests—can enjoy for a lifetime.
What You’ll Learn
During this intense 40-hour class, you’ll learn to create 25 delicious recipes: great dishes designed to impress your guests and let you practice your skills, such as Trout Marinated in White Wine with Green Peppercorns, Roast Chicken with Tarragon-Mustard Cream Sauce and Roast Potatoes, and Lobster Fra Diavolo. Each one is as challenging as it is delectable, and you’ll get the focused attention you need to make them all shine. As you work your way through the recipes, you’ll also acquire the skills and techniques for:
Marinades, compound butters, and emulsified sauces
Poaching, roasting, and sautéing fish
Roasting and sautéing poultry
Braising and sautéing white meats
Stocks, sauces, and soups
Grilling and stewing red meats
Preparing shellfish in sauce, steamed, and baked
Kitchen hygiene, safety, and methodology
Safe and effective knife work40 HOURS - $1,995
WEEKEND SCHEDULES
Saturdays
1 session a week for 8 weeks
Begins: September 7, 2013
Ends: October 26, 2013
Class time: 9:00am-2:00pm
EVENING SCHEDULES
Tuesdays and Thursdays
8 sessions over 4 weeks
Begins: June 4, 2013
Ends: June 27, 2013
Class time: 6:00pm-11:00pm
Monday through Friday
8 sessions over 2 weeks
Begins: July 15, 2013
Ends: July 24, 2013
Class time: 6:00pm-11:00pm
read more
Picture this scene. The place: your dining room. The time: a Saturday evening, in the not too distant future. The company: your dearest friends and family, all of whom are raving about the wonderful meal you’ve prepared. Ready to make it happen? Sign up for The International Culinary Center’s Essentials of Fine Cooking and get the techniques you need to star in your own kitchen.
Slice An Onion, Poach A Fish…
You’ll love every minute of this hands-on experience, whether you are deftly slicing an onion, gently poaching a fish, or creating one of the many classic dishes contained in the curriculum. Using our trademark Total ImmersionSM method, you’ll learn from the same dynamic, passionate chef-instructors who train our career students. Lessons are as fun as they are intense, and you'll find yourself picking up new techniques, skills, and recipes faster than you ever thought possible. Best of all, you'll leave with memories of an exciting, inspiring experience, and culinary gifts which you—and your very lucky guests—can enjoy for a lifetime.
What You’ll Learn
During this intense 40-hour class, you’ll learn to create 25 delicious recipes: great dishes designed to impress your guests and let you practice your skills, such as Trout Marinated in White Wine with Green Peppercorns, Roast Chicken with Tarragon-Mustard Cream Sauce and Roast Potatoes, and Lobster Fra Diavolo. Each one is as challenging as it is delectable, and you’ll get the focused attention you need to make them all shine. As you work your way through the recipes, you’ll also acquire the skills and techniques for:
Marinades, compound butters, and emulsified sauces
Poaching, roasting, and sautéing fish
Roasting and sautéing poultry
Braising and sautéing white meats
Stocks, sauces, and soups
Grilling and stewing red meats
Preparing shellfish in sauce, steamed, and baked
Kitchen hygiene, safety, and methodology
Safe and effective knife work40 HOURS - $1,995
WEEKEND SCHEDULES
Saturdays
1 session a week for 8 weeks
Begins: September 7, 2013
Ends: October 26, 2013
Class time: 9:00am-2:00pm
EVENING SCHEDULES
Tuesdays and Thursdays
8 sessions over 4 weeks
Begins: June 4, 2013
Ends: June 27, 2013
Class time: 6:00pm-11:00pm
Monday through Friday
8 sessions over 2 weeks
Begins: July 15, 2013
Ends: July 24, 2013
Class time: 6:00pm-11:00pm
show less
Date/Times:
The International Culinary Center
700 West Hamilton Ave, South Bay, CA 95008
The Best Events
Every Week in Your Inbox
From Our Sponsors
UPCOMING EVENTS
Great suggestion! We'll be in touch.
Event reviewed successfully.