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Learn to cook like a pro!
Have you always wanted to cook like a chef, but not make the long-term time commitment that a culinary school requires? Then this is the series for you!
Spend quality one-on-one time with a seasoned chef who will teach you how to cook like a chef at home. This series will come with a Gather Food Studio course handbook with a complete glossary section for terminology definitions.
The Pro Series will be a combination of lecture, hands on, and demonstration with an emphasis on terms, techniques,View more
There are only 3 tickets available for this series.
Tickets are $500 for the 12 class/4 week series (3 classes per week).
Contact: (719) 308-2992
INDIVIDUAL DATES & TIMES*
Additional time info:
Week 1: Stocks & Sauces
Tuesday, September 4th, Day 1: Stocks – Chicken, Veal, Fish – fumet, glace, remoulage
Wednesday, September 5th, Day 2: Mother Sauces and derivatives. Bechamel, Espagnole, Tomato, Hollandaise, Veloute, Demi-Glace. Then learn derivatives of these classic sauces.
Thursday, September 6th, Day 3: Contemporary Sauces. Compound butters, pan-sauces, gastrique, coulis, beurre blanc, mousseline and foams.
Week 2 – Product Identification, Garde Manger, Meat Cutting
Monday, September 10th, Day 1: Product Identification of pantry and cooler ingredients – dried beans, grains, fruits, vegetables, herbs, spices
Wednesday, September 12th, Day 2: Garde Manger – Condiments, Pate, Mousse, Classic Salads
Thursday, September 13th, Day 3: Meat Cutting – whole chicken breakdown, whole rabbit breakdown, whole fish breakdown (& bone removal -roundfish, not flat), Frenching chops – will also include a cooking demo for each protein.
Week 3 – 8 Proper Cooking Techniques (steam, poach, fry, saute, grill, bake, braise/stew, infrared), Meat and Poultry, Fish and Shellfish
Monday, September 17th, Day 1: Lecture on cooking techniques and what is each is optimized for. Demo on proper techniques for all cooking methods
Wednesday, September 19th, Day 2: Meat and Poultry – cut identification and use. Best cuts for different cooking techniques. Marbling. Tough muscles vs. tender muscles. Sous-vide, Reverse searirng, Prime Rib
Thursday, September 20th, Day 3: Fish and Shellfish – Fish and shellfish identification, flat fish vs. round fish. Curing and smoking, raw & cooked preparations, en papillote, en croute.
Week 4 – Cream-based Desserts and Fruit Sauces, Puff Pastry and Mousse, Iron Chef Competition
Monday, September 24th, Day 1: Panna Cotta, Crème Brulee, Flan, fruit purees, crème anglaise
Wednesday, September 26th, Day 2: Making puff pastry from scratch, crème patisserie, napoleons, palmiers, popovers, dark chocolate and white chocolate mousse.
Saturday, September 29th, Day 3: Take what you have learning and put it to the test because its Iron Chef competition day! Invite your friends & family to come and see what you have learned!
2015 W. Colorado Avenue, Colorado Springs, CO 80904