You chef has gone through a full time school at the Le Cordon Bleu Culinary Institute of Paris.
At Gourmet Entertainment, we focus on the basics. By the end of your lesson, you will have a firm grasp on knife cuts, basic cooking techniques and sauce making. AND FOOD SAFETY! You will have to provide your own food. Please tell us of any allergies.
In days of old, sauces were thought to be heavy and rich. Recently, people have begun to understand that sauces are not necessarily rich or heavy and sauces are making a strong comeback. Sauces are now in fact considered critical in gourmet food.
We spend considerable time teaching stocks and sauces. These mother stocks can be made into hundreds of different sauces. Additionally, you will learn all the base sauces. You will learn emulsification, leading sauces, secondary leading sauces all the way through finished sauces. A finished sauce should not only smell good and taste good, it should look good too. You will never make a lumpy sauce again. Sauces should look shiny. They should complement the food and not cover it or change the basic flavors.
By the end of your lessons, you will know how to dice and slice. Most of the knife cuts are well beyond a simple julienne.
You should be able to make basic stocks from scratch. From one stock, you will make a delicious, creamy and light turkey sauce. Don’t think you like turkey? Want to bet? We can do the lesson with chicken, but you won’t learn as much.
You will learn how to recover from a runny sauce, or repair a sauce too thick. Many wine based sauces tend to break. In some cases, they can be repaired. In others, not so much.
You’ll learn an extreme way in which you can manipulate poultry. You’ll learn about sausage and other forced meats. You’ll learn to de-bone and truss poultry to give the gourmet appearance. You will poach poultry in its own stock YOU make.
You’ll learn a starch product that can be used to make two primary foods from, and from each of those, you’ll learn that each can go in dozens of directions. And, it will be tied into a sauce.
We give three lessons. We like to call them the first, second and third courses. Get it? A three-course meal? You do NOT have to take all three courses. In fact, we recommend courses two and three.
Course 1: Knife cuts only.
Course 2: ALL the aforementioned.
Course 3. Using what you already know, we will add to that by cooking a worldwide favorite using sea food.
And of course, presentation!
You'll see "Contact US". Please fill it out! We don't expect everyone to have a meat grinder for example. We need to know what items to bring. Doing so will provide us with your contact information and a list of what we need. We'll contact you and set things up.
At Gourmet Entertainment, we focus on the basics. By the end of your lesson, you will have a firm grasp on knife cuts, basic cooking techniques and sauce making. AND FOOD SAFETY! You will have to provide your own food. Please tell us of any allergies.
In days of old, sauces were thought to be heavy and rich. Recently, people have begun to understand that sauces are not necessarily rich or heavy and sauces are making a strong comeback. Sauces are now in fact considered critical in gourmet food.
We spend considerable time teaching stocks and sauces. These mother stocks can be made into hundreds of different sauces. Additionally, you will learn all the base sauces. You will learn emulsification, leading sauces, secondary leading sauces all the way through finished sauces. A finished sauce should not only smell good and taste good, it should look good too. You will never make a lumpy sauce again. Sauces should look shiny. They should complement the food and not cover it or change the basic flavors.
By the end of your lessons, you will know how to dice and slice. Most of the knife cuts are well beyond a simple julienne.
You should be able to make basic stocks from scratch. From one stock, you will make a delicious, creamy and light turkey sauce. Don’t think you like turkey? Want to bet? We can do the lesson with chicken, but you won’t learn as much.
You will learn how to recover from a runny sauce, or repair a sauce too thick. Many wine based sauces tend to break. In some cases, they can be repaired. In others, not so much.
You’ll learn an extreme way in which you can manipulate poultry. You’ll learn about sausage and other forced meats. You’ll learn to de-bone and truss poultry to give the gourmet appearance. You will poach poultry in its own stock YOU make.
You’ll learn a starch product that can be used to make two primary foods from, and from each of those, you’ll learn that each can go in dozens of directions. And, it will be tied into a sauce.
We give three lessons. We like to call them the first, second and third courses. Get it? A three-course meal? You do NOT have to take all three courses. In fact, we recommend courses two and three.
Course 1: Knife cuts only.
Course 2: ALL the aforementioned.
Course 3. Using what you already know, we will add to that by cooking a worldwide favorite using sea food.
And of course, presentation!
You'll see "Contact US". Please fill it out! We don't expect everyone to have a meat grinder for example. We need to know what items to bring. Doing so will provide us with your contact information and a list of what we need. We'll contact you and set things up.
| needed_items.pdf |
