We’ll learn what a “roux” is and how and why to make it as we create three sauces: Bechamel (for our made-from-scratch Mac & Cheese) Brown Sauce (pairs perfectly with beef) and Tomato Sauce (to top the pasta we’ll learn to cook and season).
#Culinary fundamentals day 5 how to
Today we’ll learn how to make basic “Mother Sauces” and how to use them in a variety of dishes. NOTE: You do not need to be a member of our Junior Chef Academy™ in order to take Junior Chefs classes.ĭay 1: Kitchen Fundamentals and Knife SkillsĮssential Knife Skills to learn proper slicing, dicing, mincing and chiffonade techniques plus knife “hold” and “chef’s claw.” We’ll cover measuring techniques and learn the importance of “mise en place” as we create Classic Italian Minestrone, a kid-friendly version of Julia’s Beef Bourguignon, Sliced Apples with Honey Sour Cream Dip and Vegetable Crudité with Creamy Ranch Dip. Hands On | Tastings, Binder for all recipes and handouts, Toque and Student discounts on CCKC Pro Series Cookware These classes cannot be taken individually as they build upon the previous day’s experiences. (Available for purchase in our Kitchen Shop™ with a 10% discount to Pro Series students). Students are required to wear a white chef’s jacket to each class. It’s a no-nonsense approach taught in a way that will challenge and inspire the kids to pursue a lifelong love of all things culinary! The course is packed full of serious culinary education and hands-on experiences that you’ll be hard pressed to find elsewhere for your young chef.
Register early! This one always sells out! This 3-day series is designed specifically for our Junior Chefs (Ages 9-14) with a curriculum developed by Executive Chef Richard McPeake, a Culinary Institute of America graduate.
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