January update of classes
Chef Studio Upcoming Classes
[1] 8-week Apprenticeship cooking program - January 3 – February 24 – Mon – Fri 9AM to 3 PM
I like to describe the 8-week session as a course for those who didn’t grow up French. You learn a lot that your French Grandmother might have taught you, and also a lot of good technical, solid skills, methods, all supported by physics, chemistry history, culture and a good measure of common sense. It’s the perfect training for someone who wants to know how good cooking happens whether your ambition is professional or avocational.
[2] There is also an evening version of apprenticeship Course of Study which meets two evenings a week, plus one Saturday a month for a period of 8 weeks. Either course leads to an enviable diploma.
[3] Indian Cooking series - 4 Wednesday evenings beginning January 11th – 6 to 9 PM.
Kaaren Bedi is returning to teach a new session on Indian cooking. She plans to examine the basic components: Rice, dal, bread and & spices and condiments that will allow intensive explorations going across a variety of Indian cultures to open up new horizons and deepen understanding of the elements that make up Indian food.
[4] Camas Davis and the Portland Meat Collective - 4 Friday evenings – February 3, 10, 17 & 24 – 6 to 9 PM
In February Camas Davis of the Portland Meat Collective is offering a 4-part butchery series focused on chicken, ducks, rabbit and pig.
[5] Pastry: the Basics with Laura Content - 4 Sundays – January 8, 15, 22 & 29 – 10 AM to 2 PM
A course giving a deeper understanding of techniques and ingredients covering:
[] baking cake and preparing icing
[] pies and tarts – doughs and fillings
[] custards and ice creams
[] plus quick and yeasted breads
Explore the methods of each topic in a small hands-on setting. From these basics you’ll have the confidence to create beautiful desserts and breads for any occasion.
Other articles you might like;
Leave a Reply
The Chef Studio
