The Fundamentals of Cooking: An Introduction to Basic Cooking Techniques

This exciting introductory course is designed to embolden the novice chef in the home kitchen. A 4-hour long intensively interactive experience, the Fundamentals of Cooking begins with a discussion of a chef’s most important tool: your knife. You can’t do much in the kitchen unless you have a good sharp knife, and we’ll teach you the basics of what you need (and what you don’t), and how and where to buy the right knife for you. Next we’ll move to the cutting boards for some hands-on practice to perfect your knife skills.

From there we’ll explore the building blocks of technique; this class focuses heavily on two of the most important cooking methods, roasting and sautéing. Each member of the class will cook alongside Chef Carl, so get ready to get your hands dirty. You’ll learn how to debone a whole chicken and the secrets to making a perfect roasted chicken (every chef’s secret weapon), as well as the proper roasting techniques to use for any number of proteins. We’ll teach you the skills for fail safe sautéing and you’ll learn the steps to making perfect pan sauces to finish your dishes. You’ll walk away from this class feeling confident, creative, and ready to tackle surprising new things in the kitchen.

Following this intensive and hands-on course, the class will wind down just like the pros, over a glass of wine and your delicious creations!

If you have any specific dietary restrictions, please call Astor Center before booking your tickets and we will do our best to accommodate you.

Take a taste of this class: