Hands on
Boot camp
Culinary Boot Camp 2
For our Boot Camp 1 graduates who just can't get enough! Are you deconstructing chickens in your sleep, and using the office kitchen to host Iron Chef Competitions on your lunch break? Don’t be alarmed, it just means you’re ready to continue your culinary education in our Culinary Boot Camp 2 course, where you’ll dive deeper into more complex Boot Camp subjects such as breads, desserts, shellfish, and handmade pasta to name a few. This course is for our passionate graduates who want to take their skills to the next level!
Day One-Sweet and Savory Doughs:
Day One-Sweet and Savory Doughs:
- Understanding how to prepare yeast risen, short pastry and laminated doughs
- Puff Pastry
- Buttery Dinner Rolls
- Neapolitan Pizza Dough: Oven-Dried Tomato, Mozzarella and Arugula Pizza
- Chocolate Chip Scones
- Pie Dough: Caramelized Onion, Bacon and Swiss Chard Tart
- Ricotta Ravioli
- Potato Gnocchi with Three Cheese Sauce
- Gougères
Day Two-Meat Cookery, Modern and Classic Sauces:
- Braised Pork with Ancho-Spiced Mole
- Veal Scallopini Milanese with Mushroom-Marsala Cream Sauce
- Beef Wellington with Homemade Puff Pastry and Béarnaise
- Brined and Smoked Pork Tenderloin with Beer, Cherry and Mustard Jus
- Sautéed Duck Breast with Fruit Chutney
- Spice-Crusted Grilled Lamb Chops Cucumber-Yogurt Sauce
Day Three-Vegetables and Grains:
- Tamales with Mole-Braised Pork and Tomatillo Salsa
- Paella with Saffron-Infused Millet
- Curry-Spiced Lentil Stew
- Toasted Farro Salad with Caramelized Butternut Squash, Apple and Sherry Vinaigrette
- Sautéed Brussels Sprouts and Pancetta Salad with Pine Nuts and Balsamic
- Italian Wedding Soup
- Oven Roasted Beet and Fennel Salad with Oranges and Toasted Pistachio Vinaigrette
Day Four-Fish, Shellfish and Sauces:
- Flat Fish Butchery
- Fish Stock
- Cured and Hot Smoked Trout with Celery Root Remoulade
- Sautéed Sole Meunière with Brown Butter Pan Sauce
- Basil Pesto
- Tapenade
- Thai Whole Roasted Fish with Coconut-Curry Sauce
- Bouillabaisse with Roasted Red Pepper Rouille
- Seared Scallops with Béarnaise Sauce
Day Five-Desserts:
- Mango Passionfruit Tarte Bavaroise with Passionfruit Gelee and Whipped cream
- Triple Chocolate Turtle Cheesecake with Flourless Chocolate Base, Dark Chocolate Ganache, Salty Caramel Sauce and Bavarian-Style Spiced Pecans
- Vanilla Celebration Cake with Strawberry Jam, Pastry Cream and French Buttercream
Students are strongly encouraged to enroll in Culinary Boot Camp 1 prior to Culinary Boot Camp 2. However, completion of this course is not a prerequisite, and we are happy to discuss which program is the best fit for you. Please contact office@thechoppingblock.com or click here for more information.
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