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…
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:
- Understanding the differences in flours
- How to prepare yeast risen and laminated doughs
- Preparing homemade puff pastry, quick breads, piedough, pasta and gnocchi doughs
- Making savory tarts and handmade ravioli
Day Two-Meats and Sauces:
- Brining and smoking meat
- Preparing modern and classic sauces includingbordelaise, fruit Chutney, molé, and pan sauces
- Selecting meat and determining meat doneness
- Preparing beef wellington
- Meat cookery including braising, sautéing, roasting,grilling and frying
- Working with game birds such as squab and quail
Day Three-Vegetables and Grains:
- Working with lentils, farro, millet and masa harina
- Preparing and steaming homemade tamales
- Making grain and vegetable-based salads
- Preparing vinaigrette and infused oils
- Working with dark leafy greens
Day Four-Fish, Shellfish and Sauces:
- Preparing modern and classic sauces including saucevert, remoulade, béarnaise, coconut curry sauce, pesto, tapenade and rouille
- Selecting fish and shellfish and determining doneness
- Curing and smoking fish
- Roasting a whole fish
- Fish and shellfish cookery including searing, roasting,poaching, sautéing and grilling
Day Five-Desserts:
- Preparing cakes, custards, mousses and tarts
- Caramelizing sugar to make brittle
- Mixing and baking cake batter
- Rolling out and blind baking pie dough
- Frosting a cake
- Preparing buttercream, meringue and ganache
- Selecting chocolate
- Piping techniques
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.