Culinary Boot Camp 2

For our Boot Camp 1 graduates who just can't get enough! In the advanced sessions, we'll go even deeper into the Boot Camp subjects plus introduce some new ones, including baking, shellfish and handmade pasta.

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, pie dough, pasta and gnocchi doughs
• Making savory tarts and handmade ravioli

Day Two-Meats and Sauces:

• Brining and smoking meat
• Preparing modern and classic sauces including bordelaise, 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 sauce vert, 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

Please contact Chelsea Woodmansee at office@thechoppingblock.com or click here for more information.