and
Intermediate Basics of Cooking
a Nine Week Series
of Cooking Classes
Participation $500 for all 9 weeks,
or $59 for individual session

Mardi Burden
6:00 pm -10:00 pm Thursdays
Location:
Burden home near La Canada and Magee Road

this is an on going course with a new class beginning
after each nine week session ends.

OUR NExT SESSION BEGINS THURSDAY JULY 3rd at 6 pm
INTERMEDIATE BASICS OF COOKING BEGINS JULY 1ST AT 6 PM

You may begin at any time during the run of the course.
We will simply continue your enrollment through the full
number of classes needed for completion.

The Basics of Cooking is a beginning series of cooking class
perfect for cooks who are just learning culinary concepts or
who would like to refresh their fundamentals.
The nine week series of cooking classes consists of
lectures, demonstrations, and hands-on-classes.
Professional Chef, Mardi has designed this series of
classes to teach you good, basic cooking skills.
You will learn new techniques, then apply them as you create,
and enjoy a new menu each week, including a dessert of
a different fresh fruit each week, paired with a
different cheese. Upon completion you will have
acquired the knowledge to take simple, natural ingredients
and prepare food as it is supposed to
be experienced. You will also have gained the skills to
complete the task much more quickly and easily.
You will learn how to interpret recipes and choose
quality ingredients. Discover the secrets of the pros
such as what can I substitute for this ingredient?
or how do I use this tool?
What tools do I really need?
Cooking will become more fun and rewarding,
and hopefully, you will meet new friends along the way too!

Click here to see what our previous students have said.....

The series includes:
Session One: Knife Skills, Stocks, and Sauces
Session Two: Chicken and Poultry
Session Three: Fish and Shellfish
Session Four: Meat
Session Five: Starches, Grains, and Vegetables
Session Six: Egg Cookery
Session Seven: Desserts
Session Eight: Hors D’ Oeuvres with guest Chef Denis Soderman
Session Nine: Five Course Meal

Please see each particular session for more details about that
class. Course cost includes; nine 4 hour cooking classes,
all recipes, meals, and a certificate of completion and
one guest meal for the final session.
(If you are taking individual classes ( instead of having enrolled
for the full course) you must have participated in four prior
Basics of Cooking classes to qualify for the final class)

FOR INDIVIDUAL CLASS DESCRIPTIONS AND TO ENROLL FOR THE ENTIRE COURSE OR INDIVIDUAL CLASSES CLICK HERE

Session One:
Knife Skills, Stocks and Sauces
In our first week of the Basics of Cooking Series we will learn knife
skills, safe cooking practices, cooking utensils and equipment, their
names and use, and how to make chicken, veal, and vegetable stocks.
We will create 5 Foundation Sauces: Espagnole, Bechamel, Veloute, Hollandaise, and Tomato Sauce.

Session Two:
Chicken and Poultry
In our second week we are going to explore chicken and poultry.
We will brine, sauté, grill, and roast chicken, turkey and Cornish
hens. We will also create a simple salad, fresh vegetables and
enjoy fresh fruit with cheese for dessert

Session Three:
Fish and Shellfish
In week three of the Basics of Cooking Series we will be working
with fish and shellfish.
Our lesson will include purchasing, handling, and preparing different
kinds of fish and shellfish. We will prepare stock, and poach, sauté,
and grill our fish and Shellfish. And of course enjoy our efforts with a
salad, vegetable, and fresh fruit and cheese for dessert.

Session Four:
Meats
In week four of the Basics of Cooking we will learn how to sauté,
braise, roast, and grill; beef, lamb and pork, and also how to
identify the different cuts. Of course we will also enjoy a meal
including salad, vegetable, and a dessert of fresh fruit and cheese.

Session Five:
Starches, Grains, and Vegetables
In Session five of the Basics of Cooking Series we are going to learn
to prepare potatoes, rice, pasta, and polenta. We will also steam, sauté,
grill, and bake various fresh vegetables. We will also enjoy them with
Grilled Chicken, a fresh Green Salad, and of course, fresh fruit with
cheese for dessert.

Session Six:
Egg Cookery
We will poach, soft boil, hard boil, beat, whip, and soufflé our eggs
and enjoy classic French omelets with a green salad, vegetable and
of course dessert.

Session Seven:
Desserts
We will explore the wide world of sweets this week & learn to prepare
some basic dessert favorites; cheesecake, chocolate cake with ganache, choux pastry and chocolate soufflé. This session we will also enjoy gazpacho and salad. ....and dessert!

Session Eight:
Hor’d Oeuvres
In Session Eight our guest chef, Denis Soderman will teach us to prepare some classics and some new appetizers and also how to build
a gorgeous cheese plate. Of course we will conclude our session with
a samplings of all our efforts including chocolate dipped strawberries
for dessert.

Session Nine:
Five Course Meal
We conclude our Basics of Cooking Series with the preparation of
a five course meal. We will choose our menu during Session Eight from
the recipes learned during our previous sessions and prepare the entire meal.
Each student is encouraged to invite a guest to enjoy the result of
your new culinary skills and your graduation!

Course cost includes; nine 4 hour cooking classes, all recipes, meals,
and a certificate of completion and one guest meal for the last session.
(You must have participated in four prior Basics classes to qualify
to attend the final class)

ENROLL NOW

INTERMEDIATE Basics of Cooking Course Begins JULY 1ST
TUESDAY NIGHTS 6 - 10 PM

This course will more or less take up where
our "Basics" leaves off and continue with
some great new lessons in cooking!
You will learn the culinary concepts
of Cuisine Classique.