Culinary II Boot Camp
5 Day (9am-5pm)
For our Boot Camp 1 graduates who just can't get enough! 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.
5 Day (9am-5pm)
For our Boot Camp 1 graduates who just can't get enough! 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.
5 Day (9am-5pm)
For our Boot Camp 1 graduates who just can't get enough! 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.