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Master the Pan – Essential Techniques, 5-Week Series



The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. In this 5 week series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. Each week we will Learn About and Make:

Week 1 – Oct 2nd – Roasting:

Rack Roasted Chicken with Potatoes

Whole Roasted Spiced Cauliflower

Charred Broccolini with Homemade Lemon Aioli

Week 2 – Oct 9th – Braising:

Caramel Chicken over Rice

Chinese-style Braised Beef

Milk Braised Pork Loin

Week 3 – Oct 16th – Pan Frying:

Pan Fried Eggplant Cutlets

Crispy Pan-Fried Whole Trout with a Spiced Yogurt Sauce

Iron Skillet Perfect Steak

Week 4 – Oct 23rd – Deep Frying:

Buttermilk Brined Fried Chicken

Perfect French Fries with Homemade Garlic Aioli

New Orleans Style Beignets

Week 5 – Oct 30th – Eggs:

Perfect Scrambled Eggs the French Way

6-Minute Eggs Benedict with No-Fail Hollandaise Sauce

Leek and Bacon Quiche


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