The Fundamental Foundations 101 – 4 Week Series Want to be a better cook? Wondering where to start? Our Cooking Fundamental – Foundations Series, of four classes, is designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. This class meets for 4 weeks on Monday, April 8th, 15th, 22nd and 29th. Week 1 – April 8th – Knife Skills: Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use with this menu include: Chicken Fajitas Pico De Gallo Guacamole “Taqueria-Style Pickled Carrots” Caramel Flan with Fresh Supreme OrangeKnife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts: Bayonet, Bias-Cut, Chiffonade, Citrus Supremes, Dice (Sm, Med, Large), Julienne and Asian Julienne, Mince, RondellesWeek 2 – April 15th – Egg Cookery: A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamental class will work on: PNW Eggs Florentine -Toasted English Muffin, Sautéed Spinach,Poached Egg, Smoked Salmon, Hollandaise “Green Eggs and Ham”- Sourdough Avocado Toast with Crispy Prosciutto & a Fried Quail Egg Tacos – Scrambled Egg, Chorizo, & Potato with Pico de Gallo and Queso Fresco Toasted Brioche with Seasonal Fruit CurdEgg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sautéing, Starch cookery Timing and organization/mise en place Plating & presentation Week 3 – April 22nd – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Potato Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Anglaise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation Week 4 – April 29th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the effect these have on your palate will be examined and explained in details this week. Then we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala ZabaioneAdditional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation
The Fundamental Foundations 101 – 4 Week Series Want to be a better cook? Wondering where to start? Our Cooking Fundamental – Foundations Series, of four classes, is designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. This class meets for 4 weeks on Monday, October 9th, 16th, 23rd, and 30th. Week 1 – October 9th – Knife Skills: Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use with this menu include: Chicken Fajitas Pico De Gallo Guacamole “Taqueria-Style Pickled Carrots” Caramel Flan with Fresh Supremed OrangesKnife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts: Bayonet,Bias-Cut. Chiffonade, Citrus Supremes, Dice (Sm, Med, Large), Julienne and Asian Julienne, Mince, RondellesWeek 2 – October 16th- Egg Cookery: A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamental class will work on: PNW Eggs Florentine -Toasted English Muffin, Sautéed Spinach,Poached Egg, Smoked Salmon, Hollandaise “Green Eggs and Ham”- Sourdough Avocado Toast with Crispy Prosciutto & a Fried Quail Egg Tacos – Scrambled Egg, Chorizo, & Potato with Pico de Gallo and Queso Fresco Toasted Brioche with Seasonal Fruit CurdEgg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sautéing, Starch cookery Timing and organization/mise en place Plating & presentation Week 3 – October 23rd – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Potato Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Anglaise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation Week 4 – October 30th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the effect these have on your palate will be examined and explained in details this week. Then we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala ZabaioneAdditional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation
The Fundamental Foundation – 4 Week Series 101 Want to be a better cook? Wondering where to start? Our Cooking Fundamental – Foundations Series, of four classes, is designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. This class meets for 4 weeks on Mondays: June 5th, 12th, 19th, and 26th Week 1 – June 5th – Knife Skills: Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu: Chicken Fajitas Pico De Gallo Guacamole “Taqueria-Style Pickled Carrots” Caramel Flan with Fresh Supremed OrangesKnife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts: Bayonet,Bias-Cut. Chiffonade, Citrus Supremes,Dice (Sm, Med, Large), Julienne and Asian Julienne, Mince, RondellesWeek 2 – June 12th- Egg Cookery: A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamental class will work on: PNW Eggs Florentine -Toasted English Muffin, Sautéed Spinach,Poached Egg, Smoked Salmon, Hollandaise “Green Eggs and Ham”- Sourdough Avocado Toast with Crispy Prosciutto & a Fried Quail Egg Tacos – Scrambled Egg, Chorizo, & Potato with Pico de Gallo and Queso Fresco Toasted Brioche with Seasonal Fruit CurdEgg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sauteing, Starch cookery Timing and organization/mise en place Plating & presentation Week 3 – June 19th – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Potato Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Anglaise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation Week 4 – June 26th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the effect these have on your palate will be examined and explained in details this week. Then we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala ZabaioneAdditional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation
Teens at Whisk – Essential Skills – 5 Day Camp Classes are designed for teens ages 13 and up MONDAY, July 24th to FRIDAY, July 28th From 2:00 PM to 4:00 PM Everyday These days, we want to know where our food comes from and believe we should be able to pronounce each ingredient on the nutritional label. Frozen snacks just don’t cut it anymore. Parents are realizing that teaching their kids to cook helps them for a lifetime of healthy living. Join Chef Thanh Tang in our hands-on, week-long teens cooking series and bring your child one step closer to independence. Our Essential Cooking Skills Series includes hands-on lessons on ingredients, sanitation, organization, knife skills and essential cooking skills. Monday: Knife Skills Get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on produce of every shape, size and texture. The fruits of your labor will be used to make Vegetable Fried Rice. Tuesday: Market Fresh Visit We will hit the grocery store and learn how to pick out the freshest ingredients for our meals. We’ll learn to read labels, what to look for to find fresh meat and produce. Afterwards we will put it all together and learn how to make a delicious Chicken Caesar salad with Caesar Dressing and toasted Croutons. Wednesday: Braising, Soups and Stews What are the differences in these essential cooking techniques? What cuts of meats do you use? What dishes are stewed vs. braised? We will explore these questions and more and make a Tortilla and Roasted Pepper Soup and Cajun Gumbo. Thursday: Sautéing, Searing and Saucing Learn these THREE essential cooking techniques to get you preparing delicious meals confidently. We’ll discuss the best cuts of meat and pans to use for each technique, as we learn each of these, Sautéing, Searing and Saucing, step-by-step. We will make: Steak with Mushroom Ragu and Romesco Sauce. Friday: Planning and Preparing – The Main Course Iron Chef We will combine all of our newly learned essential cooking skills. Students will work in teams to create a 3 course meal consisting of a soup, salad and main course. Teams will be judged based on planning/organization, cleanliness, teamwork, originality, taste and presentation. Menus will be provided at class this day – It’ll be a surprise!!! All classes are taught by a Culinary Professional, with 2 adult assistants No prior experience is required, just an interest to learn. For safety reason, please tie long hair back and wear closed toed shoes. Dietary restrictions may be accommodated, please note on registration.
The Fundamental Foundations 101 – 4 Week Series Want to be a better cook? Wondering where to start? Our Cooking Fundamental – Foundations Series, of four classes, is designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. This class meets for 4 weeks on Mondays: March 6th, 13th, 20th & 27th (NO CLASS on Jan 16th) Week 1 – March 6th – Knife Skills: Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu: Chicken Fajitas Pico De Gallo Guacamole “Taqueria-Style Pickled Carrots” Caramel Flan with Fresh Oranges Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts: Batonet Bias-Cut Chiffonade Citrus Supremes Dice (Sm, Med, Large) Julienne and Asian Julienne Mince Rondelles Week 2 – March 13th – Egg Cookery: A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamental class will work on: PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce “’Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco Toasted Brioche with Seasonal Fruit Curd Green Salad with Apple Vinaigrette and Berries Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sauteing, Starch cookery Timing and organization/mise en place Plating & presentation Week 3 – March 20th – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Potato Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Anglaise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation Week 4 – March 27th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the effect these have on your palate will be examined and explained in details this week. Then we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala Zabaione Additional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation
The Fundamental Foundations 101 – 4 Week Series Want to be a better cook? Wondering where to start? Our Cooking Fundamental – Foundations Series, of four classes, is designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. This class meets for 4 weeks on Mondays: January 2nd, 9th, 23rd & 30th (NO CLASS on Jan 16th) Week 1 – January 2nd – Knife Skills: Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu: Chicken Fajitas Pico De Gallo Guacamole “Taqueria-Style Pickled Carrots” Caramel Flan with Fresh Oranges Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts: Batonet Bias-Cut Chiffonade Citrus Supremes Dice (Sm, Med, Large) Julienne and Asian Julienne Mince Rondelles Week 2 – January 9th – Egg Cookery: A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamental class will work on: PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce “’Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco Toasted Brioche with Seasonal Fruit Curd Green Salad with Apple Vinaigrette and Berries Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sauteing, Starch cookery Timing and organization/mise en place Plating & presentation Week 3 – January 23rd – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Potato Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Anglaise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation Week 4 – January 30th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the effect these have on your palate will be examined and explained in details this week. Then we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala Zabaione Additional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation
The Fundamental Foundations – 4 Week Series – 101 Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. This class meets for 4 weeks on Mondays October 3rd, 1oth 17th, and the 24th Week 1 – October 3rd – Knife Skills: Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu: Chicken Fajitas Pico De Gallo Guacamole “Taqueria-Style Pickled Carrots” Caramel Flan with Fresh Oranges Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts: Batonet Bias-Cut Chiffonade Citrus Supremes Dice (Sm, Med, Large) Julienne and Asian Julienne Mince Rondelles Week 2 – October 10th – Egg Cookery: A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamental class will work on: PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce “’Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco Toasted Brioche with Rhubarb Curd Green Salad with Apple Vinaigrette and Berries Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sauteing, Starch cookery Timing and organization/mise en place Plating & presentation Week 3 – October 17th – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Cauliflower Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Anglaise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation Week 4 – October 24th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala Zabaione Additional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation
Teens at Whisk – Essential Skills Classes are designed for teens ages 13 and up. MONDAY, July 11th to FRIDAY, July 15th From 2:00 PM to 4:00 PM Everyday These days, we want to know where our food comes from and believe we should be able to pronounce each ingredient on the nutritional label. Frozen snacks just don’t cut it anymore. Parents are realizing that teaching their kids to cook helps them for a lifetime of healthy living. Join Chef Thanh Tang in our hands-on, week-long teens cooking series and bring your child one step closer to independence. Our Essential Cooking Skills Series includes hands-on lessons on ingredients, sanitation, organization, knife skills and essential cooking skills. Monday: Knife Skills Get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on produce of every shape, size and texture. The fruits of your labor will be used to make Vegetable Fried Rice. Tuesday: Market Fresh Visit We will hit the grocery store and learn how to pick out the freshest ingredients for our meals. We’ll learn to read labels, what to look for to find fresh meat and produce. Afterwards we will put it all together and learn how to make a delicious Chicken Caesar salad with Caesar Dressing and toasted Croutons. Wednesday: Braising, Soups and Stews What are the differences in these essential cooking techniques? What cuts of meats do you use? What dishes are stewed vs. braised? We will explore these questions and more and make a Tortilla and Roasted Pepper Soup and Cajun Gumbo. Thursday: Sautéing, Searing and Saucing Learn these THREE essential cooking techniques to get you preparing delicious meals confidently. We’ll discuss the best cuts of meat and pans to use for each technique, as we learn each of these, Sautéing, Searing and Saucing, step-by-step. We will make: Steak with Mushroom Ragu and Romesco Sauce. Friday: Planning and Preparing – The Main Course Iron Chef We will combine all of our newly learned essential cooking skills. Students will work in teams to create a 3 course meal consisting of a soup, salad and main course. Teams will be judged based on planning/organization, cleanliness, teamwork, originality, taste and presentation. Menus will be provided at class this day – It’ll be a surprise!!! All classes are taught by a Culinary Professional, with 2 assistants. For safety reasons, please tie long hair back and wear closed-toed shoes. We will follow the most recent King County Covid regulations. Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
The Fundamental Foundations – 4 Week Series – 201 Do you want even more ways to take your cooking to the next level? Building on the concepts and techniques highlighted in our “Fundamental 101” series, these classes introduce even more ways to build flavor, create amazing dishes, and continue to build your culinary repertoire. We will tackle understanding flavor pairing, choosing the right cooking method, and how to manage some of the more intimidating aspects of cooking. This series is taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. This class meets for 4 weeks on Monday, June 6th, 13th, 20th and 27th. We’ll dive head-first into the following topics:Week 1 – June 6th: Home Butchery Working with meat and poultry can be intimidating. Let Chef Drew teach you a few simple techniques to take the mystery out of breaking down a whole chicken, Frenching a bone for a stunning presentation, cutting chops, and trimming and trussing a roast. These techniques can save you money at the grocery store and help make cutting and cooking meat less scary and more delicious. You will create a dinner of: Roasted Pork T-Loin Pepperonata Creamy Polenta Sauteed Greens Week 2 – June 13th: Stocks, Aromatics, Herbs & Spices What’s the difference between fresh and dried herbs? What the heck is mirepoix? What are the five spices in Chinese five-spice? In this class, we will look at ways of building, manipulating, and intensifying flavors using various herbs, spices, aromatics, and stock. We will learn about combinations and flavors that give different cuisines their “signature” tastes, and we will make some spice blends to use in class. You will create and enjoy a dinner of: Tikka Masala Chicken Saffron Rice Saag Paneer Chai Spice-Milk Chocolate Pot de Creme Week 3 – June 20th: Doughs There are few things as comforting as baked goods fresh from the oven. This class will explore the methods and ratios used to create fluffy yeast breads, buttery biscuits, flaky pie crusts, and tender fresh pasta! In this class, we’ll knead, roll and hand-cut pasta. You’ll bake and enjoy a fruit tart. The joy of baking will even follow you home as you’ll leave this class with yeasted bread dough to bake the next day – or freeze to bake later. You’ll also learn tips and tricks for make-ahead frozen dough! You will create and enjoy a dinner of: Hand-cut Pasta with Red Sauce, Italian Sausage and Pecorino Pan-seared Broccolini Fruit Tarts Week 4 – June 27th: Techniques There are two components to great food: good ingredients and great technique. In this class, we will discuss the various ways of applying heat to food and create a soulful French meal. Participants in this class will apply the following techniques to their dinner: braising, roasting, frying, poaching, grilling, and sautéing! Ooh-la-la! You’ll create and enjoy a dinner of: Coq au Vin Roasted potatoes with fried sage; Sautéed haricot verts; Grilled Olive Oil Cake with Citrus and Cream Fraiche
The Fundamental Foundations – Series 101 – Week 2 – Egg Cookery Week 2 – May 9th – Egg Cookery A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on: “Brunch Tapas” PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce “‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco Toasted Brioche with Rhubarb Curd Green Salad with Apple Vinaigrette and Berries Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd Additional Skills/Fundamentals Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sauteeing, Starch cookery Timing and organization/mise en place Plating & presentation