Local Wine Events

Essentials of Fine Cooking

September 7, 2013 (Sat) from 9:00 AM - 2:00 PM

The International Culinary Center

700 West Hamilton Ave.
Campbell, CA 95008
Phone: 408-370-5500
Cost: $1,995

Event Details

Event ID #463490
Food Event    Tags:   Food   Educational   Cooking Demonstration  
Classic Recipes, Classic Techniques

Picture this scene. The place: your dining room. The time: a Saturday evening, in the not too distant future. The company: your dearest friends and family, all of whom are raving about the wonderful meal you’ve prepared. Ready to make it happen? Sign up for The International Culinary Center’s Essentials of Fine Cooking and get the techniques you need to star in your own kitchen.

Slice An Onion, Poach A Fish…

You’ll love every minute of this hands-on experience, whether you are deftly slicing an onion, gently poaching a fish, or creating one of the many classic dishes contained in the curriculum. Using our trademark Total ImmersionSMmethod, you’ll learn from the same dynamic, passionate chef-instructors who train our career students. Lessons are as fun as they are intense, and you'll find yourself picking up new techniques, skills, and recipes faster than you ever thought possible. Best of all, you'll leave with memories of an exciting, inspiring experience, and culinary gifts which you—and your very lucky guests—can enjoy for a lifetime. 

What You’ll Learn

During this intense 40-hour class, you’ll learn to create 25 delicious recipes: great dishes designed to impress your guests and let you practice your skills, such as Trout Marinated in White Wine with Green Peppercorns, Roast Chicken with Tarragon-Mustard Cream Sauce and Roast Potatoes, and Lobster Fra Diavolo. Each one is as challenging as it is delectable, and you’ll get the focused attention you need to make them all shine. As you work your way through the recipes, you’ll also acquire the skills and techniques for:

  • Marinades, compound butters, and emulsified sauces
  • Poaching, roasting, and sautéing fish
  • Roasting and sautéing poultry
  • Braising and sautéing white meats
  • Stocks, sauces, and soups
  • Grilling and stewing red meats
  • Preparing shellfish in sauce, steamed, and baked
  • Kitchen hygiene, safety, and methodology
  • Safe and effective knife work40 HOURS - $1,995

    WEEKEND SCHEDULES

    Saturdays
    1 session a week for 8 weeks
    Begins: September 7, 2013
    Ends: October 26, 2013
    Class time: 9:00am-2:00pm

    EVENING SCHEDULES

    Tuesdays and Thursdays
    8 sessions over 4 weeks
    Begins: June 4, 2013
    Ends: June 27, 2013
    Class time: 6:00pm-11:00pm

    Monday through Friday
    8 sessions over 2 weeks
    Begins: July 15, 2013
    Ends: July 24, 2013
    Class time: 6:00pm-11:00pm

Posted By: The International Culinary Center

Contact the Poster | View Other Events by this Poster

Featured on:

The New York Times Food and Wine Magazine TechCrunch Time Magazine Oprah