The Gourmet Series

Not a prerequisite to individual classes in this schedule, but definitely recommended for anyone looking to build a bit more confidence in basic skills. Composed of “mini-series” to suit cooks with different levels of experience, each “mini-series” contains 3 or 4 classes, and will focus on a different level of skills.

I. Basic Cooking Skills
$225 for three classes

Dates offered in Laguna Beach:
Series 1 – Thursday, October 9, 16 & 23, 6pm
Series 2 – Sundays, October 12, 19 & 26, 10am
Series 3 – Saturdays, November 1, 8 & 15, 9:30am
Series 4 – Wednesdays, December 3, 10 & 17, 6pm

Dates offered in Orange:
Series A – Tuesdays, October 7, 14 & 21, 6pm
Series B – Saturdays, November 8, 15 & 22, 9:30am
Series C – Wednesdays, December 3, 10 & 17, 6pm

Class 1 – Introduction to the Kitchen
Basic knife skills, kitchen safety, culinary terms, identification of produce, and an introduction to kitchen tools and cookware. Students will learn cooking skills related to preparation of vegetables: blanching, steaming, sautéing and grilling.

Class 2 – Mastering the Stovetop
Identification, selection, trimming, and portioning of meat, fish and poultry, and the creation of quick and easy sauces. Students will learn cooking skills related to the basics of pan-sautéing each item, including the creation of a quick complementary sauce to accompany each item.

Class 3 – Into the Oven
Basic techniques of roasting – focusing on meat, fish and poultry again, but this time using the whole cut. Students will learn the “dry heat” method of cooking, and will work with different temperatures and times to achieve different results.


II. Intermediate Cooking Skills
$225 for three classes

Dates offered in Laguna Beach:
Series 1 – Thursdays, November 6, 13 & 20, 6pm

Dates offered in Orange:
Series A – Thursday, November 6, 13 & 20, 6pm

This series of classes will focus on timing in the kitchen, with an emphasis on creating a 3-course meal. Working in teams of 2, students will learn how to evaluate recipes and break them down into steps. They will then execute the steps logically, in order for the meal to come together as intended, so that each course is ready to serve at the appropriate time. All menus are seasonal. Prerequisite – Basic Cooking Skills or equivalent.

Class 1 – Fish as the Main Course
Whether pan-roasting, baking or grilling, fish does not take very long to cook. The trick, then, is to have most of the meal ready to go before you start cooking the main course.

Class 2 – Roasting the Main Course
Roasting meat or poultry generally calls for whole cuts, i.e., the whole chicken; larger cuts of meat (loin, tenderloin, or other large cuts). The attack plan changes – the meat or poultry is prepared first and placed in the oven, before the preparation of the rest of the accompaniments begins.

Class 3 – Grilling the Main Course
Grilling is a year-round cooking option in southern California, and is often the preparation method of choice for the main course. Planning for a grilled main course is tricky, as the grill may require constant tending. For meal planning, the game plan can be challenging.

III. Advanced Cooking Skills
$320 for four classes

Dates offered in Orange:
Series A – Wednesdays, October 8, 15, 22 & 29, 6pm

This series will focus on more complex techniques and applications. Prerequisite: Basic Cooking Skills.

Class 1 – Risotto
Students will learn the techniques that make this delicious Italian favorite unique, and the multitude of variations that can be applied. The importance of mise en place (having all ingredients prepared and ready to go before cooking) is emphasized in this class.

Class 2 – Reduction Sauces
Stock based, wine based, or citrus based, students will learn the techniques for creating delicious reduction sauces to accompany their favorite entrees.

Class 3 – Show Stopping Desserts
Students will learn to create fabulous “make ahead” desserts that will be sure to impress. Desserts will include chocolate, seasonal fruit, pastry variations.

Class 4 – Wine and Food Pairing
Students will prepare and taste some of the “classic” food and wine combinations, and will learn the basics of pairing wine with food.