Culinary Confidence: A Series of Basic Cooking Skills Classes for Hesitant Cooks (Online)
Taught by Laura Scheck
Laura Scheck is the founder of Teaching Table, a culinary education platform that aims to inspire others to cook foods that are better for their bodies, their families, and their communities. Laura previously worked as a teacher and adult educator and was trained at the Natural Gourmet Institute, making her uniquely suited to share her passion for food in an educational way. Teaching Table provides public cooking demos and workshops, lessons targeted towards individual needs and special diets, private cooking classes & events for cooks of all ages and experience levels, as well as tips, techniques, and recipes via a blog and social media.
Do you lack confidence in the kitchen? Are you a new cook? Are you an adult who claims they can’t cook? Have you resolved to cook more and order take out less often? Do you want to better understand the basics to make simple straightforward meals that taste good and nourish?
In this 4-session series, paced for beginners (or those who simply aren’t comfortable in the kitchen), participants develop culinary confidence while learning and practicing basic cooking techniques. Learn in a supportive environment where we encourage all of your questions, and grow from our mistakes.
CONCEPTS THAT WILL BE COVERED:
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Roasting
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Braising
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Sautéeing
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Seasoning and Flavor Development
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Cooking Grains
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Pan Sauces, Spreads and Vinaigrettes
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Menu planning
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Improvisational cooking
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Shopping for ingredients
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Choosing the proper tools & equipment
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Seasonality of ingredients
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Time Management
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Kitchen safety and sanitation
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Knife skills (cursory only, we recommend our separate Knife Skills classes for a deeper dive
WHAT DO I GET WHEN ENROLLING IN THIS COURSE?
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4 LIVE sessions via zoom. We will meet every other week on Wednesdays starting January 18th. Other dates: February 1st, February 15th, & March 1st
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Lifetime access to all course materials and recipes.
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Recordings of each live session.
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Personalized on-demand cooking coaching throughout the course. Your chef is easily accessible via email.
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Priority for registration into other Teaching Table classes and events (virtual and in person).
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Students procure their own ingredients and materials: A detailed list of ingredients is provided at least 1 week before each class session. No special tools or equipment needed.
WHAT WILL WE COOK?
Each session focuses on a singular cooking technique and incorporates some other basics.
Our menu (subject to change based on student interest) is as follows.
Session 1 (January 18th):
Braising and Sautéeing
Chicken Piccata
Garlicky Greens
Session 2 (February 1st):
Roasting and Seasoning
Roast Chicken with Pan Sauce Gravy
Roast Vegetables
Rosemary Crusted Potatoes
Session 3 (February 15th):
Cooking Grains and Pasta Dishes
Hearty Mushroom Risotto and/or Pasta Puttanesca
Session 4 (March 1st):
Fish and Purées
Baked Ras el Hanout
Arctic Char Muhammara (smokey red pepper & walnut sauce)
Yogurt Dill Sauce Creamy Cauliflower or Pea Purée