Fundamental Basics 1-4: Knife Skills; Soups, Sauces & Stock; Meat & Poultry; Seafood

Date(s) - Sat, Nov 05
4:45 pm - 9:00 pm

Krause Berry Farms & Estate Winery


Our Program is designed to provide professional basic academic and hands on fundamentals for students, hobbyist and Chef Wannabe’s.

This is a four part course with a different focus each week.

Fundamental Basics 1 – Knife Skills – November 5th, 2016
Techniques Рhow temperature & activity affects food РThese basic techniques are essential for any beginner cook or hobbyist. You will learn how to dice, slice, chop and much more in the safest and most efficient manner. Learn to master basic cooking techniques such as roasting, saut̩ing, poaching, baking and steaming.

Fundamental Basics 2 – Soups, sauces & stock – November 12th, 2016.

Fundamental Basics 3 -Meat & Poultry November 19th, 2016

Fundamental Basics 4 – Seafood November 26th, 2016

Total cost: $480 for all 4 modules

To register and for more information: