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Condensed Culinary School Series
Wednesdays, from August 11-September 15, 6:30-10:30pm, $600.
Have a passion for cooking? Always dreamed of going to culinary school, but don’t have the time? Join us for this amazing six-part series, where you w
ill be taught everything we learned in culinary school, from the basics to plating and presentation. Best of all, you get to flourish and develop your culinary skills in a relaxed, intimate, and fun setting. Whether you’re a beginner or a more advanced cook, come awaken your inner chef in this condensed culinary school series!
Each student will be provided with an EATZ textbook full of culinary terms, information, and detailed recipes at every session.
In addition to fresh ingredients and wine, we provide all necessary equipment and supplies. Just bring yourself!
Class 1: Knife Skills, Stocks, Sauces & Soups
Wednesday, August 11, 6:30-10:30 pm
In this class students will develop a foundation for all culinary training. We will teach proper handling of knives, correct knife techniques, and how to make a myriad of cuts. We will go over how to make homemade stocks, and students will make classic French “mother sauces,” which form the base for many gourmet dishes. These sauces will then be used to make some traditional soups. Flavored oils and compound butters will be taught as well, which students can nibble on with dipping bread. Tasty pre-made appetizers will be served upon arrival to the first day of class to enjoy with the wine!
Class 2: Pasta and Pizza from Scratch
Wednesday, August 18, 6:30-10:30 pm
In this fun and informative class, students will make their own pasta dough, roll it using a
pasta maker, and then pair it with delectable sauces. They will also make pizza dough a
nd learn all the techniques and tricks to making delicious gourmet pizza. Mangia!
Class 3: Chicken Entrees & Sides
Wednesday, August 25, 6:30-10:30 pm
Students will learn all the fundamentals of cooking poultry while practicing cooking techniques such as braising, pan-searing, and roasting. Classic as well contemporary dishes and sides are given an EATZ flair…who said chicken was boring?
Class 4: Seafood Entrees & Sides
Wednesday, September 1, 6:30-10:30 pm
This class covers cooking techniques relating to seafood, one of the more challenging culinary procedures…but no need to fret! We will show students just how easy it can be to make these truly gourmet, spectacular dishes. Your friends and loved ones will be asking you to cook for years to come!
Class 5: Beef Entrees & Sides
Wednesday, September 8, 6:30-10:30 pm
Students will learn different techniques for cooking beef, and more advanced sauces are covered. Classic French steaks and sides will be taught, along with some delicious lamb dishes. You will truly be a culinary genius after this class!
Class 6: Baking and Pastry
Wednesday, September 15, 6:30-10:30 pm
This class covers everything from bread making to crème brulee. Students will learn how to work with yeast, different kinds of flour, and of course chocolate…we saved the best part for last!
Please note: students may make up only one class.
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