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Our cooking classes equip participants with a wide array of abilities that span from foundational procedures to advanced methods, depending on the level of the class. These are some essential cooking techniques and skills we cover in our classes.

Knife Skills: Proper handling and use of kitchen knives (chef's knife, paring knife) as well as techniques for safely and effectively chopping, slicing, dicing, and mincing vegetables, fruits, and herbs.

Heat Control and Cooking Methods: Understanding different heat sources (stovetop, oven) and how to adjust heat levels. Basic cooking methods such as sautéing, frying, boiling, steaming, and simmering.

Ingredient Preparation: Techniques for washing, peeling, and prepping vegetables and fruits. Preparation of basic ingredients like garlic, onions, and herbs.

Flavor Development: Introduction to basic seasonings (salt, pepper, herbs, spices) and their role in enhancing flavors. Basic flavor combinations and how to balance flavors in dishes.

Kitchen Organization: Tips for organizing a kitchen workspace for efficiency and cleanliness. Proper use and care of basic kitchen tools and equipment.

Recipe Reading and Adaptation: How to read and follow recipes accurately. Basic skills for adapting recipes based on ingredient availability or personal preferences.

Our baking classes provide participants with a wide array of skills that range from foundational techniques to advanced methods, depending on the level of the class. Here are some key baking skills learned in our classes.

Measuring Ingredients: Precise measurement of ingredients using scales, measuring cups, and spoons to ensure accuracy in recipes.

Mixing Techniques: Learning various mixing methods such as folding, whipping, and beating to achieve the desired texture in batters and doughs.

Baking Temperatures and Times: Understanding how different temperatures and baking times affect the outcome of baked goods, ensuring they are properly cooked or baked.

Pastry and Dough Preparation: Mastering techniques for making pastry doughs from scratch.

Cake Decorating: Techniques for icing cakes smoothly, piping borders, creating decorative patterns, and applying fondant or gum paste decorations.

Bread Making: Understanding the process of bread fermentation, kneading, shaping, and baking to produce various types of bread like baguettes, rolls, and sourdough.

Pastry Skills: Working with laminated doughs (e.g., croissants, Danish pastries), mastering techniques for layering and folding butter into dough.