Location(s): New York, NY - NoHo
Fundamentals of Cooking
- Your instructor has studied at the French Culinary Institute in New York and twice has been invited to speak at the International Gourmet Voice food conference in Cannes, France.
- Learn basic cooking philosophy, essential tools of the trade and proper techniques
- Enjoy your culinary creations over a glass of wine
- Free Personalized Gift Box
- Buy Now Book Later
- Free Exchanges
- Free Refunds
Description:
A 4-hour long intensively interactive experience, the Fundamentals of Cooking includes an Introduction and Philosophy of Cooking, Essential Tools of the Trade, and The Building Blocks of Technique, including everything from basic knife skills to knowing which cooking process to use to achieve any number of desired outcomes.
Each member of the class will have the opportunity to cook alongside Chef, so get ready to get your hands dirty!
By aiding in the preparation and execution of an array of essential recipes for any cook, you'll walk away from this class feeling confident, creative, and ready to tackle surprising new things in the kitchen.
Following this intensive and hands-on course, the class will wind down just like the pros, over a glass of wine and your delicious creations!
Availability:
Once a month. Varying schedule.
Location(s):
New York, NY - NoHo
Essential Information:
Participants must be 21 years of age to participate.
Duration:
4 hours
Maximum Participants:
There are up to 36 participants in this experience.
Spectators:
Not Allowed
Weather Dependent:
This experience is not weather dependent.
What to Wear:
Casual attire is fine.
Booking Information:
For this experience, it is recommended to request bookings at least 21 days in advance.
Cancellation Policy:
Once you have received a booking confirmation, cancellations and rescheduling are allowed up to 21 days prior to the Experience. Failure to appear on your booked date, cancel or reschedule at least 21 days prior to your booked date will result in the loss of the value of your Experience.
