Braising Boot Camp is unfortunately unavailable

Thankfully we have 1 other Braising Class for you to choose from. Check our top choice below or see all classes for more options.

Course Details
Start Date:

This class isn't on the schedule at the moment, but save it to your Wish List to find out when it comes back!
If you're enrolled in an upcoming date, this simply means that date has now sold out.

River North, Downtown/Loop
222 W Merchandise Mart Plaza Ste 107
At W Kinzie St
Chicago, Illinois 60654
Price include the 10% operational/administrative fee
Purchase Options
Class Level: All levels
Age Requirements: 18 and older
Average Class Size: 20

What you'll learn in this braising class:

One of our favorite cooking methods! Fill your home with deep aromas, and astound your friends and family with your culinary prowess. With little effort you can develop rich, crave-worthy flavors and expand your knowledge on a technique that will forever change the way you cook at home. Spend a day with us and learn how to create stunning one-pot meals.


  • Osso Buco with Toasted Pine Nut Gremolata and Polenta
  • Spicy Soy-Glazed Short Ribs with Jasmine Rice
  • Cassoulet (Classic French Dish of Sausage, Pork Shoulder, Duck Confit and Beans)
  • Curried Vegetable Stew with Naan Bread

Skills covered in class:

  • Understanding the braising technique
  • Selecting proper meats for braising
  • Preparing stock
  • Getting familiar with Asian ingredients
  • Steaming rice
  • Cooking dried beans
  • Balancing flavors

Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 4 people. 

School Notes:
  • Please note that upon purchase, your email address may be shared with The Chopping Block, and you will be receiving class and/or marketing information from the provider.

  • Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.

Still have questions? Ask the community.

Refund Policy
A one-week notice is required for cancellation of any class. If you do not cancel by telephone at least 1 week in advance of your scheduled class, we will charge your credit card in full for the class. Please feel free to send a friend in your place if you cannot attend and it is within one week of the class as no refunds will be available. All classes also have a non-refundable, non-transferable 10% fee for the operational and administrative costs incurred by The Chopping Block. This service fee will not be refunded and cannot be transferred in the case of any cancellation.


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The Chopping Block at the Mart

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Reviews of Classes at The Chopping Block at the Mart (204)

(204 Reviews)
Braising Boot Camp
Reviewed by Scott W. on 1/4/2020
Chef Max was an awesome, personable teacher. Concepts and techniques covered were major, great hands-on experience, and learned a lot. Support staff was great, too, and I felt treated like royalty. While some of the recipes were wonderful, some did not thrill, otherwise class would have been perfect. (I don't believe Chef Max chose the recipes.) I've been taking classes at Chopping Block for years and they are a first rate cooking school.
Braising Boot Camp
Reviewed by Sandy T. on 11/12/2018
The class was outstanding. Chef was very knowledgeable , recipes are definitely something I will make for my family .

School: The Chopping Block at the Mart

The Chopping Block at the Mart

Chicago's largest recreational cooking school and gourmet retail store, offers demonstration and hands-on cooking classes, as well as wine classes, private cooking parties and corporate team building events. Classes at our two locations cover subjects from cooking basics to intensive Boot Camps as well...

Read more about The Chopping Block at the Mart

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1 Top Choice

Hands-on Cooking: Braising Workshop

at Chicago Botanic Garden - Glencoe 1000 Lake Cook Road, Chicago, Illinois 60022

Breaking down a chicken and braising the parts saves money and imparts tons of flavor. You will cut up a whole chicken, take home the breasts, use the backbone and wings for stock, and braise the thighs and legs in an assortment of recipes: coq au vin, chicken vesuvio, Chinese red cooked chicken, and chicken chile verde. 

Sunday Mar 29th, 2pm - 4:30pm