Culinary Boot Camp: Skills Intensive (6 Weeks)

at Home Cooking New York - SoHo

(1181)
Course Details
Price:
$595 5 seats left
Start Date:

Mon, Feb 18, 6:00pm - Mar 25, 9:00pm (6 sessions)

Location:
SoHo, Manhattan
158 Grand St Stu 206
Btwn Lafayette & Centre Streets
New York, New York 10013
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Description
Class Level: All levels
Age Requirements: 16 and older
Average Class Size: 10
Teacher: Erica Wides

What you'll learn in this cooking techniques class:

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen. We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

Each 3-hour class meets once a week for 6 consecutive weeks, beginning on the start date you choose below. 

Week 1: Knife Skills and Vegetable Techniques

Skills Covered: 
  • Knife Skills and Sharpening
  • Vegetable Techniques: Blanching/Shocking, Roasting, Sautéing
  • Salad Greens: Washing/Drying/Dressing
  • Basic Vinaigrette
  • Seasoning Techniques: Balancing Salt/Fat/Acid
Recipes Include: 
  • Vegetable Minestrone
  • Sauteéd Swiss Chard with Garlic and Lemon
  • Rosemary-Roasted Butternut Squash, Potatoes, and Red Onions 
Week 2: Poultry Techniques (Chicken + Duck)

Skills Covered: 
  • Poultry Butchering Skills (deboning chicken breasts, breaking down a whole chicken)
  • Poultry Techniques: Understanding Different Cuts, Sautéing, Pan-Roasting
  • Poultry Pan Sauces
  • Homemade Chicken Stock
Recipes Include: 
  • Chicken Piccata
  • Pan-Roasted Lemon Chicken
  • Crisp Duck Breast with Cherry-Thyme Reduction
Week 3: Meat Techniques (Beef + Pork)

Skills Covered: 
  • Meat Techniques: Understanding Different Cuts, Searing, Sautéing, Braising
  • Meat Pan Sauces
  • Prepping and Cooking Potatoes
Recipes Include: 
  • Steak with Classic Red Wine Reduction
  • Beef Bourguignon
  • Roasted Pork Tenderloin with Apple Cider Pan Gravy
  • Roasted Garlic Mashed Potatoes
  • Pommes Anna
Week 4: Fish + Shellfish Techniques

Skills Covered: 
  • Choosing Fresh Fish (wild vs. farm-raised)
  • Fish Butchering Skills (filleting fish, cleaning shrimp and shellfish, preparing squid)
  • Fish Techniques: Sautéing, Parchment-Roasting
  • Fish Pan Sauces
  • Shellfish Techniques: Short and Long Cooking
Recipes Include: 
  • Fish with Lemon-Caper Butter Sauce
  • Parchment-Roasted Wild Salmon
  • Steamed Mussels
  • Mediterranean Squid Salad
Week 5: Egg + Grain Techniques

Skills Covered:  
  • Egg Techniques: Over-Easy, Poached, Omelets
  • Separating Eggs and Whipping Whites
  • Grain Techniques: Working with Farro, Rice, Polenta
Recipes Include: 
  • Perfect Omelet
  • Poached Eggs in Spiced Tomato Sauce (Shakshuka)
  • Steamed Basmati Rice
  • Parmigiano Polenta
  • Farro Pilaf
  • Dark Chocolate Mousse
Week 6: Baking Techniques

Skills Covered: 
  • Pie Crust 101
  • Working with Yeast Dough
  • Quick Breads
Recipes Include: 
  • Fresh Fruit Hand Pies
  • Fresh Pita Bread
  • Focaccia
  • Skillet Cornbread
Make sure to ring the outside buzzer, even if the front door is open, so we know you are arriving!

Important:

Please reach out to CourseHorse for any dietary restrictions.
School Notes:
You’ll receive a complete recipe packet and enjoy a full sit-down meal at the end of class with your classmates. Our classes are BYOB, and you are welcome to bring a bottle to share at the sit-down meal.

Our classes are hands-on, coupled with demonstration-style teaching. Everyone is situated at their own cutting board/chef’s knife station around a large wooden worktable that accommodates the whole class (10 people max). We work together as a group, with the chef at the head of the table.

We focus on knife skills, preparing ingredients for cooking, and we strive to find every opportunity to offer you a hands-on experience at the stove and at your station, all within the spacial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.

Still have questions? Ask the community.

Refund Policy
We have a firm 48-hour cancellation policy to ensure that we have enough time to re-fill your seat with another student. For cancellations prior to the 48-hour mark, we are happy to offer credit for a future class.

While it is not in our nature to say no, we are not able to offer credit/refund for last-minute illnesses or work-related conflicts. However, you are always welcome to send someone in your place, because we understand these things do happen.

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Home Cooking New York

All classes at this location

Please make sure to ring the outside buzzer, even if the front door is open, so we know you are arriving!

Start Dates (1)
Start Date Time Teacher # Sessions Price
6:00pm - 9:00pm Erica Wides 6 $595
This course consists of multiple sessions, view schedule for sessions.
Mon, Feb 25 6:00pm - 9:00pm Erica Wides
Mon, Mar 04 6:00pm - 9:00pm Erica Wides
Mon, Mar 11 6:00pm - 9:00pm Erica Wides
Mon, Mar 18 6:00pm - 9:00pm Erica Wides
Mon, Mar 25 6:00pm - 9:00pm Erica Wides

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Questions & Answers (1)

Get quick answers from CourseHorse and past students.

Question from Priya O.
Is this class for beginners?
Answer from anonymous
It is indeed! A terrific class for beginner and novice home cooks looking to improve their kitchen skills.
Answer from Marianela R. Verified Student
Hey! Sorry I just saw the mail. Yes, it is and it was so much fun. I learned a lot and at the end you eat what you cooked at the end of the class.
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Reviews of Classes at Home Cooking New York (1,181)

(1181 Reviews)
Culinary Boot Camp: Skills Intensive (6 Weeks)
Reviewed by Anonymous on 12/16/2018
My husband and I took this class because we're expecting a baby and I was worried about how to feed it. We loved the class so much we signed up for Bootcamp II! Erica made cooking easy and fun. She's also hilarious. We looked forward to it every week. I started going in barely knowing how to boil pasta and now I can actually make the pasta (I won't, but I can!) I highly recommend this class, no matter what level you think you might be (and, it's a great weekly date night!)
Culinary Boot Camp: Skills Intensive (6 Weeks)
Reviewed by Jason E. on 11/12/2018
Erica is really fantastic and the course was perfect for a beginner. I felt comfortable, yet challenged and once a week was frequent enough that I felt like I was making real progress. Would recommend.
Culinary Boot Camp: Skills Intensive (6 Weeks)
Reviewed by Lindsay M. on 11/7/2018
This class is awesome! It’s great for beginners and more advanced cooks alike and offers a really comprehensive overview of techniques and cuisines. Erica is also fantastic - patient and hilarious. Highly, highly recommend, and I’ll be doing other classes here soon!
Culinary Boot Camp: Skills Intensive (6 Weeks)
Reviewed by Anonymous on 11/7/2018
Very talented teacher. She has a funny, different personality, but I liked her and thought she was a good person. Well organized cooking class!
Culinary Boot Camp: Skills Intensive (6 Weeks)
Reviewed by Kamilla I. on 11/6/2018
Amazing experience, will recommend to all my friends! Thank you, Erica!!!
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School: Home Cooking New York

Home Cooking New York

Founded in 2002, Home Cooking New York provides intimate and hands-on cooking classes at their cooking school in downtown New York City, as well as private classes in students’ home kitchens. Their students range from absolute beginners to amateur home cooks who want to expand their culinary education....

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