PREP SCHOOL: Fundamentals of Cooking (Hands-On)
- Monday, January 7, 2019
6:00 pm - 9:00 pm
Our 6-week prep school fundamentals program starts at the beginning to help anyone decipher the confusing world of cooking. It is a great opportunity to improve upon your skills with a trained instructor at your disposal.
This program is especially suitable for people who want to start from scratch. Beginners in the kitchen will learn the basics and come away with confidence to cook independently. Those with some experience will broaden their culinary knowledge, hone their skills and acquire valuable tips and insight so they can take their culinary adventures to a new level. Classes take place on Monday evenings from 6:00 – 9:00 pm on the following dates: January 7, 14, 21, 28 February 4, 11, 2019
What Will I Learn?
- professional knife-handling techniques;
- how to select and cook meat, fish and vegetables;
- how to saute, simmer, grill, roast, braise and pan fry;
- proper use of cookware and essential kitchen tools;
- recipes and methods for soups, stocks, sauces, appetizers, entrees, salads and more;
- use of herbs and spices, understanding basic flavours and complex flavour profiles;
- menu and time planning;
- tricks of the trade from seasoned professionals.
Each session combines the instructor’s lecture and demonstration with individual hands-on execution of recipes that feature essential techniques in modern cooking. At the end of the evening, you and your fellow cooking comrades will enjoy a meal and have a chance to engage in an informal discussion to techniques and culinary topics.
Class 1: Essential Knife Skills / Rustic Farmhouse Zucchini & Pasta with Caramelized Onions, Tropical Fruit Salad
Class 2: Understanding The Role of Salt & Vegetable Cooking Basics / Chicken with Basic Brine, Roasted Cauliflower with Lemon, Sauteed Mushrooms, Blanched Green Beans, Salted Chocolate Chip Cookies
Class 3: Learning How To Use A Whole Chicken / Whole Roast Chicken, Chicken Braised with Mushroom Sauce, Quick Fix Chicken Wings & Baked Stuffed Chicken Breasts
Class 4: The Esteemed Egg, Salads & Vinaigrettes / How To Make A Perfect French Omelette, Warm Salmon Salad Nicoise, Meringue Cookies
Class 5: Sauce Basics / Basic Bechemel, Lasagna Bolognese & Homemade Pasta Dough
Class 6: Meats & More / Roast Pork Tenderloin with Sweet Potatoes, Beef Tenderloin with Red Wine Sauce, Classic Creme Brulee
Meet The Instructor…Donna-Marie
Growing up in Whitby, Ontario, Donna-Marie was introduced to great food at an early age. Memories of summers spent putting up beans, corn, peaches and tomatoes with her mother and sisters, picking and selling strawberries at a roadside country stand, catching fish off the east coast of Canada and cooking over campfires on family camping trips created Donna-Marie’s appreciation for unfussy, flavourful food.
Donna-Marie’s straightforward style and easy-going manner are illustrated by her heartfelt belief that cooking is easy and anyone can do it. All anybody needs are a few tips and tricks, a handful of well-tested recipes and some time-saving cooking tools, all of which is offered at Relish Cooking Studio with sincerity and humility.
Donna-Marie holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is the best-selling author of four cookbooks including Canada’s/America’s Best Slow Cooker Recipes, The Best Family Slow Cooker Recipes, 300 Slow Cooker Favourites and 300 Slow Cooker Winners. Donna-Marie is a member of the Ontario Home Economics Association and Ontario Home Economists In Business. She is also the wife of our in-house sanitation engineer, Lawrence and mother to daughter Darcy and son Jack.