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  • Essential Building Blocks Header

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Essential Building Blocks

We're highlighting the top ten methods and techniques in a new and exciting culinary experience designed to jump start your culinary journey. Our experienced chef will teach you the fundamentals of how to confidently make better decisions in the kitchen, cook delicious meals by opening your taste buds, and explore the basic science and techniques all cooks should know. 

You'll spend time honing your knife skills, discovering how the five basic tastes-Salty, Sweet, Bitter, Sour and Umami-play such an important role in being a successful cook, understanding proper cooking techniques for specific cuts of meat, and preparing classical sauces. After completing this building block class, your newfound knowledge will give your skills in the kitchen a huge boost in the right direction, allowing you to be more inspired by your own palate. Your view of cooking may even be transformed!

If you're on the fence about our Culinary Boot Camp program, this is an excellent class to help get your feet wet, and experience a small taste of our most comprehensive course available. 

  • Chicken Stock
  • Crème de Champignons (Cream of Mushroom Soup)
  • Arugula-Fennel Salad with Apple Cider Vinaigrette
  • Tuscan Braised Chicken with Kale, Fennel and Cannellini Beans with Roasted Garlic Farro
  • Roasted Beef Tenderloin with Red Wine Reduction
  • Sole Meunière (Sautéed Sole with Brown Butter Lemon Sauce)
  • Oven-Roasted Carrots and Parsnips with Thyme

Skills Covered in Class Include:

  • Preparing stock
  • Selecting knives
  • How to properly chop vegetables
  • Honing
  • Selecting cutting boards
  • Understanding and balancing flavors
  • Making roux and velouté
  • Preparing pureed soups
  • Making vinaigrette
  • Choosing the correct meat for the cooking technique
  • Selecting and braising poultry
  • Working with grains
  • Roasting garlic
  • Selecting and roasting meat
  • Determining meat doneness
  • Deglazing and making pan sauces
  • Reductions
  • Selecting and sautéing fish
  • Roasting vegetables

1-week cancellation policy. Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.

Location: Merchandise Mart


Friday 12-27-19
9AM - 5PM


Saturday 1-4-20
9AM - 5PM


*A non-refundable 10% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes.

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