Essential Skills

What to expect
  • Gain the skills vital for moving through any simple menu with ease at the Institute of Culinary Education
  • Practice knife skills, steaming, roasting vegetables, poaching eggs, sauteing proteins, compound butter, rice cookery, vinaigrette, and soufflés
  • Use what you've learned as you make a menu
  • Enjoy hands-on instruction from an informed and experienced chef
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, sautéing proteins and greens, a pan sauce, vinaigrette and a simple fruit crisp. Then you'll use what you learned as you make a menu of: lentil soup with bacon; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing; sautéed greens with garlic, shallot and lemon; and blueberry crisp with whipped cream.

Note: Minimum age requirement of 18 to attend classes.
Key Highlights
Price $125.00 per guest
Duration / Session 4 hours
# Sessions 1
Rating 139 positive reviews
Two weeks withdrawal notice is required for a refund. However, a $20 transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student. When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the transaction fee will be deducted (see above). Rescheduling a class still entails a cancellation and, therefore, a transaction fee will still be charged to customers. There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given.

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