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Kitchen Coach Cooking School-Adult Cooking Classes
Fall 2019/ Winter 2020
Please email for wait list Scroll for fees and full class descriptions
Class Descriptions and Fees
Knife Skills
3/3 6-9 pm Class is Full
4/14 6-9 pm
6/9 6-9 pm
Class fee $49,
Supply Fee $20 includes snacks and take home samples
Julienne, chiffonade, brunoise, mince, chop, slice, dice... What do they mean? Learn the answers in this basic class plus: parts of a knife, how to hold a knife, which knife for which task, how to care for and sharpen your knives and tips on what to look for when purchasing a good knife. This class will revolutionize the way you use your most important kitchen tool. Bring an apron and knife to sharpen.
Culinary Geographic: Japan-Class is full
Wednesdays (3 consecutive classes) 2/12-2/26
6-9 pm
Class fee $135
Supply Fee $40
Makizushi, Yakitori, Miso, Ramen, Udon, Edamame! Each class will focus on traditional techniques as well as modern adaptations to create some staple Japanese foods. Homemade ramen, fresh sushi rolls, Onigiri, Sukiyaki, curry rice and more. Come experience this island nations’ unique culinary traditions and add Japan to your culinary repertoire. Please bring an apron and container for leftovers (optional). A $40 materials fee is due to the instructor on the first day of class.
Culinary Geographic: The Melting Pot
Tuesdays 4/21-5/5
6-9 pm
Class fee $135
Supply Fee $40
Not a fondue class but a culinary history through regional American Cooking. In three classes we’ll create eclectic menus showcasing American adaptations from other cuisines. American-Italian inspired menus; seafood soup with flatbread, baked ziti casserole; Tex-Mex menus; tortilla and chipotle braised chicken layered casserole, Cajun/Creole items with French influenced sauces; Gumbo, Jambalaya and dirty rice. Each night concludes with a meal as we wiz around our melting pot. Who knows maybe we’ll even squeeze in a fondue!
One time $40 supply fee to instructor
Bring an Apron and your appetite class includes an evening meal.
STUFFED!
Wednesdays 5/13-5/27
6-9 pm
Class fee $135
Supply Fee $40
Who doesn’t love stuffed?? Stuffed mushrooms, stuffed dumplings , stuffed pasta; ravioli, calzones, eggplant filled with ground , spiced lamb and pine nuts, homemade sausage, phyllo dough filled with chard and feta and more! This three week class takes you on a culinary adventure to explore different cultures’ ideas of what “stuffed” means! Bring an apron and your appetite. Class includes an evening meal. A $40 materials fee is due to the instructor on first day of class.
Please email to be placed on our mailing list; you will be notified when new classes are posted
- Knife Skills-Tuesday 3/3 6-9 pm Class is full
- Knife Skills -Tuesday 4/14 6-9 pm
- Knife Skills - Tuesday 6/9 6-9 pm
- The Everyday Diet: Cooking for Life-Tuesday (3 consecutive classes) 1/14-1/28 6-9 pm Class is full
- Culinary Geographic: Japan-Wednesdays (3 consecutive classes) 2/12-2/26 6-9 pm Class is full
- The Melting Pot-Tuesdays 4/21-5/5 6-9 pm
- STUFFED! Wednesdays 5/13-5/27 6-9 pm
Class Descriptions and Fees
Knife Skills
3/3 6-9 pm Class is Full
4/14 6-9 pm
6/9 6-9 pm
Class fee $49,
Supply Fee $20 includes snacks and take home samples
Julienne, chiffonade, brunoise, mince, chop, slice, dice... What do they mean? Learn the answers in this basic class plus: parts of a knife, how to hold a knife, which knife for which task, how to care for and sharpen your knives and tips on what to look for when purchasing a good knife. This class will revolutionize the way you use your most important kitchen tool. Bring an apron and knife to sharpen.
Culinary Geographic: Japan-Class is full
Wednesdays (3 consecutive classes) 2/12-2/26
6-9 pm
Class fee $135
Supply Fee $40
Makizushi, Yakitori, Miso, Ramen, Udon, Edamame! Each class will focus on traditional techniques as well as modern adaptations to create some staple Japanese foods. Homemade ramen, fresh sushi rolls, Onigiri, Sukiyaki, curry rice and more. Come experience this island nations’ unique culinary traditions and add Japan to your culinary repertoire. Please bring an apron and container for leftovers (optional). A $40 materials fee is due to the instructor on the first day of class.
Culinary Geographic: The Melting Pot
Tuesdays 4/21-5/5
6-9 pm
Class fee $135
Supply Fee $40
Not a fondue class but a culinary history through regional American Cooking. In three classes we’ll create eclectic menus showcasing American adaptations from other cuisines. American-Italian inspired menus; seafood soup with flatbread, baked ziti casserole; Tex-Mex menus; tortilla and chipotle braised chicken layered casserole, Cajun/Creole items with French influenced sauces; Gumbo, Jambalaya and dirty rice. Each night concludes with a meal as we wiz around our melting pot. Who knows maybe we’ll even squeeze in a fondue!
One time $40 supply fee to instructor
Bring an Apron and your appetite class includes an evening meal.
STUFFED!
Wednesdays 5/13-5/27
6-9 pm
Class fee $135
Supply Fee $40
Who doesn’t love stuffed?? Stuffed mushrooms, stuffed dumplings , stuffed pasta; ravioli, calzones, eggplant filled with ground , spiced lamb and pine nuts, homemade sausage, phyllo dough filled with chard and feta and more! This three week class takes you on a culinary adventure to explore different cultures’ ideas of what “stuffed” means! Bring an apron and your appetite. Class includes an evening meal. A $40 materials fee is due to the instructor on first day of class.
Please email to be placed on our mailing list; you will be notified when new classes are posted
