Cooking with Chef Kathleen Fry

Course Description: This course involves both theory and actual hands-on labs with full execution of recipes provided by the instructor. All products will be procured by the instructor and recipe packets will be provided. The food lab fee for recipe cost averages $15 each week. A brief instruction on understanding the recipe objectives will be done at the start of the class. Labs will be preset before entering the kitchen area to maximize class time. Students will adhere to the food safety and sanitation guidelines during food preparation. Aprons will be provided. Students should come prepared and dressed appropriately with closed-toed shoes, and no jewelry except for a plain band ring per the health code. Hair nets will be provided and single-use disposable gloves for food preparation.

Course Outline -

Baking Basics - Some class content centers around being a better baker. Classes include yeast doughs, cakes/tortes, and higher-end desserts.

Challenge the Inner Chef - Learn techniques to developing great menus for everyday cooking or entertaining. Complete entrees are offered each week and include braising, roasting, and other cooking techniques as well as the surrounding plate.

Seasonal Instruction - Learn how to use seasonal ingredients in modern menu implementation offered in just about every class.

Ask the Chef - Q & A offered throughout the course to the curious cook.