Stocks & Soups - Cooking Basics
Our Basics Cooking fundamental classes focus on fundamental techniques for all skill levels. Students will work in groups to gain hands-on experience, supplemented by an instructor demo. The class goal is to provide a fundamental knowledge and practice of the Stocks which then will be made into various soups. Come see how you can fill up on these hearty yet healthy soups and breads for the any season. You’ll be ready to tackle the nip in the air on a cool day and warm your body and spirit all at once. A hot bowl of soup is a great choice for lunch or light dinners. What's on the Menu: Chicken stock from scratch - mire proix - bouquet garni Vegetable stock Curried Carrot Soup with a Pesto Garnish Roasted Butternut Bisque Quick Fall/Winter Minestrone Lentil Stew with Parsley, Sage, Rosemary and Thyme Homemade herbed Croutons * You can bring in your own wine or beer; there is no extra corkage fee. **Restrictions: All Skill levels welcome. Please let us know about any food allergies prior to the class. Must wear closed toed shoes for camps and parties. CANCELLATION POLICY: PLEASE READ All sales are final. No refunds will be given unless—and only if—COOK LA cancels a class due to low enrollment.If you need to cancel/reschedule, you may do so as long as it is up to 3 days before the class by email. When you register for a class, you reserve a slot that determines how much food we buy, how many work stations we set up and calculates the total number of students, which determines whether the class will be held. Class credit for a future class will only be issued if cancellation occurs at least 3 days prior to the class (this also applies to gift certificates). IMPORTANT: This option is available only if you cancel more than three (3) days before the scheduled class date. We do not provide refunds, transfers or offer makeup sessions for classes missed as a result of illness, job loss, personal emergencies or events beyond our control.
CHEF LIZ Growing up in my parents' bakery in Florida, I learned from an early age the importance of healthy, nourishing ingredients and meals that were so delicious it brought people together. I decided to pursue my passion for the culinary arts in chef training at the Natural Gourmet Institute for Health and Culinary Arts in NYC - where I interned at Good Housekeeping's Recipe Test Kitchen and at the Jewish Community Center Culinary program. Back in LA, I started teaching kids nutrition and cooking through a USDA program at LAUSD called Chefs in the Classroom. I opened Cook LA Cooking school in 2010 where I am dedicated to cooking with organic, seasonal and local ingredients. Food is a personal journey, and it's our job to vote every day what to put in our bodies. CHEF ADAM Chef Adam joins Cook LA from New York City where he worked at Gabriel Kreuther’s Michelin starred-restaurant, The Modern, which features Alsatian French cuisine. Having worked as the chef’s assistant at NY’s Natural Gourmet Institute for Food and Health, where he later graduated from their Chef’s Training Program, Chef Adam’s cooking style focuses on fresh, healthy local ingredients. In addition to being a private chef, he has also worked with top chefs at the James Beard Foundation in Manhattan as well as NY’s Upper East Side’s Jewish Community Center Culinary Program. His other major culinary influence is Mediterranean cuisine, as he lived and worked in Barcelona for nearly two decades.
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