MCE Bootcamp: The Essentials All 3 Days (Hands On)

There are certain basic foundations that every home cook should have in his or her repertoire; skills, techniques and recipes you’ll turn to again and again, whether to serve family and friends, to make on Sunday for meals throughout the week, or to cook in no time flat on a busy weeknight. This three-day immersive boot camp focuses on classic cooking techniques designed to empower you to be a better cook and baker. Sign up for all three days and get a 20% discount to the entire store during your class!

Monday, July 30
Knife Skills, Basic Cooking Equipment, Stock, Meat Protein, Chicken Butchery, Searing, Sautéing, Braising, and Roasting, and Quick Sauces

Knowing how to use knives skillfully is the foundation of all cooking. You will learn how to slice, dice, chop, and much more in the safest and most efficient manner. In addition to knife skills, pairing the right tool with the right technique makes any job easier. Once you master basic cooking techniques like roasting, sautéing, and steaming, you can cook perfect dishes every time. And pairing the right tool with the right technique makes any job easier. Rather than recipes, this class focuses on the techniques themselves, which you will learn and then apply. 

On the menu: Knife Skills, Chicken Stock, Seared Scallops with Pan Sauce, Sautéed Whitefish with Tarragon Parsley Chimichurri, Braised Short Ribs with Roasted Vegetable Sauce, and Roasted Whole Chicken with Carrot Top Pesto

Tuesday, July 31
Eggs, Vegetables, Grains, Pasta and Mother Sauces

There’s no better time to immerse yourself in all things fruit and vegetables than in the height of the season. Toss some grains, pasta and eggs in the mix and you have a full day! Today we will explore vegetable proteins, pair the best cooking techniques with fruits, eggs, vegetables, and grains, prepare pasta from scratch and explore flavor profiles from different cuisines for spicing dishes up to the maximum potential. 

On the menu: Hard Boiled Eggs, the Six Minute Egg, Poached Eggs, Hollandaise Sauce, Farro Risotto Style, Roasted Cauliflower and Grain Salad with Pistachios and Pomegranate, Piedmontese Peppers with Tomato and Basil, Summer Succotash, Homemade Pasta, Marinara and Béchamel

Wednesday, August 1
Quick Breads, Yeast Breads, Pie, Cookies, Cinnamon Bread, and Pâte à Choux

Day three is a comprehensive day of baking. Learn when to use cold butter rather than room temperature, when and why precision matters, and the difference between measuring and weighing. We’ll take the fear out of yeast, make the perfect cream puff, learn how to roll a pie crust, and bake your first loaf of hot crusty bread. 

On the menu: Walnut Zucchini Bread, Bacon Pepper Bread, Brioche Rolls, Butter Pie Dough, Double Crust Fruit Pie, Salt & Pepper Cookies, Cinnamon Bread, and Cream Puffs with Pastry Cream,