Culinary Boot Camp 2

at The Chopping Block at the Mart - River North

(188)
Course Details
Price:
$2,145 2 seats left
Start Date:

Mon, Oct 14, 8:30am - Oct 18, 4:30pm (5 sessions)

Location:
River North, Downtown/Loop
222 W Merchandise Mart Plaza Ste 107
At W Kinzie St
Chicago, Illinois 60654
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Important:
A non-refundable 10% fee is applied for the operational and administrative costs incurred by TCB.
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Description
Class Level: All levels
Age Requirements: 18 and older
Average Class Size: 20

What you'll learn in this professional cooking class:

For our Boot Camp 1 graduates who just can't get enough! In the advanced sessions, we'll go even deeper into the Boot Camp subjects plus introduce some new ones, including baking, shellfish and handmade pasta.

Day One-Sweet and Savory Doughs:
  • Understanding the differences in flours
  • How to prepare yeast risen and laminated doughs
  • Preparing homemade puff pastry, quick breads, pie dough, pasta and gnocchi doughs
  • Making savory tarts and handmade ravioli
Day Two-Meats and Sauces:
  • Brining and smoking meat
  • Preparing modern and classic sauces including bordelaise, fruit Chutney, molé, and pan sauces
  • Selecting meat and determining meat doneness
  • Preparing beef wellington
  • Meat cookery including braising, sautéing, roasting, grilling and frying
  • Working with game birds such as squab and quail
Day Three-Vegetables and Grains:
  • Working with lentils, farro, millet and masa harina
  • Preparing and steaming homemade tamales
  • Making grain and vegetable-based salads
  • Preparing vinaigrette and infused oils
  • Working with dark leafy greens
Day Four-Fish, Shellfish and Sauces:
  • Preparing modern and classic sauces including sauce vert, remoulade, béarnaise, coconut curry sauce, pesto, tapenade and rouille
  • Selecting fish and shellfish and determining doneness
  • Curing and smoking fish
  • Roasting a whole fish
  • Fish and shellfish cookery including searing, roasting, poaching, sautéing and grilling
Day Five-Desserts:
  • Preparing cakes, custards, mousses and tarts
  • Caramelizing sugar to make brittle
  • Mixing and baking cake batter
  • Rolling out and blind baking pie dough
  • Frosting a cake
  • Preparing buttercream, meringue and ganache
  • Selecting chocolate
  • Piping techniques


School Notes:
Important:
  • Please note that upon purchase, your email address may be shared with The Chopping Block, and you will be receiving class and/or marketing information from the provider.

  • Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.

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Refund Policy
A one-week notice is required for cancellation of any class. If you do not cancel by telephone at least 1 week in advance of your scheduled class, we will charge your credit card in full for the class. Please feel free to send a friend in your place if you cannot attend and it is within one week of the class as no refunds will be available. All classes also have a non-refundable, non-transferable 10% fee for the operational and administrative costs incurred by The Chopping Block. This service fee will not be refunded and cannot be transferred in the case of any cancellation.

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The Chopping Block at the Mart

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Start Dates (1)
Start Date Time Teacher # Sessions Price
8:30am - 4:30pm TBD 5 $2,145
This course consists of multiple sessions, view schedule for sessions.
Tue, Oct 15 8:30am - 4:30pm TBD
Wed, Oct 16 8:30am - 4:30pm TBD
Thu, Oct 17 8:30am - 4:30pm TBD
Fri, Oct 18 8:30am - 4:30pm TBD

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The Chopping Block at the Mart

Chicago's largest recreational cooking school and gourmet retail store, offers demonstration and hands-on cooking classes, as well as wine classes, private cooking parties and corporate team building events. Classes at our two locations cover subjects from cooking basics to intensive Boot Camps as well...

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