Team Building & Private Classes


Our list of classes

Corporate Team Building Events

Students each receive a copy of all the recipes prepared in class. Classes are hands-on, and all food is prepared by the students. Classes last 2-2 ½ hours.

Date Nights

Taste of … Italy, France, Spain, Thailand, Vietnam, Mediterranean, Brazil, Lowcountry

Students prepare 3-4 dishes representative of that country/culture: small plate, side, main and dessert

Food is served at the end of class

101 Classes
  • Pasta 101, Pizza 101, Knife skills 101, Chicken 101, , Fish 101, Macarons 101, Quick Breads 101, Eggs 101, Desserts 101
  • Students cover all of the core knowledge of a given fundamental
Homemade Pasta 101
  • Teams each make pasta dough and cut noodles
  • Teams each make two different pasta recipes to be shared with the class
  • Antipasto plate served at beginning of class
  • Teams also produce a small salad and panna cotta

Menu example (Mixed Green salad with Shaved Fennel, brunoise tomato and balsamic vinaigrette; Papardelle with Roasted tomatoes, Italian Sausage, Green olives and oregano; Fettuccine Alfredo; Tagliatelle with Roasted Butternut and Kale-Walnut pesto; Buttermilk Panna Cotta with Berry Reduction compote)

Tapas Party
  • Teams work together to create a variety of small plates
  • A range of savory tapas, some vegetarian
Pizza from Scratch
  • Teams make fresh pizza dough
  • Work separately to create all mise en place for four specific pizzas
  • Chef will guide student on mixing and matching topping flavors
  • Chef also demos a variety of uses for the pizza dough

 

Core Classes

Fusion Foods (12 hours) – Combining cultures, flavors and techniques. Students will learn how to successfully combine techniques and flavors from different areas of the world to create unique and delicious food. First, students will touch on some of the original “fusion” foods, i.e. pasta (Italy-Asia), Banh Xeo and Banh Mi (French Vietnamese), Jambalaya (French-Indian-African). After learning modern day applications of fusion cooking, students will be challenged to create their own fusion dishes. Students must be able to speak to the separate cultures they fuse and why they fused them.

A Focus on Vietnam (12 hours) – Students will learn how to make all of the national dishes of Vietnam, Banh mi, Banh Xeo, Pho Tai, Congee, Fresh Spring Rolls, Crispy Spring Rolls, Banh Cuon, Lemongrass Pork Chop. Students will be introduced to a myriad of new and exotic ingredients and techniques.

Special Diet Cooking (12 hours) – Class focuses on cooking and preparing foods for special diet guests. Students will learn about vegetarian and vegan cooking, gluten-free cooking as well as cooking for people with allergies. Students will also learn how to retro engineer their existing recipes to meet different dietary needs.

Italy Intensive (16 hours) – In this class students will explore the cuisine of Italy by region: South, Central, Northwest and Northeast. By seeing the influence geography and history have had on each region, students will more fully grasp how food has evolved into what it is from “The Mother Cuisine.”

The Art of the Sandwich – In this class students will explore what may be considered the world’s top 10 sandwiches. How did such a vehicle for food find its way all over the world? By learning these sandwiches, students will be able to touch on many different cultures and techniques. They will also be exposed to some of the most profitable and easy-to-produce menu items on the market.

Elevate the Plate – In this class students will look intensively at garnishing and finishing techniques. We all know you never get a second chance for a first impression. For this reason our industry puts a huge emphasis on plate presentation. In this class we will focus primarily on small plate presentation, savory and sweet, how to be an architect, and how to properly choose and execute a garnish.

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