Culinary I Boot Camp
5 Day (9am-5pm)
Have you always wondered what it would be like to go to culinary school? Bellarina’s Culinary Inc. Boot Camp 1 gives you a taste of a professional culinary program without the lengthy time commitment or heavy financial burden. We are the ONLY recreational cooking school in the south suburbs that offers this type of culinary foundation and education without attending a year-round culinary academy.
Culinary Boot Camp I explores all the fundamental methods of cooking, from basics to advanced techniques. Each day builds on the previous day and on the last day, you'll tie everything together to plan and produce a menu with your classmates that incorporates all the techniques you've learned throughout the week. After just five sessions, you'll go home with a foundation of fine-tuned cooking skills.
Day One: Knife Skills, Fish Butchery, Emulsions and Fish Cookery
In depth lessons in knife skills including how to select and sharpen your knives Whole fish butchery Selecting fish Making fish stock Proper use of cookware and essential kitchen tools Preparing emulsion sauces such as Aioli, Hollandaise and Beurre Blanc Fish cookery including Poached Salmon, Beer Battered Cod and Sea Bass
Day Two: Chicken and Beef Butchery, Stocks and Meat Cookery
Butchery of whole chicken and beef tenderloin Understanding primal and sub-primal cuts of meat Selecting the proper cuts of meat for the cooking technique How to tell when meat is done Preparing chicken stock Meat cookery including braising, sautéing, stuffing, roasting and grilling Grilled Beef Tenderloin with Herb Butter Coq au Vin Roasted Pork with Prunes and Olives and Balsamic Five-Spice Roasted Chicken Chicken Piccata
Day Three: Soups and Sauces
In depth lessons in soup making including French Onion, Shrimp and Andouille Sausage Gumbo, Clam Chowder and Avgolemono Understanding the "Mother Sauces" and how to apply them to everyday cooking Sauce Espagnole Tomato Sauce Roux and Velouté Alfredo Sauce, Béchamel Style, and Reduction Style Preparing vinaigrette Bistro Salad with Red Wine Vinaigrette and Homemade Croutons Balancing flavors
Day Four: Eggs, Vegetable and Grain Cookery
Egg cookery including omelets, over-easy eggs, and soufflés Selecting and working with potatoes Home Fries Skillet Potatoes Anna Vegetable cookery including sautéing, roasting and grilling Sautéed Green Beans with Garlic and Tomatoes Oven-Roasted Broccoli Grilled Eggplant and Portobello Mushrooms Roasting peppers and garlic Working with dried beans White Bean Bruschetta Selecting and working with grains Pea and Shrimp Saffron Risotto Curried Quinoa Pilaf Goat Cheese and Herb Polenta Rice cookery
Day Five: Tastebud Tutorial, Plating and Honing Your Skills
Understanding taste vs. flavor and the five basic tastes Building complex flavor profiles Selecting olive oils and vinegars Selecting fresh vs. dried herbs Honing and practicing the techniques from the week by preparing two dishes of your choice Plating and presentation skills
This program is suitable for students of all skill levels. Beginners will learn the basics and come away with the confidence to cook independently. Those with some cooking experience will broaden their culinary knowledge, hone their skills, and acquire valuable tips and insight so they can take their culinary ventures to a new level. It’s a great opportunity to improve upon your skills with an experienced chef at your disposal.
Each day's session combines the chef's lecture and demonstration with individual hands-on execution of recipes that feature the essential techniques in modern cooking. At the end of the day, you and your fellow students will serve your finished dishes and enjoy a cooking roundtable, engaging in an informal discussion and review of techniques and culinary topics.
5 Day (9am-5pm)
Have you always wondered what it would be like to go to culinary school? Bellarina’s Culinary Inc. Boot Camp 1 gives you a taste of a professional culinary program without the lengthy time commitment or heavy financial burden. We are the ONLY recreational cooking school in the south suburbs that offers this type of culinary foundation and education without attending a year-round culinary academy.
Culinary Boot Camp I explores all the fundamental methods of cooking, from basics to advanced techniques. Each day builds on the previous day and on the last day, you'll tie everything together to plan and produce a menu with your classmates that incorporates all the techniques you've learned throughout the week. After just five sessions, you'll go home with a foundation of fine-tuned cooking skills.
Day One: Knife Skills, Fish Butchery, Emulsions and Fish Cookery
In depth lessons in knife skills including how to select and sharpen your knives Whole fish butchery Selecting fish Making fish stock Proper use of cookware and essential kitchen tools Preparing emulsion sauces such as Aioli, Hollandaise and Beurre Blanc Fish cookery including Poached Salmon, Beer Battered Cod and Sea Bass
Day Two: Chicken and Beef Butchery, Stocks and Meat Cookery
Butchery of whole chicken and beef tenderloin Understanding primal and sub-primal cuts of meat Selecting the proper cuts of meat for the cooking technique How to tell when meat is done Preparing chicken stock Meat cookery including braising, sautéing, stuffing, roasting and grilling Grilled Beef Tenderloin with Herb Butter Coq au Vin Roasted Pork with Prunes and Olives and Balsamic Five-Spice Roasted Chicken Chicken Piccata
Day Three: Soups and Sauces
In depth lessons in soup making including French Onion, Shrimp and Andouille Sausage Gumbo, Clam Chowder and Avgolemono Understanding the "Mother Sauces" and how to apply them to everyday cooking Sauce Espagnole Tomato Sauce Roux and Velouté Alfredo Sauce, Béchamel Style, and Reduction Style Preparing vinaigrette Bistro Salad with Red Wine Vinaigrette and Homemade Croutons Balancing flavors
Day Four: Eggs, Vegetable and Grain Cookery
Egg cookery including omelets, over-easy eggs, and soufflés Selecting and working with potatoes Home Fries Skillet Potatoes Anna Vegetable cookery including sautéing, roasting and grilling Sautéed Green Beans with Garlic and Tomatoes Oven-Roasted Broccoli Grilled Eggplant and Portobello Mushrooms Roasting peppers and garlic Working with dried beans White Bean Bruschetta Selecting and working with grains Pea and Shrimp Saffron Risotto Curried Quinoa Pilaf Goat Cheese and Herb Polenta Rice cookery
Day Five: Tastebud Tutorial, Plating and Honing Your Skills
Understanding taste vs. flavor and the five basic tastes Building complex flavor profiles Selecting olive oils and vinegars Selecting fresh vs. dried herbs Honing and practicing the techniques from the week by preparing two dishes of your choice Plating and presentation skills
This program is suitable for students of all skill levels. Beginners will learn the basics and come away with the confidence to cook independently. Those with some cooking experience will broaden their culinary knowledge, hone their skills, and acquire valuable tips and insight so they can take their culinary ventures to a new level. It’s a great opportunity to improve upon your skills with an experienced chef at your disposal.
Each day's session combines the chef's lecture and demonstration with individual hands-on execution of recipes that feature the essential techniques in modern cooking. At the end of the day, you and your fellow students will serve your finished dishes and enjoy a cooking roundtable, engaging in an informal discussion and review of techniques and culinary topics.
5 Day (9am-5pm)
Have you always wondered what it would be like to go to culinary school? Bellarina’s Culinary Inc. Boot Camp 1 gives you a taste of a professional culinary program without the lengthy time commitment or heavy financial burden. We are the ONLY recreational cooking school in the south suburbs that offers this type of culinary foundation and education without attending a year-round culinary academy.
Culinary Boot Camp I explores all the fundamental methods of cooking, from basics to advanced techniques. Each day builds on the previous day and on the last day, you'll tie everything together to plan and produce a menu with your classmates that incorporates all the techniques you've learned throughout the week. After just five sessions, you'll go home with a foundation of fine-tuned cooking skills.
Day One: Knife Skills, Fish Butchery, Emulsions and Fish Cookery
In depth lessons in knife skills including how to select and sharpen your knives Whole fish butchery Selecting fish Making fish stock Proper use of cookware and essential kitchen tools Preparing emulsion sauces such as Aioli, Hollandaise and Beurre Blanc Fish cookery including Poached Salmon, Beer Battered Cod and Sea Bass
Day Two: Chicken and Beef Butchery, Stocks and Meat Cookery
Butchery of whole chicken and beef tenderloin Understanding primal and sub-primal cuts of meat Selecting the proper cuts of meat for the cooking technique How to tell when meat is done Preparing chicken stock Meat cookery including braising, sautéing, stuffing, roasting and grilling Grilled Beef Tenderloin with Herb Butter Coq au Vin Roasted Pork with Prunes and Olives and Balsamic Five-Spice Roasted Chicken Chicken Piccata
Day Three: Soups and Sauces
In depth lessons in soup making including French Onion, Shrimp and Andouille Sausage Gumbo, Clam Chowder and Avgolemono Understanding the "Mother Sauces" and how to apply them to everyday cooking Sauce Espagnole Tomato Sauce Roux and Velouté Alfredo Sauce, Béchamel Style, and Reduction Style Preparing vinaigrette Bistro Salad with Red Wine Vinaigrette and Homemade Croutons Balancing flavors
Day Four: Eggs, Vegetable and Grain Cookery
Egg cookery including omelets, over-easy eggs, and soufflés Selecting and working with potatoes Home Fries Skillet Potatoes Anna Vegetable cookery including sautéing, roasting and grilling Sautéed Green Beans with Garlic and Tomatoes Oven-Roasted Broccoli Grilled Eggplant and Portobello Mushrooms Roasting peppers and garlic Working with dried beans White Bean Bruschetta Selecting and working with grains Pea and Shrimp Saffron Risotto Curried Quinoa Pilaf Goat Cheese and Herb Polenta Rice cookery
Day Five: Tastebud Tutorial, Plating and Honing Your Skills
Understanding taste vs. flavor and the five basic tastes Building complex flavor profiles Selecting olive oils and vinegars Selecting fresh vs. dried herbs Honing and practicing the techniques from the week by preparing two dishes of your choice Plating and presentation skills
This program is suitable for students of all skill levels. Beginners will learn the basics and come away with the confidence to cook independently. Those with some cooking experience will broaden their culinary knowledge, hone their skills, and acquire valuable tips and insight so they can take their culinary ventures to a new level. It’s a great opportunity to improve upon your skills with an experienced chef at your disposal.
Each day's session combines the chef's lecture and demonstration with individual hands-on execution of recipes that feature the essential techniques in modern cooking. At the end of the day, you and your fellow students will serve your finished dishes and enjoy a cooking roundtable, engaging in an informal discussion and review of techniques and culinary topics.