WEEK 1: KNIFE SKILLS & MISE EN PLACE (ORGANIZATION)
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More Knife Skills information and our Knife Skills Video with Chef Olive
Put your freshly cut vegetables to use at home with these easy recipes:
Suggested Tools: 8 or 10” chef’s knife, paring knife, cutting board, towels, mixing bowls (4-6 small, 3 medium, 1-2 large), bench scraper, small stockpot.
WEEK 2: SEARING, SAUTÉ, & STIR FRY
Suggested Tools: 8 or 10” chef’s knife, paring knife, cutting board, towels, mixing bowls, bench scraper, sauté pan, stockpot, strainer, spatula, whisk
WEEK 3: STOCKS, SOUPS, & POACHING (PLUS EGGS MANY WAYS!)
Put your skills to the test with these additional recipes at home:
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Additional broth types
Suggested Tools: 8 or 10” chef’s knife, paring knife, bread knife, cutting board, towels, mixing bowls, bench scraper, stock pot, sheet tray, saucepan, skillet, non-stick sauté pan, wooden spoon, ladle, spatula, food processor, immersion blender or blender
WEEK 4: FRYING & CONFIT
Put your skills to the test with these additional recipes at home:
Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper, wok, small saucepan, sauté pan, frying pan (oven proof), roasting pan, baking dish, cooling rack, sheet tray, tongs, spider, whisk, spatula, aluminum foil, paper towels
WEEK 5: STEWING, BRAISING, & STEAMING
Put your skills to the test with these additional recipes at home:
Suggested Tools: 8 or 10” chef’s knife, bread knife, cutting board, towels, mixing bowls, bench scraper, roasting pan, non-stick skillet, large pot, sauté pan, large skillet with lid, grill or grill pan, bamboo steamer, sheet tray, tongs, spatula, parchment paper
WEEK 6: ART OF SAUCES, & CONDIMENTS
Put your skills to a test with these additional recipes at home:
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More Emulsified Sauces
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More Pureed Sauces
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More Reduction Sauces
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More Starch Thickened Sauces
Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper, whisk, spatula, spoon, saucepans, blender, food processor.
WEEK 7: ROASTING, BAKING, & BROILING
Put your skills to a test with these additional recipes at home:
Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper, sauté pan, sauce pan, baking dishes, sheet tray, spatula, tongs, whisk, peeler, melon baller, pastry bag, parchment paper.
WEEK 8: GRILLING INDOOR & OUT
Put your skills to a test with these additional recipes at home:
Suggested Tools: 8 or 10” chef’s knife, bread knife, cutting board, towels, mixing bowls, bench scraper, grill/grill pan, saucepan, sauté pan, roasting pan, sheet tray, shallow dish, blender, food processor, strainer, basting brush, whisk, tongs, wooden spoon, rubber spatula, skewers, aluminum foil, plastic wrap.
WEEK 9: YEAST BREADS & DOUGHS
Put your skills to a test with these additional recipes at home:
Chef Maria and Chef Michael Kalanty, an award winning bread maker, teach bread making regularly at Kitchen on Fire. Click here to see our latest bread and baking classes.
WEEK 10: QUICK BREADS & BATTERS
Put your skills to a test with these additional recipes at home:
Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper,
WEEK 11: PASTA, STARCHES, & GRAINS
Put your skills to a test with these additional recipes at home:
Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper, pasta maker, mixing bowls, saucepans, strainer, spatula, ladle.
WEEK 12: CELEBRATION DINNER WITH A FUN COOKING COLLABORATION!
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Skill set – Click to preview the skills and techniques you will focus on in this week’s class
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Student Evaluation
SOME OF OUR FAVORITE RECOMMENDED TOOLS FOR YOUR KITCHEN
