SUMMER HOME COOKING CLASSES

welcome assetmark team members!

Join Chef Olive And Nutrition Consultant Lisa Miller For Private Cooking Classes Designed For Assetmark Employees! All the necessary information to take part in your summer cooking classes is here to help you get started!

Each class is independent and covers essential cooking techniques. You can join all four or just the classes that fit well in your schedule. They are designed for anyone from the novice to the home chef. Your family members are welcome to join you for the class as well! Let’s get together and have a little fun in the kitchen!

For each class, we have provided a shopping list, recipes, equipment needed, and additional information about the techniques. (See Below) You are welcome to cook along or watch and cook later. You will join us via Zoom. Before class, just shop, wash your produce and gather the tools and ingredients! Everything else will be completed during class!

WEEK 1: KNIFE SKILLS

Learn the fundamentals and benefits of cooking in liquid, including soups and braising. You will make delicious and nutritious soups and vegetable dishes that will soothe your body any day of the year.

Suggested Tools: Stockpot or Large Saucepan, Fine Strainer, Soup Ladle, High Sided Sautė Pan or small Stockpot. Plan to freeze some soup.

WEEK 2: SOUP-BRAISE

Join us for this fun and informative class on the most important cooking tool in the kitchen, the knife! Learn the techniques and tricks to become confident with an array of cuts including slicing, dicing, mincing, chopping, julienne, and oblique. The chef will walk you through making a simple soup to utilize the cut vegetables from the class including the option to add chicken as well if you wish. The stock recipe is provided as well to be discussed.

Suggested Tools: 8 or 10” Chefs Knife, Paring Knife, Cutting Board, Towels, Mixing Bowls (Small, Medium, and Large) 4-6 small, 3 medium, 1-2 large, Bench scraper, and small Stockpot

WEEK 3: STOVETOP COOKING

Roasting and baking are both a lot of fun, but they’re different. Roasting is cooking with dry heat, where the food doesn’t get submerged in any kind of liquid. Baking is cooking with moist heat. Let the chef guide you as you build your cooking skills!

Suggested Tools: High Sided Sautė Pan or small Stockpot, Oven, Strainer

WEEK 4: ROASTING-BAKING

Learn to sear and stir-fry to perfection! We will explore topics such as choosing the right pans and utensils, oils vs. butter, the inside scoop on non-stick, why to add oil only to a hot pan, and proper techniques for ensuring both proteins and veggies are cooked properly and maintain their nutrients as well!

Suggested Tools: Saute Pan or Cast Iron Pan, Whisk, Silicone Spatula, large saucepan, sheet tray, cooling racks