Intermediate Techniques Series Part I
$1,925 per person
Our Fundamentals classes are designed to give home cooks a solid foundation of skills for everyday cooking and baking. They will build your confidence, equip you with techniques, and provide you with abundant inspiration in the kitchen.
About This Class
Looking for a serious education to improve your home cooking beyond the Fundamentals but not quite ready to ‘go pro’? Intermediate Techniques is our new two-part course designed to help you cook at home with better organization, stronger technical skills, and a more thorough understanding of how ingredients work. We want you to think like a chef. You’ll learn that having a bounty of fantastic ingredients on hand and a solid set of techniques under your belt means making dinner become a lot more fun (be it for you, your family, or your friends).
Each part of the series meets two evenings a week on Mondays and Tuesdays for 6 weeks and we highly encourage you to complete both parts to get the full range of advanced techniques. Each session of this class will focus on specific techniques and ingredients. Drawing on some of the cooking methods covered in our Fundamentals One and Two series’, you will build much deeper skills and more knowledge about how to prep and cook.
Using a completely hands-on approach, you will typically work to prepare a variety of dishes. You will also learn many variations on each dish so that every recipe and technique can be modified in a multitude of ways once you’re cooking at home. During the final week of class, you will put your skills into practice, designing and preparing a menu for a stellar dinner party.
Classes are taught by a variety of our seasoned instructors as well as some industry experts we will bring in as guest chefs along the way.
At the end of the series, you will be more kitchen-confident and ready to tackle meals from the simple to the complex. And, if you finish the full two-part series and are ready to ‘go pro’, the price of the class will be applied to your tuition for our pro culinary or pastry program, should you be accepted into one of those courses
These are intermediate courses. We highly suggest taking these classes after completing Fundamentals One and Fundamentals Two, although that is not required. Intermediate Techniques Part One is not required prior to taking Part Two but the two series are designed to build on each other so we highly suggest taking them in successive order. If you must miss a class in the series you can send someone in your place but no make-ups or discounts are offered.
3) How to troubleshoot common kitchen problems with positive results
Week One: Building a Homemade Pantry – As a way to review both knife skills and mise-en-place, we will spend the first week of class building a pantry by making some larder staples by hand. Think like a chef with homemade ketchup, fermented hot sauce, compound butters, confit garlic, oven-dried tomatoes, arrabbiata sauce, chili rub, and more. Items from this homemade pantry will pop up throughout the series as we build each week’s menus.
Week Two: Stock – Take your stock making skills to the next level with dark veal stock, pressure cooker chicken stock, demi-glace, dashi, and Parmesan stock. Our stocks will feed miso soup, chicken & dumplings, risottos and more.
Week Three: Brunch – Cooking eggs is the true test of a cook. We will fry and poach for our DIY hash and no-recipe gravy and will build frittatas and a proper French omelette. Make room in your freezer for quick breads and coffee cakes, too.
Week Four: Vegetables & Vegetarian Cooking – What’s in season right now and what else can I do with it? Braising, frying, pickling – we will cover some less traditional ways to work with vegetables, and put together a middle-eastern inspired vegetarian menu that is so packed with flavor you won’t miss the meat.
Week Five: Pizza & Pasta – Pizzeria-style pizza at home, with a simple yeasted dough, should be part of your repertoire. You’ll learn a make-ahead (no cook!) sauce, how to shape like a pro, plus lots of tricks for those toppings so pizza night can be any night. And, homemade pasta? Yes, please! We will make, roll, and sheet fresh dough for a delizioso lasagna.
Week Six: Poultry – Suffer from dinner party ‘fowls’? We will tackle juicy fried chicken, roasted turkey, and a few less-common birds you should be cooking at home (duck and quail and squab, oh my!).
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
Virtual: The average duration of our virtual cooking classes is 1 1/2 hours. Attendees will be cooking simultaneously with the instructor using items from the ingredients list provided at the point of registration. The instructor will share Pro tips and techniques while answering questions from the audience via Chat. The class will conclude with a Q&A session for any remaining questions and attendees can enjoy the food they’ve cooked, or save it to eat later based on instructor’s direction.
Note that spots purchased for a virtual class can be enjoyed by you or anyone else in your kitchen. However, the link you will receive to log into the class is unique so if you want your friends in other locations to join you, they too will need to purchase a spot.
In-Person: The average duration of our in-person cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating. The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. In most classes, not every student will make every dish. Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe. Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Virtual: Attendees should log onto the webinar provided about 5 minutes before the start time. Virtual classes start promptly on time.
Please note: You must complete an additional registration link to enter the class on the scheduled date. The link will be sent to you via email one day before class.
In-Person: Doors open 15 minutes before the class start time.
Virtual: You will be given a list of ingredients and necessary equipment at the point of registration. We’ve made a conscious effort to include common ingredients and equipment that are accessible to everyone while offering suggestions for substitutions where they may apply.
In-Person: You do not need to bring anything with you to class unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food, and wine are all provided for you.
Virtual: You will be able to enjoy the fruits of your labor at the end of class but feel free to snack while you follow along or pour yourself a glass of wine.
In-Person: In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
Virtual: We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
In-Person: Same as above.