The Gourmet Series

Not a prerequisite to individual classes in this schedule, but definitely recommended for anyone looking to build a bit more confidence in basic skills. Composed of “mini-series” to suit cooks with different levels of experience, each “mini-series” contains 3 or 4 classes, and will focus on a different level of skills.


I. Basic Cooking Skills
$225 for three classes

Dates offered in Laguna Beach:
Series 1 – Thursdays, January 14, 21 & 28, 6pm
Series 2 – Saturdays January 16, 23 & 30, 9:30am
Series 3 – Thursdays, February 4, 11 & 18, 6pm
Series 4 – Saturdays, March 13, 20 & 27, 9:30am

Dates offered in Orange:
Series A – Tuesdays, January 12, 19 & 26, 6pm in ORANGE
Series B – Saturdays, January 16, 23 & 30, 9:30am in ORANGE
Series C – Wednesdays, February 10, 17 & 24, 6pm in ORANGE
Series D – Thursdays, March 11, 18 & 25, 6pm in ORANGE

Class 1 – Introduction to the Kitchen
Basic knife skills, kitchen safety, culinary terms, identification of produce, and an introduction to kitchen tools and cookware. Students will learn cooking skills related to preparation of vegetables: blanching, steaming, sautéing and grilling.

Class 2 – Mastering the Stovetop
Identification, selection, trimming, and portioning of meat, fish and poultry, and the creation of quick and easy sauces. Students will learn cooking skills related to the basics of pan-sautéing each item, including the creation of a quick complementary sauce to accompany each item.

Class 3 – Into the Oven
Basic techniques of roasting – focusing on meat, fish and poultry again, but this time using the whole cut. Students will learn the “dry heat” method of cooking, and will work with different temperatures and times to achieve different results.


II. Intermediate Cooking Skills
$225 for three classes

Dates offered in Laguna Beach:
Series 1 – Thursdays, March 11, 18 & 25, 6pm

This series of classes will focus on timing in the kitchen, with an emphasis on creating a 3-course meal. Working in teams of 2, students will learn how to evaluate recipes and break them down into steps. They will then execute the steps logically, in order for the meal to come together as intended, so that each course is ready to serve at the appropriate time. All menus are seasonal. Prerequisite – Basic Cooking Skills or equivalent.

Class 1 – Fish as the Main Course
Whether pan-roasting, baking or grilling, fish does not take very long to cook. The trick, then, is to have most of the meal ready to go before you start cooking the main course.

Class 2 – Roasting the Main Course
Roasting meat or poultry generally calls for whole cuts, i.e., the whole chicken; larger cuts of meat (loin, tenderloin, or other large cuts). The attack plan changes – the meat or poultry is prepared first and placed in the oven, before the preparation of the rest of the accompaniments begins.

Class 3 – Grilling the Main Course
Grilling is a year-round cooking option in southern California, and is often the preparation method of choice for the main course. Planning for a grilled main course is tricky, as the grill may require constant tending. For meal planning, the game plan can be challenging.