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Basics and Techniques
Getting Started: Organization, Managing Recipes, Mise en Place, Hygiene
Kitchen Set-Up - Pantry Organization
Kitchen Set-Up - Fridge & Freezer Organization
Introduction to Knives
Cookware - Pots & Pans 101
Kitchen set-up - Tools & Gadgets
Kitchen Equipment & Small Appliances
Introduction to Knife Skills
Working with Onion & Garlic
Mire Poix - Carrots, Onion and Celery
Specialty Vegetables I - Leeks, Peppers and Mushrooms
Specialty Vegetables II - Tomatoes 101
Specialty Vegetables III - Potatoes and Artichokes
Lettuce Principles 101
All About Herbs
Introduction to Spices
Working with Citrus
Specialty Fruits I - Berries, Stone Fruit and Watermelon
Specialty Fruits II - Pineapple, Mango, Avocado, and Coconut
Stocks and Soups
How to Make a Basic Stock
Different Types of Stocks
Beyond Stocks - Products & Terms
Clear Soup: Chicken Noodle
Cream-Based Soup: Potato-Leek
Pureed Soup: Roasted Tomato
Chilled Soup: Spicy Gazpacho
Sauces and Salads
Introduction to Vinaigrettes
Homemade Mayonnaise & Dressings
Raw Sauce - Chimichurri with Seared Strip Steak
Introduction to Marinades - Asian Beef Marinade
Pan Sauces 101 - Three Cooked, Pan-Sauces
The 5 Mother Sauces
Pureed Sauces - Chicken Mole
Raw - Crudite Platter, Hummus, Bagna Cauda
Composed Salad - Salad Nicoise
Chopped Salad - Classic Cobb
Tossed Salad - Caesars Salad
Salads - Classic French - Frisee Aux Lardon
Salads - Sans Lettuce - Spicy Southwest Salad
Coleslaw Basics - Creamy vs Vinaigrette
A Lighter Dressing: Carrot-Ginger Dressing
Cooking Technique I: Saute, Boil & Steam
Principles of Sautéing
Sautéing Veggies
Sautéing Meat - Bone-in vs Boneless
Principles of Boiling - Shrimp Boil
Boiling & Steaming Greens - Broccoli
Boiling & Steaming Root Vegetables - Potatoes
Blanching, Concasse & Ice Baths
Principles of Steaming - Baby Bok Choy
Steamed Mussels with White Wine and Shallots
Principles of Poaching: Poaching - Court Bouillon
Perfect Poached Shrimp with Quick Cocktail Sauce
Poaching Fruit - Port Wine Poached Pears
Technique II: Grill and Roast
Principles of Grilling: Grilled Ribeyes
Grilled Baby Back Ribs
Grilled Summer Vegetables: Vegetable Skewers
Bone-in Grilling: Teriyaki Chicken Pieces
Grilling Seafood: Shrimp, Scallops, Clams, Whole Fish
Principles of Roasting - Perfect Roast Chicken
Larger Cuts - Standing Rib Roast
Smaller Cuts - Pan-Roasted Rack of Lamb
Whole Roasted Fish with Fennel, Olives and Thyme
Roasted Vegetables - Parmesan Broccoli, Carrots and Parsnips with Goat Cheese & Honey
Technique III: Braise, Fry and Confit
Principles of Braising - Red Wine Braised Short Ribs
Vegetables - Slow Braised Collard Greens
Principles of Stewing - Moroccan Lamb Stew
Principles of Frying - Crispy Fried Chicken Wings
Pan Frying - Breaded Pork Cutlets
The Perfect French Fries
Principles of Confit - Duck Confit
All About Vegetables
Potatoes I - Rosemary Fingerling Potatoes, Smashed Potatoes with Spicy Red Pepper Aioli
Potatoes II - Creamy Potato-Bacon Gratin
Roots I - Roasted Squash Ravioli with Brown Butter Sage
Roots II - Sweet Potato and Apple Soup
Roots III - Roasted Beet Salad, Glazed Rutabaga with Honey & Thyme
Greens I - Broccoli with Parmesan Breadcrumbs, Green Beans with Shallots
Greens II - Shaved Brussels Sprout Salad with Cremini Mushrooms
Eggplant Parmesan
Introduction to Beans
Beans - Cassoulet
Eggs and Dairy
Introduction to Eggs - Hard & Soft Boiled Eggs
Poached Eggs - Eggs Benedict
Scrambled Eggs, French Herb Omelette
Spring Vegetable Frittata
Coddled Eggs with Bacon, Baked Eggs with Spinach & Goat Cheese
Savory Cheese Souffle
Cheese 101 - Building A Cheese Platter
Chipotle Mac-n-Cheese
Traditional New England Clam Chowder
Creamy Chicken Curry with Raita
Poultry
Breaking Down a Whole Chicken
Bone-In Breast - Chicken Marsala with Mushrooms
Boneless Breast - Chicken Paillard with Arugula and Lemony Vinaigrette
Wings - Sweet and Spicy Chicken Wings with Slaw
Legs and Thighs - Coq Au Vin
Southern Fried Chicken
Grilled Spatchcock Chicken with Lemon and Rosemary
Turkey Breast - Stuffed Turkey Roulade
Quail - Grilled Quail with Caramelized Honey Glaze
Cornish Hen - Moroccan Spiced Game Hens with Couscous
Duck - Orange Glazed Duck Breast
Pork
Introduction to Pork - The Cuts
Chops - Rosemary Roasted Pork Cops with Red Wine & Grapes
Tenderloin - Grilled Pork Tenderloin with Apple & Cherry Chutney
Ribs - Chinese Sticky Spare Ribs
Shoulder - Ketchup & Cider Braised Shoulder
Belly - Slow Roasted Pork Belly with Collard Greens
Bacon - Grilled Cheese with Bacon and Egg
Country Sausage, Spicy Italian Links
French Country Pate with Dijon & Cornichons
Beef, Lamb and Offal
Introduction to Beef - The Cuts
Pan Seared Strip Steaks with Green Peppercorn Sauce
Braised Beef Brisket
Stew - Beef Bourguignon
Grilled Skirt Steak Fajitas
Bacon Cheddar Cheese Burgers with Avocado
Beef Tartare with Capers & Dijon, Beef Carpaccio
Veal - Veal Saltimbocca
Veal - Blanquette de Veau
Pan Roasted Rosemary Rack of Lamb
Braised Lamb Shanks with Orzo Salad
Butterflied & Stuffed Leg of Lamb
Ground Lamb - Shepherds Pie
Sweetbreads - Sauteed Sweetbreads with Capers & Lemon
Tongue - Grilled Beef Tongue with Fennel, Orange & Peas
Liver - Calf's Liver with Bacon & Onions
Foie Gras - Seared Foie Gras on French Toast with Pickled Raisins
Fish
Fresh Fish 101
Filleting & Skinning Fish
Salmon Filets vs Steak, How to Get Crispy Skin
Steaming - Halibut En Papillote with Lemongrass, Ginger and Lime
Grilling - Grilled Branzino with Spring Ratatouille
Baking - Salt-Crusted Sea Bass Stuffed with Lemon & Basil
Frying - Tempura Battered Fish & Chips with Roasted Garlic Aioli
Raw - Tuna Tartare with Avocado & Toasted Sesame
Seafood
Scallops - Seared Scallops with Caramelized Apple
Oysters - Baked Oysters with Bacon Aioli
Mussels - Mussels Escabeche
Clams - Asian Clams with Black Bean Sauce
Shrimp 101 - Garlic Shrimp Scampi
Crab - Dungeness Crab Cakes with Sambal Aioli
Lobster - Fresh Baked Lobster with Garlic-Panko Breadcrumbs
Pasta
Introduction to Pasta - Fresh vs Dry, Shapes
Fresh Pasta Dough - "1-2-3" Recipe
Tomato Sauce - Spaghetti with Fresh Basil & Parmesan
Meat Sauce - Tagliatelle Bolognese
Fettucine Carbonara
Cream Sauce - Penne with Sweet Peas and Prosciutto
Linguine with Spicy Clams & White Wine
Baked Pasta - Vegetarian Lasagna
Stuffed Pasta - Duck Confit Ravioli
Rolled Pasta - Potato Gnocchi with Creamy Gorgonzola
Bread and Grains
Introduction to Grains - what they are and how to prepare them
Perfect Steamed White Rice
Risotto 101 - Wild Mushroom Risotto
Pilaf - Brown Rice Pilaf with Dried Cranberries & Toasted Almonds
Creamy Grits with Shrimp & Sausage
Barley - Comforting Beef & Barley Soup
Bulgur - Toasted Bulgur Wheat Salad
Quinoa - Stuffed Poblano Peppers with Queso Fresco
Introduction to Bread Baking - Pain De Mie
Rosemary Garlic Focaccia
Parker House Rolls
Buttery Brioche Loaf
Just Desserts
Compotes and Poached Fruit
Pate A Choux - Chocolate Profiteroles
Chewy Oatmeal Raisin Cookies
Pecan Double Chocolate Brownies
Cranberry and Almond Biscotti
Tuiles
Cakes I - Classic Yellow Cake
Cakes II - Flourless Chocolate Cake
Apple Tarte with Scented Caramel Sauce
Pate Sucre - Summer Berry Tart
Pate Brisee - Pumpkin Pie
Cooked Custard - Crème Brulee
Vanilla-Orange Panna Cotta
Meringues with Dried Cherry Compote
Chocolate Mousse presented 2-ways
Classic French Souffle
Strawberry-Mascarpone Semifreddo with Cilantro & Lime
Watermelon Sorbet, Summer Citrus Granita
Global Cuisine I: Chinese, Indian and Spanish
Crab and Shrimp Potstickers
Peking Duck, Pancakes, Potstickers
Shrimp & Egg Fried Rice
Chutneys & Raitas
Chicken and Chickpea Samosas
Lamb Vindaloo with Pulao Rice
Spanish Tapas
Hosea's Paella
Crème Caramel
Global Cuisine II: Mexican, Thai and German
Fresh Guacamole & Roasted Tomatillo Salsa
Scallop Ceviche with Crispy Plantains
Baja Fish Tacos, Fresh Tomato Salsa, Chipotle Mayonnaise
Coconut Green Curry Mussels
Chicken & Shrimp Pad Thai
Whole Fried Fish with Tamarind Sauce
Crispy Potato Cakes with Apple Sauce
Wild Mushroom and Rabbit Spaetzle
Wiener Schnitzel with Cranberry Chutney
Entertaining and Advanced
Gravlax on Pumpernickel with Quick Pickled Red Onion
Buckwheat Blinis with Crème Fraiche & Caviar
Saffron Arancini Stuffed with Manchego & Quince
Microwave Genoise with Crème Anglaise & Espresso Syrup
Swedish Meatballs with Blackcurrant Sauce
Oysters with Cocktail Sauce Sorbet
Pan Roasted Rabbit with Carrot Puree and Red Wine
Breakfast For Dinner… Bacon Ice Cream
Bouillabaisse (or is that "Bouilla-BLAISE")
Miso-Glazed Sea Bass with Baby Bok Choy Hearts
Roasted Beet Salad with Carbonated Fruit
Molecular and Advanced
Introduction to Sous Vide
Sous Vide Scrambled Eggs
Crab Cakes with Smoked Mayonnaise and Brussels Sprout
Sous Vide - Strip Steaks with Shallots & Watercress
Sous Vide - Salmon & Passion Fruit Sauce
Gelification - Butternut Squash Cannelloni "Pasta"
Airs & Foams - Parmesan Air, Potato Foam
Reverse Spherification - Passionfruit "Ravioli"
Spherification - Canteloupe "Caviar"
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