Class 2 – Adding Technique
In our second class we will start adding a few more technique into your repertoire that will yield delicious and easy to make foods. This class will escalate the current dishes but still using dry heat to cook our meal.
Light puffs make simply with Pate a Choux then baked till golden and crisp, We can decide if filling is warranted or not. This appetizer is simple yet can be fancied up with just a few ingredients.
Its really a meal in itself, but everyone should learn how to make this classic dish.
This classic dish is actually very simple to make and once you learn the technique, its very easy to duplicate. With either just lemon or served with a pan sauce, this pork cutlet will be a dish easily put onto the favorite list.
MAC & CHEESE
Dont settle for the stuff that comes in blue boxes and full of artificial ingredients.
There are two desserts you should learn to make. One is apple pie with a proper crust on top and bottom. Once you have your technique down, you’ll be surprised with how quickly this pie comes together.
What To Expect
In this class we will be going over a deep dive on the menu listed above. We will begin with Starting Course and Work our way to desert to finish off the night.
Be prepared to get hands on and get a little messy on this one as we will be working with flour and sauces that tend to make a mess for beginners.
This class also leads into our 3rd class of 4 available for learning. View The Course Program Here.
Class Information & Tickets
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About Your Teacher
Doug (or Douggie Fresh as he likes to be called), is a Master Chef and the founder of ITK Culinary. He has been cooking, prepping, and enhancing peoples views on food and what it means to eat for over 25 years.