We’re excited to have you in the kitchen and to cook with you for your 12-Week Basics of Cooking Series®!
On this page, you will find all the necessary information for each class, including all the recipes and any other information pertinent to each week of class. This page is subject to updates, so be sure to come back here often to ensure you have all the current information.
Please email [email protected] or call 510 548 2665 with any questions or concerns. We’re here to help.
WEEK 1: KNIFE SKILLS & MISE EN PLACE (ORGANIZATION)
Practice your new skills at home:
Suggested Tools: 8 or 10” chef’s knife, paring knife, cutting board, towels, mixing bowls (4-6 small, 3 medium, 1-2 large), bench scraper, small stockpot.
WEEK 2: SEARING, SAUTÉ, & STIR FRY
Suggested Tools: 8 or 10” chef’s knife, paring knife, cutting board, towels, mixing bowls, bench scraper, sauté pan, stockpot, strainer, spatula, whisk
WEEK 3: STOCKS, SOUPS, & POACHING (PLUS EGGS MANY WAYS!)
Practice your new skills at home:
-
Additional broth types
Suggested Tools: 8 or 10” chef’s knife, paring knife, bread knife, cutting board, towels, mixing bowls, bench scraper, stock pot, sheet tray, saucepan, skillet, non-stick sauté pan, wooden spoon, ladle, spatula, food processor, immersion blender or blender
WEEK 4: FRYING & CONFIT
Practice your new skills at home:
Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper, wok, small saucepan, sauté pan, frying pan (oven proof), roasting pan, baking dish, cooling rack, sheet tray, tongs, spider, whisk, spatula, aluminum foil, paper towels
WEEK 5: STEWING, BRAISING, & STEAMING
Practice your new skills at home:
Suggested Tools: 8 or 10” chef’s knife, bread knife, cutting board, towels, mixing bowls, bench scraper, roasting pan, non-stick skillet, large pot, sauté pan, large skillet with lid, grill or grill pan, bamboo steamer, sheet tray, tongs, spatula, parchment paper
WEEK 6: ART OF SAUCES, & CONDIMENTS
Practice your new skills at home:
Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper, whisk, spatula, spoon, saucepans, blender, food processor.
WEEK 7: ROASTING, BAKING, & BROILING
Practice your new skills at home:
Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper, sauté pan, sauce pan, baking dishes, sheet tray, spatula, tongs, whisk, peeler, melon baller, pastry bag, parchment paper.
WEEK 8: GRILLING INDOOR & OUT
Practice your new skills at home:
Suggested Tools: 8 or 10” chef’s knife, bread knife, cutting board, towels, mixing bowls, bench scraper, grill/grill pan, saucepan, sauté pan, roasting pan, sheet tray, shallow dish, blender, food processor, strainer, basting brush, whisk, tongs, wooden spoon, rubber spatula, skewers, aluminum foil, plastic wrap.
WEEK 9: YEAST BREADS & DOUGHS
Practice your new skills at home:
Suggested tools: Stand mixer with dough hook, large prep bowl, sheet tray, parchment paper, baking pans, bench scraper.
WEEK 10: QUICK BREADS & BATTERS
Practice your new skills at home:
Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper, parchment paper, waffle maker.
WEEK 11: PASTA, STARCHES, & GRAINS
Practice your new skills at home:
Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper, pasta maker, mixing bowls, saucepans, strainer, spatula, ladle.
WEEK 12: CELEBRATION DINNER WITH A FUN COOKING COLLABORATION!
SOME OF OUR FAVORITE RECOMMENDED TOOLS FOR YOUR KITCHEN
