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Welcome To Our In-Person

12 Week Basics of Cooking Series!

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 info@kitchenonfire.com or call 510 548 2665 with any questions or concerns. We’re here to help.

a kitchen with a table in a room

WEEK 1: KNIFE SKILLS & MISE EN PLACE (ORGANIZATION)

Put your freshly cut vegetables to use at home with these easy recipes:

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!)

Put your skills to the test with these additional recipes at home:

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

Put your skills to the test with these additional recipes 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

Put your skills to the test with these additional recipes 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

Put your skills to a test with these additional recipes 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

Put your skills to a test with these additional recipes 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

Put your skills to a test with these additional recipes 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

Put your skills to a test with these additional recipes at home:

Chef Maria and Chef Michael Kalanty, an award winning bread maker, teach bread making regularly at Kitchen on Fire. Click here to see our latest bread and baking classes.

WEEK 10: QUICK BREADS & BATTERS

Put your skills to a test with these additional recipes at home:

Suggested Tools: 8 or 10” chef’s knife, cutting board, towels, mixing bowls, bench scraper,

WEEK 11: PASTA, STARCHES, & GRAINS

Put your skills to a test with these additional recipes 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