Basics of Cooking | ||
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Chef Rameaux's School of Cooking and Louisiana Market 704 N. Person Street Raleigh, NC 27604 919-834-2510 919-834-2910 FAX
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of whether you are cooking Cajun, Italian, Asian, or good old Southern
American food, the basic skills for success are the same. In this
six-week course, Chef Rameaux will work with the beginning cook who
wants to master basic kitchen skills and organization, culinary
terminology, knife technique, wine and food pairing, and menu planning.
You will learn these skills in a hands-on, small group format which
gives you the know-how and confidence to serve interesting, delicious,
and nutritious meals to your family, and how to prepare elegant meals
for guests.
FEES: There is one fee of $650 which covers all twelve classes, all materials, recipes, a souvenir apron, a professional quality chef's knife, and a Certificate of Achievement in Culinary Arts. Fees must be paid in full no later than [. . .] by cash or check; no credit cards accepted for this course. In the event that a student finds it necessary for emergency reasons to withdraw from the course, his or her tuition will be refunded on a pro-rata basis of $25 per class for all remaining unattended classes. If a student withdraws after the third week, no refunds will be issued. There is no refund for missed classes. CLASS SCHEDULE CLASS #1: Terms, Tools, Tastes, and Techniques. In our first class we'll cover basic culinary vocabulary; discuss the inventory of basic tools you should have in your kitchen; become familiar with a variety of spices and herbs fundamental to good cooking; and learn basic knife techniques. Chef Rameaux will prepare dinner for you tonight. CLASS #2: Quick, Cheap, & Easy. In these two classes you'll learn how to prepare and present delicious family and party dishes that are great for everyday meals as well as large informal get-togethers. We'll feature such standards as spaghetti, hamburgers, pot roast, red beans & rice, fried chicken, casseroles, etc. CLASS #3: Quick, Cheap, & Easy. More of the same great family and party food. CLASS #4: Next Level Cooking: Using Stock and Sauces. This class introduces you to the two ingredients that take your cooking to the next level: stocks and sauces. You'll learn how to make seafood stock, chicken stock, beef stock, and vegetable stock. We'll also learn several basic sauces such as Hollandaise, Béarnaise, roux, remoulade, and seafood cocktail sauce. Of course, we'll also include the most basic sauce of all, gravy! CLASS #5: Something's Fishy Around Here. Southern summers wouldn't be complete without an old fashioned fish fry. This class brings you the techniques to make your own fish fry a lip-smacking success, as well as teaching you how to boil, broil, barbecue, and blacken the Catch of the Day. CLASS #6: Getting Comfortable with 'Comfort' Foods. Want to reward, comfort, or take the chill off somebody special? This class will do just that by teaching you the basics of soups, gumbos, bisques, and stews. From vegetarian soups to hearty beef stews, this lesson will bring steaming pots of love to your kitchen. CLASS #7: Lite and Lively Lunches. Since we're all watching our girlish figures these days, this class will present several delightful dishes that are perfect for the dieter, for hot weather dining, or for light but lovely luncheons. We'll do a colorful Shrimp Remoulade Salad, a chilled Seafood & Tomato Aspic, and a garden fresh Creole Gazpacho. And most of these are LO-CARB! CLASS #8: Something on the Side. When my Mama put dinner on the table, it always consisted of a meat, at least two vegetables and a dessert. Tonight we'll sample a variety of vegetable side dishes to complement your entree. Soon you'll be serving Chef Rameaux's versions of baked beans, English peas, black-eyed peas, Corn Macque Choux, okra & tomatoes, and many more. We'll emphasize using the best of what's fresh right now! CLASS #9: Desserts to Die For. You're not likely to encounter any guests whose sweet tooth won't be satisfied with the desserts you'll now have in your culinary repertoire. Dazzle them with Bananas Foster, Storyville Pound cake, Bread Pudding with Whiskey Sauce, Grand Isle Lime Pie with Chantilly Cream, French Quarter Praline Sundae, or Peaches Lisbon. Absolutely none of these will be Lo-Carb, lo-cal, or lo-fat! CLASS #10: Starting the Day in Style. Most of us don't take the time to prepare and enjoy an elaborate breakfast, but there are times when nothing else will do. We'll give you both quick and easy starters for kids like "Micro-Bomber Omelettes," and basic fried eggs and pancakes, and we'll also prepare you to host an elegant "Jazz Brunch" with adult treats like "Grapefruit Decatur," "Tasso Cheese Grits Opelousas," "Creole Omelettes ala Begue," and, of course, Cafe au Lait & Beignets. CLASS #11: Showing Off: Extra Fancy Meals to Impress the Guests. No need to stress out over that special meal for special guests. This lesson will take you through the preparation and presentation of those elegant meals when you get out the best china and silver. Who wouldn't be impressed when you start their evening with "Shrimp and Corn Bisque with Andouille Sausage," then serve them a main course of "Seafood Acadiana in Eggplant Pirogues," and finish with "Strawberries Romanov?" As a special bonus, this class will feature a local wine expert, who will discuss how to select the perfect wines for the perfect meal. CLASS #12: The Chefs' Graduation and Awards Banquet. Tonight the kitchen is yours! Each student will prepare the dish of your choice that you have learned in the last six weeks. You may bring one special guest at no additional charge (additional guests are welcome for a fee of $45 per person), and we'll all sample and enjoy the fruits of your hard work and study in the culinary arts. We'll conclude with the presentation of your Certificate of Achievement in the Culinary Arts and your own professional quality chef's knife.
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Cooking Class Schedule