WHAT YOU’LL LEARN
Learn culinary techniques for cooking the bounty of the season!
You’ll learn how to use all the products you are working with, whether it’s roots, tubers, apples, pears and hardy greens in the colder months; asparagus, peas and strawberries in the spring; or corn, zucchini, tomatoes and peaches in the warmer months.
This class will not just teach you recipes—it will change the way you look at ingredients, as you use techniques to transform and deconstruct each seasonal ingredient into delicious dishes. (You may never discard those apple peels or celery root tops again!)
New Fall Menu:
- Oven roasted salsify gratin
- Classic beef bourguignon and fresh egg noodles
- Cream puffs with cardamom cream and pumpkin chocolate sauce
Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.
10/22/2016 – $195
Sat 10:00 am – 2:00 pm