Concept;
Cook and Serve- As one course is tasted the next is being
prepared.
Guests are asking spontaneous questions. (Keeping it real)
No cooking is done in advance and very little prep or mis
en place.
Products are pulled from fridge and dry storage as needed.
Cooking like a home cook with professional methods.
All Menus are set up to highlight methods. (See attached
menus)
All products are common and easily found in your local market.
In a Home style kitchen – wrap around counter to seat
6 to 10 (Please see attached photo)
Show Categories Headings
Chefs Table dinners and how to build a well-balanced menu
American Comfort food and Holiday cooking
French Comfort Food
Italian Comfort Food
Tex-Mex and Tamales workshop
Grillin and Chillin- Marinades vs Rubs
Pastabilities class is all about fast and tasty traditional
Italian dishes.
All About French Sauces
Classical Soups
made in 30 minutes
Basic Knife Skills, A unique four step system
Advanced Knife Skills, Specialty Cuts
Party Hors d
oeuvres Canapés for beginners
Filo Hors d oeuvre
and how to cross ingredients
You too
can make Sushi workshop
Country
Club Salads
Best
Traditional Salad Dressings
Sliced
Fruit Displays & Easy Melon Centerpieces
Melon
carving methods
Masterpiece in
Cheese
Deli Art Buffet-
How to Display
Plate and Platter Garnishing
Vegetable flower carving
Piece of Cake Decorating
Easy and Elegant Deserts
Easy
as pie