Instructor: Chef Rachel Homan

Vegetable Cooking Essentials: Ratatouille | Wed., Jan. 25 | 6 – 8 p.m.

Using the Whole Chicken: Chicken Fabrication | Tues., Feb. 28 | 6 – 8 p.m.

Fish Fundamentals | Tues., Mar. 7 | 6 – 8 p.m. 

Knife Skills: Sushi Basics and Rolling | Tues., April 4 | 6 – 8 p.m.

Class Series $290 members | $310 nonmembers

Class hosted in Botany Hall Kitchen

Feel confident in the kitchen but ready to take it up a notch? Join Chef Rachel in this four-part series to master core kitchen skills. 

We’ll start with a classic French Ratatouille. In this class, we’ll cover basic knife skills and vegetable cooking techniques by creating this classic peasant’s dish using fresh seasonal veggies served with a toasted baguette and herbed rice. 

Next up, Chicken Fabrication. Learn to efficiently break down a whole chicken and how to utilize each piece. We’ll cover pan-searing chicken breasts, broiling chicken wings, grilling chicken thighs, and braising chicken legs. The chicken will be served with rice pilaf. 

After that, come back for fish fundamentals, covering everything from choosing to preparing different seafood. In this class, we’ll have roasted salmon, sauteed shrimp in lemon butter, and pan-seared cod served with mixed greens and vinaigrette.  

Last but not least! Chef Rachel will end the series with the fundamentals of sushi making. You can’t have homemade sushi without having great knife skills. Learn to mince, dice, and slice fresh ingredients for a tasty handmade roll. Our menu will include a variety of raw ingredients to prepare for creating popular types of Nigiri, Maki rolls, and Temaki. Attendees will create their own rolls and enjoy their creations with a fresh soy based dipping sauce.