Berkeley, California (EastBayDaily) — Kitchen on Fire announces a new Intermediate Series of hands-on cooking classes, the most advanced culinary technique series currently offered at this well-established culinary school. Students graduate from class with the knowledge of how to purchase, butcher and cook the most common types of proteins and the health benefits of organic, local ingredients. The new Intermediate Series consists of three full day classes which are six hours each. The next series begins on Sunday, June 2, 2013 at Kitchen on Fire’s West Berkeley kitchen. Students may register for the series online or by contacting Kitchen on Fire at 510-548-COOK (2665). Registration for individual classes is also available.
During the Intermediate Series home chef’s familiar with the fundamental concepts of food preparation and graduates of Kitchen on Fire’s 12 Week Basics of Cooking Series develop butchery skills and mastery of more complex cooking methods. The June Intermediate Series is an Animal Protein Series with each six hour class focusing on one of the following proteins: meat, poultry or seafood. Each series class consists of only 16 students guided by two experienced, professional chefs.
Intermediate Series students learn hands-on: Quick, safe, and accurate butchering techniques breaking down large pieces of meat (primal or sub-primal cuts), separating cuts from the meat carcass into smaller, usable cuts (portion cuts).
Techniques for producing healthful and delicious animal protein stocks, broths, and sauces from their butcher trimmings.
Ten famous and favorite regional recipes in each class, highlighting the featured protein.
Students work with a variety of proteins during each class in the Intermediate Series. During the Meats class, students butcher such proteins as veal, lamb, pork and rabbit. The Poultry class allows students to break down poultry such as chicken, duck and quail. In the Seafood class, students learn how to properly clean and prepare such seafood as lobster, crab, mussels, tuna, salmon, and trout. Using a combination of cooking techniques, students prepare at least ten recipes in every class.
The chefs at Kitchen on Fire also teach students the keys to cooking success. Home chefs learn how to make their culinary experiences more enjoyable and efficient by focusing on the key cooking concepts of: mise en place, safety, optimization and organization of time and space. Utilizing these procedures, instructors provide students with step by step demonstrations breaking down a variety of large (primal) meat cuts into smaller (portion) cuts and then utilizing multiple cooking techniques to enjoy them. Following demonstrations, students practice the new techniques and concepts hands-on at their own fully equipped work station with expert guidance and insights from the class chefs.
Interested students may get a taste of what’s cooking at Kitchen on Fire during the upcoming June Intermediate Series by exploring the class menus here.
About Kitchen on Fire:
Founded in 2005, Kitchen on Fire is a well-established cooking school in the San Francisco East Bay offering a variety of cooking and nutrition classes to home chefs, corporate team-building workshops and private events led by a talented team of top chefs and food professionals. In a hands-on, fun environment, Kitchen on Fire teaches its students the science of cooking and the importance of using local organic, seasonal ingredients to master the art of flavorful and healthy meal preparation. Instructors hold a variety of credentials such as professional chef, certified nutritionist, medical herbalist, cookbook author, restaurateur and molecular biologist. In addition to hosting culinary adventures Kitchen on Fire provides community outreach, teaching those most in need how to feed themselves, their families, and even forge a culinary career. To learn more visit http://www.kitchenonfire.com or call 510.548.COOK (2665).
Kitchen On Fire
Kitchen on Fire