Culinary Boot Camps for Adults


Welcome to Culinary Boot Camp! Our unique skills-based programs offer home cooks an immersive culinary experience that is designed to make you more comfortable and creative in your kitchen.

Each 3-hour class meets once a week for 6 consecutive weeks and is $650 (the Flavors of the World classes is a shorter series and is $495).

Suitable for 16+.

Click on the orange links to view upcoming start dates for each program.


Interested in taking this course from home? Check out our (Virtual) Culinary Boot Camp. a 5-week program starting February 2nd ($295).


WEEK 1: Knife Skills and Vegetable Techniques

SKILLS COVERED: Knife Skills and Sharpening ~ Vegetable Techniques: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Sauteéd Swiss Chard with Garlic and Lemon, Roasted Seasonal Vegetables, Blanched Strings Beans with Lemon Gremolata

WEEK 2: Chicken Techniques

SKILLS COVERED: Poultry Butchering Skills (deboning chicken breasts, breaking down a whole chicken) ~ Understanding Different Cuts, Sautéing, Pan-Roasting ~ Pan Sauces ~ How to Make Stock ~ Basic Vinaigrette
RECIPES INCLUDE: Chicken Breast with White Wine Pan Sauce, Pan-Roasted Lemon Chicken, Chicken Stock, Salad with Dijon Vinaigrette

WEEK 3: Braising

SKILLS COVERED: Brown + White Braising Techniques for Meats and Vegetables
RECIPES INCLUDE: Beef Bourguignon, Braised Chicken Puttanesca, Braised Leeks, Braised Brazilian Collard Greens, Classic Mashed Potatoes

WEEK 4: Fish + Shellfish Techniques

SKILLS COVERED: Choosing Fresh Fish (wild vs. farm-raised) ~ Fish Butchering Skills (filleting whole fish, preparing squid) ~ Fish Techniques: Sautéing, Parchment-Roasting ~ Fish Pan Sauces ~ Shellfish Techniques: Short and Long Cooking
RECIPES INCLUDE: Crispy Fish with Lemon-Caper Butter Sauce, Crisp-Skinned Fish with Fresh Green Herb Sauce, Whole Roasted Fish, Mediterranean Squid Salad

WEEK 5: Egg + Grain Techniques

SKILLS COVERED: Egg Techniques: Over-Easy, Poached, Omelets ~ Separating Eggs and Whipping Whites ~ Working with Grains
RECIPES INCLUDE: Perfect Omelet, Poached Eggs, Italian Vegetable Frittata, Jasmine Rice Pilaf, Creamy Risotto, Dark Chocolate Mousse

WEEK 6: Dough Techniques (Pastry and Pasta)

SKILLS COVERED: Pie Crust 101, Working with Yeast Dough, Gnocchi
RECIPES INCLUDE: Fresh Fruit Hand Pies, Fresh Pita Bread, Ricotta Gnocchi, and Fattoush Salad


Each week we will explore one of the world’s great culinary regions. This series was specifically designed for home cooks of all levels, to inspire you with a new list of spices, ingredients, and techniques to enhance your everyday cooking.

WEEK #1: Southeast Asia
Vietnamese Summer Rolls with Fresh Shrimp, Mango and Cilantro + Peanut-Coconut Dipping Sauce
Thai Red Coconut Curry with Beef
Malaysian Chicken Curry
Laotion Laab (minced pork with herbs) with Sticky Rice

WEEK #2: India
Fresh Paneer (homemade cheese) to make Matar Paneer
Lentil Dal with Spiced Butter
Chicken Korma with Golden Onions
Cilantro Chutney
Garlic Naan

WEEK #3: Middle East
Fresh Za’atar Pizza with Muhammara
Roasted Vegetables with Chermoula and Sumac Yogurt
Chicken Tagine with Saffron Couscous

WEEK #4: Korea
Vegetable Dumplings (Mandoo)
Beef Bulgogi
Assorted Banchan (delicious pickled things)
Shrimp and Scallion Pancake
Kimchee Rice with Fried Egg

WEEK #5: Central + South America
Chicken Mole
Masa Corn Tortillas
Tostones + Platanos Maduros
Empanadas with Fresh Salsa


WEEK 1: Knife Skills + Advanced Vegetable Techniques

SKILLS COVERED: Advanced Knife Skills ~ Vegetable Techniques: Braising/Stewing ~ Cooking with Legumes ~ Creating Balanced Plant-Based Meals ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Moroccan Tagine with Chickpeas and Vegetables, Classic Minestrone, Sauteed Leafy Greens

WEEK 2: Poultry Techniques (Chicken + Duck)

SKILLS COVERED: Quartering a Whole Chicken, Braising Legs/Thighs, Poaching and Pan-Roasting Breasts, Working with Duck Breast
RECIPES INCLUDE: Crisp Duck Breast with Cherry Jus, Vietnamese Shredded Chicken and Cabbage Salad, Braised Chicken with Wild Mushrooms

WEEK 3: Meat Techniques (Beef + Pork)

SKILLS COVERED: Meat Techniques: Understanding Different Cuts, Searing, Brown Braising ~ Meat Pan Sauces
RECIPES INCLUDE:  Steak with Red Wine Pan Sauce, Perfect Meatballs in Marinara, Pork with Apple-Onion Gravy, Seasonal Salad

WEEK 4: Fish + Shellfish Techniques

SKILLS COVERED: Working with Shrimp, Mussels, Clams ~ Filleting Whole Fish ~ Making Fish Stock ~ Simple Fish Stews
RECIPES INCLUDE: Fish Stock, Mussels Mariniere, Provencal Fish Stew, Garlic Shrimp, Beet + Escarole Salad

WEEK 5: Fresh Pasta Techniques

SKILLS COVERED: Fresh Pasta Dough ~ Building a Ragout ~ Making Fresh Ricotta Cheese ~ Forming Ravioli and Tortellini
RECIPES INCLUDE: Hand-Cut Pappardelle with Braised Pork Ragout, Spinach-Ricotta Ravioli with Sage Brown Butter, Sicilian Orange +Fennel Salad

WEEK 6: Advanced Baking Techniques

SKILLS COVERED: Pate a Choux Dough ~ Creamed Butter Cakes ~ Chocolate Ganache ~ Working with Phyllo Dough ~ Working with Egg Whites

RECIPES INCLUDE: Classic Profiteroles, Upside Down Fruit Cake, Dark Chocolate – Almond Torte, Savory Spinach-Herb Phyllo Pie