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Advanced Cooking Techniques Series

July 23 August 6 August 13 August 20

Service Description

In an Advanced Cooking Techniques class, you can expect to delve into more intricate aspects of culinary arts beyond basic cooking skills. Each class will have a complete meal that we will eat either throughout or at the end of the class. Here are four topics we will cover: July 23: Sous Vide Cooking-How does sous vide work and how can we make it work for us? We'll be conducting food experiments making cold brew coffee, eggs, beef, and veggies. August 6: Fish and Seafood Production Cookery; How to filet a whole fish, cooking your fish to perfection, shucking oysters, and a tricks to cleaning seafood. Essentially, all things seafood! August 13: Introduction to Pastry Techniques- Breaking down the Boston Cream Pie-We will make the ganache, pastry cream ,and the cake. Three full baking steps, traditional and technique driven. August 20: Restaurant Style Composed Dishes- We will prep and plate two composed dishes. Egg Yolk Ravioli and Frenching-how to french chicken bones into lollipops and we'll pair the meal with multiple sides. Not a vegan class, veggie option with the egg yolk ravioli. This is a follow up series to our intro to culinary arts series, but also designed for individuals with a solid foundation in basic cooking skills, who are looking to enhance their abilities or simply expand their culinary repertoire. If you take the series, there is a savings of $20.

  • Starts Jul 23
  • 360 US dollars
  • The Kitchen

Available spots

Upcoming Sessions

Cancellation Policy

Payments for classes and dinners at The Kitchen are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else. However we are unable to refund fees and all payments are final.

Contact Details

  • 1 Hurd Street, Melrose, MA, USA


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