Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided including uniforms, media, and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.  50% deposit required to hold your seat in the class.  use the code: prodeposit at check out


10:00 am - 2:00 pm


Pro Cooking - Saturday

Saturdays - October 20

    • Knife Skills

    Menu: Gado-Gado Bowl


    • Salads & Vegetables

    Menu: Salade Niçoise


    • Grain cookery

    Menu: Mixed Mushroom & Sage Risotto


    • Shellfish I & Soup I

    Menu: Thai Green Curry w/ Mussels


    • Flat Fish & Fry I

    Menu: Fish & Chips with Remoulade


    • Pan-Searing & Food Preservation I

     Menu: Salmon with Creamy Lemon-Dill Sauce, Duck Fat Fried Fingerlings, Slow-Roasted Cherry Tomatoes


    • Breakfast

    Menu: Gravlax Eggs Benny with House-Made English Muffins


    •   Poultry I & Food Preservation II

    Menu: Chicken with Pan Sauce, Garlic Mashed Potatoes, and Fried Brussels Sprout Leave


    • Poultry II, Soup II, & Stocks

    Menu: Chicken Noodle Soup with Biscuits


    • Poultry III, Advanced Eggs, & Pastry Intro

     Menu: Gougères, Coq au Vin, Chocolate Soufflé with Crème Anglaise


    • Beef I & Sauces

     Menu: Grilled Steak with MOO Sauces (Béarnaise, Bordelaise, and Chimichurri) and Braised Kale


    • Round Fish & Food Preservation III

    Menu: Fish Tacos w/ Pickled Asian Slaw  


    • Pizza, pizza 

    Menu Pizza Dough. Pizza Margherita. Heirloom Potato Pizza. Sausage Pizza. All White Pizza


    • Beef II & Fry II

    Menu: Whopper from Scratch with House-made Special Sauce and Fries


    • Pork I

    Menu: Sautéed Pork Chops with Sage Pan Sauce and Sautéed Apples


    • Pork II, Poultry IV, Legumes

    Menu: Cassoulet with Sausages and Duck Confit


    • Hand-Cut Pasta & Shellfish II

    Menu: Fresh Squid-Ink Pasta with Spicy Lobster Sauce


    • Filled Pasta & Milk Craft

    Menu: Fresh Ricotta Ravioli w/ Madeira Brown Butter Sauce


    • Modern Cooking Methods

     Menu: Modern Beef & Broccoli


    • Canapés & Commencement   

    Menu: Crab Puffs. Shrimp & Pineapple Skewers. Brie & Fig Jam Vol au Vent. Cheese Gougère. Smoked Salmon Blini. Cheddar Cheese Shortbreads. Chocolate Shortbread. Wedding Cookies. Coffee + Prosecco.

Nothing to book at the moment