Our workshops provide workers with the skills they need to advance in the
restaurant industry and allow already familiar workers to hone their skills.

• $2.00 contribution collected at the class.
  Class size: 30 max
  

  Tools of the Trade, Product Identification, Vegetables and Cuts

  Monday, January 3, 2011 : 5pm-8pm

  It all starts here. The workshop provides an in-depth look at some of the most commonly used professional kitchen equipment. Learn how to identify all the essential elements of a kitchen and a recipe, including a variety of produce, spices, and protein descriptions.

• $2.00 contribution collected at the class.
  Class size: 15 max

  Knife Skills 101

  Monday, January 10, 2011 : 2pm-5pm & 5pm-8pm

  In this workshop, participants will have the opportunity to hone their dicing and chopping ability as they receive hands-on training from an instructor. The focus will be on small dice, medium dice, citrus supremes, juilienne and baton cuts. The participants will also learn how to limit product waste and how to properly use ingredients. Participants will be sent home with their prepped produce and an accompanying recipe to practice.

• $2.00 contribution collected at the class.
  Class size: 15 max

  Knife Skills 102

  Monday, January 17, 2011 : 2pm-5pm & 5pm-8pm

  The Knife Skills 102 workshop builds upon the introductory instruction of the 101 class. The workshop provides a secondary set of tools to help you become even cleaner, faster, and more organized while using your knifes. Participants will be sent home with their prepped produce and an accompanying recipe to practice. (Participants must attend Knife Skills 101 in order to attend Knife Skills 102.)

• $2.00 contribution collected at the class.
  Class size: 20 max

  Stocks and Sauces

  Monday, January 24, 2011 : 5pm-8pm

  In this hands-on workshop participants will have the opportunity to learn the about the five mother sauces and butter sauces. The workshop will also explore the principles of stocks, with demonstrations of chicken stock, veal stock and lamb demi glace. Upon completion the participants should have a clear understanding of sauces, stocks and their proper application.

• $7.00 contribution collected at the class.
  Class size: 15 max

  Butchery

  Monday, January 31, 2011 : 5pm-8pm

  The instructor will demonstrate his technique for butchering a half lamb and filleting whole fish. There will also be a discussion of different cuts of meat and types of local seafood. The class will then take part in a hands-on demonstration of butchering chicken, and each student will have the opportunity to break down two birds. Participants will be sent home with their prepped chickens and fish with accompanying recipes to practice.

• $2.00 contribution collected at the class.
  Class size: 30 max

  Asian Cuisine Ingredients

  Monday, February 7, 2011 : 4pm-7pm

  Chef Gregory Gourdet takes Asian food to a new level of excellence. His drive and innovation with local Northwest ingredients and traditional Asian dishes will inspire the most seasoned of chefs. Learn to prepare one of Gregorys signature dishes

• $2.00 contribution collected at the class.
  Class size: 30 max

  French Cuisine

  Monday, February 21, 2011 : 4pm-7pm

  Executive Chef Andrew Garrett will provide and in-depth look at the life line of French cooking traveling through the regions of France with a special attention to region specific cooking and the beginning of haute Cuisine.

• $2.00 contribution collected at the class.
  Class size: 30 max

  Charcuterie

  Monday, February 28, 2011 : 4pm-7pm

  Chef Eric Finley of Chop, located inside northwest Portland's City Market, will take us through the ever expanding and timeless tradition that is "Charcuterie". Learn the secrets of a professional and acquire inside knowledge of what this art truly is.

• $2.00 contribution collected at the class.
  Class size: 30 max

  Wine Knowledge and Pairing

  Monday, March 14, 2011 : 4pm-7pm

  Join Robert Volz, Somlier of Pour Wine Bar & Bistro, for a class on classic wine tradition and suggestions for the beginner. Learn the relationship between tannins, acid and fruit. Enjoy chef commentary and what the true value of food and wine really are.