Event Details
September 3 - November 5, 2025
Chef’s Skills Competition Class: Technique Academy
Time:
3:30 pm - 6:00 pm
Location:
Details
Chef’s Skills Competition Class
Technique Academy
5 Day Course, 3:30 p.m. – 6:00 p.m.
Wednesdays:
September 3
September 17
September 17
October 22
October 29
October 29
November 5
Your young chefs will enjoy 4 days of intensive technique practice and the fantastic dishes they will prepare from scratch. On the final day we will have a chopped inspired mystery basket competition.
For young adults 12-17 years old, all skill levels welcome.
Here’s what we’ll be learning each day:
Day 1: Knife Skills & Foundational Techniques
Here’s what we’ll be learning each day:
Day 1: Knife Skills & Foundational Techniques
Participants will begin by refining their knife work and learning core culinary methods:
· Precision knife cuts — Including small and medium dice, julienne, brunoise, and decorative techniques
· Fundamentals of stewing
· Techniques in roasting and basting
· Introduction to puff pastry & lamination
Day 2: Core Culinary Applications
This class will focus on foundational techniques essential to a well-rounded kitchen repertoire:
· Principles of bread-making
· Preparing balanced vinaigrettes
· Perfecting soft-boiled eggs
· Fanning avocados
· Composing and dressing salads
· Pasta cookery
· Creating a traditional béchamel sauce
Day 3: Classical Sauces & Refined Techniques
Exploring the techniques behind classical French sauces and advanced kitchen methods:
· Preparation of velouté
· Emulsifying Hollandaise
· Poaching
· Clarifying butter
· Creating reductions
· Creaming techniques
Day 4: Advanced Execution & Presentation
The fourth day centers on complex preparation methods and professional presentation:
· Rice cookery
· Executing hatch mark cuts
· Mastering the sear
· Fish cookery
· Piping and decorative techniques
Day 5: Final Test - Technique Meets Creativity
· Chopped Basket Challenge
Register by Sunday, August 30!
Please make sure your young chef comes ready to cook in comfortable, closed-toe shoes and with long hair tied back. They'll be standing, cooking, and creating for most of the class.
Note: A minimum of 4 young adults is needed to run this class.
Make sure your chef has eaten before class as we will not eat until the very end.
Make sure your chef has eaten before class as we will not eat until the very end.
For questions or more details, contact Eli Meyer at [email protected]
Cancellation Policy:
Cancellations up to 48 hours prior to the class will be credited to your account for use towards a cooking class in the next 90 days.
Kashrut Policy:
The Jewish dietary laws of kashrut are observed in our teaching kitchen where there is a strict separation of meat and dairy foods. It is a kosher kitchen without official Rabbinical supervision or a “mashgiach,” which maintains separate supplies and equipment, and only certified kosher ingredients are used.
Allergens:
Food items used in the Teaching Kitchen may contain or come into contact with wheat, eggs, peanuts, tree nuts, soy, milk, and fish.
Class Sizes:
This kitchen is a place where people come together to cook, eat, laugh, learn, and to build community. Classes are limited in size to allow for safety precautions and hands-on instruction. All skill levels welcome.
Register
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