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1. Front Row Diners are treated to a front-row seat for two amazing sights: First, the Chicago skyline beams into the room through huge windows....Read More
- Taste of Kendall
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Advanced level cooking classes are for the Home Chef extraordinaire. These bootcamp classes involve complex cooking skills including fruit and vegetable carving, international cuisine flavoring and intricate baking and pastry projects. You can choose from classes such as Surf ‘n’ Turf, Sophisticated Sauces and Whole Grains. Basic knife skills are required for anyone taking an advanced class.
Take your intermediate baking and pastry techniques to the next level with the Home Chef Baking and Pastry Advanced Boot Camp. Success in pastry making depends on both a mastery of techniques and a highly creative mind. So kick your...
Sat. Feb 7, 2015Purchase
Description: Begin your culinary journey learning the essential skills of the classic French technique, including knife cuts, knife handling skills, kitchen professionalism and food prep. Learn how to break down a chicken, fillet a fish and cut vegetables for mirepoix. These...
Mon. Apr 6, 2015Purchase
Description: This five session, in-depth cake decorating class will teach you how to design, frost and decorate cakes using a variety of techniques, recipes and skills. Basic buttercream, meringues, ganache and rolled fondant styles will be covered. You’ll get lots...
Sat. Apr 11, 2015Purchase
Description: This five session, in-depth class will teach both the science and technique of macaron making. You will learn techniques that include, macaron shell preparation using various nut flours, shaping macarons, French & Italian meringues, piping techniques as well as...
Sat. Apr 11, 2015Purchase
Prerequisite: Basic Culinary Boot Camp This two day workshop continues to build upon the fundamentals learned in Basic Culinary Boot Camp. You will move on to more advanced skills with the use of additional methods of cooking as well as...
Sat. Apr 25, 2015Purchase
Description: Continue to build the foundation of your culinary skills, diving into making your own stocks such as the mother sauces of béchamel and velouté, cream and purée soups, consommé, tomato sauces and emulsified sauces such as mayonnaise and beurre...
Mon. May 11, 2015Purchase
WINE PROFESSIONAL PROGRAM Advanced Level III · Sommelier Twenty five weeks of 125 total hours of hands-on instruction and assessment. Upon successful completion of the requirements in this course, the participant will be awarded the Wine Sommelier Certification.
Mon. Nov 2, 2015Purchase