Culinary Bootcamps at Cookology!
Basic Culinary Bootcamp
Once a week (Thursday evenings or Saturday mornings) for 5 weeks, our professional chef will lead you through the ins and outs of professional cooking in one of our beautiful new kitchens. You’ll be preparing gourmet caliber dishes in no time!
During each session, you will get a hands-on experience executing techniques and recipes, all with personal feedback and assistance from the chef.
You will learn important, fundamental culinary skills: knife handling, how to create sauces, salads, stocks, roasting & grilling, and much more!
Here’s what you’ll be making each week!
Session 1 – Knife Skills, Soups, Stocks, Sauces: Beef, Chicken & Vegetable Stock, Soups: Minestrone, Cream of Potato, Sauces: Bechamel & Mayonnaise
Session 2 – Italian Risotto Techniques and Handmade Fresh Pasta: Tagliatelle, Ravioli, and Gnocchi
Session 3 – Moist Heat Cooking – Stewing and Braising: Chicken Stew with Tomato & Penne Hungary Goulash, Beef Bourgiugnon
Session 4 – Dry heat Cooking – Roasting and Grilling Fish & Vegetables: Ratatouille, Fish (Chef’s Catch) en papillote, Seared Tuna, Grilled Steak with Complementary Sauces
Session 5- Baking: Brioche Rolls, Pineapple Upside Down Cake, Pizza’s with Handmade Dough, The Perfect Pie Crust for Sweet Apple Pie
You can either register for the whole 5-week series, or choose the classes you’d like to take individually!
To view the upcoming Basic Culinary Bootcamps at Ballston Quarter, click here!
To view the upcoming Basic Culinary Bootcamps at Dulles Town Center, click here!
Culinary Bootcamp 2.0
In this culinary bootcamp series, we’re teaching not only the basics, but we’re focusing on the broader concepts of cooking: knife skills, prepping and cooking techniques, herbs/spices, sauces and intricate plating. If you’re looking for something to beef up your skills in the kitchen, this is the series for you!
Every dish on these menus have several steps that you will learn to become your home’s first Master Chef!
Here’s what you’ll be making each week!
Week 1: Lamb – Herb Crusted Lamb, Glazed Colorful Carrots, Saffron, Potato Puree, Pea Puree, Demi Glace
Week 2: Chicken – Airline Chicken Breast, Andouille Sausage Potato Hash, Shallot Swiss Chard, Herb Butter Chicken au Jus
Week 3: Pork Chops – Cajun Style Bone in Pork Chop, Sweet Potato Puree, Bacon Brussel Sprouts, Red Wine Demi Glace, Creamy Chipotle Sauce
Week 4: Salmon – Crispy Salmon, Fennel Puree & Confit Fennel, Shrimp Scampi, Basil Oil, Brava Sauce
Week 5: Halibut – Pan Roasted Halibut, Lemon Herb Burre Blanc, Poach Egg, Tartar Style Potato Puree with Cornichons, Creme Fraiche, and Capers, Sauteed Spinach and Pomme Frites
Week 6: Filet Mignon – Sous Vide Filet Mignon, Cream Spinach Puree, Shallot & Chanterelles Mushroom, Blackberry Red Wine Sauce