Culinary Confidence: A Series of Basic Cooking Skills Classes for Hesitant Cooks (Live Online)

Do you lack confidence in the kitchen? Are you a new cook? Are you an adult claiming you can’t cook? Have you resolved to cook more and order take out less often?  Do you want to better understand the basics to make simple straightforward meals that taste good and nourish?

In this 4-session series, paced for beginners (or those who simply aren’t comfortable in the kitchen), participants develop culinary confidence while learning and practicing basic cooking techniques. Learn in a supportive environment where we encourage all of your questions, and grow from our mistakes.

Concepts that will be covered:

• Roasting
• Braising
• Sautéeing
• Seasoning and Flavor Development
• Cooking Grains
• Pan Sauces, Spreads and Vinaigrettes
• Menu planning
• Improvisational cooking
• Shopping for ingredients
• Choosing the proper tools & equipment
• Seasonality of ingredients
• Time Management
• Kitchen safety and sanitation
• Knife skills (cursory only, we recommend our separate Knife Skills classes for a deeper dive)

Culinary Confidence is:

• Teaching Table’s 4-session Series focused on Culinary Basics and Simple meals for adults who are hesitant, beginners or simply claim they can’t cook;
• The mindset you will develop from participating in Teaching Table’s Culinary Confidence series;
• The ability to cook a meal without hesitation or fear;
• The belief that you are capable of feeding yourself and others.

By the end of this course you will have:

• Created at least 4 nourishing delicious meals from scratch.
• Practiced 8 basic cooking techniques.
• Chosen the proper tools and kitchen equipment for the job.
• Applied the concepts you learned to a wide variety of ingredients and recipes.
• Increased your confidence as a cook.
• Built a community with other beginner and hesitant cooks.

Each session focuses on a singular cooking technique and incorporates some other basics. Our menu (subject to change based on student interest) is as follows.

Session 1: Roasting and Seasoning

• Roast Chicken with Pan Sauce Gravy
• Roast Vegetables
• Rosemary Crusted Potatoes

Session 2: Braising and Sautéeing

• Chicken Piccata or Lamb Stew (students’ choice)
• Garlicky Greens

Session 3: Cooking Grains and Pasta Dishes

• Hearty Mushroom Risotto and/or 
• Pasta alla Vodka or Amatriciana

Session 4: Fish and Purées

• Baked Ras el Hanout Arctic Char
• Muhammara (smokey red pepper & walnut sauce)
• Yogurt Dill Sauce
• Creamy Cauliflower or Pea Purée

There is some prep required for these classes, primarily gathering, measuring, washing and chopping ingredients in advance.

You don’t need any special equipment, materials or ingredients. We teach how to “COOK WITH WHAT YOU HAVE!”

One week before, you can expect an email with recipes, ingredients to procure, and prep instructions.