Description:
Real meals don’t come from a microwave. This summer, learn to cook with critically acclaimed chef Jerome Picca, owner of the renowned Small Plates Restaurant in Cambridge, MA. You’ll sauté, simmer, and slice; you’ll bake, bread, and blend. In our fully stocked commercial kitchen, you will create an assortment of dishes and desserts, learning how to splash them with spice and serve them with style. Practice fruit and vegetable cutting techniques using zesters, paring knives, microplanes, vertical peelers, and other professional tools Identify and create the 5 taste sensations Learn culinary tricks—like determining internal temperature by touch and telling the difference between fresh and old seafood Explore food history by preparing dishes from ancient Rome, the Middle Ages, and Early American traditions Pair complementary ingredients and flavors Learn how to sauté, sear, sweat, and simmer on the stove and how to roast and braise in the oven Use flavoring agents (fresh herbs, spices, edible flowers) to make your own soups and sauces Study the chemistry of food: leavening agents, reactive agents, protein bonding, and caramelization Learn the baking and pastry arts by making yeast breads, quick breads, unleavened breads, and pastries Master classic and contemporary plate presentation
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