The Principles of Cooking:

Theory:

• Course introduction and general overview
• Kitchen equipment
• Types of cooking
• Stocks and broths
• Vegetable cuts
• Mother sauces

Practice:

• Vegetable cutting: mirepoix, brunoise, chopped parsley…
• Pommes frites
• Creating an aromatic bouquet
• Vegetable “brown” stock (simmering vegetables and onions)
• Clarified butter
• Roux, béchamel, Mornay sauce
• Hollandaise sauce
• Mayonnaise
• Tomato sauce

Seasonality and Sustainability: Vegetables

Theory:

• Vegetable seasonality
• The different vegetable families (fruit vegetables, flower vegetables, leafy vegetables, stem vegetables, root vegetables, tubers)
• Aromatic herbs

Practice:

• Herb-infused salt
• Zero-waste cutting techniques and “intelligent” reuse of scraps (e.g. leek, potato, broccoli, radish). Example: broccoli (sautéed florets, raw stem, broccoli pesto, broccoli cream)
• Potato: fried peels, purée, croquettes, pommes duchesse or rösti
• Giardiniera (pickled vegetables)
• Full use of chickpeas (hummus, oven-baked crispy chickpeas, vegan mayonnaise with aquafaba)
• Baked vegetable casserole

Pasta, Rice and Other Grains

Theory:

• The different wheat families (durum and soft wheat)
• Dried pasta
• Other grains, with and without gluten (barley, couscous, bulgur, buckwheat, corn, Kamut, seitan)
• Flour classification
• Different rice varieties
• Cream soups, soups, and minestrone

Practice:

• Leek and potato vichyssoise
• The correct steps for making risotto; toasting wild rice
• Gnocchi
• Gnudi
• Egg-free pasta (orecchiette, trofie, culurgiones)

Egg Pasta

Theory:

• The history of pasta
• Egg composition
• Understanding eggs: the code printed on the shell and the different types of hen farming
• Egg color

Practice:

• Different methods of rolling out the dough
• Rolling out pasta with a rolling pin
• Egg pasta (filled and unfilled, long and short shapes)
• Making filled tortellini

Fish

Meet

Dessert