Professional Courses
Professional CHEF: SKILLS & TECHNIQUES
Pro Chef: Skills & Techniques is a hands-on program for committed home cooks and aspiring professionals ready to build real kitchen skills through technique, repetition, and execution.
Sundays | 9 AM – 1 PM | September 13 – November 15, 2026
10 classes · 4 hours each · 40 hours total
Two Ways to Enroll
Full Series - $1,040
All 10 classes, every Sunday, September through November. Best value - $210 saving vs. a la carte.
A La Carte - $125/class
Pick only the techniques you want. No commitment required.
Sign up for individual classes below.
Full Series Investment
$1,040 Upfront
A La Carte
$125 Per Class
SKILLS & TECHNIQUE CLASSES
Class 1: Seasoning, Spices & Fresh Herbs
Class 2: Liquid Cooking Methods - Boil, Blanch, Shock, Skim, Steam
Class 3: Tempering, Scalding & Infusing
Class 4: Cook, Puree, Liquify & Blend
Class 5: Breakdown, Brine, Sear, Brown & Roast Chicken
Class 6: Grill & Broil
Class 7: Stir Fry, Steam Fry, Pan Fry & Deep Fry
Class 8: Saute, Brown, Caramelize & Make Pan Sauces
Class 9: Emulsified Sauces
Class 10: Braise, Stew & Simmer
A La Carte Classes
Pro Techniques: Seasoning, Spices & Fresh Herbs
September 13 @ 9:00 AM - 1:00 PM
$125 PER PERSON
Class Description: Learn to bloom, toast, and grind spices while cooking a globally inspired menu.
Spice Rubbed Ribs with Blackberry Barbeque Sauce
Made-in-House Andouille Sausage for Cajun Red Beans & Rice
Saffron Infused Vegetarian Paella
Indian Red Lentils with Bagaar Seasoning Oil & Made-in-House Pita
Lemon & Oregano Spice Rubbed Shrimp, Spicy Garlic Sauce
Garlic & Herb Infused Fresh Tomatoes for Made-in House Pizza
Pro Techniques: Liquid Cooking Methods - Boil, Blanch, Shock, Skim, Steam
September 20 @ 9:00 AM - 1:00 PM
$125 PER PERSON
Class Description: Master the essential liquid cooking techniques every cook needs. Learn how each method affects texture, color, and flavor to elevate everything you make.
Steamed Shrimp Shu Mai with Spicy Orange Dipping Sauce
Hand-Formed Potato Gnocchi with Gorgonzola Cream Sauce
Whole Grain Burgers with Pub Sauce
Cypriot Bulgur & Vermicelli Pilaf
Hand-Formed Three Cheese Ravioli with Basil No-Nut Pesto
Pro Techniques: Tempering, Scalding & Infusing
September 27 @ 9:00 AM - 1:00 PM
$125 PER PERSON
Class Description: Learn how tempering, scalding, and infusing can transform everyday ingredients into deeply flavorful, restaurant-quality dishes across five hands-on recipes.
Chicken Biryani with Spice Infused Rice
Avgolemono Soup - Greek Lemon & Rice Soup enriched with Tempered Yolks
Porcini & Cremini Mushroom Risotto with Infused Stock
Made-in-House Fettuccine Carbonara
Garlic & Thyme Infused Scalloped Potatoes
Pro Techniques: Cook, Puree, Liquify & Blend
October 4 @ 9:00 AM - 1:00 PM
$125 PER PERSON
Class Description: Master the techniques behind smooth, velvety, and perfectly textured dishes as you work through five hands-on recipes spanning cold soups, rich stews, and house-made pasta.
Creamy Spanish Gazpacho
Pozole Rojo
Shrimp Bisque
Lemon Pesto on House-Made Linguine
French Style Potato Puree
Pro Techniques: Breakdown, Brine, Sear, Brown & Roast Chicken
October 11 @ 9:00 AM - 1:00 PM
$125 PER PERSON
Class Description: Learn how brining, searing, and roasting transform every cut of chicken. From wings to whole breasts — into quality dishes with deep flavor and perfect texture.
Brined & Seared French Chicken with 40 Cloves of Roasted Garlic
Mojo Style Grilled Chicken Legs
Dry Seared Sweet & Sticky Chinese Chicken Wings
Indian Browned Butter Chicken with Made-in-House Naan
Brined & Seared Chicken Breasts with Lemon Parsley Pan Sauce
Pro Techniques: Marinate, Grill & Broil
October 18 @ 9:00 AM - 1:00 PM
$125 PER PERSON
Class Description: Learn how intense heat and bold marinades unlock deep char, caramelization, and smoky flavor through six hands-on recipes spanning burgers, seafood, chicken, and fresh-made salsa.
Grilled Ground-in-House Burgers with Mushrooms & Gruyere
Broiled Spicy Spice-Rubbed Catch of the Day
Broiled Eggplant Vietnamese-Style
Charred Tomatillo Cilantro Salsa with Freshly Fried Tortilla Chips
Orange Chipotle Broiled Chicken
Pro Techniques: Stir Fry, Steam Fry, Pan Fry & Deep Fry
OCTOBER 25 @ 9:00 AM - 1:00 PM
$125 PER PERSON
Class Description: Learn how heat and oil work together across stir frying, steam frying, pan frying, and deep frying through five hands-on dishes built for crunch, color, and bold flavor.
Pan Fried Crab Cakes with Spicy Remoulade
Buttermilk Brined Deep Fried Chicken
Stir-Fried Crispy Tofu, Cremini, & Green Beans
Steam Fried Hot Italian Sausages on Creamy Garlic Polenta
Crispy Light Gold Calamari with Lemon Basil Dipping Sauce
Pro Techniques: Saute, Brown, Caramelize & Make Pan Sauces
november 1 @ 9:00 AM - 1:00 PM
$125 PER PERSON
Class Description: Master the building blocks of professional stovetop cooking — sautéing, browning, caramelizing, and pan sauce construction — through six hands-on dishes that will change the way you cook meat, fish, and everything in between.
Branzino Meunière with Browned Butter & Lemon
French Style Pork Loin with 40 Cloves of Garlic
Stock & Roux become Caramelized Mushroom Pan Sauce
Cast Iron Seared N.Y. Steak with Cabernet Pan Sauce
Chicken Under a Brick with Herb Gravy
Creme Brulee
Pro Techniques: HOW TO EMULSIFY SAUCES
november 8 @ 9:00 AM - 1:00 PM
$125 PER PERSON
Class Description: Learn the science and technique behind emulsified sauces — from classic Hollandaise and Béarnaise to Béchamel, Beurre Blanc, and hand-whipped mayo — across five hands-on dishes that put every sauce to delicious use.
Hollandaise / Lemon, Butter, & Yolk Emulsified Sauce on Asparagus
Bearnaise / Tarragon Reduction Yolk Emulsified Sauce on Seared N.Y. Steak
White Sauce / Bechamel
1)Chicken Pot Pie en Croûte
2)New England Clam Chowder
Hand Whipped Parmesan Basil Mayonnaise on Focaccia
Beurre Blanc / Shallot Wine Reduction Emulsified with Cream & Butter on Catch of the Day
Pro Techniques: BRAISE, STEW, & SIMMER
november 15 @ 9:00 AM - 1:00 PM
$125 PER PERSON
Class Description: Learn how time, liquid, and gentle heat transform tough cuts and bold spices into six unforgettable dishes spanning French classics, Moroccan tagine, Thai curry, and slow-braised beef tacos.
Braised Beef Short Ribs in Port Reduction
Coq au Vin / Chicken Braised in Pinot Noir
Thai Meatballs in Green Curry Sauce
Orange Glazed Beets
Moroccan Chicken Apricot Tagine on Couscous
Beer Braised Beef Tacos with Charred Tomato Salsa