For 9th Graders – Newly Graduated High School Seniors
Building off what was learned in Introduction to Cooking, we will tackle some elements of advanced cooking. On day one, we will make homemade pasta with pasta sauce and meatballs. Day two will be an introduction to the French mother sauces, wherein we will learn about roux. By roasting and pan-searing pork tenderloin we will create a velouté/espagnole using the pan drippings. Day three will see us creating puff pastries (pâte feuilletée) such as croissant. The fourth day we will make chocolate gateaux with ganache or buttercream frosting. We will cap off our advanced studies by looking again at roux, which leads to the French mother sauce béchamel/mornay. Employing modernist cuisine, we will use sodium citrate as our base for a modified mornay and compare the results against the traditional method. Maximum course size is six students.