Culinary Boot Camp
Time to Get Cooking!
Week 1
Knife skills– Learn the different sized dice, roll cuts, various classic vegetable cuts. Explanation, demonstration and application of the various cuts.
Stocks, Broths & Juices– Learn the basic stock ratios. Techniques of flavorful vegetable broths will be demonstrated. Learn how to infuse herbs and spices. Matching vegetable and fruit juices with food.
Soups– Chowders or vegetable puree’ soups will be covered. Bean, consomme’, vegan or vegetarian will be experienced.
Vinaigrettes & Dressings– From Vinegar to Citrus based will be demonstrated then taught. Learn how to make your favorite dressing creamy, vegan or vegetarian. Experience how to emulsify (mix) properly.
Salads– Learn and experience the many ways to construct a salad. Marinated, fermented or raw there are many different textures that will be enjoyed.
Delicate Herbs– Discussion and hands on experience in identifying, tasting, processing and usage of the culinary herbs.
Wines– Pour, Swirl, Sniff, Sip, Swish, Swallow and Taste wines.
or
Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern
Culinary Boot Camp
Time to get Cooking!
Week 2
Pasta– Learn how to mix, roll and make fresh pasta. Dumplings, gnocchi, cavatelli and ravioli’s will be demonstrated then taught.
Discussion and demonstration of sauces for specific pasta shapes.
Sauces– Become informed of the 5 Mother Sauces. Learn how to make and use them in many different applications.
Braising– Learn the universal techniques in braising meats, poultry, fish and vegetables. Identify the proper vegetables to use in cooking with specific meats, poultry, fish and vegetables.
Spices– Taste and discuss different culinary spices. Learn how to make your own custom spice mix, bbq rub or flavored salts to give the finishing touch to a dish that will wow everyones taste buds.
Robust Herbs– Discussion and hands on experience in identifying, tasting, processing and usage of the culinary herbs.
Wines-Pour, Swirl, Smell, Sip, Swish, Swallow and Taste wines.
or
Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern
Culinary Boot Camp
Time to get Cooking!
Week 3
Brining &Curing– Using spices, water and salt to give fish, poultry and meat flavor and juiciness. No more chalky, dry turkey breast, fish or tofu for you and your guests.
Grilling– Learn how to grill fish, meat, poultry and vegetables. Understand the importance of properly cutting, seasoning and cooking your products to grill consistent perfection.
Poaching– A deep poach in a flavorful broth or EVO. Then you’ll learn how to perform a shallow poach. Learn how to make a sauce with the poaching liquid. Endless possibilities of delicious foods with the poaching method.
Roasting– Whether it’s a whole chicken, pork loin, crown roast of lamb, a whole fish, vegetables or a prime rib you will have the knowledge to roast beautifully. By learning proper seasoning, racking, roasting and resting times for your products you will be rewarded at meal time.
Vegetable Cookery– What would we do with out vegetables? Thanks to vegetables we have everything else. I will show you how to beautifully cook the plant kingdom to be the star or supporter.
or
Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern
Culinary Boot Camp
Time to get Cooking!
Week 4
Breads
We will cover both yeast and powder raised products including foccacia, buttermilk biscuits and flat breads.
Cakes
This is a very important subject. A tender, moist cake with a silky filling wrapped with a mouth melting icing is an imperative life skill in my opinion.
Cookies
Learn several style of cookies. The creaming method will be the featured technique. Learn the techniques of drop, rolled out and logged cookie dough.
Chocolates
Chocolate is a food of it’s own. We will lecture and make ganache based confections. Truffles, formed bon-bons and nut clusters will be demonstrated then made.
or
Facebook: Anthony LoPinto Chef Table at Marcello’s in Suffern
