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Any dish in every cuisine fits into this culinary language. This is the alphabet and grammar of all cooking—a structure upon which to hang the body of the dish.
Cooking methods and improvisational techniques for preparing whole-dish grains (rice, millet, buckwheat, oats, quinoa, Job’s tears, teff, amaranth). See the magical, tasteful transformation and power of little seeds. These grains are converted to fuel for aircraft and autos. Why not learn to capture their power as a source of our human energetic nutrition?
Eight basic cooking methods, not including boiling or steaming, give you a long life of variety. In this class, the energetic nutrition of vegetables interfaces with the principles of art and design to give your dishes a sense of color and texture.
A seductive classic only digestible with proper cooking. This ingredient category is loaded with vegetable protein.
By classifying the “style” of soup or stock, we are able to invent soups using the theories of art and design. This class features four styles of soup: cream, loose vegetable, clear, and bean. In addition, there are two kinds of vegetable stock and soup’s partner – the crouton.
The art of improvising desserts without measuring tools depends on knowing how unrefined sugar and oil/fat function, and the substance of the forms: cookies, cake, and custards. This introductory course may be taken without using wheat.
Now, a meal comes together easily while balancing color, taste, texture, oil, salt, the five tastes, and energetic nutrition.
Integrate the Main Course lecture/demonstration material through these hands on sessions. This is the basics of improvising dishes while at the same time answering technical questions in your personal cooking process.
