Basic Culinary Skills III - Cooking Class at PCI August 8, 2009

... With Chef Peter Maguire

The culmination of a three part series where we work on more advanced cooking techniques such as: En paillote, en croute, plate presentations, garnishing, side dishes as well as food and wine pairing. Menu and Recipes for French Onion Soup, Seared Scallop, Cauliflower Puree, Roasted Beet Salad, Beef Wellington, Mushroom Duxelles, Sautéed Brocollini, Marchand de Vin Sauce, Béarnaise Sauce, Apple and Nectarine Tartlet with Streusel Topping, Crème Auglaize and Caramel Sauce. Chef Peter, a full time instructor at PCI, has worked in the culinary industry for over 25 years and has won many awards and accolades in hot food competitions as well as ice carving. You can receive a 10% discount on the Skills Classes if you sign up for all three at the same time.

The Professional Culinary Institutes hands-on Hobby Classes are where you will learn to cook like the pros in the most fun and exciting amateur cooking program in the Bay Area. Each class begins with a detailed demonstration by our expert staff. Then in one of our state-of-the-art professional pastry or culinary kitchens you will be given hands on instruction from our world class Chef Instructors. Not only will you advance your cooking techniques and culinary knowledge, you will also get to enjoy the delicious fruits of your labor. You will be given a souvenir apron and packet of recipes from the day. Classes fill quickly so make your reservations at 408-370-9190

You can check out other great classes that the Professional Culinary Institute offers at:

http://www.pcichef.com/hobbyschedule.html

Official Website: http://www.pcichef.com/hobbyschedule.html