Two students will enjoy an introduction to classical cooking through written materials, demonstrations and hands-on practical work. Sixteen modules will be covered in a period of up to twelve weeks in a setting wherein the students watch demonstrations of the type of work discussed in the coursework handed out the week before and then prepare food items themselves.

On the night of the auction the first two modules, ‘Tools, Equipment and Some Basics’ and ‘How to use a Knife / Cutting Onions / Making stock’ will be handed to the two winners. We will all meet and go over these items at the first class when the students will get their first practical work assignment in cutting various vegetables and the making of brown stock and chicken stock will be demonstrated.

At the beginning of each session we will have a class meal and at the end of each class the module or modules for the following week will be distributed. This will include food items they are interested in having served to them as this is part of the week-to-week experience.

The remaining fourteen modules are

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  Soups and stews

  
  


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  The Mother Sauces and some ‘Small Sauces’

  
  


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  Breakfast Cookery

  
  


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  Sandwich Preparation

  
  


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  Appetizers

  
  


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  Salads and Dressings

  
  


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  Starch Cookery

  
  


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  Vegetable Cookery

  
  


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  Poultry

  
  


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  Beef & Veal

  
  


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  Pork & Lamb

  
  


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  Fin Fish

  
  


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  Shellfish

  
  


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  Dessert Items

  
  

Lessons will last as long as the students wish them to. Q&A will last until all the questions are answered. Lessons will start with the students watching the technique or principles they expressed interest in the previous week demonstrated and will move on to whatever practical work applies to the module or modules at hand before being served the food items requested.

I look forward to sharing the knowledge I have acquired through my formal training, my professional experiences, my years of association with other foodies and my lifetime of putting dinner on the table.

Please, come and be my guest at my new home in New Haven and my new cooks kitchen!