{"title":"Mid-Atlantic Classes","description":null,"products":[{"product_id":"the-mid-atlantic-culinary-intensive","title":"The Mid-Atlantic Culinary Intensive","description":"\u003cp class=\"cvGsUA block-font-kerning-normal block-font-feature-liga-off block-font-feature-clig-off block-font-feature-calt-off direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBuild essential techniques and professional habits ranging from knife skills, flavor development, and sauce making to French pastry and bread fundamentals. Through instruction in both savory cuisine and classic French baking, students develop confidence, precision, and workflow, while learning how to cook sustainably and seasonally.\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA block-font-kerning-normal block-font-feature-liga-off block-font-feature-clig-off block-font-feature-calt-off direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn partnership with École Ducasse Paris.\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1) Discipline, Precision, Extraction, \u0026amp; Structure\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBuild the technical foundations of classical French cuisine through professional kitchen organization, knife skills, poultry fabrication, stock and sauce production, and chicken chasseur. The day concludes with whole fish fabrication, preparing students to apply seafood cookery techniques on Day 2.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA block-font-kerning-normal block-font-feature-liga-off block-font-feature-clig-off block-font-feature-calt-off direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2) Fish Cookery \u0026amp; Sauce Systems\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStudents refine classical protein cookery through fish and red meat applications, preparing seafood velouté, poisson meunière, sauce Bordelaise, and Pommes Duchesse. The course concludes with a timed assessment plate that integrates sauce work, protein execution, classical garnishes, plating, and professional kitchen workflow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA block-font-kerning-normal block-font-feature-liga-off block-font-feature-clig-off block-font-feature-calt-off direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3) Pâte à Choux, Paris-Brest, \u0026amp; Macarons\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEstablish professional pastry fundamentals while producing pâte à choux, Paris-Brest, and French macarons. Students begin the viennoiserie process with croissant dough preparation, building the technical foundation for lamination and baking in the following sessions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA block-font-kerning-normal block-font-feature-liga-off block-font-feature-clig-off block-font-feature-calt-off direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4) Tartes Modernes \u0026amp; Viennoiserie Lamination\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProduce refined French tarts while advancing croissant dough through professional lamination and folding techniques. The day emphasizes precision in dough handling, butter management, and pastry finishing to prepare for final shaping and baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA block-font-kerning-normal block-font-feature-liga-off block-font-feature-clig-off block-font-feature-calt-off direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5) Croissant Rolling, Shaping, Proofing, \u0026amp; Baking\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStudents complete the viennoiserie process by rolling, shaping, proofing, and baking croissants and pain au chocolat. Through final evaluation of structure, layering, and crumb, students connect the complete workflow from dough preparation to finished pastry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA block-font-kerning-normal block-font-feature-liga-off block-font-feature-clig-off block-font-feature-calt-off direction-ltr align-start para-style-body\"\u003e \u003c\/p\u003e","brand":"Skillette Cooking","offers":[{"title":"4 January - 8 January (9:00AM - 4:00PM) \/ 5-Day Course","offer_id":48434215387348,"sku":null,"price":6000.0,"currency_code":"USD","in_stock":true},{"title":"26 January - 29 January (9:00AM - 4:00PM) \/ 5-Day Course","offer_id":48434215485652,"sku":null,"price":6000.0,"currency_code":"USD","in_stock":true},{"title":"1 February - 5 February (9:00AM - 4:00PM) \/ 5-Day Course","offer_id":48434314608852,"sku":null,"price":6000.0,"currency_code":"USD","in_stock":false},{"title":"22 February - 26 February (9:00AM - 4:00PM) \/ 5-Day Course","offer_id":48434314641620,"sku":null,"price":6000.0,"currency_code":"USD","in_stock":false},{"title":"1 March - 5 March (9:00AM - 4:00PM) \/ 5-Day Course","offer_id":48434314674388,"sku":null,"price":6000.0,"currency_code":"USD","in_stock":false},{"title":"15 March - 19 March (9:00AM - 4:00PM) \/ 5-Day Course","offer_id":48434314707156,"sku":null,"price":6000.0,"currency_code":"USD","in_stock":false},{"title":"4 April - 9 April (9:00AM - 4:00PM) \/ 5-Day Course","offer_id":48434314739924,"sku":null,"price":6000.0,"currency_code":"USD","in_stock":false},{"title":"19 April - 23 April (9:00AM - 4:00PM) \/ 5-Day Course","offer_id":48434314772692,"sku":null,"price":6000.0,"currency_code":"USD","in_stock":false},{"title":"3 May - 7 May (9:00AM - 4:00PM) \/ 5-Day Course","offer_id":48434314805460,"sku":null,"price":6000.0,"currency_code":"USD","in_stock":false},{"title":"17 May - 21 May (9:00AM - 4:00PM) \/ 5-Day Course","offer_id":48434347147476,"sku":null,"price":6000.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0846\/2994\/6580\/files\/Mid-AtlanticCulinaryIntensive.png?v=1786037631"}],"url":"https:\/\/skillettecooking.com\/collections\/mid-atlantic-classes.oembed","provider":"Skillette Cooking","version":"1.0","type":"link"}