Fall Classes, Series 1 (9/8/24-10/6/2024)
Sundays at 1:00 pm with Chef Rachel Bindel
September 8, Pantry Essentials (Book Single Class)
September 15, Ancient Grains (Book Single Class)
September 22, Fall Salads (Book Single Class)
September 29, Braising (Book Single Class)
Enroll in all Four
Sundays at 3:00 pm with Chef Rachel Bindel
September 8, Ancient Grains (Book Single Class)
September 15, Fall Salads (Book Single Class)
September 22, Braising (Book Single Class)
September 29, Pantry Essentials (Book Single Class)
Enroll in all Four
Saturdays at 10:30 am with Chef Rachel Bindel
September 14, Fall Salads (Book Single Class)
September 21, Braising (Book Single Class)
September 28, Pantry Essentials (Book Single Class)
October 5, Ancient Grains (Book Single Class)
Enroll in all Four
Tuesdays at 10:30 am with Chef Rachel Bindel
September 10, Braising (Book Single Class)
September 17, Pantry Essentials (Book Single Class)
September 24, Ancient Grains (Book Single Class)
October 1, Fall Salads (Book Single Class)
Enroll in all Four
Masterclasses
Braising Masterclass: Massaman Curry with Ben Plyraharn
Monday, September 9, at 6:30 - 8:30 pm
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The Michelin Pantry Masterclass with Chef Rachel Bindel: Dinner From the Pantry
Tuesday, September 10, 6:30 - 8:00 pm
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Baking Masterclass: Apple Cake with Rochelle Cooper
Monday, September 30, 6:30 pm - 8:30 pm
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The Michelin Pantry Masterclass with Chef Rachel Bindel: DIY Pantry Staples
Tuesday October 1, 6:30 - 8:00 pm
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Fall Fieldtrip: Foraging at Riverbend Park with Nevin Martell
Sunday, October 6th, 9:30 am - 12:30 pm
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Fall Knife Series
Sundays at 10:00 am with Chef Rachel Bindel
September 8, Knife 1 (Book Single Class)
September 15, Knife 2 (Book Single Class)
September 22, Knife 3 (Book Single Class)
September 29, Knife 4 (Book Single Class)
Enroll in all Four
Single Classes, Sunday at 11:15 am
September 8, Knife 4 (Book Single Class)
September 15, Knife 5 (Book Single Class)
September 22, Knife 4 (Book Single Class)
September 29, Knife 5 (Book Single Class)
Fall Classes, Series 2 (10/13 - 11/9)
Sundays at 1:00 pm with Chef Rachel Bindel
October 13, The Art of Rice
(Book Single Class)
Join us for a hands-on cooking class focused on the versatility of rice! Learn about different varieties, from basmati to arborio, and how to prepare them perfectly. Create a festive Holiday Paella, packed with seasonal flavors, and indulge your sweet tooth by making a creamy, comforting rice pudding.
October 20, The Mother Sauces: Espanagnole Sauce
(Book Single Class)
In this class, explore the classic mother sauce, Espagnole sauce and its versatile applications. Learn to make a rich stock and demi-glace while mastering daughter sauces like gravy and others. Then, put your skills to use by preparing a savory Beef or Kabocha Squash Stroganoff.
October 27, Cold Smoking Workshop
(Book Single Class)
Discover the art of cold smoking in this immersive class! Learn to smoke cheese, salmon, butter, and veggies, perfect for crafting fall grazing boards for the holidays. Create a smoked butter board with seasonal veggies and more, as well as a delicious smoked salmon and bagel spread. Ideal for entertaining or a casual dinner gathering!
November 3, Fall Soups
(Book Single Class)
Warm up with our Fall Soups class! Learn to make a creamy Butternut Squash soup, a zesty Carrot Ginger blend, and a comforting Beans and Greens in a rich broth. These seasonal, hearty soups are perfect for cozy evenings and will add delicious variety to your autumn cooking repertoire.
Sundays at 3:00 pm with Chef Rachel Bindel
October 13, Fall Soups
(Book Single Class)
Warm up with our Fall Soups class! Learn to make a creamy Butternut Squash soup, a zesty Carrot Ginger blend, and a comforting Beans and Greens in a rich broth. These seasonal, hearty soups are perfect for cozy evenings and will add delicious variety to your autumn cooking repertoire.
October 20, The Art of Rice
(Book Single Class)
Join us for a hands-on cooking class focused on the versatility of rice! Learn about different varieties, from basmati to arborio, and how to prepare them perfectly. Create a festive Holiday Paella, packed with seasonal flavors, and indulge your sweet tooth by making a creamy, comforting rice pudding.
October 27, The Mother Sauces: Espagnole Sauce
(Book Single Class)
In this class, explore the classic mother sauce, Espagnole sauce and its versatile applications. Learn to make a rich stock and demi-glace while mastering daughter sauces like gravy and others. Then, put your skills to use by preparing a savory Beef or Kabocha Squash Stroganoff.
November 3, Cold Smoking Workshop
(Book Single Class)
Discover the art of cold smoking in this immersive class! Learn to smoke cheese, salmon, butter, and veggies, perfect for crafting fall grazing boards for the holidays. Create a smoked butter board with seasonal veggies and more, as well as a delicious smoked salmon and bagel spread. Ideal for entertaining or a casual dinner gathering!
Saturdays at 10:30 am with Chef Rachel Bindel
October 19, The Mother Sauces: Espagnole Sauce
(Book Single Class)
In this class, explore the classic mother sauce, Espagnole sauce and its versatile applications. Learn to make a rich stock and demi-glace while mastering daughter sauces like gravy and others. Then, put your skills to use by preparing a savory Beef or Kabocha Squash Stroganoff.
October 26, Fall Soups
(Book Single Class)
Warm up with our Fall Soups class! Learn to make a creamy Butternut Squash soup, a zesty Carrot Ginger blend, and a comforting Beans and Greens in a rich broth. These seasonal, hearty soups are perfect for cozy evenings and will add delicious variety to your autumn cooking repertoire.
November 2, The Art of Rice
(Book Single Class)
Join us for a hands-on cooking class focused on the versatility of rice! Learn about different varieties, from basmati to arborio, and how to prepare them perfectly. Create a festive Holiday Paella, packed with seasonal flavors, and indulge your sweet tooth by making a creamy, comforting rice pudding.
November 9, Cold Smoking
(Book Single Class)
Discover the art of cold smoking in this immersive class! Learn to smoke cheese, salmon, butter, and veggies, perfect for crafting fall grazing boards for the holidays. Create a smoked butter board with seasonal veggies and more, as well as a delicious smoked salmon and bagel spread. Ideal for entertaining or a casual dinner gathering!
Tuesdays at 10:30 am with Chef Rachel Bindel
October 15, The Mother Sauces: Espagnole Sauce
(Book Single Class)
In this class, explore the classic mother sauce, Espagnole sauce and its versatile applications. Learn to make a rich stock and demi-glace while mastering daughter sauces like gravy and others. Then, put your skills to use by preparing a savory Beef or Kabocha Squash Stroganoff.
October 22, The Art of Rice
(Book Single Class)
Join us for a hands-on cooking class focused on the versatility of rice! Learn about different varieties, from basmati to arborio, and how to prepare them perfectly. Create a festive Holiday Paella, packed with seasonal flavors, and indulge your sweet tooth by making a creamy, comforting rice pudding.
October 29, Fall Soups
(Book Single Class)
Warm up with our Fall Soups class! Learn to make a creamy Butternut Squash soup, a zesty Carrot Ginger blend, and a comforting Beans and Greens in a rich broth. These seasonal, hearty soups are perfect for cozy evenings and will add delicious variety to your autumn cooking repertoire.
November 5, Cold Smoking Workshop
(Book Single Class)
Discover the art of cold smoking in this immersive class! Learn to smoke cheese, salmon, butter, and veggies, perfect for crafting fall grazing boards for the holidays. Create a smoked butter board with seasonal veggies and more, as well as a delicious smoked salmon and bagel spread. Ideal for entertaining or a casual dinner gathering!
Masterclasses
Masterclass with Chef Rochelle Cooper: Tempered Chocolate Chef Rachel Cooper returns to Skillette Cooking School to teach the art of tempering chocolate to achieve a smooth, glossy finish and perfect snap. Master techniques to create festive treats like chocolate truffles, holiday chocolate bark with mix-ins, and molded delights. Join us for a hands-on experience filled with holiday cheer and delicious, homemade chocolate creations.
Sunday, October 13, 7:00 - 9:00 pm
Sign Up
Masterclass with Chef Ben Plyraharn: Brown Butter Chef Ben Plyryharn is back at Skillette Cooking School with a Brown Butter Masterclass. Dive into the technique of browning butter and discover how it enhances dishes with its rich, nutty flavor. In this class, you’ll craft savory scallops (or butternut medallions) complemented by a velvety brown butter-vanilla emulsion, paired with a refreshing fennel citrus salad and fine herbs. For dessert, savor a delightful brown butter financier with almonds and Meyer lemon cream Chantilly, perfectly showcasing the versatility of brown butter in both sweet and savory creations.
Monday, Nov 4, 7:00 - 8:30 pm
Sign Up
Fall Knife Series
Sundays at 10:00 am with Chef Rachel Bindel
October 13, Knife 1
(Book Single Class)
This course ensures students confidently employ the chef’s knife, transforming ingredients with skill and efficiency by using proper form and technique for high cuts: chopping and slicing. By the end of class, you'll know how to hone your knife, the handshake and claw grip, the knuckle glide, how to chop straight and slice evenly. Student will practice foundational knife skills to make a mirepoix to take home.
October 20, Knife 2
(Book Single Class)
Knife 2 is a continuation of Knife 1, perfecting the slicing and chopping technique with low cuts and shapes including the batonnet, allumette, and dice while improving form and speed. Students will use their perfect cuts to make quick ginger carrot pickles and a diced apple and pear crisp to bake at home.
October 27, Knife 3
(Book Single Class)
Knife Skills 3 will continue with precision French cuts, working on fine and micro shapes like julienne, small dice, and brunoise. Students will also learn the level chop to safely cut and dice hard and large items like winter squash to make a butternut squash curry at home.
November 3, Knife 4
(Book Single Class)
Knife 4 will focus on advanced speed and precision. This session is designed to boost your cutting speed while maintaining accuracy and safety. Practice techniques that will help you work faster and more effectively with your chef knife. You’ll also gain hands-on experience in deboning and carving poultry, as well as filleting fish as an introduction to butchery skills.
Single Classes, Sunday at 11:15 am
October 13, Knife 2
(Book Single Class)
Knife 2 is a continuation of Knife 1, perfecting the slicing and chopping technique with low cuts and shapes including the batonnet, allumette, and dice while improving form and speed.
Students will use their perfect cuts to make quick ginger carrot pickles and a diced apple and pear crisp to bake at home.
October 20, Knife 1
(Book Single Class)
This course ensures students confidently employ the chef’s knife, transforming ingredients with skill and efficiency by using proper form and technique for high cuts: chopping and slicing.
By the end of class, you'll know how to hone your knife, the handshake and claw grip, the knuckle glide, how to chop straight and slice evenly. Student will practice foundational knife skills to make a mirepoix to take home.
October 27, Knife 2
(Book Single Class)
Knife 2 is a continuation of Knife 1, perfecting the slicing and chopping technique with low cuts and shapes including the batonnet, allumette, and dice while improving form and speed.
Students will use their perfect cuts to make quick ginger carrot pickles and a diced apple and pear crisp to bake at home.
November 3, Knife 1
(Book Single Class)
This course ensures students confidently employ the chef’s knife, transforming ingredients with skill and efficiency by using proper form and technique for high cuts: chopping and slicing.
By the end of class, you'll know how to hone your knife, the handshake and claw grip, the knuckle glide, how to chop straight and slice evenly. Student will practice foundational knife skills to make a mirepoix to take home.