All Class Events (45)

ABC' of Meat II - Pork

February 13, 2010 from 10am to 2:30pm – The Professional Culinary Institute Learn everything about pork from heritage to industrial pork products. Learn how best to prepare dishes from the most commonly available cuts, how to make sausages and bacon, and how to utilize trimm… Organized by Professional Culinary Institute | Type: Cooking, Class
Cooking For Wine: Late Winter Menu

February 13, 2010 from 10am to 2:15pm – The Professional Culinary Institute Food and wine are far too dynamic to be limited to the conventional ideas of "red with red and white with white". Learn why classic pairings don’t always work and why new approaches rely more on the… Organized by Professional Culinary Institute | Type: Cooking, &, Wine, Class

Secrets of Vietnamese Cuisine

February 27, 2010 from 10am to 2:30pm – The Professional Culinary Institute Chef Tomm from the cooking show “Culinary Secrets” will teach you how to make Vietnamese salad rolls with hoisin peanut dipping sauce, clay pot catfish with Jasmine rice, Pho Ga, and Vietnamese coffe… Organized by Professional Culinary Institute | Type: Cooking, Class
Wine Basics II International Overview

February 27, 2010 from 12:30pm to 2:30pm – The Professional Culinary Institute In this class we will explore the world of wine, taste at least 6 wines from around the globe and get the inside scoop on differences in wines from many of the main wine producing regions around the… Organized by Professional Culinary Institute | Type: Wine, Class

ServSafe® Manager Certification Classes In SE USA

March 1, 2010 at 6pm to March 14, 2010 at 6pm – Alabama, Georgia, South Carolina, North Carolina, Tennesse ServSafe® delivers high-quality training options for every manager. From the classroom to online,and in a variety of languages, this is your food safety training and certification solution. The Serv… Organized by Chef Brad Peters | Type: Training, Class

ABC' of Meat III - Lamb

March 20, 2010 from 10am to 2:30pm – The Professional Culinary Institute Lamb is one of the healthier choices of meat and is gaining popularity in America. Learn about the different grades and qualities and the most common cuts available. You will learn how to “French” a… Organized by Professional Culinary Institute | Type: Cooking, Class
Secrets of the Ultimate Pizza Party

March 20, 2010 from 10am to 2:30pm – The Professional Culinary Institute Chef Tomm from the cooking show Culinary Secrets will teach you how to create classic thin and thick crusted pizzas, as well as how to spice things up with exotic toppings. Recipes you will learn are… Organized by Professional Culinary Institute | Type: Cooking, Class
Wine Basics III Pairing with Food

March 20, 2010 from 12:30pm to 2:30pm – The Professional Culinary Institute Learn how the pros do it as well as some basic techniques that you can use everyday at home. We will start with introduction into the characteristics of wine that we look to pair with, as well as the… Organized by Professional Culinary Institute | Type: Wine, Class

Cake Decorating

March 27, 2010 from 10am to 2:30pm – The Professional Culinary Institute In this class you will learn the three basic mixing methods for scratch baked cakes. We will make a lemon chiffon cake with Lemon curd filling and lemon swiss meringue buttercream icing, as well as c… Organized by Professional Culinary Institute | Type: Baking, &, Pastry, Cooking, Class
Sauces, Gravies and Au Jus

March 27, 2010 from 10am to 2:30pm – the Ever wonder how they make those rich and flavorful sauces in the restaurants? In this class you’ll explore a variety of sauces and pair them with common meats and poultry. From classic sauces such a… Organized by Professional Culinary Institute | Type: Cooking, Class