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SUMMARY:3 Part Cooking Bootcamp with Chef Jason MacIsaac
URL:http://www.harbourliving.ca/event/3-part-cooking-bootcamp-with-chef-jason-macisaac-march2015/
LOCATION:Cook Culture - Victoria Cooking School :: 1317 Blanshard St, The Atrium Building  Victoria, 
DESCRIPTION;ENCODING=QUOTED-PRINTABLE:<p>Are you new to cooking or feeling a little 'rusty' with your skills?...then this 3 part series is for you!<br /><br />Join Chef Jason MacIsaac as he guides you from being a kitchen newbie to gaining confidence and skills.<br /><br />This series will run March 5th, 12th, and 19th from 6 to 9 pm.&nbsp; Get your spot soon, this is an opportunity not to be missed! <a href="http://cookculture.com/cooking-school/class/3-part-cooking-bootcamp-chef-jason-macisaac-3">Register online&gt;&gt;</a><br />&nbsp;<br /><strong>Part 1 - March 5th</strong>:&nbsp; Knife Skills/Stocks and Sauces<br /><br />KNIFE SKILLS:<br /><br />-Handling, holding and gripping your knife correctly<br />-Holding the item that you are cutting correctly with the other hand<br />-Proper cutting technique and cutting board relevance<br />-Vegetable cuts (dice, small dice, julienne&hellip;)<br /><br />STOCKS AND SAUCES:<br /><br />Chicken stock<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ~ preparation<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ~cutting chicken<br />Important use of chicken stock<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ~sauces (supreme, reductions, mushroom)<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ~soups<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ~braising (chicken, veal, beef)<br />Fish stock<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ~discussion<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ~important use of fish stock in soups and sauce<br />Veal/Beef stock<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ~discussion<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ~important use of brown stock in soups, braising, and sauce<br />Vegetable stock<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ~discussion<br />Tomato sauce<br />Mayonaise and Aioli<br /><br /><strong>Part 2 - March 12th</strong>:&nbsp; Food Safety/Meats and Fish<br /><br />FOOD SAFETY:<br /><br />-Avoiding cross contamination<br />-Proper temperature for food storage<br />-Thawing meat properly<br />-Danger zone temperatures<br />-Refrigerate meat before one hour after cooking maximum<br />-Cutting board sanitation<br />-Ground beef safety tips<br /><br />MEATS AND FISH:<br /><br />-How to pick and cook meat and fish<br />-How to cook a perfect steak<br />-How to roast a chicken<br />-How to roast meat in the oven (beef, lamb, venison and pork)<br />-How to cook salmon (slow cooked in the oven, seared in a pan)<br />-How to cook sole (poached with white wine and herbs<br />-How to cook mussels and clams (in tomato, broth, or wine)<br /><br /><strong>Part 3 - March 19th</strong>:&nbsp; Eggs and Vegetables/Pasta/How to improve your Cooking<br /><br />EGGS AND VEGETABLES:<br /><br />-Egg fundamentals<br />-How to make the best scrambled eggs in the world<br />-How to make an omelette<br /><br />-How to make perfect mashed potatoes<br />-How to roast potatoes<br />-How to saute vegetables in butter and which ones to choose<br />-How to cook vegetables perfectly in boiling water<br /><br />PASTA:<br /><br />-How to properly cook pasta<br />-Tips for making great pasta sauce<br /><br />IMPROVE YOUR COOKING:<br /><br />-Proper seasoning<br />-Brown your meats<br />-Use chicken stock!<br />-Lemon, vinegar, wine, and butter</p>
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