BEGIN:VCALENDAR
VERSION:1.0
TZ:-07
BEGIN:VEVENT
SUMMARY:Three-Part Cooking Bootcamp with Chef Jason MacIsaac
URL:http://www.harbourliving.ca/event/three-part-cooking-bootcamp-with-chef-jason-macisaac/
LOCATION:Cook Culture - Victoria Cooking School :: 1317 Blanshard St, The Atrium Building  Victoria, 
DESCRIPTION;ENCODING=QUOTED-PRINTABLE:Are you new to cooking or feeling a little 'rusty' with your skills?...then this 3 part series is for you!=0D=0A=
=0D=0A=
Join Chef Jason MacIsaac as he guides you from being a kitchen newbie to gaining confidence and skills.=0D=0A=
=0D=0A=
This series will run February 27, March 6-13, 6 to 9 pm.  Get your spot soon, this is an opportunity not to be missed!=0D=0A=
=0D=0A=
Please note: a full meal will not be served in these classes, you will get to taste some items.=0D=0A=
=0D=0A=
Agenda:=0D=0A=
=0D=0A=
<b>Part 1 - February 27th:  Knife Skills/Stocks and Sauces</b> =0D=0A=
=0D=0A=
Knife skills:=0D=0A=
=0D=0A=
-Handling, holding and gripping your knife correctly=0D=0A=
-Holding the item that you are cutting correctly with the other hand=0D=0A=
-Proper cutting technique and cutting board relevance=0D=0A=
-Vegetable cuts (dice, small dice, julienne…)=0D=0A=
=0D=0A=
Stocks and Sauces:=0D=0A=
=0D=0A=
Chicken stock=0D=0A=
        ~ preparation=0D=0A=
        ~cutting chicken=0D=0A=
Important use of chicken stock=0D=0A=
        ~sauces (supreme, reductions, mushroom)=0D=0A=
        ~soups=0D=0A=
        ~braising (chicken, veal, beef)=0D=0A=
Fish stock=0D=0A=
        ~discussion=0D=0A=
        ~important use of fish stock in soups and sauce=0D=0A=
Veal/Beef stock=0D=0A=
        ~discussion=0D=0A=
        ~important use of brown stock in soups, braising, and sauce=0D=0A=
Vegetable stock=0D=0A=
        ~discussion=0D=0A=
Tomato sauce=0D=0A=
Mayonaise and Aioli=0D=0A=
=0D=0A=
 =0D=0A=
<b>Part 2 - March 6th:  Food Safety/Meats and Fish</b>=0D=0A=
=0D=0A=
Food Safety:=0D=0A=
=0D=0A=
-Avoiding cross contamination=0D=0A=
-Proper temperature for food storage=0D=0A=
-Thawing meat properly=0D=0A=
-Danger zone temperatures=0D=0A=
-Refrigerate meat before one hour after cooking maximum=0D=0A=
-Cutting board sanitation=0D=0A=
-Ground beef safety tips=0D=0A=
=0D=0A=
Meats and Fish:=0D=0A=
=0D=0A=
-How to pick and cook meat and fish=0D=0A=
-How to cook a perfect steak=0D=0A=
-How to roast a chicken=0D=0A=
-How to roast meat in the oven (beef, lamb, venison and pork)=0D=0A=
-How to cook salmon (slow cooked in the oven, seared in a pan)=0D=0A=
-How to cook sole (poached with white wine and herbs=0D=0A=
-How to cook mussels and clams (in tomato, broth, or wine)=0D=0A=
=0D=0A=
 =0D=0A=
<b>Part 3 - March 13th:  Eggs and Vegetables/Pasta/How to improve your Cooking</b>=0D=0A=
=0D=0A=
Eggs and Vegetables:=0D=0A=
=0D=0A=
-Egg fundamentals=0D=0A=
-How to make the best scrambled eggs in the world=0D=0A=
-How to make an omelette=0D=0A=
=0D=0A=
-How to make perfect mashed potatoes=0D=0A=
-How to roast potatoes=0D=0A=
-How to saute vegetables in butter and which ones to choose=0D=0A=
-How to cook vegetables perfectly in boiling water=0D=0A=
=0D=0A=
Pasta:=0D=0A=
=0D=0A=
-How to properly cook pasta=0D=0A=
-Tips for making great pasta sauce=0D=0A=
=0D=0A=
Improve your Cooking:=0D=0A=
=0D=0A=
-Proper seasoning=0D=0A=
-Brown your meats=0D=0A=
-Use chicken stock!=0D=0A=
-Lemon, vinegar, wine, and butter=0D=0A=
=0D=0A=
<a href="http://cookculture.com/cooking-school/class/cooking-bootcamp-chef-jason-macisaac-part-1-3-1">Register online >></a>=0D=0A=

DTSTART:19691231
DTEND:19700101
END:VEVENT
END:VCALENDAR