Full Series Description:
This series has become wildly popular with many graduating classes already under our belt. It continues to sell out quickly, so register early. Whether your desire is to build upon your existing skills or jump start your passion for cooking, we promise this professional chef series will change the way you approach your kitchen! Designed after a typical first year of chef training, and taught by a seasoned culinary professional, this 9-week course will take your cooking skills to a new level. If you’re serious about learning to cook - either taking your home culinary skills to the next level or you're considering a career in the culinary arts - then join us.
Notes:
Students must be age 18+ to attend our Pro Series. Students ages 16-17 may register if attending with a paying adult. Students are required to wear a chef's jacket to each class, available for purchase in our retail store if desired.
Individual Class Descriptions:
Week 1: Knife Skills, Kitchen Foundations & Stock
Every great chef begins with strong fundamentals. In this first class, you’ll learn essential kitchen safety, equipment identification, menu reading, and the importance of mise en place and cleaning as you go. Chef Molly will guide you through proper knife handling, sharpening, and foundational cuts as you prepare mirepoix, garlic, and herbs. We’ll also begin building rich, flavorful stocks—the backbone of soups and sauces—while preparing dishes such as Perfect Protein Salad, Vegetable Beef Soup, and French Onion Soup, where you’ll practice julienning and caramelizing onions.
Week 2: Sauce Foundations
Sauces bring dishes to life, and this week introduces the fundamentals of sauce-making. You’ll learn the building blocks behind classic preparations while creating elegant beurre blanc, versatile vinaigrettes, and a rich Bolognese sauce. Along the way, we’ll begin exploring the concept of mother sauces, laying the groundwork for techniques that will be expanded throughout the series.
Week 3: Side Dishes & Dough Basics
This class focuses on mastering the sides that elevate any meal. You’ll learn techniques for cooking grains and starches while preparing dishes such as Lemon-Chive Orzo Salad with Champagne Vinaigrette and a creamy risotto. We’ll also begin working with dough, creating fresh pasta from scratch and introducing yeast baking with baguettes—skills that provide confidence in both savory and baking applications.
Week 4: Breakfast & Egg Cookery
Eggs are one of the most versatile—and technical—ingredients in the kitchen. This week focuses on mastering egg cookery, from preparing eggs to your preferred doneness to creating classic breakfast dishes. You’ll also learn to make Hollandaise sauce, one of the traditional mother sauces, and apply egg-based techniques to dishes such as bread pudding while refining timing and multitasking skills.
Week 5: Pastry Fundamentals
Precision and technique are key in pastry, and this week introduces essential baking skills. You’ll practice piping techniques while creating pâte à choux, creamy crème brûlée, and classic chocolate chip cookies. We’ll also explore quick breads and focaccia, building confidence in measuring, mixing, and dough handling while reinforcing foundational pastry skills.
Week 6: Fruits, Vegetables & Seasonal Cooking
Discover the versatility of fruits and vegetables while learning how to source seasonal and local ingredients. This class explores vegetable cookery techniques such as roasting, puréeing, and sauce-making, with dishes including Fresh Pasta with Roasted Poblanos and Corn. We’ll also revisit pastry techniques by creating apple tarts using dough prepared in Week 5. As an added bonus, Chef Molly will introduce the basics of wine pairing and how flavors interact on the plate.
Week 7: Proteins — Beef & Chicken
Understanding how to properly cook proteins is a hallmark of skilled chefs. This class focuses on searing, braising, and building rich flavors through classic techniques. You’ll prepare dishes such as Coq au Vin and grilled filet with chimichurri while learning to create foundational sauces including Espagnole, Velouté, and demi-glace.
Week 8: Seafood & Flavor Building
Seafood cookery requires precision and attention to detail. In this class, you’ll explore proper handling, cooking techniques, and the nutritional benefits of seafood while creating elegant dishes such as Seared Scallops with Delicata Squash and Kale and Halibut with Fennel-Orange Sauce. You’ll also prepare Haricot Verts Almondine and finish the evening with Lemon Curd and fruit compote while learning techniques for fruit purées, syrups, and sauces.
Week 9: Final Test — Mystery Box Iron Chef Challenge
It’s time to put your skills to the test! In this exciting finale, each student will receive a mystery protein and create a dish using the techniques learned throughout the series. You’ll plan, prep, and execute your creation with guidance from Chef Molly, showcasing your creativity, confidence, and newfound culinary skills. This fun and supportive competition is designed to celebrate your progress and highlight everything you’ve learned during the course. You will also get to invite guests who will enjoy the meal that you and your classmates have created!
