Innovation Kitchen Learning Series - Cooking Fundamentals

1442 West Wisconsin Avenue,Milwaukee WI 53233

24 March, 2022

Description

Learn some kitchen fundamentals and expand your skillset with our 4-part series! Attendees may choose to attend one or multiple workshops that fit their interests: March 24 – “Sharpen” Your Skills: Knife Skills Pt.2 - Advanced Learning Back by popular demand! If you’re ready to step up your cooking ability, Culinary Director Chef Gary Schrubbe of Marquette Dining will teach you how to take your cutting skills to a new level. Lessons include: de-boning chicken; skinning salmon; and proper use of a tourné knife. This workshop is for those who either attended Knife Skills Pt. 1, or already have a familiarity with cooking knives and their uses. April 7 – Simmer Down with Stocks & Sauces Stocks and sauces are an essential building block for dishes in any kitchen. Learn stock- and sauce-making fundamentals - from ingredients and techniques, to the broader applications of stocks and sauces throughout many classic and unique dishes. April 21 – Decadent Desserts & Decorating Join our on-campus Executive Pastry Chef and Bakeshop Manager, the talented Jennifer Osborne, as she instructs you on how to make mouth-watering baked goodies (and then make them look as delightful as they taste)! May 5 – Cinco de Mayo, featuring The Plant-Based Future of Food Plant-based cuisine offers a full spectrum of dazzling colors, and tantalizing textures and tastes, from a varied range of regional cuisines and cultural traditions. Join us for a Cinco de Mayo sin carne, with tutorials on handmaking fresh corn tortillas and vegan tostadas!