Signature Series

Foundations of Gourmet Cooking: Level 1 $495 per person
July 4, 5 and 6, 2008 Weekend Program
You will be introduced to a range of skills from making aromatic stocks to creating succulently roasted game hens with a spice rub you blended. By employing recipes designed to gain knowledge of over one hundred techniques, you will become confident to take on any recipe found in a cookbook. While this series is ideal if you are a novice, even seasoned home cooks who crave an enriched understanding of these skills will benefit as well. Chez Bay Gourmet presents a methodology intended for those who desire mastery over the kitchen coupled with a new appreciation of food choices. This comprehensive series includes over forty recipes.
1. Foundations of Everyday Meals Essentials of daily cooking developed from scratch stocks and sauces. 2. Stove Top Techniques Covers a host of skills from blanching to poaching and from sautéing to flambéing. 3. Garde Manger Cold-served foods with an emphasis on garnishing and presentation. 4. Oven Techniques A Sweet and Savory Buffet of Elegant Foods In addition, this series will cover knife skills, mise-en-place, and the correct use of culinary equipment. You will receive an apron as our gift to you. As a bonus a Knife Skills Seminar on Saturday morning is included in your tuition. $495 per person

Baking and Pastry Series: Level 1
Friday, February 15, 2008 to February 17, 2008 (Times run from 6PM Friday to 6PM Sunday)
Whether you are a beginner or an accomplished home baker, you will learn to make delectable desserts and savories. Each session will begin with an overview of the roles science, skill, and art all play to divine the most flavorsome savories and mouth-watering pastries you have only dreamt of creating. 1. Classic Rolled Doughs and Fillings You will learn how flour, fat, moisture, and temperature can create a variety of luxurious pastry doughs. Doughs will be rolled, formed, shaped, and used in innovative sweet and savory recipes with remarkable fillings. 2. Pâte à Choux A versatile dough – pâte à choux – makes elegant hors d’oeurves, eclairs, and the impressive gâteau saint-honoré. Piping techniques, curds, creams, mousses, and other fillings will be prepared to fill these delicious puffs. 3. Puff Pastry and Phyllo These are two very different preparations with an interesting similarity: lots of flaky, tender layers with butter between them. Two methods of puff pastry are employed; one being the traditional French folding method and the second a quick Danish-style version. 4. Cakes A range of cakes are included and an explanation of the different flours and leaveners to make them rise. Fillings, icings, and decoration are featured. You will receive an apron as our gift to you. As a bonus a Knife Skills Seminar on Saturday morning is included in your tuition. $495 per person