Cooking at the Academy

Master Pastry Chef Bo Friberg expands your culinary repertoire with three stunning desserts. Begin by creating a light, seductive Mendocino Poached Pears with Almond-Pear Sauce. Make a classic short dough and pastry cream base topped with sliced fruit for a perfect Fresh Fruit Tart. Chocolate Mocha Inside-Out Cake is a lesson in layering and cutting with the finesse of a Master Confectioner.

Chef Ian Algerøen begins with the fundamentals of preparing Basic Egg Pasta, with subtle variations such as Lemon Dill Pasta. Learn to roll out, cut, and cook the dough, and to match the cuts and weights of noodles with the right sauces. Later, you’ll make Spinach Fettuccine Alfredo, Ravioli of Bay Shrimp and Goat Cheese in White Clam Sauce, and Whole Wheat Pappardelle with Andouilles and Peas.

Poaching and steaming techniques put a bit of culinary magic at your fingertips. Chef Brian Mattingly begins with Poached Beef Tenderloin with a tarragon-flavored Sabayon Sauce. Next, make a quick mousse for Chicken Imperial Ballotine – rolled and poached in a sealed package. Finally, use an Asian-style bamboo steamer to create Chinese Steamed Fish with fragrant lemongrass, ginger, and garlic.

Chef Greg Tompkins illustrates how to make “Philadelphia-style” ice cream with an easy Orange-Buttermilk version, complete with dark chocolate sauce. Next, create a simple Sparkling Wine Sorbet with Strawberry Sauce, followed by Individual Baked Alaska with Italian meringue prepared by Master Pastry Chef Bo Friberg. This lesson includes guidance in flavor components, texture, and terminology.

Exceptional cuisine often begins with mastering the essentials of stocks and sauces. Prepare flavorful beef, chicken, fish, and vegetable stocks with confidence, and transform the stocks into five primary sauces that can take on endless variations. Attention to detail and patience are as important as the correct mirepoix, herb sachet, and roux. Chefs Susan Klugerman and Don Woods.

Nutritious, pleasing textures, easy to make in advance, and filled with honest flavors, homemade soups are infinitely versatile, ranging from delicate first courses to hearty main-dish chowders. Chef Ian Algerøen begins with creamy, aromatic Four Onion Soup. Then try contemporary Grilled Corn Chowder, and refreshing Grilled Vegetable Gazpacho, the chilled “garden soup” of Spain.

Fill your kitchen with the tantalizing aromas of Chicken Portuguese, Philippine-style Pork Adobo, and a hearty Sauerbraten. Time-honored methods turn inexpensive cuts of meat into exotic main dishes. Among other savory tips, Executive Chef Jonathan Robinette shows you how to truss a rump roast, master a flavorful marinade, and make a traditional German sauce spiced with gingersnaps.

Create a Ganache from a large block of chocolate, shape and coat your own truffles, and become adept at making the sugar syrup that forms the base of so many candies with Chef Greg Tompkins’ comprehensive lesson. Academy Dark Truffles laced with orange and almond liqueurs, complete with swirls and flourishes; old-fashioned Academy Toffee Bars; and glistening Glazed Fruit.

Chef Shelley Handler gives cooks the confidence to achieve delectable, light, golden-brown fried foods every time. Review the properties of various fats and oils, the critical importance of temperature, breading/coating techniques, and more. Use your newfound skills to create savory Deviled Crab Cakes, Corn and Clam Fritters, elegant Sonoma Kiev, and sizzling-good Buttermilk Pan-Friend Chicken.

Chef John Jensen’s class introduces you to culinary techniques pertaining to terrines, pâté, and sausages. Try artistically layered Vegetable Terrine for a special occasion. Traditional Country-style Pâté comes together in a food processor and can be made in easy stages. Sausage lovers will appreciate zesty Chicken and Apple Sausage that is surprisingly light, and low in fat.

Chef Don Woods works with a palette of colors, textures, and fresh flavors to prepare sumptuous, light cuisine, and he orchestrates these elements in the application of basic techniques such as sautéing to create reduced-calorie dishes. Sautéed Chicken with Wild Mushroom Marsala Sauce; a leafy, festive Bouquet Salad with savory Custard Timbales; and Pork Tenderloin with Rhubarb Sauce.

Learn the secrets of elegant entertaining on a shoestring with Academy Chef-Instructor Lars Kronmark as he prepares Spinach and Corn Strudel with Fresh Tomato Sauce, Red Snapper Stew with Red Potatoes and Fennel, and Pork Tenderloin with Mango and Four-Pepper Sauce.

Almost every culture includes shellfish in their cuisine. Whether the dish includes scallops, claims, shrimp, mussels, or crab, shellfish can transform any meal into a special occasion. Louie Jocson demonstrates a classic technique of steaming mussels and clams with wine and garlic, creates a stunning Dungeness Crab Cioppino, and prepares a delectable Santa Barbara Shrimp topped with Scallops.

In today’s hurried world, homemade gifts from the kitchen are especially appreciated. Academy alumna Chef Teresa Douglas-Mitchell opens the door to the many possibilities, including several variations of Sugar-glazed Nuts, Herb-flavored Vinegars, Tomato-Ginger Chutney, Vanilla Shortbread, and dessert toppings, such as Champagne Chocolate Sauce, and Brandied Butterscotch Sauce.

Join Academy alumna Chef Tamara Frey as she demonstrates the “hot” techniques for cooking with chilies. Learn how to prepare Roasted Guajillo Chili and Garlic Chowder with Rosemary Croutons, Leek, and Anaheim Chili Custard, and Jalapeño Chili Prawns with Corn Tortillas.

Nature’s sweet tarts are the theme for this show featuring Academy Chef-Instructor Michael Kalanty, who prepares such seasonal favorites as Raspberry-Cassis Sorbet, Spiced Pear Cobbler, and Mille-Feuilles with Seasonal Fruit.

Whether it is buttery Brie, tangy Cheddar, or mild mozzarella, cheese is always a favorite. Learn the 1-2-3’s of mozzarella making with Academy alumna Chef Linda Carucci and follow the steps as she prepares Marinated Five-Pepper Salad with Buffalo Mozzarella, Brie, and Arugula Sandwiches, Grilled Chicken with Taleggio and Prosciutto, and an Italian favorite, ricotta-filled Pasticiotti.

For entertaining, nothing impresses quite like a soufflé. Join Academy alumnus Chef Greg Tompkins as he removes the mystery from making successful soufflés by demonstrating a savory White Cheddar Cheese and Onion Soufflé with Stout, a Shrimp and Spinach-filled Soufflé Roulade, and sweet individual Passion Fruit Soufflés with Créme Anglaise.