Evening & week end Diploma Course
The Chef Studio Diploma Course
Once only available to students on a full-time eight week course schedule, the Chef Studio Diploma Course is now offered for students who require a program option that fits a more flexible schedule.
Beginning in January, March, May & September students will attend two evening classes per week and one full S...
The Chef Studio Diploma Course
Once only available to students on a full-time eight week course schedule, the Chef Studio Diploma Course is now offered for students who require a program option that fits a more flexible schedule.
Beginning in January, March, May & September students will attend two evening classes per week and one full Saturday each month.
Each session runs for 8 weeks.
The Chef Studio Diploma Course focuses on attained skills. Under the guidance of Chef Robert Reynolds, the small class size is optimal for direct, hands-on instruction. This program provides the unparalleled opportunity to develop competencies that go well beyond those offered in traditional multi-year culinary programs. Coupled with a commitment to on-going support, counseling and networking, completion of the Chef Studio Diploma Course will open any number of choices for a culinary career.
When
Contact teacher to schedule a time and date
Type
- 1:1 / Private Lessons,
- Class / Group Sessions
Skill level
All difficulty levels
Ages
18 year olds or older
Reviews write a review
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"The magic of food, through Robert's eyes."
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- Fredrik Averin
Review of Evening & week end Diploma Course, April 20, 2009
Robert and I collaborated on a book project several years ago and we've kept in good contact over the years. That being said, I didn't have the pleasure of experiencing one of his cooking classes until recently. I took the six-week Thursday evening class, where we prepared a three to four-course meal, including several appetizers, various salads, a main course, and dessert - all paired with wine.
The thought of learning 'how to cook properly' always seemed daunting to me. I do know how to prepare the basics, but I never had a clear understanding as to how season dishes properly, what to best serve with what, nor a good understanding what happens to the texture and flavor of food as it's being cooked. Preparing meals at home has always been about basic sustenance for me, but after this class I've gained a new outlook on cooking which involves proper seasoning, finding flavors, the magic of a good dessert, and a better understanding of wine.
With Robert, cooking is not only about the craft, but also about the history and culture behind French and Italian food. Robert is a very open and sincere teacher and his classed are filled with anecdotes and his own personal experiences. I found this to be a magnificent combination in this condensed and intense evening class. Even for someone like myself who isn't necessarily pursuing a career in cooking, but who certainly enjoys eating great meals.
Robert and I collaborated on a book project several years ago and we've kept in good contact over the years. That being said, I didn't have the pleasure of experiencing one of his cooking classes until recently. I took the six-week Thursday evening class, where we prepared a three to four-course meal, including several appetizers, various salads, a main course, and dessert - all paired with win...
- Pros:
- Helpful, Engaging, Encouraging, Smart, Patient, Funny, Fun, Good communicator
- How was this location?:
- Awesome
- How was the price?:
- Great value
I would recommend this teacher
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