Master Chef Cooking Course - 12 Episodes - Cook Like A Pro!

See you in the kitchen!

What you'll learn
Learn to COOK like a Professional in 12 Lessons - various styles of cooking from Basics to Advanced
From Knife Skills to Full Plated Meals - Learn all the Basics of Cooking in 12 Lessons - step by step instructions
Learn to chop, cook stocks/soups, sauces, side dishes, pastas, breakfast, potatoes, appetizers, elegant meals and desserts
Learn to cook everything from breakfast to dinner and desserts with fish, chicken, pastas, pork, vegetables, and various styles of cooking
Requirements
No experience necessary - Chef Eric teaches you everything from Basics to Advanced
Description
Learn fundamental skills and methods of cooking with an emphasis on ingredients, theories, and techniques in your own home. You’ll learn everything from Knife Skills to Plated Meals – you’ll be an expert in no time! These classes provide you with training videos plus E-Cookbook that include menus, recipe instructions, and photos.This training is excellent for beginners and advanced cooks. Both adults and teens will enjoy these Video Cooking classes. If you’re passionate about cooking and ready to boost your confidence in the kitchen, you came to the right place. Chef Eric created this series for you, normally $359 - $199 for you!This course includes these lessons:EPISODE #1 – Knife Skills – it all starts hereKnife Skills – We’ll cover the selection, use, sharpening, and care of knives – especially the French (or Chef’s) knife. I will demonstrate how to sharpen knives following the Professional Chef’s guide to knives. We will learn how to cut or shape vegetables – julienne, mince, chop, and dice.EPISODE #2 – All About Stocks – the foundation of cookingAll About Stocks – Learn the secrets of flavorful stocks and strengthen your foundation as a Chef. Starting with standard mise en place, we make Vegetable, Beef and Chicken stocks. You’ll get familiar with seasonings and aromatics used in stocks, soups and sauces.EPISODE #3 – Grand Sauces – versatile sauce makingGrand Sauces – Sauces are the primary foundation of many dishes, and this building-block episode is an essential part of a Chef’s education. This episode opens your eyes to the elegant power of clarified butter and roux and how they are used to elevate hollandaise, béchamel, and velouté sauces to luscious new levels.EPISODE #4 – Breakfast and Eggs – an essential ingredientBreakfast and Eggs – Traditionally hailed as the most important meal of the day, breakfast is also a vital part of the foodservice industry as well as in our everyday lives. This session covers a couple of different ways to prepare eggs: Fines herbs omelets and Eggs Benedict-poached eggs with hollandaise sauce. Who says breakfast can’t be for dinner?EPISODE #5 – Vegetables – cooking vegetablesVegetables – In a world that is increasingly aware of nutrition and healthful choices, knowing your vegetables is a must in any chef’s education. They are increasingly used as main dishes and can also serve as side dishes. Vegetables and the unique cooking techniques that serve them best will be discussed in this episode, as well as product quality, freshness, shelf life, and storage.EPISODE #6 – Potatoes – how to cook themPotatoes – Versatile and important, potatoes take their place in the spotlight in this episode. Several different cooking techniques will be discussed and practiced, including potato purée and sautéed potatoes. Most restaurants utilize a variety of potato side dishes for every menu they offer; you will learn those cooking techniques today.EPISODE #7 – Pastas – fresh pasta for memorable mealsPastas – Pasta is generally made with ingredients that are inexpensive and easily stored in the kitchen. Students get to dig in with Chef Eric to learn the basics of dough mixing and create dishes such as Fettucine Alfredo, Tagliatelle with Tomato Sauce and Vegan Spinach Pasta. Seasonings and herbs are added to change the color, taste, and texture of the final product.EPISODE #8 – Appetizers – start your meal with appetizersAppetizers – A classic that is continually reinvented, appetizers are an essential part of any chef’s culinary education. This episode focuses on dishes that can function as first courses in a multi-course meal, as well as small items that can be served at a cocktail party or a small catered affair. Marinades, sauces, and vinaigrettes are all given their due.Episode #9 – Dry Heat Cooking Methods – sautéing and roastingIt’s time to start putting all the culinary knowledge you’ve gained in the previous episodes together. This episode covers dry heat cooking methods such as sautéing, roasting, and stir-frying. We prepare, cook, and serve a complete meal consisting of a protein, starch, and vegetable, utilizing the knowledge and skills you have acquired in the previous cooking episodes. Meal plating and presentation are key components as you eat with the eyes first.Episode #10 – Moist Heat Cooking Methods – quick braising and poachingMoist Heat Cooking Methods – Poaching and braising using a court bouillon, are the primary focus for this episode. Moist heat cooking is used to produce flavorful dishes by gently cooking the item in various amounts of liquid. Students then use the same liquid to create a sauce for the finished dish. This technique does not normally start by searing the outside of the item. Therefore, a noticeable amount of flavor is transferred from the item to the liquid.Episode #11 – Easy Elegant Meals – putting it all togetherDemonstrations/RecipesMENU ONESautéed Chicken Breasts with Lemon Caper SauceRoasted Garlic Shallot Smashed PotatoesRoasting Shallots / Garlic / Making Pan SauceMENU TWOPesto Nut-Crusted Roasted SalmonRice Pilaf with Onions and LeeksHomemade Pesto / Roasting FishMENU THREEPasta with Carbonara SauceCooking Garlic / BaconEpisode #12 – Easy Elegant Desserts – satisfying our sweet toothDemonstrations/RecipesMENU ONEChocolate Rum Mousse with Homemade Whipped CreamMelting Chocolate and Butter / Whipping Egg WhitesFolding Egg Whites into ChocolateMENU TWOCrêpes with Chocolate Sauce and Crème ChantillyMaking Batter / Cooking / Filling Crepes

Overview

Section 1: Chef Eric's Culinary Classroom

Lecture 1 EPISODE #1 – Knife Skills – It All Starts Here

Lecture 2 EPISODE #2 – All About Stocks – RECIPES

Lecture 3 EPISODE #3 – Grand Sauces – versatile sauce making

Lecture 4 EPISODE #4 – Breakfast and Eggs – an Essential Ingredient

Lecture 5 EPISODE #5 – Vegetables – Cooking Vegetables

Lecture 6 EPISODE #6 – Potatoes – How to Cook Them

Lecture 7 EPISODE #7 – Pastas – Fresh Pasta for Memorable Meals

Lecture 8 EPISODE #8 – Appetizers – Start Your Meal with Appetizers

Lecture 9 Episode #9 – Dry Heat Cooking Methods – Sautéing and Roasting

Lecture 10 Episode #10 – Moist Heat Cooking Methods – Quick Braising and Poaching

Lecture 11 Episode #11 – Easy Elegant Meals – RECIPES

Lecture 12 Episode #12 – Easy Elegant Desserts – Satisfying Our Sweet Tooth

For beginning Cooks and experienced Chefs - ALL Ages OK,If you're passionate about cooking and are ready to boost your confidence in the kitchen, you came to the right place. Chef Eric created this Program for you! Learn the fundamental concepts, skills, and methods of basic cooking with an emphasis on ingredients, cooking theories, and techniques.