The Next Level Cook
A four week series for graduates of Kitchen Essentials.
In Kitchen Essentials, we covered important skills that built a foundation for students to become efficient, knowledgeable and thoughtful cooks. In this follow up class, we will continue to build upon these skills, while spending more time honing our skills, expanding our palate, and focusing on more challenging tasks.
Over the course of 4 weekly classes, we will practice knife skills, work on butchering fish and poultry, and learn how to stock your fridge and pantry to make efficient and creative meals every week.
What to expect:
The format is based on building a three-part meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.
While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire if you are unsure if this class will be a good match for your dietary needs.
Each class will end with a meal, shared at the table, with discussion encouraged.
Price is per person, and includes all 4 classes and lunch at each class.
Date: Mondays in February (2/6, 2/13, 2/20, 2/27), 5:30pm - 8:30pm
About our instructor:
San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!
A four week series for graduates of Kitchen Essentials.
In Kitchen Essentials, we covered important skills that built a foundation for students to become efficient, knowledgeable and thoughtful cooks. In this follow up class, we will continue to build upon these skills, while spending more time honing our skills, expanding our palate, and focusing on more challenging tasks.
Over the course of 4 weekly classes, we will practice knife skills, work on butchering fish and poultry, and learn how to stock your fridge and pantry to make efficient and creative meals every week.
What to expect:
The format is based on building a three-part meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.
While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire if you are unsure if this class will be a good match for your dietary needs.
Each class will end with a meal, shared at the table, with discussion encouraged.
Price is per person, and includes all 4 classes and lunch at each class.
Date: Mondays in February (2/6, 2/13, 2/20, 2/27), 5:30pm - 8:30pm
About our instructor:
San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!
A four week series for graduates of Kitchen Essentials.
In Kitchen Essentials, we covered important skills that built a foundation for students to become efficient, knowledgeable and thoughtful cooks. In this follow up class, we will continue to build upon these skills, while spending more time honing our skills, expanding our palate, and focusing on more challenging tasks.
Over the course of 4 weekly classes, we will practice knife skills, work on butchering fish and poultry, and learn how to stock your fridge and pantry to make efficient and creative meals every week.
What to expect:
The format is based on building a three-part meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.
While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire if you are unsure if this class will be a good match for your dietary needs.
Each class will end with a meal, shared at the table, with discussion encouraged.
Price is per person, and includes all 4 classes and lunch at each class.
Date: Mondays in February (2/6, 2/13, 2/20, 2/27), 5:30pm - 8:30pm
About our instructor:
San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!