Teens Cook: Mastering Meat
In this 5-week hands-on cooking class, we will cover 5 different cooking techniques for meat and discuss when and how to use those techniques in other dishes.
Chef Ro
Average rating:
5.0
Number of reviews:(85)
What's included
5 live meetings
6 hrs 15 mins in-class hoursClass Experience
In this hands-on class, we will cover braising, roasting, simmering, poaching, pan frying, and sautéing. We will use one recipe per week to highlight one (or two) techniques, and we will also discuss why this technique was chosen for this particular protein, and what other types of proteins you would use it for. The following is the weekly breakdown of the technique and the recipes taught: Week 1: Braising: braised chicken thighs Week 2: Roasting and simmering: homemade meatballs Week 3: Poaching: poached fish Week 4: Pan frying: chicken parmesan Week 5: Sautéing: chicken teriyaki These techniques not only benefit home cooks, but will also be imperative if your teen wishes to go in to the culinary industry as a career choice. We will not only talk about the proper technique of the cooking, but also some common mistakes people make when using them. Recipes and supply lists will be given one week in advance, but I will try to work with the equipment you already have at home (no specialized equipment or hard to find ingredients will be required). Students will be expected to have all ingredients and equipment out at the beginning of class so that the recipe can be completed in a timely manner.
Other Details
Parental Guidance
Students will be using knives, a stovetop, and ovens for this class. Please make sure your student feels comfortable with these items, or have parental supervision available.
Allergies in these recipes: wheat, dairy, egg, fish, soy (some substitutions may be made, but not all can be avoided)
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Teacher expertise and credentials
California Teaching Certificate
My name is Rochelle Van Der Merwe, but most people call me Chef Ro (it's just easier!). I graduated from The Art Institute with my culinary degree, and I have been in the food industry as a professional for nearly 15 years. I have been teaching for almost 10 years now, both to home cooks and to future professionals. I have taught at recreational schools, Culinary Schools, and most recently at a high school.
I have cooked in both restaurants and catering companies. I have also been the Executive Chef of a hospital, run recreational cooking programs all over the country, and even done some private chef work. I have worked professionally on both the culinary side and the pastry side, and have taught both for many years. I simply love showing people that cooking is not difficult, and can also be quite fun!
I do have two four-legged colleagues of the kitty variety that will sometimes cry because they want to be on camera. But I assure you - I don't let the cat hair get in the food!Reviews
Live Group Class
$13
weekly or $65 for 5 classes1x per week, 5 weeks
75 min
Completed by 8 learners
Live video meetings
Ages: 14-18
3-12 learners per class
