Project Location/Destination: In town, Chopping Block Lincoln Square
Faculty Leaders: Kristin Gulinski & Stephanie Stephens
Dates: Monday, March 13 - Friday, March 17
Cost: $1510
Special Considerations:
See below.
Objective
Students will work on culinary skills such as making sauces, knife skills, meat and vegetable cookery, making dough and baking. Additionally, they will understand the hows and whys of cooking, preparing students for a future of confidence in the kitchen.
Description
Have you always wondered what it would be like to go to culinary school? “Find Your Inner Chef” gives you a taste of a professional culinary program with an emphasis on the health benefits of cooking and exploring the global origins of ingredients. You will explore all the fundamental methods of cooking, from basics to advanced techniques. Each day builds on the previous day and on the last day, you'll tie everything together to plan and produce a menu with your classmates that incorporates all of the techniques you've learned throughout the week. After this week, you'll go home with a foundation of fine-tuned cooking skills.
This program is suitable for students of all skill levels. Beginners will learn the basics and come away with the confidence to cook independently. Those with some cooking experience will broaden their culinary knowledge, hone their skills, and acquire valuable tips and insight so they can take their culinary ventures to a new level. It’s a great opportunity to improve upon their skills with an experienced chef at their disposal. You will learn from a different chef each day so that they get different perspectives and tips from their professional cooking experience while learning the benefits of clean eating. Each day's session combines the chef's lecture and demonstration with individual hands-on execution of recipes that feature the essential techniques in modern cooking. At the end of the day, you and your fellow students will serve your finished dishes and enjoy a cooking roundtable, engaging in an informal discussion and review of techniques, nutrition, wellness and culinary topics. On the last day, students will compete in a competition to create a winning dish for all to consume.
Student Requirements and Expectations
Clothes – Please wear long pants, comfortable tops (eg. t-shirts because it can get hot), and tennis shoes. Aprons are provided to protect your clothing.
Behavior – All Latin school rules apply. See handbook if you have questions. It is important that you arrive promptly for ALL activities. We are running on a tight schedule (including our final lunch).
Transportation- Each day we will meet at the Chopping Block Lincoln Square Location
Food limitations and allergies - Students with food allergies and food sensitivities should register for this project with the understanding that there may be times that food options will be limited. In addition, there may be cross contamination risk of allergens. Please contact the project leaders or Upper School Nurse with any questions or concerns. Food items are cooked to order, and the food you are consuming in some classes may contain raw or undercooked meats. Consumption of raw or undercooked foods of animal origin, such as beef, eggs, fish, lamb, pork, poultry or shellfish, may result in an increased risk of foodborne illness.
The Chopping Block does their best to accommodate food allergies, but they cannot change class menus or guarantee that those with diet restrictions will be able to eat everything made during class. Please note our kitchens are not a gluten or nut-free environment.
Food limitations and allergies - Students with food allergies and food sensitivities should understand that there may be times that food options will be limited. In addition, there may be cross contamination risk of allergens, as there will be times where outside food vendors will prepare our meals. Please contact the project leaders or Upper School Nurse with any questions or concerns.
Transportation considerations: Not meeting at Latin: Students may meet faculty leaders or be dismissed from a location other than Latin, specifically from The Chopping Block
About the Faculty
History teacher Ms. Gulinski is a foodie looking to take her cooking skills to the next level with students. She spent many years working as a waitress at Big Bowl during graduate school and has a deep appreciation for the hard work hospitality workers and chefs do. Her love of cuisine from around the world and history is a big passion of hers. History teacher Ms. Stephens began baking with her Betty Crocker Easy Bake Oven, catered throughout college, and once served as a sous chef on a passenger train. She also teaches Spice: Food, Trade, and Culture, which combines her love for food and history.
Special Considerations:
Food limitations and allergies - Students with food allergies and food sensitivities should understand that there may be times that food options will be limited. In addition, there may be cross contamination risk of allergens, as there will be times where outside food vendors will prepare our meals. Please contact the project leaders or the school nurses with any questions or concerns.
Transportation considerations: Not meeting at Latin: Students may meet faculty leaders or be dismissed from a location other than Latin.