Culinary Boot Camp 1

Have you always wondered what it would be like to go to culinary school? The Chopping Block's Culinary Boot Camp 1 gives you a taste of a professional culinary program without the lengthy time commitment or heavy financial burden. We are the ONLY recreational cooking school that offers this type of culinary foundation and education without attending a year-round culinary academy. 

Culinary Boot Camp 1 explores 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 just five sessions, you'll go home with a foundation of fine-tuned cooking skills.

Day One:

• In depth lessons in knife skills
• Knife sharpening
• Selecting knives
• Whole fish butchery
• Selecting fish
• Making fish stock
• Preparing emulsion sauces such as Aioli, Hollandaise and Beurre Blanc
• Fish cookery including Poached Salmon, Whole Roasted Branzino and Sautéed Arctic Char

Day Two:

• Butchery of a whole chicken and beef tenderloin
• Selecting the proper cuts of meat for the cooking technique
• How to tell when meat is done
• Preparing chicken and veal stock
• Meat cookery including braising, sautéing, stuffing, roasting and grilling
• Grilled Beef Tenderloin with Herb Butter
• Coq au Vin      
• Roasted Pork with Prunes and Olives and Balsamic       
• Five-Spice Roasted Chicken        
• Chicken Piccata

Day Three:

• In depth lessons in soup making including French Onion, Shrimp and Andouille Sausage Gumbo,  Clam Chowder and Avgolemono
• Understanding the "Mother Sauces" and how to apply them to everyday cooking
• Sauce Espagnole
• Alfredo Sauce, Béchamel Style and Reduction Style
• Tomato Sauce
• Preparing vinaigrette
• Bistro Salad with Red Wine Vinaigrette and Homemade Croutons
• Balancing flavors

Day Four:

• Egg cookery including omelets, over-easy eggs and soufflés
• Selecting and working with potatoes
• Home Fries Skillet
• Potatoes Anna
• Vegetable cookery including sautéing, roasting and grilling
• Sautéed Green Beans with Bacon and Cranberries
• Oven-Roasted Broccoli
• Grilled Eggplant and Portobello Mushrooms
• Roasting peppers and garlic
• Working with dried beans
• White Bean Bruschetta
• Selecting and working with grains
• Pea and Shrimp Saffron Risotto
• Curried Quinoa Pilaf
• Goat Cheese and Herb Polenta
• Rice cookery

Day Five:

• Understanding taste vs. flavor and the five basic tastes
• Building complex flavor profiles
• Selecting olive oils and vinegars
• Selecting fresh vs. dried herbs
• Honing and practicing the techniques from the week by preparing two dishes of your choice

Safety Policy

The safety of our staff and guests are of the upmost importance to us. The following policies will be in place during COVID-19:

• Classes will be limited in size so that we are able to meet social distancing guidelines of a minimum of 6 feet in between parties.

• All guests will be required to wear a mask upon entry of our stores, while the class is being taught (unless outside) and while shopping in our stores. Masks will be removed while eating and drinking.

• Guests will visit our hand washing station upon arrival and before shopping in our retail store.

• Surfaces will be sanitized by our staff prior to your arrival.

• Certify that you are not living/visiting in/from one of the states on Chicago’s Travel Order.

Assumption of Risk and Waiver of Liability Relating to COVID-19

The coronavirus, COVID-19, has been declared a worldwide pandemic by the World Health Organization. COVID-19 is extremely contagious and is believed to spread primarily from person-to-person contact.

The Chopping Block (“TCB”) has put in place preventative measures to reduce the spread of COVID-19. However, TCB cannot guarantee that you will not become infected with COVID-19 while on TCB premises.

By enrolling, you acknowledge the contagious nature of COVID-19 and voluntarily assume the risk that you may be exposed to or infected by COVID-19 while on TCB premises and that such exposure or infection may result in injury, illness, disability, or even death.

You voluntarily agree to assume the foregoing risks and accept sole responsibility for any injury, illness, disability, death, that you may experience as a result of becoming exposed to or infected by COVID-19 while on TCB premises. Therefore, by checking the box below, you (individually and on behalf of your beneficiaries, assigns, heirs, and estate) release, covenant not to sue, discharge, and hold harmless TCB and its employees, directors, attorneys, agents, insurers, and representatives, from any and all liabilities, claims, causes of action, damages, fees, costs, and expenses of any kind in respect of any such injury, illness, disability, or death that you may experience in the event that you become exposed to or infected by COVID-19 while on TCB premises.

By enrolling in this class, you confirm that you have read, understand, and have voluntarily signed this Assumption of Risk and Waiver of Liability Relating to COVID-19.