This Basics Series has been designed for the food enthusiast (whether a beginner or advanced beginner) who wants to develop basic culinary skills and gain confidence in the kitchen.  The series will cover the fundamentals of cooking, including basic techniques, vocabulary, ingredients, and food safety.

Chef Chris will provide “tools” such as knife skills, kitchen safety and food knowledge, while teaching you the proper techniques for a variety of popular cooking methods. He will introduce new concepts in each class including roasting, pan searing and sautéing, poaching, sauces and stocks, building on those covered previously.  Chris encourages you to ask questions if you are unsure about the material being covered; his goal is to meet you at your level of kitchen skill and take you further in your understanding and experience

The menus chosen for the series are for popular dishes that you can confidently serve to family and guests, and can be the foundation of your own culinary repertoire.  With Chris’s guidance and your willingness to learn, you’ll be confident and capable in your own kitchen!

Sign up early! Our Basics Series has limited seating!

CLASS 1   April 6th - 6 - 9 pm Chicken and Rice Soup Chicken Marsala over Roasted Red Potatoes Steamed Asparagus Fresh Berries with a Marsala Zabaglione
CLASS 2    April 13th -   6 - 9 pm Italian Salad with Chick Peas and Homemade Dressing Vegetable Primavera tossed in Alfredo over Spaghetti Italian Sausage and Pepper Marinara over Penne Pasta Key Lime Pie with Ginger Snap Crust
CLASS 3    April 20th - 6 - 9 pm Pan Seared Scallop Appetizer with Watercress, Fresh Parmesan and Balsamic Beef Stir Fry with Vegetables and Brown Sauce Sesame Rice Fresh Fruit Cobbler with Vanilla Ice Cream
Christopher Weist a graduate of The Culinary Institute of America, has taught adult-education cooking classes at UCLA.  He has worked coast-to-coast with several nationally known chefs and TV celebrities.  This Cincinnati native has appeared locally on the Fox Morning News, and is a member of the Advisory Board for Diamond Oaks. He is currently Catering Chef for McHales Hospitality Group.   Chris’s cooking style encourages students to experiment with ingredients and to have fun!