Semester At Braise, Wednesday Spring '17 Classes
Semester At Braise, Wednesday Spring '17 Classes
Are you a talented home cook looking for a more extensive option to hone your culinary skills? Become a student in our Semester at Braise. This hands on ten-week course covers the fundamentals of cooking and baking as well as menu planning and wine pairing. Each student will receive a culinary textbook, chef coat and apron as well as the option to purchase a basic knife kit from Fein Brothers. Finally, the class will culminate in a Graduation Dinner where you and your classmates will create a four course meal with the chefs of Braise for your friends and family.
We also offer 4 Saturday Labs in which students will receive more individualized instruction for an additional fee.
All Fall Semester at Braise classes will be held on Wednesday evenings from 6-9 pm.
Although many of the topics covered throughout the semester are similar to those in our Braise Basics series, all semester classes are more expansive and rigorous.
Wednesday, March 8th: Knife Skills & Butchering
Strong knife skills are essential for the professional chef. Learn knife sharpening, proper holding and classic cutting techniques. We will also cover product identification of primals and cuts of animals. Learn which types of cuts are best suited for certain cooking techniques. Also addressed are trussing and tying poultry and portioning larger cuts of beef and pork.
Wednesday, March 15th: Stocks & Sauces
The foundation of good sauce-making is a good stock. Learn how to make chicken, brown meat stock, vegetable and fish stocks. You will learn how to turn these stocks into demi-glaces and French classical sauces.
Wednesday, March 22nd: Reductions, Vinaigrettes and Vegetable Purees
Learn how to use modern sauce making techniques to enhance overall flavor profiles of a dish. These modern sauces use fresh and seasonal ingredients to highlight simple and clean flavors. We will make items such an arugula coulis, smoked tomato vinaigrette and herb vierge.
Wednesday, March 29th: Meat & Fish
Learn the art of protein cookery. Learn how to saute, poach, grill, braise and roast meat, poultry and fish. Also learn how to properly filet fish. Last, learn how to carve and cut the proteins for the finished plate presentation.
Wednesday, April l5th: Pasta
Learn how to make fresh pasta and ravioli. We will explore fillings such as the classic Ricotta and herb. Also learn how to make gnocchi, the potato dumpling, as well as simple sauces to pair with your pasta.
Wednesday, April 12th: Vegetables & Grains
Learn about the seasonality of vegetables and why we use them at the peak of their seasons. Learn how to extract the most flavor out of different vegetables by blanching, poaching, grilling, sauteing, and roasting.
Wednesday, April 19th: Bread
Learn where bread begins, with starters, poolish and biga; the building blocks of excellent bread. We will be making flat breads, loaf breads and rustic breads. Learn no-knead bread making technique as well as the tradition knead technique.
Wednesday, April 26th: Pastry
We will cover the fundamentals of pastry and baking including making various doughs, cakes, different types of custards, cooking sugars and how to plate finished desserts. Learn about different types of flour, sugar and fats and how to substitute within recipes for the desired outcome.
Wednesday, May 3rd: Menu Planning & Wine Pairing
Learn how to write a properly constructed menu and how to pair those items with wines to have a natural progression of flavors. Learn about different grape varietals and how to properly taste wine.
Sunday, May 21: Graduation Dinner
Show off your new knowledge and skills to your friends and family! As a culmination of all your hard work, the semester students will prepare a meal with the chefs of Braise for your friends and family. Each student receives 2 tickets as a part of the cost of the semester. Additional tickets can be purchased for $50/each if more friends and family would like to attend.
Saturday labs are held 4 times throughout the semester from 10am-12pm. Each lab focuses on specific topics learned throughout the 10 weeks. The labs are meant to give students an opportunity to delve a little deeper into topics they are most interested in or with which they need extra practice. Each lab is $75.
Stocks, Sauces, Reductions, Vinaigrettes & Purees
Knife Skills, Butchering, Meat & Fish
Bread, Pasta, Veggies & Grains
Classes are held at Braise Culinary School, located at Braise Restaurant, 1101 S. 2nd Street, Milwaukee, WI.
To purchase a class using your Braise Gift Card, please make your reservation directly via e-mail at firstname.lastname@example.org.
*No refunds will be given if a class is missed due to the price being for the entirety of the semester. Classes will be rescheduled due to inclement weather.
****If this semester is sold out please see our spring class schedule to sign up and put your deposit down now to ensure a spot.
Questions? Please email email@example.com.