Basic Skills Cooking Class

Last night was the last of a 5-session basic skills cooking class I took through the Princeton Adult School. I wasn't exactly sure what to expect considering I hadn't taken a cooking class since it was mandatory for a quarter in middle school. But compared with the descriptions, price, and actual class time of comparable beginner courses at the local community colleges and through the township, it seemed like a sure bet I was going to pick up some skills and tips over a span of 5 weeks time and at a decent price. The chef also seemed considerably skilled and, after a brief Google search, my assumption was confirmed. Check out Chef Davide Ercolano's website here.

Chef Davide and I share a common interest in cooking and promoting locally grown and organic food and the beginning of the first class was a little bit like an Alton Brown episode, to which Chef David stated "if you know Alton Brown's show, this class is going to be a little bit like that." Yup, this was going to be an awesome class.

And it was. It was a great class because I feel I learned some very useful basic skills; because the chef was great, talented and enthusiastic; and because the other members of the class itself were great too. Everyone in the class was friendly and engaged and I am particularly grateful to have made some connections with like-minded aspiring cooks. It was just a very fun, educational, and tasty experience. I cannot wait to take another cooking class!

As for the skills I learned in Basic Cooking Skills with Chef Davide:

- To heat the pan first before adding any fat (butter, oil, etc.)
- How and what to blanch, why
- That kale is tasty cooked or raw and very nutritious
- How to make a vinegarette
- What the difference between broth and stock is
- To cook potatoes in boiling water (not start them in cold) to make smoother, lighter mashed potatoes
- To cook pasta in 4 times as much water
- How to break down a whole chicken
- How to break down a whole fish
- The importance of a well [properly] stocked pantry
- That a Japanese knife only has one sharp edge
- That 8" is standard for a chef knife
- What marjoram is
- How to make gnocchi

What, you want more details? Better take a cooking class. ;) Of course there's probably more, but I've already implemented them so heavily into my own cooking I don't think I just learned them. And some things I already knew, like canola oil is made from rapeseed and only called canola oil since it comes primarily from Canada, Canada Oil/canola oil, get it? Either way, I learned a lot of useful tips and ate a lot of awesome food and highly recommend anyone take a basic skills cooking class- even you experienced cooks will learn something, I promise!


Chef Davide and the black bass we enjoyed in our final class.