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Be a Better Cook Series: Essentials of Egg Cookery Class

Utah Salt Lake City cooking classes Salt Lake Culinary Education

Class Date:

April 16, 2021

Class Time:

6:00 pm

Class Location:

Salt Lake Culinary Education

What does it mean to be a better cook? Imagine being able to look in your refrigerator and pantry and feel inspired to make a meal just based on what you already have. Think about having the culinary confidence to prepare a dish without clinging to a recipe. Once you understand how ingredients and techniques work, you can begin to improvise.

We believe that understanding basic fundamental cooking techniques along with how ingredients react with one another is how you really start cooking. This series is comprised of six hands-on cooking sessions to teach you fundamental cooking techniques and explain the principles behind them. Get ready to have fun, get creative, and to be a better cook!

About this class:
As cookbook author Samin Nosrat so perfectly stated, “armed with an egg and some courage, you can perform any one of a hundred kitchen miracles.” We’ll teach you how one ingredient is capable of so many things. From emulsifying egg yolks, to whipping egg whites, and all of the kitchen miracles that happen in between.

Menu:

  • Poached eggs & hollandaise
  • “Clean-out-the-fridge” Frittata
  • Classic French Omelette
  • Crème anglaise
  • Chocolate soufflé
  • Meringues

*Please be on time, in comfortable attire and closed toe shoes. A face mask is required.
*Pricing is for a two-day course*

Cancellation Policy:

Please note that we do not offer refunds but honor a 72 hour cancellation policy in order to reschedule your class reservation or receive store credit.

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Class Location:

Total Seat: 8 (4 Left:)

Class Schedule Details

  • April 16, 2021 6:00 pm - 9:00 pm
  • April 17, 2021 10:00 am - 1:00 pm
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Your health and safety are extremely important to us.

We are taking every precaution to ensure a safe and sanitary kitchen and classroom environment. We regularly clean and disinfect our facility throughout the day and class sizes are currently limited to practice proper distancing. All staff is required to wear a face mask. We are doing everything we can to keep our guests and SLICE team safe, and are asking for your help with these additional precautions:

  • Upon arrival, you will sign in and have your temperature taken at the front desk. Any guests with a temperature over 100 degrees will be asked to go home.
  • You will be required to wear a face mask and gloves during the prep and cooking segments of class. You will be allowed to remove your face mask once you are seated at a dining table.
  • Please wash your hands upon arrival and after touching your phone, your face, door handles, and other surfaces outside of the kitchen.