Cooking

Session Summary

Session Date
Lesson Topic

The multi-layer pie with an Oreo cookie Crust Chocolate Ganache Filling with a coconut pecan toping
Lesson Outline
The mini pie was constructed in a multi layered construction with complementary flavor layers.
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Jackson has now made a multi-layer distinctive texture and flavor profile dish. This is the beginning of a higher progression in the learning sequence of cooking.

Session Summary

Session Date
Lesson Topic
No bake German Chocolate Pie with coconut and pecan toping
Lesson Outline

The multi-layer pie with an Oreo cookie Crust, Chocolate Ganache Filling with a coconut pecan toping.
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Remi had a very productive class and was enthusiastic making the recipe. It was produced to a very high flavor profile for a complicated dish

Session Summary

Session Date
Lesson Topic
Mini Chicago Hot Dog Sliders on toasted Hawaiian rolls
Lesson Outline
From scratch this traditional appetizer was produced using sweet Hawaiian rolls.

Pickles, "Lil Smokies", onions, sweet peppers and fire roasted tomatoes, mustard and celery salt were the
ingredients used
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Jackson's culinary skills are showing improvement as he has learned to slow down and not rush production

Session Summary

Session Date
Lesson Topic
From scratch, Spanish meat balls using common ingredients to make a fresh moist meatball.

We also produced a fresh baked mini roll to as an alternative to free standing meatballs.
Lesson Outline
Production from start to finish and a tasting to standard was the class focus today.

Session Minutes
45
Minutes Student Attended
45
Lesson Comments
As we progress to more complicated items, we maintain the focus on regular market ingredients and how freshness plays a part in the flavor profile.

Session Summary

Session Date
Lesson Topic
Spanish style meatballs from scratch, using organic ingredients on a fresh baked mini roll.
Also, meatballs to take home for family.
Lesson Outline
Student saw how easy it is to make a meatball that is delicious and different using regular market ingredients.
We also learned about precooking and final baking to ensure freshness and optimal moisture content.
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Student was able to in, 45 minutes, to produce a gourmet custom meatball using regular store ingredients.

Session Summary

Session Date
Lesson Topic
Prep and construction of honey lime Chicken and avocado rice stack
Lesson Outline
From scratch using common store ingredients student made the honey lime avocado stack to standard. Also, a tasting was conducted to demonstrate what the final product looked like and its expected flavor profile.
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Jackson had a very good, focused session today. As stated previously, he seems to perform to a higher standard when kept busy without outside distractions.

Session Summary

Session Date
Lesson Topic
1. From scratch 4 cheese mac and cheese with a toasted Italian bread crumb crust.

2. Poached ripe peaches with walnut and brown sugar compote topped with dulce de leche ice cream.
Lesson Outline
Student learned new flavor combinations and multitasked for a cooked to order production.
Session Minutes
90
Minutes Student Attended
90
Lesson Comments
Student was knife skills far advances for her age group and was very receptive to our style culinary education. Focus on exact preparation

Session Summary

Session Date
Lesson Topic
Prepared poached peaches with roasted walnuts and brown sugar with Italian Ice-cream.

We experienced poaching and how it can add and intensify the flavor profile of a common store item.
Lesson Outline
The class focused on taking common ingredients and making a new and tasty dessert.
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Jackson has lots of energy and enthusiasm that he needs to focus into his work. Slow but gradual improvement in this behavioral area.

Session Summary

Session Date
Lesson Topic
Stuffed bit size mushroom bites. From scratch cremini mushrooms baked with a mushroom compote and cheese
Lesson Outline
The class focused to new flavor combinations and combining ingredients to create a new flavor prolife different from the individual components.
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Remington enjoys the process of food preparation and is learning to try new flavor profiles in combinations.

Session Summary

Session Date
Lesson Topic
Stuffed mushrooms from scratch, with a balsamic and cheese stuffing.
Lesson Outline
Student learned flavor layering and basic food combinations
Session Minutes
45
Minutes Student Attended
45
Lesson Comments
Studeny enjoyed the item as he had never tried mushrooms prepared this way
Cooking

11981 U.S. Highway One, Juno Beach, FL 33408 (561) 625-2288