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Food Network New York City Wine & Food Festival – 2010 NYC Wine & Food Festival Auction
Auction Ends: Oct 15, 2010 05:00 PM EDT

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Two Annual Memberships at Top Chef University

Item Number
272
Sold
210 USD to kcskye
Number of Bids
4  -  Bid History

Item Description

Become a Top Chef culinary expert in the comfort of your own home! This pacakge offers two annual memberships at Top Chef University, a 12-course, 220+ hours interactive video based, culinary school.

With the help of Chef Stephanie Izard, Nikki Cascone, Dale Levitski, Airiane Duarte, Spike Mendelsohn, Carla Hall, Chris Jacobsen, Brian Malarkey, Marcel Vigneron, Kevin Gillespie and Richard Blais aspiring culinarians can learn any of the topics and many many more:

BASICS

  • 1.1    Getting Started: Organization, Managing Recipes, Mise en Place, Hygiene
  • 1.2    Kitchen Set-Up - Pantry Organization
  • 1.3    Kitchen Set-Up - Fridge & Freezer Organization
  • 1.4    Introduction to Knives
  • 1.5    Cookware - Pots & Pans 101
  • 1.6    Kitchen Tools & Utensils
  • 1.7    Kitchen Equipment & Small Appliances

TECHNIQUES

  • 2.1    Introduction to Knife Skills
  • 2.2    Working with Onion & Garlic
  • 2.3    Mire Poix - Carrots, Onion and Celery
  • 2.4    Specialty Vegetables I - Leeks, Peppers and Mushrooms
  • 2.5    Specialty Vegetables II - Tomatoes 101
  • 2.6    Specialty Vegetables III - Potatoes and Artichokes
  • 2.7    Lettuce Principles 101
  • 2.8    All About Herbs
  • 2.9    Introduction to Spices
  • 2.10    Working with Citrus
  • 2.11    Specialty Fruits I - Berries, Stone Fruit and Watermelon
  • 2.12    Specialty Fruits II - Pineapple, Mango, Avocado, and Coconut

STOCKS

  • 1.1    How to Make a Basic Stock
  • 1.2    Different Types of Stocks
  • 1.3    Beyond Stocks - Products & Terms

SOUPS

  • 2.1    Clear Soup: Chicken Noodle
  • 2.2    Cream-Based Soup: Potato-Leek
  • 2.3    Pureed Soup: Roasted Tomato
  • 2.4    Chilled Soup: Spicy Gazpacho

SAUCES

  • 3.1    Introduction to Vinaigrettes
  • 3.2    Homemade Mayonnaise & Dressings
  • 3.3    Raw Sauce - Chimichurri with Seared Strip Steak
  • 3.4    Introduction to Marinades - Asian Beef Marinade
  • 3.5    Pan Sauces 101 - Three Cooked, Pan-Sauces
  • 3.6    The 5 Mother Sauces
  • 3.7    Pureed Sauces - Chicken Mole

RAW

  • 4.1    Crudite Platter, Hummus, Bagna Cauda
  • 4.2    Composed Salad – Salad Nicoise
  • 4.3    Chopped Salad – Classic Cobb
  • 4.4    Tossed Salad – Caesars Salad
  • 4.5    Salads – Classic French – Frisee Aux Lardon
  • 4.6    Salads – Sans Lettuce – Spicy Southwest Salad
  • 4.7    Coleslaw Basics – Creamy vs Vinaigrette
  • 4.8    A Lighter Dressing: Carrot–Ginger Dressing

SAUTE

  • 1.1    Principles of Sauteing
  • 1.2    Sauteing Vegetables
  • 1.3    Sauteing Meat – Bone–in vs Boneless

BOILING, STEAMING & POACHING

  • 2.1    Principles of Boiling – Shrimp Boil
  • 2.2    Boiling & Steaming Greens – Broccoli
  • 2.3    Boiling & Steaming Root Vegetables – Potatoes
  • 2.4    Blanching, Concasse & Ice Baths
  • 2.5    Principles of Steaming – Baby Bok Choy
  • 2.6    Steamed Mussels with White Wine and Shallots
  • 2.7    Principles of Poaching: Poaching – Court Bouillon
  • 2.8    Perfect Poached Shrimp with Quick Cocktail Sauce
  • 2.9    Poaching Fruit – Port Wine Poached Pears

GRILLING

  • 3.1    Principles of Grilling: Grilled Ribeyes
  • 3.2    Grilled Baby Back Ribs
  • 3.3    Grilled Summer Vegetables: Vegetable Skewers
  • 3.4    Bone–in Grilling: Teriyaki Chicken Pieces
  • 3.5    Grilling Seafood: Shrimp, Scallops, Clams, Whole Fish

RAW

  • 4.1    Crudite Platter, Hummus, Bagna Cauda
  • 4.2    Composed Salad – Salad Nicoise
  • 4.3    Chopped Salad – Classic Cobb
  • 4.4    Tossed Salad – Caesars Salad
  • 4.5    Salads – Classic French – Frisee Aux Lardon
  • 4.6    Salads – Sans Lettuce – Spicy Southwest Salad
  • 4.7    Coleslaw Basics – Creamy vs Vinaigrette
  • 4.8    A Lighter Dressing: Carrot–Ginger Dressing

ROASTING

  • 1.1    Principles of Roasting – Perfect Roast Chicken
  • 1.2    Larger Cuts – Standing Rib Roast
  • 1.3    Smaller Cuts – Pan-Roasted Rack of Lamb
  • 1.4    Whole Roasted Fish with Fennel, Olives and Thyme
  • 1.5    Roasted Vegetables – Parmesan Broccoli, Carrots and Parsnips with Goat Cheese & Honey

BRASING & STEWS

  • 2.1    Principles of Braising – Red Wine Braised Short Ribs
  • 2.2    Vegetables – Slow Braised Collard Greens
  • 2.3    Principles of Stewing – Moroccan Lamb Stew

FRYING

  • 3.1    Principles of Frying – Crispy Fried Chicken Wings
  • 3.2    Pan Frying – Breaded Pork Cutlets
  • 3.3    The Perfect French Fries

CONFIT

  • 4.1    Principles of Confit – Duck Confit

Item Special Note

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Top Chef University

Top Chef University