Classic French Cuisine (Hands-on)

Take a trip to France in springtime with this in-person course focused on the fundamental techniques that make French cooking world renowned. Join Certified Executive Chef Bill Twaler as he guides you through every step of the process for slowly cooking chicken in wine to make coq au vin—a dish in which extraordinary flavors develop from humble origins.

In this course, you’ll learn the essential techniques for braising and how to create one of the world’s great sauces. You’ll also learn how to make and pipe elegant Duchess potatoes for a side dish that threatens to steal the show. For dessert, Chef Twaler will show you how to turn cooking with wine from savory to sweet as you prepare almond-flavored financiers (mini brown butter cakes) and pair them with a luscious port wine caramel. Bon appetit!

MENU
Coq au vin
Pommes Duchesse
Financiers with port wine caramel

COURSE DETAILS
At each of CHI’s Hands-on Cooking Classes, you’ll enter Greenville Tech’s gleaming new commercial kitchen to be a culinary student for the day. Certified Executive Chef Bill Twaler has more than two decades of experience as a culinary educator and will help you become a stronger cook while enjoying your time in the kitchen. Hone your knives and your skills to become more proficient and efficient as you cook dinner for your family, impress your friends at the grill, or bake sweet treats with coworkers.

Each Hands-on Cooking Class includes the following:

• Step-by-step instruction from CHI’s chef-instructor as you produce several dishes in CHI’s state-of-the-art commercial kitchen
• Knives and aprons to use during your class
• Enjoy all of the food you prepare at the end of class, and take home what you don’t finish!
• An informational packet with recipes, tips and techniques covered during your hands-on class

Put on an apron, learn a new skill and cook something delicious at CHI!

POLICIES AND PROCEDURES

• Children under the age of 18 must be accompanied by a parent or legal guardian. Please, no children under the age of eight.
• Note that grilling courses may take place indoors during inclement weather.
• For the latest on weather-related delays and cancelations, visit Greenville Technical College’s policies on inclement weather.
• Allergies and Dietary Restrictions: While every effort is made to accommodate food allergies, CHI is a teaching facility that includes the preparation of all foods. Please be aware that our menu items may contain or come into contact with common allergens such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat. Please call (864) 250-8835 if you need to request accommodation for any allergies or dietary restrictions.
• Please visit About CHI >> CHI Policies & Procedures at www.CHIgreenville.com to learn more about dress code requirements designed for your safety during class.

COVID-19 REMINDERS

• Facemasks covering nose and mouth are required for all college visitors, students and employees.
• Please do not bring extra guests.
• When you arrive, proceed to the restrooms to wash your hands properly for 30 seconds. Hand sanitizer is throughout the building, however, washing hands is the best way to remove and kill pathogens.
• For updated information, please check reopening plans and guidelines to the college’s response to COVID-19.

Fee Breakdown