Culinary Techniques 101 Finale – Class #20

Culinary Techniques 101 ended a couple of weeks ago and it was a bittersweet night. I enjoyed learning from Chef Brian each Thursday night and getting to know my classmates who share the same passion for food that I do. Twenty weeks went by quickly but I feel like I’ve just scratched the surface of my culinary journey and I’m looking forward to getting six hours of my week back so that I can apply all that I learned in my own kitchen!

Our last class consisted of stations of hor d’oeuvres where we prepped and cooked a few small bites so that we could enjoy them with wine to celebrate the end of our class. We stuffed grape leaves with ground lamb, made spring rolls with colorful vegetables, baked triangles of spanakopita, fried wonton wrappers for a seared tuna appetizer and stuffed egg rolls with andouille sausage and other cajun flavors. It was a delicious night and I especially enjoyed the French wine pairings to top it all off!


A farewell hug from Chef Brian!

If you are a foodie looking to up your game in the kitchen then I would definitely recommend CT 101 or any of L’Academie de Cuisine’s recreational courses offered many nights during the week. For an extended course like CT 101 you will learn everything from proper knife skills, to the origins of our favorite ingredients and how to fillet a fish!

To read up on each recap of class start here and subscribe here to catch my next recipe!

tuna wonton crisps keys to the cucina

Lamb Grape Leaves and Wonton Crisps with Seared Tuna

cajun egg rolls keys to the cucina

Cajun Eggrolls and Spanakopita

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