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Welcome to Homestyle Gourmet Cooking

For Helpers

 

The word gourmet probably conjures images of snobbery, fiddly and precious.

However, “Gourmet” is to appreciate the variety of textures, flavors and

presentation in food to heighten the senses. I can think of no more appropriate

word for the style we strive for in Homestyle Gourmet Cooking for Helpers.

There is something to be gained by beginners or experienced alike!

 

We expose participants to food styles that have become popular around the world

from Italian to Chinese to European and Asian. With every session we introduce

relevant cooking theory both for the novice and the experienced. We introduce formulas

for taking classic recipes and giving new life to them with a twist of flavor, presentation

or texture. With every passing session we strive to improve the creativity of the home

chef through formula cooking that will go beyond rote reading of recipes. The result is

cooking that is light, modern and fresh!

 

The provenance of my recipes can be credited to the many wonderful and upscale

restaurants I have been fortunate to sample, the inspiration for ideas I get from all

the cookbooks I dare to try and be influenced by, to the many flavors experienced

around the world and, finally, to my Mom’s kitchen.

 

I am strictly a home chef. I have no formal training. I entertain with taste enjoyment

and easy formality in mind, not perfection.

 

I hope you will enjoy the Superhelper Homestyle Gourmet food in similar style.

 

The Course Format

 

You may select individual cooking courses as you wish or sign up for the entire course

which awards a Certificate of Completion. A minimum of four courses is required to earn

a Certificate of Completion.

 

The cooking courses are generally hands on unless otherwise indicated. This means

participants will perform food preparation and cooking. You are encouraged to send

along containers to bring back tasting samples

 

Homestyle Gourmet Cooking for Helpers is geared for both the novice and experienced.

Each session features a 3-course menu: Starter, Main Course and Dessert/Pudding.

 

What the Beginner Learns:

The recipes are written in formulaic format so that ingredient substitution is encouraged.

The beginner will take home formulas for:

 

  • Soup Making
  • Salad Making and Vinaigrette creations
  • Italian Basics: Tomato Sauce, Homemade Pasta making, Pesto making, Risotto
  • Chinese and Asian Basics: Dumpling Making, Curry
  • Baking: Cake Making, Fruit Crumble, Coulis Creation
  • How to make Puddings

 

Basic Cooking Techniques discussed and practiced are: Braising, Roasting, Sauteeing,

Boiling, Steaming along with:

 

  • Food Hygiene and Safety
  • Knife Techniques
  • Food and Cooking Vocabulary
  • Cooking Equipment and Aids
  • How to Buy and Cook Meat, Fish and Vegetables
  • Food Presentation
  • Table Setting and Service

 

What the Experienced Learns:

In addition to renewing their knowledge of the above formulas and topics the more

experienced participant will be practiced in:

 

  • Flavor and texture combinations
  • Presentation
  • Meal Planning

 

Cooking For Vegetarians:

 

A new feature of the Superhelper Cookery course is the vegetarian option. So if you are

or your family is vegetarian please refer to the vegetarian alternatives next to each menu

option. Please also let us know any specific restrictions you may have as vegetarians.

 

Cooking for Children:

 

In addition to the menu plan presented here. Each session will add a bonus of one children’s

recipe that relates to the featured menus. Children’s recipes will not be demonstrated,

however, due to time constraints.

 

Who Should Attend

 

The course is designed principally to train helpers on cooking and baking. But food enthusiasts

are welcome!

 

 

 

 

 

 

 

Special Book-All-Courses Package Price:

15% discount or $2,380.00 total

15% Discount also applies to all purchases above $850.

See dates and descriptions below

CB 01                        June 18 Thursday 9:30 am To 12:30pm
Hands On Cooking I

*      Leafy Green Salad with Sausage, Avocado and Mushroom in a Shallot Vinaigrette

*      Homemade Dried Fruit and Nut Morning Bread

*      Wild Mushroom Risotto

*      Flourless Lemon and Almond Cake

 

A Western menu that features salad and risotto making as well as basic bread making. The salad will suit as a lunch menu or in a smaller quantity as a dinner starter. We will practice working with grains with a basic risotto from which participants can derive other risotto dishes such as squash, seafood, saffron, etc. We will practice using a basic bread recipe to create a flavorful morning bread which can be served at tea time or as a dinner side dish. We cap the meal with a flourless nut cake creation which again can be varied according to the formula.

 

Theory Discussion: The course begins by learning all about food safety and hygiene. The subject matter covers how to store food, cross contamination, hand and equipment washing, safe internal cooking temperatures, traveling with food and many more.

 

Options:

*      Vegetarians: Mushroom Risotto

*      Children: Mushroom Risotto

Handouts included

$350

CB02                             June 25 Thursday 9:30 am To 12:30 pm
Hands On Cooking II

Thai Minced Chicken Salad in lettuce leaf wraps

Thai Red Beef Curry in Homemade Meat Broth

Pad Thai with Sauteed Seasonal Greens

*      Crème Caramel

An Asian-inspired menu that will develop skills in making salads, curry making and working with noodles. We also introduce broth making in this workshop. As vegetable cookery is a delicate art, we practice here the method of sautéing tender greens using seasonal vegetables. Finally, we top the menu with a cooked custard.

 

Theory discussion: In this session, we will review how to buy and cook various meat cuts.

 

Options:

.

*      Vegetarians: Thai Eggplant Curry

*      Children: Pad Thai

*       

Handouts included

$350

CB03                                July 2 Thursday 9:30 am To 12:30 pm
 Hands On Cooking III

*      Spinach and Strawberry Salad with a Lemon Dressing

*      Thin Crust Sausage Pizza drizzled with watercress pesto on a homemage pizza dough

*      Spaghetti Marinara

*      Coconut Pandan Panna Cotta

Featuring an Italian menu that starts with salad making using a light refreshing vinaigrette. We continue practice on bread making with the thin crust pizza featured here. We will also learn pesto-making which can be used as a flavor enhancer to most foods and also to top any pizza or pasta. The basic Italian tomato pasta sauce (including what tomatoes to use) will be taught here to make the pasta sauce. Finally, we finish the meal with an Italian, favorite, the panna cotta.


Theory discussion: Included in the session is a review on how to cook various fish cuts and how to buy them in the market.

Options: Additional recipes are written for:

.

*      Vegetarians: Vegetarian Pizza

*      Children: Sausage Pizza

Handouts included

$350

CB04                               July 9 Thursday 9:30 am To 12:30 pm
Hands On Cooking IV

*       A Medley of Greens Soup with Chicken Tortellini

*       Grilled White Fish drizzled with a minced walnut and olive sauce

*       Seasonal Roasted Vegetables on a Squash Mash

*      Apple Crumble

 

We begin this course with puree soup making skills using this nourishing soup, a medley of greens. But we turn it into a combination soup by adding the tortellini. Continuing vegetable cookery, we introduce here another cooking method of roasting crunchy or chunky vegetables. We show one of the methods of fish cookery using grilling and creating a minced topping for added flavor. This fish cookery uses flavored oils as a light sauce to extract the flavor of the fish. We also demonstrate how to create a combination menu that features a bed of vegetables on a mash to give a finished flavor to the meal. The dessert features a fruit crumble which recipe participants can use to create their own fruit crumble variations, such as berries, mango and pineapple crumble, etc.


Theory discussion: A review of cooking of food hygiene and cooking with meat and fish cuts.

 

Options: Additional recipes are written for:

.

*      Vegetarians: Green Soup with Spinach and Ricotta Tortellini

*      Children: Grilled White Fish with roasted vegetables

Handouts included

$350

 
CB04 December 1 Thursday 9:30 am To 12:30 pm

 

CB05                           July 15 Thursday 9:30 am To 12:30 pm
Hands On Cooking V

*      Eggplant Parmigiana

Homemade Olive and Sundried Tomato Foccacia

Homemade Pumpkin Ravioli with a Hazelnut Cream Sauce

Mango and Banana Tart

*       

Featuring an Italian menu that starts with vegetable stuffing method. A light cream sauce will be taught for this pasta dish. Participants will have the opportunity to learn how to make their own pasta as will be used in this dish. Participants will have another opportunity to make bread for the foccacia. Finally, we finish the meal with an introduction to pastry making with this summery tart.

Theory discussion: In this session, we will learn the basic and essential kitchen tools and equipment. We will also discuss measuring equivalents and practice common conversions.

 

Options:

.

*      Vegetarians: Eggplant Parmigiana

*      Children: as above

Handouts Included

$350

CB06                             July 22 Thursday 9:30 am To 12:30 pm
Hands On Cooking VI

Red Lentil Dahl

*      Red Indian Prawn Curry with condiments

*      Homemade Vegetable Stock

*      Sauteed Seasonal Greens

*      Hot Baked Bananas in Filo Pastry

An Asian-inspired menu that will develop skills in making raw salads, curry making and working with delicate greens. We also introduce broth making in this workshop. As vegetable cookery is a delicate art, we practice here the method of sautéing tender greens using pak choy. Finally, we top the menu by practicing to work with filo pastry.

Theory discussion: In this session, we will continue review basic cooking vocabulary.

 

Options:

.

*      Vegetarians: Red Indian Vegetable Curry

*      Children: Mild Prawn Curry

Handouts included

$350

CB07                            Aug 5 Thursday 9:30 am To 12:30 pm
Hands On Cooking VII

Carrot and Ginger Soup with feta cheese

Organic Crispy Roast Garlic Herb Chicken with pan juice gravy

Served with:

Choice of Mashed Potato or Baked Chips

Chocolate Birthday Cake with a Chocolate Ganache

 

We begin this Western menu with continued practice on puree soup making skills using. We then demonstrate fail safe roasting techniques and gravy making using a whole organic chicken. We continue the lessons on vegetable cookery using roasting techniques for the chips and baked potato. Finally, we cap the meal with skills on how to make a basic cake.

Theory discussion: Demonstration on Table Setting and Table Serving Etiquette.

Options:

.

*      Vegetarians: Eggplant Halves topped with onion marmalade with Roasted Vegetables on a couscous ratatouille salad

*      Children: Roasted Chicken with boiled rice & broccoli

Handouts included

$350

CB08                             Aug 12 Thursday 9:30 am To 12:30 pm
Hands On Cooking VIII

Butternut Squash and Fennel Soup

Roast Beef with a horseradish crust served with choice of watercress pesto sauce or pan juice gravy

Choice of a Potato mash or Potato gratin

Chocolate Mousse (with pasteurized eggs)

 

We begin this course with pureed soup making skills with this butternut squash soup with a twist. Continuing vegetable cookery, we introduce here another cooking method in this gratin and mash creation. We show the method of roasting a meat selection and how to get the doneness just right for every diner’s wish. The dessert features a mousse that uses pasteurized eggs to ensure food safety.

Theory discussion: Wrap up of all topics learnt from all the sessions.

 

Options: Additional recipes are written for:

.

*      Vegetarians: Eggplant Steak topped with roasted pumpkin, tomato and mushroom ragout garnished with feta cheese

*      Children: Grilled Steak or Fish with roasted vegetables

Handouts included

$350

Special Book-All-Courses Package Price:

15% discount or $2,380.00 total

15% Discount also applies to all purchases above $980.

See dates and descriptions above.