Cooking School
The real cool cooking school at Bekins offers a wide variety of personalized, hands-on cooking classes designed to make you a better cook. Through a combination of practical professional advice and skill building lessons, you will discover making beautiful, delicious food at home everyday can be a true pleasure.
By understanding the How's and Why's of how food works, you will be able to translate this knowledge into creating flavorful dishes in your own kitchen. Whether entertaining a group of friends or preparing a family meal, the skills you learn will last a lifetime.
All classes are taught by Chef Thomas Reinhart and are open to anyone with a passion for cooking or a desire to learn new techniques and guiding principles. From culinary novices to seasoned professionals, the real cool cooking school at Bekins has something for everyone.
Cooking Class Schedule
To download the Winter schedule, click below:
To download the Fall schedule, click below:
To download Adobe Reader, click below:
"I Hate to Cook" Series
How to Cook Without Stress or Recipes
These classes are perfect for people who really don't like cooking -- but foodies will love them too.
Armed with basic techniques and the proper skills, getting dinner on the table every night can be stress free and delicious. This series of classes teaches the fundamentals that allow you to cook without the stress of poring over recipes and hours of food shopping. While the classes do build on each other they can be taken in any order or individually.
WARNING -- Class graduates may no longer hate to cook!!
I Hate to Cook II
Salads and Vinaigrettes
Oct. 21, 2008 *** CLOSED ***
Wholesome salads are the perfect answer to the weekday dinner question. Healthy homemade salad dressings and vinaigrettes are superior to store bought. Once you master the basic techniques you can create your own in minutes --- without recipes!
I Hate to Cook III
Soups - NEW REPEAT CLASS ADDED!
Thursday, Nov. 20, 2008 *** CLOSED ***
Hearty soup making is a powerful tool for the busy weekday home chef. Served with home-made bread (from our "Secret to Easy Atrisanal Bread" class) --- they are a one-pot meal. Learn to make many soups from a single formula as the key to simplicity.
I Hate to Cook IV
Omelets & Frittatas
Dec. 2, 2008 6 - 9 PM $35 ea or $60 for 2
Do your homemade omelets lack the pizazz you find at your favorite restaurant? By changing the ingredients you add, you can easily turn your omelets into a gourmet meal.
I Hate to Cook V
Tomato Sauce & Variations
Jan. 6, 2009 6 - 9 PM $35 ea or $60 for 2
A simple tomato sauce offers scores of possibilities for dinner options. Learn how create the basic sauce and several interesting variations. You will never use a store bought tomato sauce again.
I Hate to Cook VI
Sauté
Jan. 27, 2009 6 - 9 PM $35 ea or $60 for 2
Sautéing is a simple technique that allows you to prepare a wide variety of boneless meats and fish quickly and with flair.
I Hate to Cook VII
Stir Fry
Thursday Feb. 12, 2009 6 - 9 PM $35 ea or $60 for 2
Stir Fry is the original fast food. Long a key technique in Asian cuisines, it is now highly popular for it's healthy reputation and quick weeknight dinner results.
Kitchen Essentials
Techniques every cook should know
Ten Kitchen Essentials
Techniques That Every Cook Should Know
Monday Nov. 3, 2008 *** CLOSED ***
With the economy stumbling, less-practiced cooks are spending more time poring over cookbooks and less time eating out. This crash course for novices highlights 10 essential techniques to help ease everyday kitchen chores.
Secret to Easy Artisanal Bread
Make French Bread without Kneading
Nov. 18, 2008 ***CLOSED ***
Learn the revolutionary secret that is sweeping kitchens around the world. Making good artisanal bread at home is easy --- without kneading, proofing yeast or high maintenance starters. We'll teach you how to make your own French bread in about 5 minutes a day!
Baking FUNdamentals
Six Methods to Baking Success
It is said that while baking is not an exact science, it is an exacting craft. However, mastering just six methods provides you with the skills to make most baked items. For this series we teach and apply one method in each class. You will learn how to use each method to create a variety of baked goods. While the classes do build on each other, they can be taken in any order or individually.
Baking FUNdamentals I
Blending (Muffin) Method
Oct. 14, 2008 ***CLOSED ***
Mastering the Blending Method prepares you to create a wide variety of common baked goods including: quick breads, muffins and pancakes.
Baking FUNdamentals II
Cut-in (Rubbing or Biscuit) Method
Oct. 28, 2008 ***CLOSED ***
Named for cutting fat into flour --- the Cut-in Method is the basis for scones, pie dough, biscuits, shortbread, cobbler and dumplings.
Baking FUNdamentals III
Creaming Method
Monday Oct. 24, 2008 6 - 9 PM $35 ea or $60 for 2
Cookies, pound cake, brownies and dense muffins all rely on the Creaming Method. Learn to apply this method to create your perfect holiday treats.
Baking FUNdamentals IV
Straight Dough Method
Dec. 9, 2008 6 - 9 PM $35 ea or $60 for 2
The "Straight Dough" method is the traditional technique for making bread dough, brioche, rolls and pizza crust. This is a "knead" to know for every baker.
Baking FUNdamentals V
Foaming Method
Thursday Dec. 18, 2008 6 - 9 PM $35 ea or $60 for 2
Egg foams form the foundation for light and airy baked goods like soufflés, meringues and angel food cakes
Baking FUNdamentals VI
Custards
Thursday Jan. 15, 2009 | 6 - 9 PM
$35 ea or $60 for 2
What do ice cream, quiche and cheesecake have in common? That's right -- custard! Learn to make the perfect custard in it's many variations.
The Weather Outside is Frightful
So Let's Fire Up Something Delightful
Chocolate!
Two Dates Offered: Thursday Dec. 11, 2008 or Tuesday Feb. 10, 2009 6 - 9 PM $35 ea or $60 for 2
There are few foods that people feel as passionate about, Chocolate is, well, different. We look at the origins and applications of chocolate in the decadent class.
Holiday Cookies
Dec. 16, 2008 6 - 9 PM $35 ea or $60 for 2
Cookies of all shapes and sizes have been part of festive holiday rituals long before Christmas. Ancient cooks prepared sweet baked goods to mark significant occasions. Get ready for the holidays at this timely class.
Winter Soups and Stews
Jan. 13, 2009 6 - 9 PM $35 ea or $60 for 2
What could be more soul-warming when temperatures plunge than a generous, full-flavored stew that warms up the kitchen and fills the entire house with savory aromas?
Super Bowl Party
Jan. 20, 2009 6 - 9 PM $35 ea or $60 for 2
Chili, finger foods, appetizers -- enjoy the game with family, friends and good food. Learn some great party ideas in time for the big game.
Chowder Head
Feb. 3, 2009 6 - 9 PM $35 ea or $60 for 2
Chowder -- A thick, chunky seafood soup, of which clam chowder is the most well known. New England-style chowder is made with milk or cream, Manhattan-style with tomatoes. We'll make both.
Winter Braise
Warm the Winter Soul
Feb. 17, 2009 6 - 9 PM $35 ea or $60 for 2
Braising is usually associated with pot roasts, but the technique is highly versatile. Once you understand the technique, it is easy to be creative with different ingredients.
Puff the Magic Pastry
Feb. 24, 2009 6 - 9 PM $35 ea or $60 for 2
With just a handful of other ingredients, these magic pastry sheets can be transformed into savory entree tarts or individual pastries that practically make themselves.