Sometimes it seems that cooking like a professional chef is some arcane skill that requires admission to a sacred order of artisans to rise above amateur status. While it is a lot of work to hone your skills to work in a restaurant kitchen and cooks can spend years rising to the level of executive chef, that doesn’t mean you can’t learn a lot of techniques and tips from a real pro.
Chef Chris Rains of The Chef & I in the Gulch near downtown Nashville has graciously chosen to share some of his lifetime of knowledge working in kitchens and running his own popular restaurant through a series of weekly culinary classes and mixology courses in The Chef & I Backstage room hidden away behind the main dining room and show kitchen of his establishment at 611 9th Avenue South.
"Delicious dishes are about more than recipes, they're about techniques," says Chef Rains. "Our signature cooking class series will teach proper processes and techniques from our top chefs in an intimate setting. We look forward to welcoming guests of all skill levels and encouraging them to embrace their inner chef!"
The series kicked off in early November and will continue through the end of the year. These intimate classes allow for only eight spots at each session, so participants are encouraged to register early. Individual sessions can be purchased using The Chef & I gift cards, available at the restaurant’s website. Here’s the schedule of upcoming classes along with the specific dishes you’ll learn how to cook:
November 16: The Chef and I’s Signature Dishes | Appetizers
Cauliflower appetizer, pistachio pesto, pimento cheese, taquitos
November 23: The Chef and I’s Signature Dishes | Entrees
Arugula salad with Fresno Chile honey vinaigrette, ancho and coffee crusted Berkshire pork tenderloin, mole sauce
November 30: The Chef and I’s Signature Dishes | Side dishes
Warm potato salad, Thai style chili roasted heirloom carrots with peanuts, caramelized Brussels
December 7: Knife skills and specialized cooking techniques
Sautéing, roasting and braising; French style ragout; beef short ribs
December 14: Vegetarian Dishes
Caramelized cauliflower with local honey and candied pecans, butternut caprese with pistachio pesto; tofu technique
December 21: Baking and Desserts
Chef Liz’s chocolate cherry bread pudding, buttermilk biscuits, crème brûlée
For more information and to register, visit Eventbrite.com.
