Restaurant Kitchen Basics: Restaurant Classics
What you'll learn
- Gain confidence in restaurant and home kitchens
- To prepare and present upscale restaurant egg dishes
- Egg pan, grill, and stove mechanics
- The art of cooking eggs of any style
- Prepare and present the Joe's Special Scramble
- Prepare and present the Florentine Omelet
- How to create a classic Hollandaise sauce
- How to make the perfect Eggs Benedict
- How to make the classic Monte Cristo
- How to cook and present the perfect burger
- How to make a fresh stacked spinach salad
- How to perfectly cook a Filet Mignon pepper steak
- How to prepare a New York steak sandwich
- A variety of classic saute dishes
- And more!
Requirements
- A desire to prepare nature's perfect food, "The Egg"
- The desire to learn saute and grilling techniques
- One 12 inch non-stick pan
- One 5-6 inch non-stick pan
- Heat resistant rubber spatula
- Metal tongs
- Cooking spray or oil
- 350 degree oven
- Fresh eggs
- Variety of ingredients (see recipes)
Description
This all-encompassing course will teach you the basics of cooking with eggs, how to create classic breakfast dishes, and how to make delicious lunch, dinner, and professional saute entrees. This course will expand your cooking knowledge and help you build confidence.
We will teach you the skills and techniques that we have used for over 42 years in the restaurant business. You can apply these skills in a kitchen anywhere in the world, including your own!
Who this course is for:
- Anyone who wants to learn how to flip eggs like a professional
- Anyone who wants to become more confident cooking eggs
- Anyone that wants to show off their cooking skills
- Entry level restaurant cooks
- Anyone with little or no cooking experience
Instructors
![Steve Katsandres](data:image/svg+xml,%3Csvg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 64 64"%3E%3C/svg%3E){kind=avatar}
- 4.6 Instructor Rating
- 644 Reviews
- 12,479 Students
- 3 Courses
I have over 42 years of experience in the food industry at all levels and all departments. I am a successful restaurateur with concepts in the US and Asia.
My passion is training individuals in the art of cooking at all levels and techniques. I enjoy teaching pan work especially as I was a saute chef for years. Learning pan mechanics is an art and is a lot of fun also!
I have a Warrior attitude and leadership approach in this industry and pride myself on developing and motivating Champion’s that exceed expectations.
Customer service is my highest priority and I want to raise the standards of the food and service industry one Champion at a time.
A Restaurant Entrepreneur and Author
- 4.6 Instructor Rating
- 644 Reviews
- 12,479 Students
- 3 Courses
I have worked as an international and regional food and beverage executive, an executive chef and currently Director of Food and Beverage services at Sunland Golf and Country Club in Sequim, Washington.
I am a published author, successful restaurateur, teacher, leader and developer of food service champions. I have created and implemented new restaurant concepts, controls, hiring and training procedures, menus and recipes.