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Adult Programs - Culinary Boot Camp

Build upon your cooking fundamentals and learn new flavor combinations
  • Bootcamp

What is Culinary Boot Camp?

The boot camps provide intensive instruction focused on culinary technique. The Fundamentals camp is geared towards those looking to learn or refresh solid cooking fundamentals, while the Advanced Technique camp builds upon those fundamentals and introduces new flavor combinations and more challenging culinary techniques. For more information or to register for a course, e-mail CulinaryAcademy@biltmorehotel.com or call (305) 913-3189 to set up your experience.

Boot Camp 1 Schedule (Level 1)

September 1 | 6:00pm to 10:00pm
September 2, 3 | 10:00am to 2:00pm
November 3 | 6:00pm to 10:00pm
November 4, 5 | 10:00am to 2:00pm
December 8 | 6:00pm to 10:00pm
December 9, 10 | 10:00am to 2:00pm

January 26 | 6:00pm to 10:00pm
January 27, 28 | 10:00am to 2:00pm

View Boot Camp 1 Registration Form (PDF)

Boot Camp Course At-A-Glance

Classes offered in the morning come with a complimentary breakfast
Light breakfast and lunch are included with baking boot camp enrollment
Classes are limited to eight students to provide a great learning experience for all students enrolled

Cost: $450 per student for the 3-day bootcamp
Boot Camp - Level 1

The Program

Day 1

“Mise en Place” – Everything in its place. Learn how to organize and properly set yourself up for cooking

Skills & Drills:

Knife skills – the vegetable cuts

Day 2

Working with tender cuts of meat (beef, chicken, and seafood) / Understanding vegetables

Skills & Drills:

Grilling, Broiling, Roasting

Day 3

Working with tough cuts of meats (beef, chicken, and seafood).

Skills & Drills:

Steaming, Braising, Stewing


Day 2
Roasted Chicken Breast stuffed with Asparagus and Tomato
Roasted Cuban Pork Tenderloin
Broiled Skirt Steak with Cream Salsa Verde
Pan Roasted Blackened Fish Fillet
Grilled Corn
Roasted Cauliflower and Asparagus
Crisp Green Bean & Walnut Salad
Sautéed Garlic Spinach
Day 3
Fillet of Snapper en Papillote
Shredded Pork Stew with Smoky Chipotle Tomato Sauce
Chicken Curry Stew
Braised Short Ribs
Coconut Rice
Quinoa and Wheat berry Salad
Sun-dried Tomato and Black Olive Orzo
Boot Camp - Level 2

Day 1 - Soups & Plated Dishes

Wild Mushroom Bisque
Classic Tortilla Soup
Plated Dishes
Pan Roasted Halibut with Corn, Slow Roasted Tomatoes, and Aioli
Herb Crusted Rack of Lamb with Scallion Potato Pancake and Micro Greens

Day 2 - Cold Appetizers & Plated Dishes

Cold Appetizers
Tuna Carppacio with Capers and Lemon
Poached Egg and Bacon Salad
Plated Dishes
Citrus & Oregano Marinated Split Whole Chicken with Corn Souffle and Pickled Onions
Steak Au Poivre with Cauliflower Puree and Watercress Salad

Day 3 - Hors D’Oeuvres & Small Plates

Hors D’Oeuvres
Blue Cheese Stuffed Bacon Wrapped Dates
Spicy Coconut Crab Salad Shooters
Beef Tenderloin Crostini with Horseradish Crema
Bittersweet Chocolate Brownie with Spiced Praline and Vanilla Ice Cream
Small Plates
Lemon Basil Risotto
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