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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) 913-3131 to set up your experience.

Boot Camp Course At-A-Glance

Classes begin on Friday morning at 10:00 a.m. and end at 2:00 p.m. (breakfast served at 9:30am)
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 Dates (Level 1)


September 2014 - June 2015

All classes are at 10am - 2pm with Instructor Jeannette Ozga

September 5-7
October 17-19
November 14-16
December 12-14
January 9-11
February 6-8
March 13-15
April 17-19
May 15-17
June 5-7
Boot Camp - Level 1


The Program

Day 1
Objectives:

“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
Objectives:

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

Skills & Drills:

Grilling, Broiling, Roasting

Day 3
Objectives:

Working with tough cuts of meats (beef, chicken, and seafood). Understanding proper egg cookery.

Skills & Drills:

Steaming, Braising, Stewing

Recipes

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


Day 1 - Soups & Plated Dishes

Soups
Sweet Corn Soup topped with Roasted Corn Guacamole
Wild Mushroom Bisque
Classic Tortilla Soup
Chicken & Lime 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
Hamachi Pineapple Tiradito
Tuna Carppacio with Capers and Lemon
Poached Shrimp and Citrus Salad
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
Smokey Clams and Chorizo
Lemon Basil Risotto
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