The culinary boot camps are taught by Lourdes Castro, an instructor at New York University's prestigious Food Studies department. 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 next BCA experience.
| Date | Day | Time | Class | Chef |
|---|---|---|---|---|
| Check back soon for updated class schedules for the Biltmore Culinary Academy Boot Camps | ||||
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
Recipes
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
Objectives:
• Working with tough cuts of meats (beef, chicken, and seafood).
• Understanding proper egg cookery
Skills & Drills:
Steaming, Braising, Stewing
Recipes
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
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