The Biltmore Culinary Academy Bootcamp

Build upon your cooking fundamentals and learn new flavor combinations at the Culinary Boot Camp at The Biltmore Hotel.

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 please contact us to set up your experience.

E-mail CulinaryAcademy@biltmorehotel.com

Call (305) 913-3189

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 1 Schedule (Level 1)

TBA

View Boot Camp 1 Registration Form (PDF)

BOOT CAMP 1 FORM 

Boot Camp 2 Schedule (Level 2)

TBA

View Boot Camp 2 Registration Form (PDF)

BOOT CAMP 2 FORM 

The Biltmore Culinary Academy Bootcamp

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 tough cuts of meats (beef, chicken, and seafood) / Understanding vegetables

Skills & Drills:

SKILLS & DRILLS:


Grilling, Broiling, Roasting

Day 3

OBJECTIVES:


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

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

MEATS


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

The Biltmore Culinary Academy Bootcamp

BOOT CAMP - LEVEL 2

Day 1 - Soups & Plated Dishes

SOUPS


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 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

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

SMALL PLATES


Lemon Basil Risotto

Contact Biltmore Culinary Academy

Phone: (305) 913-3131

Email: CulinaryAcademy@BiltmoreHotel.com