Cooking with a Budget but Eating Gourmet is a course for any level cook who may be just beginning their creative dive into the culinary realm or who is on the verge of mastering already practiced techniques. Budding chefs will learn fundamental cooking methods, create “gourmet” meals, an learn how to balance a home budget while enjoying classic dishes one could only think of ordering when out at a fancy restaurant. Additional kitchen discussions of plating to suit the standards of the word “gourmet,” hands-on utilization of all products, balancing flavors of umami, and gaining confidence in producing fancy meals at home are also on the menu for this course. Bon appetit!
An Introduction To Your Instructor
Chef Cassie Ciejko (See-Ko) is a 2013 graduate of both Stafford Technical Center and Fair Haven Union High School. She continued her education at Lincoln Culinary Institute in Hartford, Connecticut, graduating at the top of her class in 2014, earning medals in Savory Cuisine and Academic Excellence. In her spare time, Cassie loves being outdoors hunting, fishing, or kayaking, and enjoys creating meals from what she forages into an elegant plated dish.
Please Note: A separate lab fee of $80.00 must be paid directly to the instructor on the first night of class.