School of Cooking

Zander caramelizes cream brulee

Zander caramelizes cream brulee

Today’s cooking classes are designed for a lifestyle that is very different from thirty years ago when Renie began teaching cooking. More women are in the work place and have less time and desire to cook. Some men get home sooner and begin dinner for the family. On the weekends cooking can be a family or husband and wife affair, cooking for the present or doing prep for meals for the week.

In that light one-on-one or one-on-two classes have evolved. The students meet with Renie to plan personalized lessons. They may want recipes for entertaining, a day of techniques, stocks, and sauces, low-fat cooking, or organizational skills in the kitchen. Ethnic menus such as Asian, Italian, and French as well as make ahead recipes, use of herbs and spices, garnishing, and presentation are always popular. There is no fee until we are in the kitchen cooking. The charge is $100 per hour with a four-hour minimum plus a fee for an assistant. Renie is reimbursed for the marketing but most of the several days of food prepared goes home with the student.

The Kitchen - ready for action

The Kitchen - ready for action

Another popular session is team building for eight or ten participants. Bring a group of young attorneys, real estate agents, or investment counselors through the doors of the kitchen to have fun while learning. No question, they bond while being entertained. The atmosphere in the Steves’ home sets the tone. The menu is set and the students volunteer to make certain recipes which are not as gut-wrenching or detailed as those for the one-on-one classes above.

Trays set up for class

Trays set up for class

A great deal of prep work is done ahead so the ‘timing schedule’ of hors d’oeuvres, Champagne and beer in the kitchen or on the patio can be kept. The long dining room table is set with a theme such as cut glass elegance, cowboy hall of fame, or cactus in the desert to stimulate imagination at using shell collections, items from hobbies such as cameras and photos, or antiquities from 40 years for a birthday. The students each serve the course they have made and describe the ingredients and technique.

A result of the Silk Road

A result of the Silk Road

Wine education is offered as a wine is matched to each course. The question ‘What is a sauce spoon anyway?’ is answered while the placement of silver flat wear is discussed. Manners do sell and the way a dish is presented, which fork is used , and where you put your napkin when you leave the table, is knowledge combined toward having a successful career.

The fee for the team building class varies according to size and design.

 

We love Dukkah

We love Dukkah

We've built a team...

We've built a team...A result of the Silk Road

 
 

  • Welcome

    Hello and welcome to the Cuisine Concepts website. Within you will find wonderful recipes, photos from travels around the globe and articles by Renie Steves.
  • Contact Us:

    Renie Steves
    Cuisine Concepts
    1406 Thomas Place
    Fort Worth, TX 76107

    Phone: (817) 732-4758
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