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8 Cooking fundamentals classes with Chef Eric

$886.00 CAD
Approx $657.69 USD


2 following evening classes per week:
Mondays and Tuesdays -
May 8, 9, 15,16, 23, 29, 30 - Wednesday 24, 6.15 pm to 9.15 pm
Alliance Française de Vancouver

Page en français ICI !  FR-COURS-DE-CUISINE.pdf (305.1 KB)

Price for 8 classes: $886 for non-members AF
                                         $842 for AF members

Price for 1 class: $123 for non-members AF
                           $116.85  for AF members

No cancellation - No refund

About Chef Eric

With more than 30 years experience working in the food industry at hotels and restaurants in France and Canada,  including as Executive Chef in a five-star hotel near Monte Carlo.

Chef Eric is a certified culinary instructor who offers private cooking classes,  personal chef services, team building events and culinary trips to France. Since 2001 Chef Eric run a widely recognized culinary website, and a YouTube Cooking Channel. Chef Eric's contributions to the advancement of culinary education have been recognized in many media and publications such as The New York Times,USA.

“Cooking Fundamentals classes”

A healthy lifestyle starts often with a healthy diet and a balanced meal. Learning how to cook will help you to achieve that goal. It’s probably the smartest investment you can make for you and your loved ones.

Our Cooking Fundamentals Series is the perfect course for those who need a fresh start in their kitchen. For everyone who wants to learn proper cooking fundamentals, sharpen particular cooking skills, or want to know why French cuisine is so praised around the world.

With this course, you will learn with a French Chef, essential techniques that every skilled home chef should master. By the end of the course, you will be confident enough to cook for you and your guests at home and you will understand what “cooking” means. Furthermore, you will learn the importance of French culinary terms in today's cooking. Each culinary term refers to a special cooking technique; knowing them will help you understand the art of fine cooking.

Every night under my guidance you will create a multi-course meal while acquiring solid culinary foundations.  These fully hands-on small group classes (10 seats) can be taken as a series or individually. Teams up with a fellow student and learn to make all the dishes by following Chef Eric step by step instruction. Each class will end with a tasting of your preparation. 

Between classes, you will have the opportunity at no extra cost to revise some of the skills that you learned in videos on Chef Eric cooking channel.

Some of the dishes include pistou soup, fish tartare, pan-seared pork medallions Charcutiere sauce,  grilled flank steak red wine shallot sauce, seared lamb chop Provençale, poached salmon hollandaise sauce,  braised ribs, Crème Brûlée, apple tartlet, homemade ice cream....

  • Type of classes: 100% hands on
  • Type of cuisine: French
  • Course Title: Cooking Fundamentals by Chef Eric Arrouzé
  • Number of classes: 8, 3hours each, 6:15 to 9:15 pm
  • Clients Type: Serious Amateurs – Nonprofessional
  • You will need to bring an apron, chef’s knife*, paring knife*, vegetable peeler*, 2 towels, and comfortable, flat, closed and non-slip shoes. (*available to use on site)
  • Attendees must be 16 years of age or older; no prior cooking experience required! Parental or guardian liability form will be provided to sign.

Class 1: Kitchen Safety, Knife Skills, and Vegetable Cuts

This is where it all starts. This class will emphasize kitchen safety, knife skills, and “mise en place”. You will learn how to hold a knife and position your guide hand properly. As you prepare your three-course meal, you will perfect knife skills and learn various essentials vegetable cuts. Some of the cuts may include ciseler, hacher, émincer, paysanne, slice, sticks, dice, and julienne.  You will chop endlessly with greater precision.  You will also learn about sharpening and honing your knives.  Finally, the class will end with proper knife selection and purchasing tips for the right kitchen tools for your needs.

Class 2: Stocks and Sauces Fundamentals

One of the most important cooking fundamentals is the creation of stocks and sauces. Learning to do it right is critical, and you will be introduced to the “danger zone” concept in the kitchen.

The recipes will give you a solid foundation of knowledge and skills in this critical segment of the culinary arts. As well as their role in soups, stews, braised dishes and sauces, stocks add a final flavorsome blast of moisture to many dishes. Stocks are referred to in French as “fonds de cuisine” (base of cooking). The name says it all. Join us and learn to make white stocks (fonds blancs) and brown stocks (fonds bruns). Learn the fundamentals techniques of sauce making, use some of your stock to make delicious sauces. Make some mothers sauces including Béchamel and Velouté and incorporate them in your dinner.

Class 3: Soups and Basic Appetizers

In many cuisines, soups are the backbone of the meal, healthy, tasty and filling. Soups are called Potages in French and are known under a range of classifications since the first years of the nineteenth century. In this class, you will learn how to make a delicious classic potage and you will use a white stock to make a consommé – a true French specialty. You will learn about cold emulsified sauces and make a mayonnaise from scratch. The sauce will be used to create small appetizers. Finally, you will learn how to clean, wash and store a whole salad before making a beautiful cheese salad.

Class 4: Vegetables, Legumes, Grains & Pasta Fundamentals

With or without meat; vegetables, legumes, grains & pasta are the backbone of all cuisines. We can’t miss them as they are delicious and big part of our meals and healthy diet. They are not really hard to cook, but knowing how to prepare them, make them shine and tasty while preserving most of their nutrients could be challenging. Many think they could be boring when not properly prepared. Learn the secrets of cooking them with gourmet recipes that will delight you. The class will also introduce some interesting spices with tips on how to use them and where to buy them.

Class 5: Poultry Fundamentals and Omelette Making

In this class, you will learn how to truss and roast a whole bird. You will learn how to baste it, before doing a jus. You will learn the differences between a jus and a gravy. You will debone a whole chicken; stuff and braise the legs. The chicken breast will be used to make two other recipes. One recipe will introduce you to pan-sauces and the second one to Paner à l’Anglaise and pan-frying. You will finish the class by learning how to make a perfect omelet and discuss poultry food safety issues.

Class 6: Meet the Meat: Beef, Lamb, and Pork Fundamentals

Tonight is the carnivore class; a must-attends for meat aficionado. Learn and understand the concept of cuts and meat grades. Learn about the distinction between tender cuts and tough cuts and which cooking method to apply for each of them.   Learn to make a veal blanquette, braised ribs to perfection, debone a rack of lamb, cut lamb chops and serve them with a Provencal sauce and grill some flank steak with a red wine shallot sauce. After this class, cooking your meat blue rare, rare, medium rare, medium, medium-well or well done won’t be impossible anymore.

Class 7: Shellfish and Seafood Fundamentals

Luckily for us, our coasts are abundant with fresh seafood, but we have to be vigilant, as all the stocks are not sustainable. Learn how to make smart seafood decisions for today and tomorrow. In this class, you will learn how to filet a whole fish and how to shuck oysters. You will make a fish tartare, make a stock for poaching, pan-fried and poach seafood, clean and prepare some shellfish and make beautiful sauces including a hollandaise sauce. The class will end with buying fish and shellfish tips, on freshness and where to buy seafood.

Class 8: Pastry and Desserts Fundamentals

We can’t skip dessert, can we?  This is just the beginning of a new repertoire. It’s important because it’s the last impression you will give on a menu. Today you will learn how to make short crust pastry to make a tart. You will make a fruit compote, build your tart and bake it before glazing it. You will learn the differences between batter and custard. You will make a Crème Brûlée and learn how to handle a blow torch to perfectly caramelize it. You will learn chef Eric crepes secrets and make your own crepes. And finally, you will make Crème Anglaise and churn it into ice cream! 

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