There’s one less show popping up in my DVR these days now that Top Chef Texas wrapped up its season. I’m a huge fan of the cooking competition, not just for the typical drama that goes hand-in-hand with reality television, but more for the creativity on display in the kitchen by the talented chefs. It has given me a strong desire to learn more about cooking and sneak behind the kitchen doors at fabulous restaurants to see the real action.
The Chef’s Academy in downtown Indianapolis offers just such an experience. For $35, you can participate in cooking demonstrations with expert instructors, called “Chefs on Stage” seminars, and you’ll even take home the completed meal. You do not need to have any type of cooking experience to sign up, just an interest in great food. This is a unique opportunity for the community to get the type of education typically reserved for culinary students.
Seminars are held on Fridays through August 10. Class titles, dates, and descriptions are listed below. The Chef’s Academy is a part of Harrison College, and is located at 644 E. Washington St. in downtown Indianapolis. To register for a class, contact Beth Holbrook at 317.447.6301 or email beth.holbrook@thechefsacademy.com.
- Art of Food and Wine
March 30
10 a.m. to noon
Chef Matthew Mejia will teach participants how to create a harmonious meal through the careful pairing of various dishes with appropriate red, white, rosé and other types of wines. Attendees will have the chance to become a member of the Chef Mejia Tournants Société Wine Enthusiasts Club as well. Participants must be 21 years of age or older. - Modernist Cuisine on Point
April 6
10 a.m. to noon
Participants will learn how to blend the tastes of today with the trends of tomorrow from Chef Joseph Davey, including high tech cooking methods and the physics behind preparation and presentation. - A Professional Chef Approach to Mother Earth
April 13
10 a.m. to noon
Josh Horrigan, director of career services at The Chef’s Academy, will be presenting insight into 21st century food from the garden to the kitchen. Participants will learn the basics of cultivating fresh cuisine directly from the source. - Great World of Chocolate Ganache
May 11
Noon to 2 p.m.
Pastry Chef Pierre Giacometti will teach participants the intricacies of Sacher Torte,the famous chocolate cake from Austria. The class will cover the basics enrobing and tempering truffles in decadent melted chocolate as well. - Game of the American Plains
May 18
10 a.m. to noon
Participants will learn the basics of hunting and field dressing various types of game animals from Chef Chris Francis, as well as the rustic art of Great Plains cookery, including several traditional recipes. - World View of Italian Cooking
June 15
Noon to 2 p.m.
Participants will learn how to embrace the delicious simplicity of Tuscan cuisine from Tony Hanslits, dean of chefs for The Chef’s Academy. The class will emphasize hearty Tuscan breads and cheeses, and fresh vegetables used in traditional soups and pasta dishes. - It Was Artisan, But Craft Breads are Better
June 22
8 to 10 a.m.
Boulanger Chef Nate Simpson will take participants on a world tour of craft breads from The Chef’s Academy’s kitchen. Participants will learn the skills necessary to mix, knead and bake the perfect loaf with a variety of international ingredients. - Compete Against Yourself and Become a Champion
August 3
10 a.m. to noon
Participants will learn the basics of cooking competitions from Chef Brandon Hamilton, who will give instruction on how to plan and organize like a seasoned professional. Additionally the class will teach the secrets on preparing and serving winning dishes that will wow the judges. - Featuring a Play On Pork
August 10
10 a.m. to noon
Chef Lucas Trinosky will teach participants how to prepare a winning pork dish from start to finish. The class will also feature tips and tricks on how to get contest judges to notice your culinary skills.
Photo courtesy of The Chef’s Academy.
Follow us: