 Basics Program
Taught by Phyllis Vaccarelli, CCP, JoAnn Hecht and LGC Staff
Two or three times a year we offer our ever popular Basic Techniques for Creative Cooking which is an overview of the main techniques used in any type of cooking.
More Basics are six classes that are an extension of our Basic Techniques. They focus on specific groups of food and are designed to explore these groups in depth.
New Baking and Pastry Basics are classes that are geared for beginning bakers. The classes are designed to give students an understanding of fundamental baking techniques and methods.
International Basics feature quick and easy recipes based on ethnic cuisines and regions from around the world. Students will be introduced to new methods and techniques as well as ingredients from far and exotic places.
American Regional Basics is a culinary travelogue through the USA. Each class will feature recipes from different regions of America. The recipes will emphasize standard basic techniques and will help students to become more familiar with regional ingredients and methods of cooking.
New! Quick and Easy Basic Entrees dishes are simple to prepare with healthy ingredients and exciting flavors. Our methods are time saving and energy efficient utilizing the pressure cooker, microwave, stovetop grill, sauté pans and the oven for fast results without sacrificing taste.
Please Note: Classes listed below may not be in order by date. | 
