Cooking Classes with Chef Jud Flynn
Cooking at home is the new going out
"It's more than s a dining experience. At the On-Site Culinary Solutions test kitchen in Blacksburg, Virginia, Chef Jud will teach you how to prepare, plate, and pair recipes that will wow your guests! We now offer 15 classes featuring restaurant-inspired dishes designed for home cooking. You'll learn how to create elevated courses, from appetizers to desserts, using everyday ingredients.
COURSE Description:
Classes are held in Blacksburg Va. at Chef Jud’s test kitchen.
Cooking techniques and classical methods are thereat culinary skills. Chef Jud will demonstrate and teach these essential techniques for preparing vegetables, meats, stocks, sauces, baking, and pastry.
Class Details:
The class size is limited to a minimum of 5 students and a maximum of 11.
You can plan your classes up to 2 weeks in advance. Reach out to Chef Jud via email to secure your preferred time slots.
Choose your class topic. Have something else in mind as the chef about it.
You don’t have to bring anything OSC will provide all the tools and ingredients for the class.
We provide a meal for each person.
Cost per person $90 plus gratuity.
Email to schedule your first class at jud@onsiteculinary.com
Class 1: Baking and Pastry Options
Pie dough 1-2-3, tartlets b
lind baking techniques , pastry cream and f
inishing techniques
Cream Pies: Boston Cream, Coconut, and Banana Cream Pies
Fruit Pies: Apple, Fruit Cobblers, and Lemon Blueberry
Small Pastries: Eclairs, Profiteroles, and Pate Choux Techniques
Class 2: Holiday baking
We will be making a variety of holiday cookies, Peanut Brittle and Italian Pizzelles
Class 3: Cakes and ice creams and advanced skills 7-classes in the series
1. Chocolate Cake and Mousses
2. White Cakes, Chantilly Cream and Buttercream Icings
3. NY Cheesecakes, Swirled and infused
4. Carrot Cake, and Applesauce Cake
5. Ice Cream Making, Chunky Monkey, Tuile Cookies and Caramel Sauce
6. Advanced Class 1 Individual Cold Desserts with Piping skills, macerated fruits, and Tempered Chocolate
7. Advanced Class 2 Individual Hot Desserts with Ice cream
Class 4: Cooking Duck like a fine restaurant
Duck fabrication and how to work with each muscle
Accompaniments including: preparation of vegetables, starch, and sauce making techniques
Pan searing and other cooking techniques for duck
Plating like a fine restaurant
Garnishing techniques
#5 Private Dinners at the Chef’s table up to 6-people
3-Course Meals
5-Course Meals
Wine Pairing Dinners
Corporate Dinners
Call for Reservations: (540) 818-9015
Class 6: Global street foods
We will begin our journey making a world tour of popular street foods.
Vietnamese spring rolls, Thai Chicken Satay, and South American Empanadas.
Class 7: Learn the Art of Sushi Making Techniques
Class 8 Pasta making workshop
We will study the Italian Ingredients, then the pasta making techniques. We will make a variety of pastas and fillings to include Ravioli, Tortellini, Fettuccine and we will eat a few finished dishes
Class 9: Mastering fish
Breaking down and filleting a whole fish to create an upscale appetizer and entrée.
Class 10: Filet Wellington- meat, stocks, and sauces
We will be making the classic Filet Wellington topped with Duxelle Mushrooms, Goose-Liver and wrapped in Puffed Pastry.
Stocks and sauces from bones to include thickening and finishing techniques.
Class 11: Steak and “butter-poached lobster”
We will be creating an upscale “Steak and Lobster” Dinner with Butter Poached whole Maine Lobster and Filet Mignon entrée.
Class 12: Soups; Chowders and bisques “corn and crab chowder”
We will be working with Cream Soups, Clear-Broths, thickening and seasoning techniques.
Corn, Clam, and Italian Chowders
Class 13: Curries of the world
A Tour of Asian Curries from India, Thailand, and Vietnam. Naan Bread, Chutney, and Jasmine rice dishes.
Class 14: Cooking Lamb Like a fine restaurant
You will learn how to fabricate and French the Bones on a Rack of Lamb and to be able to create an Upscale Restaurant Dish complete with accompanied side dishes and sauce!
First you will learn about the Japanese tradition, and the ingredients used for Sushi.
We will be making Maki, Nigiri, Sashimi, and Pickled Vegetables.
Vegetarian options will be available upon request