Cooking Classes with Chef Jud Flynn
Cooking at home is the new going out
It’s more than just dinner, it’s a dining experience. In the On-Site Culinary Solutions test kitchen in Blacksburg, Virginia, Chef Jud will teach you how to prep, plate, and pair recipes that wow guests! Now offering 15 classes that feature restaurant inspired dishes designed to cook at home, you’ll learn how to build elevated courses, from appetizer to dessert, using everyday ingredients.
COURSE Description:
Classes are held in Blacksburg Va. at Chef Jud’s test kitchen.
Cooking methods and classical technique is the backbone of a great culinary foundation. Chef Jud will demonstrate and teach you these essential techniques for preparing vegetables, meats, stocks, sauces as well as baking and pastry.
Class Details:
Minimum of (2) students per class.
Classes can be scheduled up to (2 weeks) in advance. Email Chef Jud to confirm availability below.
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.
$180 plus 20% gratuity per class (two students)
Email to schedule your first class 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