an instructional cooking series taught by some of the city’s and country’s biggest culinary names, for students who are truly passionate about pursuing a professional career in the restaurant industry.
With the help and generosity of our chef friends, we are working to foster the next generation of Philly chefs. This is such a strong culinary community – and we not only want to make it stronger but we all want to do our part to give back.” – Audrey Claire Taichman, Owner, COOK
The third semester of the COOK Masters Program begins January 2013. COOK has secured an impressive roster of professional chefs as instructors. Upcoming and past instructors include Michael Solomonov (Zahav, Percy Street Barbecue, Federal Donuts), Marc Vetri (Vetri, Osteria, Amis, Alla Spina, Pizzeria Vetri), Jean-Marie Lacroix (Lacroix, Brûlée Catering), Pierre Calmels (Bibou), Nick Elmi, Jon Cichon (Lacroix), Georges Perrier, Guillermo Tellez (Square 1682, Red Owl Tavern), Peter Woolsey (Bistrot La Minette), Michael Schulson (Sampan, Izakaya, St. James Place), Jeff Benjamin (Vetri), Aimee Olexy (Talula’s Table, Talula’s Garden, Talula’s Daily), Joe Cicala (Le Virtu), Jason Cichonski (Ela) and many more.
And this semester, we’ve made a change. While, in the past, the program has been open only to cooks, this time we’re holding a couple spots open for food writers–and having a special class taught by Rick Nichols and Drew Lazor which will focus completely on the business of writing about dinner rather than cooking it.
Also involved in the project as partners are Philadelphia Magazine and Foobooz, who help hand-select the ten students per semester to ensure they are invested in the industry. All are welcome to apply: line cooks, culinary students, dishwashers, aspiring chefs…No fancy resume necessary. Applicants are chosen by one simple criteria: a genuine passion to cook in a restaurant kitchen. The overall goal is to grant each student as many as 20 hours of hands-on work with instructors. This experience will ideally lead to an intern position (“stage”) in a chef/instructor’s kitchen or even entry-level employment.
Monday, January 13, 2014:
Wine-101 with Brian Freedman, Food and Wine Writer/Consultant
Monday, January 20, 2014:
Food Writing with Rick Nichols & Drew Lazor
Tuesday, January 21, 2014:
Health & Nutrition with Katie Cavuto of Healthy Bites
Monday, January 27, 2014:
Butchery with Jon Cichon of Lacroix
Monday, February 10, 2014:
Baking with James Barrett of Metropolitan Bakery
Tuesday, February 11, 2014:
French Sauces with Peter Woolsey of Bistrot La Minette
Tuesday, February 18, 2014:
Braising Meats with David Katz of Creekstone Farms