In this hands-on cooking class, we will be learning how to develop menus and create beautiful, delicious, well-rounded main meals. We’ll go over knife skills, the use of basic kitchen tools and best practices, and will explore modifying recipes with a chef’s tips and techniques.
This is an omnivorous class with an emphasis on vegetable dishes and plenty for vegetarians to participate in. The class will include soups, salads, sauces, vinaigrettes, and side dishes that can be put together and used in a variety of ways to create new meals or enhance your family favorites.
The class will be held in the main Camp kitchen and will be contributing to the all-Camp meals.
All levels of experience are welcome.
Meet your Instructor
In his early years in the kitchen, Todd Jacobs held the positions of chef poissonier at the Maurice Restaurant and garde manger at Le Regence, both well-respected French restaurants in New York City. During his six years at The American Hotel in Sag Harbor, Long Island, he won the DiRona Award as Executive Chef of one of the best restaurants in America. Then he opened his own restaurant, Tierra Mar, where he won critical acclaim including being named “the best chef in the Hamptons” by Smart Money Magazine. He is a member of various organizations devoted to organic and local food sourcing on Long Island.
Todd also helped to develop and was adjunct professor for five years at a college-level culinary arts program where he specialized in American Regional and Exotic Asian cuisine.