Cooking at the Academy

Master Pastry Chef Bo Friberg expands your culinary repertoire with three stunning desserts. Begin by creating a light, seductive Mendocino Poached Pears with Almond-Pear Sauce. Make a classic short dough and pastry cream base topped with sliced fruit for a perfect Fresh Fruit Tart. Chocolate Mocha Inside-Out Cake is a lesson in layering and cutting with the finesse of a Master Confectioner.

Chef Ian Algerøen begins with the fundamentals of preparing Basic Egg Pasta, with subtle variations such as Lemon Dill Pasta. Learn to roll out, cut, and cook the dough, and to match the cuts and weights of noodles with the right sauces. Later, you'll make Spinach Fettuccine Alfredo, Ravioli of Bay Shrimp and Goat Cheese in White Clam Sauce, and Whole Wheat Pappardelle with Andouilles and Peas.

Poaching and steaming techniques put a bit of culinary magic at your fingertips. Chef Brian Mattingly begins with Poached Beef Tenderloin with a tarragon-flavored Sabayon Sauce. Next, make a quick mousse for Chicken Imperial Ballotine - rolled and poached in a sealed package. Finally, use an Asian-style bamboo steamer to create Chinese Steamed Fish with fragrant lemongrass, ginger, and garlic.