“Chef Ed” McArdle
To Teach Culinary Workshops at DSLCC
A series of basic cooking and kitchen skills classes with Dabney S. Lancaster Community College Culinary Arts Program Head Ed McArdle as the instructor is being offered this fall at the DSLCC Rockbridge Regional Center in Buena Vista. The one-night non-credit sessions will be held in October and November on Wednesday evenings from 6 to 9 pm.
“Take the chore out of cooking and learn how to ‘score’ with your cooking,” says “Chef Ed,” as he is fondly known by his students. “These tips and techniques are sure to take the struggle out of making dinner.”
The first workshop on October 2, “Knife Skills”, will cover types of knifes, sharpening techniques, classical and decorating knife cuts. Students are asked to bring their own knives for sharpening.
“Stocks, Sauces and Soups” on October 9 explores the various types of stocks, how to prepare a stock, storage of stocks, and how to incorporate stocks into soups and sauces.
“Breads 101”, scheduled October 16, will cover yeasts, sourdoughs, flatbreads, whole wheats, rye breads and even crackers.
Elevate the mundane potato and rice with the October 23 class on “Starches.” Topics will include types of rice, risotto, grits, lentils, and other grains and starches.
“Pasta, Pasta, Pasta” is the topic on October 30: Learn how to prepare homemade pasta, flavored pastas, raviolis and pierogis.
In the last session, “Grilling (for Girls!)” on November 6, participants who might be intimidated by grilling with charcoal will learn the difference between grilling and smoking, make marinades and spice rubs, and learn Chef Ed’s “trick to knowing when a steak is cooked to perfection!”
Participants will also be provided with a meal during each class. The tuition fee is $45 per session.
To register online, go to https://www.dslcc.edu/workforce/ or contact Robin Jennings at (540) 863-2899 or rjennings@dslcc.edu.