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CAU > On-campus Summer Programs > Guerilla Cooking 101

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Guerilla Cooking 101

CAU On-campus Summer Programs

Week 3: July 26-August 1, 2009

Guerilla Cooking 101

In this dynamic class, you'll learn to whip up salmon and spinach cannelloni, seafood sauce, spice rubs, and strudel without breaking a sweat. After catering for many years at such fine establishments as New York's St. Regis Hotel and the Helmsley Palace, CAU chef supreme Shelley Gould taught cooking and catering at Cornell's School of Hotel Administration. Focusing on holiday meals, she will demonstrate a wealth of elegant dishes, from steaming soups to savory hors d'oeuvres to chocolate mousse cake, sharing all the tips, tricks, and short cuts that will let you set a sophisticated and scrumptious table and still enjoy visiting with your guests. Surrounded by warm camaraderie, you'll have plenty of time to cook and eat fabulous food. You need no special background, but do wear socks and solid shoes (not sandals) and bring long pants and tops to cover you sufficiently. Facilities and materials fee: $165.

Registration

The registration period for this program has passed.
Please contact us if you have any questions.

Once you've registered, we'll send you materials on the academic program and other information to help you prepare for CAU. Please include deposits ($50 per person, per class) with your registration. All deposits are applied to the full program charges. See the On-campus Summer Program Fees page for information about program fees and deposit amounts.