Fundamentals 101 Version 2.0

Fundamentals 101 Version 2.0 is the gateway to turning your kitchen into an artist's studio.

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Course curriculum

Welcome to Fundamentals 101

  • But First Let's Have a Chat

  • Why a 2.0 Already?

  • How We Have Laid Out the Course

  • The Northwest Method Handbook

  • Important Terms, Abbreviations, Measurements, and Questions You May Have

  • Before we begin...let's help you find out a little bit about yourself.

Chapter #1 - The Tools, Language of the Craft

  • [OVERVIEW] of Chapter #1: Tools and Language of the Craft

  • [INTRO: Chapter #1 - Lesson 1] Setting Up

  • [EXECUTION: Chapter #1 - Lesson 1] Setting Up

  • [TIPS: Chapter #1 - Lesson 1] Setting Up

  • [INTRO: Chapter #1 - Lesson 2] Your Knife and The Roll

  • [EXECUTION: Chapter #1 - Lesson 2] Your Knife and The "Roll"

  • [TIPS: Chapter #1 - Lesson 2] Your Knife and the "Roll"

  • [INTRO: Chapter #1 - Lesson 3] Alliums

  • [LECTURE: Chapter #1 - Lesson 3] Alliums

  • [INTRO: Chapter #1 - Lesson 4] White Chicken Stock/Broth

  • [EXECUTION: Chapter #1 - Lesson 4] White Chicken Stock/Broth

  • [TIPS: Chapter #1 - Lesson 4] White Chicken Stock/Broth

  • [INTRO: Chapter #1 - Lesson 5] Azteca-Style Soup

  • [EXECUTION: Chapter #1 - Lesson 5] Azteca-Style Soup

  • [TIPS: Chapter #1 - Lesson 5] Azteca- Style Soup

  • [Chapter #1 - Lesson 6] Mise en Place

  • [The Bonus Lesson No-One is Teaching You] Honing and Sharpening Your Knife

  • [TRANSITION] Chapter #1 to Chapter #2

  • [FEEDBACK] Chapter #1

Chapter #2 - Kitchen IQ

  • [OVERVIEW] Chapter #2

  • [INTRO: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup

  • [EXECUTION: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup

  • [TIPS: Chapter #2 - Lesson 1] Watermelon Gazpacho Soup

  • [INTRO: Chapter #2 - Lesson 2] Velouté Soup

  • [EXECUTION: Chapter #2 - Lesson 2] Velouté Soup

  • [TIPS: Chapter #2 - Lesson 2] Velouté Soup

  • [INTRO: Chapter #2 - Lesson 3] Tossed and Composed Salad

  • [ABOUT THE KEY INGREDIENTS: Chapter #2 - Lesson 3] Tossed and Composed Salad

  • [TIPS: Chapter #2 - Lesson 3] Tossed and Composed Salad

  • [INTRO: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)

  • [EXECUTION: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)

  • [TIPS: Chapter #2 - Lesson 4] Pasta Aglio e Olio (with Garlic and Olive Oil)

  • [TRANSITION] From Chapter #2 to Chapter #3

  • [FEEDBACK] Chapter #2

Chapter #3 - Heat and Maillard Reactions

  • [OVERVIEW] Chapter #3

  • [INTRO: Chapter #3 - Lesson 1] Boiling, Simmering, and Poaching

  • [EXECUTION: Chapter #3 - Lesson 1] Boiling, Simmering, and Poaching

  • [TIPS: Chapter #3 - Lesson 1] Moist Heat: Boiling, Simmering, and Poaching

  • [INTRO: Chapter #3 - Lesson 2] Dry Heat Pan Cooking

  • [EXECUTION: Chapter #3 - Lesson 2] Dry Heat Pan Cooking

  • [TIPS: Chapter #3 - Lesson 2]Dry Heat Pan Cooking

  • [INTRO: Chapter #3 - Lesson 3: Caponata

  • [EXECUTION: Chapter #3 - Lesson 3] Caponata

  • [TIPS: Chapter #3 - Lesson 3] Caponata

  • [INTRO: Chapter #3 - Lesson 4] French Onion Soup

  • [EXECUTION: Chapter #3 - Lesson 4] French Onion Soup

  • [SUMMARY: Chapter #3 - Lesson 4] French Onion Soup

  • [Chapter #3 - Lesson 5] Oven Baking and Roasting

  • [TRANSITION]- Chapter #3 to Chapter #4

  • [FEEDBACK] Chapter #3

Chapter #4 - The Details of Simplicity

  • [OVERVIEW: Chapter #4: Coagulation]

  • [Chapter #4 - Lesson 1] The Science of Coagulation Through Scrambled Eggs

  • [INTRO: Chapter #4 - Lesson 2] French Omelet

  • [EXECUTION: Chapter #4 - Lesson 2] French Omelet

  • [TIPS: Chapter #4 - Lesson 2] French Omelet

  • [INTRO: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa )

  • [EXECUTION: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa)

  • [TIPS: Chapter #4 - Lesson 3] Seared Scallops (with Bonus Slaw and Salsa)

  • [INTRO: Chapter #4 - Lesson 4] Seared Steak

  • [EXECUTION: Chapter #4- Lesson 4] Seared Steak

  • [SUMMARY: Chapter #4 - Lesson 4] Seared Steak

  • [TRANSITION] Chapter #4 to Chapter #5

  • [FEEDBACK] Chapter #4

Chapter #5 - Identifying Patterns

  • [OVERVIEW: Chapter #4] The Mind's Palate

  • [INTRO: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)

  • [EXECUTION: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)

  • [TIPS: Chapter #5 - Lesson 1] The Art of Reading and Re-Writing a Recipe (Braised Lamb Shank)

  • [INTRO: Chapter #5 - Lesson 2] Plating Techniques

  • [EXECUTION: Chapter #5 - Lesson 2] Plating Techniques

  • [TIPS: Chapter #5 - Lesson 2] Plating Techniques

  • [BONUS: Chapter #5] The Art of Entertaining (Putting The Course to Work)

  • [FEEDBACK] Chapter #5

Bonus Lessons

  • [BONUS: OVERVIEW]

  • [INTRO and EXECUTION: Bonus Lesson #1 - Focaccia Bread, Flours, and Gluten

  • [LECTURE: Bonus Lesson #1] Focaccia Bread, Flour, and Gluten

  • [TIPS: Bonus Lesson #1] Focaccia Bread, Flour, and Gluten

  • [Bonus Lesson #2] Shortbread