"No one is born a great cook. One learns by doing." - Julia Child Become your own favorite chef as School of Food equips you with the basics for every great meal no matter where that meal is prepared. Now you can take those skills home - for life. Join us for three transformative Tuesdays (August, 7, 14 and 21) in the official vacation month in the Western Hemisphere and travel to School of Food, another getaway not too far away, and spend some happy hours in the kitchen with a highly-trained chef elevating, or complimenting your cooking skills. Fast-paced and interactive, this course is perfect for beginners and self-taught cooks who want to take their cookery (n. the practice or skill of preparing and cooking food) to the next level. In this three-part adventure, you’ll not only be able to whip up some essentials like soups, stocks and sauces, you’ll gain some valuable knife (and life) lessons. We’ll cube and strip and discover exactly what small or large dice or julienne really means in a recipe. You’ll be able tackle that chicken or beef like pro with your newfound butchery skills with just the right grip. Of course, you’ll enjoy the fruits of your labor (pun intended) and dine with your Mixolo classmates. More about the series from the School Food website: Week 1: ( Tuesday, August 7, 6:30PM -9:30PM) KNIFE SKILLS You’ll get the basics, from maintenance and form to the fundamental cuts you need to know. By the end of class, you’ll have chopped, minced and diced your way to next level kitchen skills that will last you for life. Week 2:(Tuesday, August 14, 6:30PM -9:30PM) BUTCHERY From the tools and techniques behind different cuts of meat, to proper cleaning and deboning procedures, we’ll take you through the basics of this age-old, top chef technical skill. You’ll leave class with some serious bragging rights plus an appreciation for all parts of the animal. Week 3:(Tuesday, August 21, 6:30PM -9:30PM) STOCKS, SOUPS AND SAUCES Stocks and sauces are what distinguish the home cooked from the restaurant meal – and they can make or break your dish. In fact, stocks and sauces form the base flavor component for many dishes, making it an essential kitchen skill, not to mention the hallmark of a great chef. Learn the fundamentals behind creating each type of classic stock, while preparing some classic soups – then master the “mother” sauces, from Tomato to Bechamel. By the end of class, you’ll have the skills to elevate the flavor profile of any dish you make! More about School of Food: A Humanim culinary social enterprise, School of Food’s primary mission is to create opportunities for economically rising citizens. The School of Food is building a workforce in the hospitality industry by hiring those with barriers to entry for employment. With its community cooking classes, led by professionally trained and acclaimed chefs, School of Food aims to increase your comfort in the kitchen with hands-on culinary instruction and learning to help you take your meal preparation to a new level. At School of Food, where the word kitchen is used as a noun or verb, their mission is to increase your kitchen comfort. Come out, with or without a plus-one, and join other Mixolo solos for a “social good” time - with benefits.