Ren educates our clients on how to prepare food with the use of fresh ingredients and the use of herbs , seasonings, oils and stocks. Emphasis is on using fish, poultry and vegetables as the core of most recipes.
Many of our chefs work in renown restaurants here in Chicago and love the opportunity to teach on the days they have off at the restaurants where they are chefs. We have chef- instructors who specialize in one of the nine cuisine categories we offer.
Cooking Demonstrations- $45.00 per person- One and half hour sessions
You will watch your chef every step of the way from chopping and dicing to the moment you have a tasting of each of the dishes prepared for that class
Hands-On Cooking Classes- $90 per person- Three hour sessions
You and your team will make each dish under the guidance of your chef instructor. With hands-on learning you will have the comfort of knowing how to do it on your own so you can recreate the recipes at home for your friends and family. At the end of the session, you will sit down with your classmates and enjoy the fruits of your labor.
Indian (southwest Asia)
Learn how to make nan (flatbread), mutton, kebabs, chapatti, yogurt based curries and the use of hot peppers, cloves, strong spices, ghee(butter oil), curry, garlic and ginger.
Learn how to stir fry, steam and boil as methods of cooking. Learn how to use citrus, juices , fish sauce, galangel and herbs such as basil, cilantro and mint, lemongrass and tamarind. Learn about Southeastern curries that are based on coconut milk, garlic and ginger.
Learn how to prepare cooked vinegar rice (shari) and how to combine it with other ingredients (nita). The most common nita is seafood. Raw meat sliced and served by itself is sashimi. You will learn all the presentations of sushi such as maki, temaki and california rolls
Learn how to make many fish preparations including the Spanish preparation called paella. Also learn how to make pita bread, hummus and falafel.
Learn how to prepare recipes from the many regions of Italy; Venice and the Venuto, Lombardy, Tuscany, Sicily, Viceniza, Rome, Naples,
Learn how to make breads and pastas including spaghetti, macaroni, tagliatelle, ravioli, tortellini, gnocchi, fusilli, and lasagna.
Learn how to make sauces including carbonara, pesto, ragu, puttanesca and a basic marinara.
Learn the newer style of French cooking which de-emphasizes the use of heavy sauces in favor of preparing foods in a way that enhance the natural flavors in meat, fish and vegetables.
Learn how to use fresh herbs, butter, vinegar and lemon juice in preparations as well as steaming as a preferred means of cooking.
Learn how to make tortillas, tamales, salsas, guacamole, pico degallo, enchiladas, chile rellenos, and many other regional recipes.
American cooking is the fusion of multiple ethnic and regional approaches into completely new cooking styles. Notable regional cuisines are: northeastern, Midwestern, southern, western and southwestern.
You will learn how to blend different cooking styles into unique American preparations that embody the ingredients from many different cultures.
Learn the practice of consuming uncooked, unprocessed and organic foods. Raw food diets may include a selection of raw fruits, vegetables, nuts, seeds, including sprouted whole grains such as gaba rice, eggs, sashimi, carpaccio, raw milk, raw milk cheese and raw milk yogurt.