PROFESSIONAL CULINARY ARTS TRAINING

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Check out what NH Homes Magazine has to say about
Chez Boucher Cooking School


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A letter from the Chef:

Chez Boucher Cooking School opened in January of 2003 as a place for the general public to come and learn how to cook. Due to the spiraling cost of a culinary education in 2007 I decided to create a professional training program for anyone interested in a career in the culinary arts or looking to elevate their current skill level for personal enrichment or in hopes of a promotion or career advancement. 

Since that time, we have graduated over 50 students from our professional training program. At Chez Boucher we teach you all that you need to know to apply for a job in the culinary arts field with confidence. Many of our students are currently working at upper level high paying jobs. In fact the current chef and sous chef at our bistro restaurant are graduates of our professional training program.

The opportunities for you in the culinary field are endless. Join the ranks of a professional restaurant, caterer, club or other food service kitchen team, open your own food business or become a personal or private chef.

Our passion for food combined with our experience and enthusiasm to teach you the fundamentals and basic culinary skills is everything that you’ll need to succeed.

The Chez Boucher Advantage:

Chez Boucher French Cooking School is licensed program recognized through the New Hampshire Department of Education.  We teach you everything that you need to know to apply for your first job or promotion with skill and confidence.

Unlike other more traditional culinary programs, our class size is limited to no more than twelve students per session.  This allows us to provide an individual, supervised, hands-on,  quality training program.

Our program is a very time conscious and affordable approach to entry level culinary arts training.

We adopt and adhere to the slow food movement through our approach, philosophy, and food production practices.

Our commercial-grade kitchen serves as our classroom laboratory, providing a real-life atmosphere in which to learn and create.

Our core curriculum can be easily modified to meet your individual needs.

Guest chefs and local culinary celebrities are often invited into the classroom laboratory to share their experience, recipes, and love for the culinary field. 

Our final project allows the students to demonstrate what they have learned from menu planning, ordering, pricing, cooking, plating and presentation.  This is a challenging experience that every student learns from and can use in their culinary career.

We also offer a supervised on-the-job training/internship at our on-site bistro restaurant.  This experience provides a real world hands-on training opportunity in a professional kitchen environment.  You will participate in the preparation and production of our full-service bistro menu, starting with Garde Manger, grill, char-broiler, fryer, oven, and sauté stations.

Tuition payment options and scholarships are available to all students, no matter what their financial condition.

We provide job placement assistance after graduation.

We are conveniently located within one hour from Boston, MA, Portland ME and Manchester NH.  Our culinary school is minutes from downtown Portsmouth, where the choice of restaurants grows daily, with offerings from Vegetarian & Vegan cuisine to the freshest seafood around.

Chez Boucher cooking school is administered by an American Culinary Federation Certified Chef and fellow member of the American Academy of Chefs.

Please don't hesitate to contact Chez Boucher Culinary School with any questions or to set up a tour or interview.  We'll see you in the kitchen.

Chef Ronald Boucher

2017 Start Dates:

Tuesday, September 12, 2017

Professional Culinary Arts Program

Tuesday & Wednesday

8:00 am – 1:00 pm

Fall Program Schedule

Fall 2017 Brochure

Chez Boucher Culinary School Application


For updated classes, menus or to book a class through our reservation site
Click Here

To address the time and financial constraints of individuals seeking professional culinary arts training, we have developed an accelerated program with flexible scheduling options, allowing students to maintain part time employment while attending school. Tuition at Chez Boucher is about one quarter of the cost of similar programs offered at other schools.

$5995.00

includes registration, book & materials

(You can pay as you go with weekly or monthly payments or receive a 10% discount if paid in full before start date.)

"I attended Chez Boucher in February 2003. I have attended all levels of French cuisine, the pastry program, and the graduate courses of regional cuisine. Taking classes at Chez Boucher has helped me greatly in preparing for a career in the Culinary Arts as Head Chef at a private boarding school in New Hampshire. Since then I have advanced my career from Head Chef to Director of Food Services at the same school. If it was not for Chez Boucher I would not have learned the skills necessary to develop a career in the culinary field. The classes are small in size and offer the opportunity for one on one learning. Chef Ron is Very knowledgeable and has great enthusiasm and patience for teaching others the art of craft fully preparing gourmet meals. I would recommend this program to anyone with a passion for cooking or desire to enter the culinary field professionally. "

Mike Flewelling Director of Food Services, Short Ridge Academy


‘I told you.... I would be a chef by the time I was 60, it has been hard work, dedication and passion.  Since attending Chez Boucher French Culinary classes, I have worked and studied approximately 50 hours per week.

That hard work and dedication has paid off tremendously.  

I am a Sous Chef at The Blue Hill Country Club in Canton, Ma.  The Town I graduated High School from, but most fun of all Chef Ron, is the Cooking Classes I offer, across the Street from where I live in North Easton.’

Chef T. Simon, N. Easton MA

CURRICULUM

The Chez Boucher Avocational Culinary Arts program provides an extensive culinary training program ideal for those looking for a more in-depth teaching program beyond our recreational classes.  You are provided with a Certificate of Completion from Chez Boucher  Cooking School upon completing this 12-week program.

Week one

Introduction to French Cooking Principles

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Heat Transfer To Foods: Conduction, Convection, Radiation & Basic Cooking Methods:

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The Art of Seasoning and Flavoring

Stock Preparation for Soups and Sauces


The Alchemy of Taste: An introduction to the five senses and the basics of flavor profiling

Our Commitment to Slow Food: Purchasing, preparing and serving wholesome foods and nutrition from a chef’s perspective

Week two

Soups and Sauces

French Mother Sauces:  

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Thickening agents:  flours, corn meal, corn starch, potato starch, rice, tapioca, arrow root, etc.

The basic soup preparations & power of reduction:

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Sample recipes to be prepared in class:  Fumet, Chicken & Beef Stock, Court Bouillon, New England Fish Chowder, Cream of Tomato Soup, Carrot & Ginger Bisque, Beef Stroganoff Stew, Creamy Dijon Cauliflower Soup, Tomato Sauce


Modern Day Sauce Making Techniques, Recipes and Procedures.

Modern Day Soups - recipes, preparations and procedures

Week three

The Incredible Edible Egg

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Understanding Eggs: The proper use, storage & science behind cooking with eggs
Preparations & procedures for cooking with eggs:  omelets, quiche, frittata, strata, eggs Benedict, crepes, tarts and souffles

Introduction to cheese making: Fresh and aged cheese preparation and production procedures

Sample recipes to be prepared in class: Hollandaise Sauce, Poached Pear & Apricot Tart, Chocolate Souffle, Ham, Apple & Brie Cheese Crepes, Spanish Tortilla, Quiche Lorraine

Week four

Week Four: The Farmers Market - “Slow Food” & Vegetarian 

From the Farm, to the Kitchen, to the Table

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Creative salads and salad dressings preparations and procedures Identifying and using greens and other salad related vegetables. 

French Salad Dressing Preparations and Procedures:  Emulsifications, vinaigrettes, mayonnaise, aioli, boiled dressings


Sample recipes to be prepared in class:  Heirloom Tomato Salad, Caesars Salad, Green Goddess, Salad Lyonnaise, Salade Framboise, Grilled Romaine Salad, Spinach Salad etc.

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Vegetarian Cuisine:  Identifying vegetables, grains and other farinaceous foods.

Preparing risotto, rice pilaf, pasta making, alternative grains, potatoes, gluten substitutes, and protein substitutes

Sample recipes to be prepared in class:  Risotto A La Parmigiana, Asparagus & Barley Risotto, Stir-Fried Pineapple-Cashew Quinoa, Lebanese Tabbouleh, Gratin Dauphinoise, Wild Rice Pilaf, Smashed Red Potatoes with Roasted Garlic Aioli, Israeli Couscous with Pistachios & Apricots, Black Bean, Corn & Wild Rice Cakes, Curried Apple Couscous

Week five

Week Five: Introduction to Hot Food Preparations and Procedures for Seafood

Understanding and Identifying Shellfish, Ocean Fin Fish, Crustaceans, and Fresh Water Species v/s Fish Farming

Cooking Methods:  Filleting, poaching, steaming, sauteing, grilling, broiling, braising and pan roasting

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Sample recipes to be prepared in class: Grilled Mediterranean Style Tuna, Sweet & Sour Tilapia, Pan roasted Citrus Salmon with Cucumber Relish, Sauteed Trout Meuniere with Pecans, Baked Haddock Au Gratin, Pan Fried Codfish Cakes

Week six

Week Six: Introduction to Hot Food Preparation & Procedures

Poultry - Identification, Handling, Butchering and Processing
Suggested Cooking Methods, Recipes, Preparations and Procedures

165cabac-7757-4870-82ee-736dacaa05cd.jpgSample recipes to be prepared in class:  Chicken Cordon Bleu, Baked Stuffed Chicken Legs Poele, Turkey Scaloppini Marsala, Oven Roasted Chicken with Fresh Herbs, Sauteed Chicken Tarragon, Country Fried Chicken with Buttermilk, Poached Chicken Breasts Princess Style

Week seven

Week Seven: Introduction to Hot Food Preparation & Procedures

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Meats - Identification, Butchering, Handling, and Processing Beef, Lamb, Pork, and Veal. 

Suggested Cooking Methods for Varying Meats and Meat Bi-Products.

Sample recipes to be prepared in class:  Steak Marchand D'Vin, Pan Seared Steak Au Poivre, Marinated London Broil, Roast Beef with Garlic Rosemary Au Jus, Pan Roasted Pork Tenderloin with Leeks, Beef Bourguignon, Grilled Lamb Chops, 

Week eight

Week Eight: Hot and Cold Appetizers and Hors d’ Oeuvres

Proper preparing, plating & serving suggestions

Sample recipes to be prepared in class:  1e32001c-f105-4e00-9b28-5dff32b8fd35.jpgAssorted Canapés, Shrimp Scampi Bruschetta, Oysters Rockerfeller, Smoked Salmon & Chicken Sausage, Asian Swordfish Skewers, Steamed Clams in Curry Butter, Smoked Trout & Artichoke Bottoms

Week nine

Week Nine: Hearty Soups & Stews

Modern Sauce Making Techniques
Slow Cooking Methods - Ragouts, Cassoulets, Fricassees and Others

Sample recipes to be prepared in class:  Chile Con Carne, Roasted Red Pepper Bisque, Cold Peach Soup, Beet & Lentil Soup, Vichyssoise, Sweet Corn & Crab Bisque, Chicken  Sausage Gumbo, Chicken Consomme aux Julienne, Shrimp Bisque, Chestnut  Wild Mushroom Soup with Ginger Cream, Baked Potato Bisque with Maple Smoked Bacon  Fresh Chives, Codfish, Shrimp & Corn Chowder with Duchesse Potatoes

Week 10

Week Ten: Seafood Preparation and Handling Procedures - Level 2

Sautéing, pan searing, pan roasting, roasting, baking, frying, broiling, grilling, and poaching

Sample recipes to be prepared in class:  Baby Clam Risotto with Radicchio, Baked Stuffed Shrimp with Lobster Americaine Sauce

Week 11

Week Eleven: Poultry Preparation and Handling Procedures - Level 2

Sautéing, pan searing, pan roasting, slow roasting, braising, stewing, poaching, broiling and grilling

Sample recipes to be prepared in class:  Duck Confit & Strudel, Chicken Princess Style, Chicken Ballontine, Stuffed Cornish Game Hen, Roast Duck with Dark Cherries, Turkey Stew

Week 12

Week Twelve: Meat Preparation and Handling Procedures - Level 


From the simplicity of one pot meals to the sophistication and elegance of French Classical cuisine techniques as applied to beef, pork, veal & lamb.


Sample recipes to be prepared in class:  Roast Rack of Lamb, Veal & Lobster Roulade, Roast Pork Wellington, Beef a la Mode