PROFESSIONAL CULINARY ARTS TRAINING
Check out what NH Homes Magazine has to say about
Chez Boucher Cooking School
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
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
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.
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
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.
Introduction to French Cooking Principles
- Knife care and handling, cutting techniques and basic cuts
- Food handling safety and sanitation
- Equipment identification and usage
- Summary of Cooking Terms
Heat Transfer To Foods: Conduction, Convection, Radiation & Basic Cooking Methods:
- Moist Heat Cookery - braising, stewing, steaming, boiling and poaching
- Dry Heat Cookery - roasting, baking, broiling, grilling, griddling, pan roasting and pan searing
- Dry Heat Cookery Using Fat - saute, pan frying, shallow fat frying and deep fat frying
The Art of Seasoning and Flavoring
- Herbs, spices and flavoring agents
- How and when to season and flavor
Stock Preparation for Soups and Sauces
- Basic beef, chicken and fish stock
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
Soups and Sauces
French Mother Sauces:
- Brown Sauce - Espagnole
- Fresh Tomato Sauce
- Glace d' Viande
Thickening agents: flours, corn meal, corn starch, potato starch, rice, tapioca, arrow root, etc.
The basic soup preparations & power of reduction:
- cream soups
- bisque & chowders
- broth soups
- international soups
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
The Incredible Edible Egg
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 proceduresSample 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: The Farmers Market - “Slow Food” & Vegetarian
From the Farm, to the Kitchen, to the Table
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.
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: 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
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: Introduction to Hot Food Preparation
Poultry - Identification, Handling, Butchering and Processing
Suggested Cooking Methods, Recipes, Preparations and Procedures
Sample 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: Introduction to Hot Food Preparation
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: Hot and Cold Appetizers and Hors d’ Oeuvres
Proper preparing, plating & serving suggestions
Sample recipes to be prepared in class: Assorted Canapés, Shrimp Scampi Bruschetta, Oysters Rockerfeller, Smoked Salmon & Chicken Sausage, Asian Swordfish Skewers, Steamed Clams in Curry Butter, Smoked Trout & Artichoke Bottoms
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 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 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 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