The Lakes Region Culinary Institute offers three different cooking class types. There is:

1. A series of 5 hour cooking courses described below that are given on your schedule to accommodate your busy life.
2. Just for a romantic couple - a new class you design to meet that romantic need. Click here to see what we mean...
3. Two new programs designed for men who struggle in the kitchen have been designed due to popular demand. Click here for details.

The Lakes Region Culinary Institute does not offer overnight accommodations. Please see our Accommodations webpage for local inns and B&B’s.

Click here to see class time availability.

Cooking Program Level One

The Lakes Region Culinary Institute has introduced Program Level One: Techniques of Good Cooking, a five course education program. The Mediterranean Diet is the inspiration, but the techniques derive from French, Italian, Spanish and Middle Eastern styles useful for good cooking of any type. Wine and cheese selection, so important to fine dining, are also covered. Classes are limited to three students so that we can supply focused training and individual attention. All classes require at least two students (couples who want to cook together are encouraged to enjoy the romance of a class designed just for them). Classes can be scheduled for weekdays or weekends. Each student is entitled to invite one guest to participate in the dinner prepared by the students. To see which days are available, please see the Class Schedule Availability chart below. Classes can be designed to teach particular topics. The last class for this term will be held on May 20. The school will reopen for the Fall term on October 1, 2007.

“I love to try new recipes, and have for the past 40 years, but within the first half hour of the Lakes Region Culinary's class, I had learned several new techniques that I'll use for the rest of my life!” – Martha Twombly, Director, Newfound Lake Region Association

“Spending an afternoon at the Lakes Region Culinary Institute is a smart way to improve your skills and expand your repertoire in the kitchen.  And the bonus--great wine pairings and a fantastic dinner that the class has prepared with the instruction and guidance of Chef Ron Collins.  Explanations and demos are clear, and, while serious information is being imparted, it's done with a sense of humor.” - Juli Pruden, Owner and Operator of Six Chimneys and a Dream B&B

“It was a joy to be part of your cooking class. I learned a lot, and totally enjoyed the eating segment!! As I said, I’m ready for Program Two.” – Caryl McQuilkin

Your Itinerary:

• 3:30 PM Cooks arrive for class, 6:00 PM non-cooking guests join the fun
• 3:30 PM Welcome, introductions and outline of the course
• 4:00 PM Introduction to techniques, tools and ingredients
• 4:30 PM Mise en Place for Dinner
• 5:00 PM Class Participation to cook dinner
• 6:00 PM Guests arrive. Cocktails, wine and appetizers with guests
• 6:30 PM Dinner
• 7:30 PM Dessert and class review

The programs are designed for guests who appreciate good food and wine, experimenting and sharing fun experiences. Class participation will be limited to three people. Aprons and tools will be provided, but you may bring your favorite knife or apron if you like (sharpening will be covered). 

E-mail Kithchen@LakesRegionCulinary.com or call (603) 744-1048 to register or to get on the mailing list for future classes openings. Groups of three are given scheduling priority over individual students.

Lakes Region Culinary Institute Cooking School Programs

Programs last from 3:30PM until approximately 8:30PM and include dinner and wine.

Participation: Limited to 3 students. Each student may bring a guest for the dinner to follow. Guests should arrive at 6:00PM.

Things to bring with you:

• An enjoyment of good food and wine
• The urge to experiment with food
• A willingness to share good experiences

All ingredients, wine, materials and aprons will be supplied.

Program One: Basic Techniques of Good Cooking

Purpose – This program aims at teaching the basic skills needed for all types of cooking including the handling and prepping of knives, temperature control and use, mise en place (assembling everything you need before cooking starts), basic wine and cheese knowledge.

Skills Used & Taught

• Mise en place
• Serving cheese
• Proper handling of knives and honing.
• Temperature control to insure tenderness and to eliminate sticking in the pan.
• Seasoning – when to do it, when not to do it.
• Creating Filets and Escallops
• Matching wines with food.

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Program Two: Soups & Stews

Purpose – This program aims at teaching the basic skills needed create all types of soups, stocks and stews: including slow cooking, braising, thickening without starches, the creation and use of ‘fond’ (French for ‘foundation’) to enrich flavor.

Skills Used & Taught

• Mise en place
• Slow, low temperature cooking of meats.
• Bases and stocks.
• Thickening soups & stews without adding starches.
• Seasoning – when to do it, when not to do it.
• Creating ‘Fond’ to enrich flavor
• Matching wines with soups & stews.

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Program Three: Roasting & Braising

Purpose – This program aims at teaching the techniques for roasting meats, poultry and fish; the creation and use of ‘fond’ (French for ‘foundation’) to enrich flavor; enriching meat flavors and choosing the right wine to enhance the dining experience.

Skills Used & Taught

• Mise en place
• Braising: the slow, low temperature cooking of meats.
• Roasting techniques and timing.
• Thickening soups & stews without adding starches.
• Seasoning – when to do it, when not to do it.
• Creating ‘Fond’ to enrich gravy
• Matching wines with roasts and braises.
• Carving

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Program Four: Wine, Wine Service and Pairing Wine with Foods

Purpose – This program aims to introduce students to the range and wines, their histories and uses. Several wines will be tasted and compared. A selection of foods will be created to demonstrate food & wine pairing.

Skills Used & Taught

• Wine history
• Wine types and vintages
• Acid, balance and fruit.
• Wine Pairing with assorted foods.
• Wine Pairing with assorted cheeses

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Program Five : Appetizers

Purpose – This program aims to demonstrate the creation and range of appetizers. It also covers the pairing of wine with appetizers.

Skills Used & Taught

• Mise en place
• Spicy and tangy appetizers
• Healthy and flavorful appetizers
• Flavor and balance when choosing appetizers
• The use of cheese as an appetizer
• Wine Pairing with assorted appetizers.

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Our Availability Calendar for 2011 and 2012 is below.
Days in red are NOT available.

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Lakes Region Culinary Institute
PO Box 152, Hebron, NH 03241
Phone: 603-744-1048
Fax: 603-744-6616
Email:  Kitchen@lakesregionculinary.com