While many of the details about Cook’s forthcoming Masters Program are still being hammered out, what’s certain is, it starts in January, and puts 10 students in the kitchen with such local culinary luminaries as Marc Vetri, Michael Solomonov, Jean-Marie Lacroix, Aimee Olexy and many others for hands-on instruction. And according to Cook’s reps, it will come at no cost to the lucky few chosen to participate. The course, which Cook founder Audrey Claire Taichman describes as an effort to “foster the next generation of Philly chefs,” will provide each student with as much as 20 hours of hands-on work with instructors. The curriculum will cover everything from fundamentals and knife skills to sauce work, butchery, meat curing and dinner service exercises.
Specifics on the curriculum and how to score a spot in the classes will be announced via Foobooz in coming weeks. The application process will be open to anyone and everyone from bussers and dishwashers to line cooks. All that’s required is “a genuine passion to cook in a restaurant kitchen.”
So far the instructors include: Michael Solomonov (Zahav, Percy Street Barbecue, Federal Donuts, Citron and Rose), Marc Vetri (Vetri, Osteria, Amis, Alla Spina), Jean-Marie Lacroix (Lacroix), Pierre Calmels (Bibou), Nick Elmi (Rittenhouse Tavern), Guillermo Tellez (Square 1682, Red Owl Tavern), Jon Cichon (Lacroix), Georges Perrier (Le Bec-Fin, Table 31, Georges’, Mia, The Art of Bread), Peter Woolsey (Bistrot La Minette), Michael Schulson (Sampan, Izakaya, St. James Place), Jeff Benjamin (Vetri), Aimee Olexy (Talula’s Table, Talula’s Garden), Joe Cicala (Le Virtu), Jason Cichonski (Ela).
Cook Masters Program [Cook]