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Summer Skill-Boot Camp (2 Sessions)
$195.00
Instructor: Tim McCoy
Hands-on
Monday,Jun.01,2026 6:00 pm
CHESTERLAND, OH
Description

(McCoy, $195, 2 x 3hrs.) Hands-on (Class is limited 12 Students)(June 1 & 8 , 2026)

A must workshop for all cooks seeking to enhanced their culinary skills and gain confidence in the kitchen while learning new techniques. Chef Tim will share the latest recipes.  Using  poultry, and fish fabrication methods as a starting point, each session will demonstrate a range of uses for both fabricated end-products and usable by-products as students are taught efficient ingredient utilization. Techniques for complementary side dishes, sauces, pantry staples, and baked goods will also be explored.

Day 1: Fabrication of Poultry
Learning objectives: Break down & de-bone whole chickens; prepare chicken stock; understand seasoning marinades, rubs, & brines; smoke spice-rubbed turkey breasts; bake a lemon pound cake; prepare flavored gelato.

Menu: Chicken Dumpling Soup with Spatzle; Skewered Chicken with Sweet & Sour Dipping Sauce; Chicken & Seafood Gumbo with Homemade Chicken Andouille Sausage; Grilled Chicken, Green Bean & Heirloom Tomato Salad with White Balsamic Vinaigrette; Cherry-Smoked Turkey Breast over Homemade Fettuccini Cacio & Pepe; Limoncello Pound Cake with Lavender-Scented Whipped Cream

Day 2: Fabrication of Fish and Seafood

Learning objectives: Observe and practice fish filleting using salmon and branzino; produce fish fumet; cook seafood using broiling, poaching, sauté, and grilling methods; prepare two classic emulsion sauces; learn to make a multi-purpose tart dough and bake a peach crostata.

Menu: Steamed Mussels with Putanesca Sauce & Garlic Crostini; Grilled Shrimp Wrapped in Prosciutto with Zucchini Noodles; Seafood & Mushroom Risotto; Branzino Mediterranean Style; Poached Salmon Roulades with Roasted Red Pepper Sauce; Seafood Cioppino Chowder; Fresh Peach Crostata.

 



QTY:

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events and Gastronomic Tours are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.