THE CULINARY ACADEMY
taught by Mistress Dianna Wyndalan
Ø Cooking Skills 101: For the beginner, a basic overview of the types of skills you will require to properly create period feasts.
Ø Recipe Redaction 101: For the beginner, a basic overview of the steps you should take to make a period recipe into something you can actually use and eat.
Ø Feast Stewardship 101: For the first-time feast/kitchen steward, a basic course in the things you need to know before you open a medieval cookbook. Includes introductions to planning, budget control, and recipe selection.
Ø Fire Class 101: For the beginner, a hands-on class teaching basic fire skills, including a discussion of what a cooking fire is made out of and how to get and keep one going until you don’t need it anymore. Also includes a discussion of what kinds of containers can be used in fire, and what cooking methods can be accomplished in fire.
Ø Kitchen History 101: For the beginner, a discussion of the actual logistical role of the kitchen in the medieval period, and its development and changes over the course of time, including ovens, offices, procedures, and equipment.
Ø Food Safety and Post-Feast Kitchen Cleanup: For the beginner, a basic discussion of general rules regarding food safety, and a full disclosure about how to arrange for a kitchen-cleaning crew and how to make sure it gets done right.
Ø Kitchen Clean-up Crew Leader 101: So, you’re not really enthralled about cooking feast, but you’re pretty sure you could do a bang-up clean-up afterwards. This course is for you to learn just what it takes to properly clean a kitchen after a feast, including how many and what kind of people you need to get it done, the basic steps of a clean-up, etc.
Ø Hall Steward 101: For the first-time feast steward, a discussion of the reasons you need a hall steward, how to choose one, what their job duties will entail, including feast service, announcements, and server wrangling.
Ø Knife Skills 201: For the journeyman, a practicum in chef-like knife skills. Please bring your knife kit to the class.
Ø Kitchen Plan 201: For the journeyman, an in-depth guide for creating the perfect kitchen plan, including a discussion of why you need one.
Ø Menu Planning 201: For the journeyman, an in-depth discussion of how to create a menu for your feast which will be eaten and appreciated by the people you’re feeding.
Ø Budgets 201: For the journeyman, an in-depth guide to budgeting both money and time.
Ø Fire Class 201: For the journeyman, a hands-on class to teach you how to bake, roast, spit roast, and fry over open fire. Students will need to bring cast iron cooking pots/pans and welders’ gloves.
Ø Cheese 201: For the journeyman, a discussion of the various types of medieval cheeses and how to select modern cheeses that will work in the recipes.
Ø Recipe Redaction 201: For the journeyman, how to go from a few medieval-ish dishes to a completely period feast, including a discussion of the bibliographical sources and how to make them work for you.
Ø Subtleties 301: For the experienced feast steward, a hands-on class for the creation of subtleties, including a discussion of what they are, and how to fit them into your feast.
Ø “Weird” Food 301: For the experienced feast steward, an in-depth guide to “weird” food, including a discussion of what they are, and how to fit them into your feast.
Ø Pastry 301: For the experienced feast steward, a hands-on class for the creation of pastry products in a period manner, covering all of the “eras” of pastry. Students are required to provide their own rolling pin.
Ø Cheese 301: For the experienced feast steward, a hands-on class for making fresh cheese for your feast.
Ø Massive Feasts 301: For the experienced feast steward, a discussion of the plans, logistics, and methods for feeding 250+ people at one OR two sittings.
Ø Fire Class 301: For the experienced feast steward, a hands-on practicum for determining your needs if you find yourself making a feast with NO kitchen, including how to build your cooking area, what to make ahead of time, and what you can successfully cook on-site with NO kitchen.
HANDS-ON COOKING CLASSES
Ø How do we cook thee; let us count the ways: A hands-on class covering the many variations possible with “Medieval Gingerbread”.
Ø The medieval saucier: A hands-on class covering several classic medieval sauces and how to achieve the right flavor, texture, and consistency.
Ø Why are you still buying sausage?: A hands-on class dedicated to the many variations you can achieve when you make your own sausage.
Ø Become an expert “pieman”: A hands-on class covering pie crust and savory pastry, from the earliest recipes to the Elizabethan period.
If you are interested in taking any of these classes, speak to Mistress Dianna (AKA Wolfmom) at one of our Tuesday night meetings.