The traditional winter meal is one of slow cooking, the kind that produces rich, savory aromas and mouth-watering flavors. Professional chefs must be as adept in preparing the slow-cooked meal as they are in turning around the quick, flashy dinner. In this course, students will expand their culinary aptitude by developing the skills, and testing their patience, to create cold weather classics. An emphasis will be on the techniques of braising for both meats and vegetables. Our skilled chef will review the process for choosing the right cuts of meat perfect for braising and the techniques to guarantee that meat and poultry are not undercooked or overcooked. To enhance each meal, student will learn to prepare unique, flavor-enhancing sauces while placing an emphasis on the most complimentary side dishes and beverages. By completing this course, students will gain a strong sense of planning and serving the most sophisticated of professionally prepared winter dishes.