COMMUNITY INTEREST

Meet Chef Herb

We have Herb Tesh's grandmother to thank for his interest in cooking.  She taught him the science behind cooking and how to mix ingredients to create a wonderful meal. As a Certified Executive Chef through the American Culinary Federation, Herb is sought after for television appearances and cooking instruction.  Herb has worked for many popular branded hotel chains as Food and Beverage Director and Executive Chef.  He has been involved in major cooking competitions and events including the World Championship of BBQ.  He resides in Fort Mill, SC with his wife and son.

Click here for a short video.

2008 Cooking Classes 
 
(all classes are $45 and will have a $10 material fee to be paid to instructor)
 

5/15 (Th) or 10/28 (T)    Cooking: Wine and Cheese     6 - 9 PM       
Learn how cheeses and wine are made. Sample different types of cheeses and wine and learn paring for different meals and wines. Also learn the flavor profiles of different cheeses and how to incorporate those in your cooking with meats and seafood. Also learn how to use wine and other alcohols in cooking and knowing how to select which kind to use. 
Objectives: Buy cheese and wine with confidence and know what flavor profiles you are going to get before you get surprised. Be able to incorporate both in your cooking or enjoy separately.
Items to bring: Cutting board and knife you feel comfortable using.
 

5/27 or 11/11  Cooking: Sushi and Sashimi    6 -9 PM    T    
Learn the basics of great sushi you can make right at home. Learn to select the right rice and fresh ingredients. Learn what seafood is right to use and how to purchase for quality and freshness. Also we will butcher the fish including salmon, tuna, and crab. Once we have made sushi learn some neat garnishing tips for making your sushi into beautiful and tasty creations that your family or friends look forward to.
Objectives: You will actually make sushi and learn some edible art too. You will learn some knife handling and culinary cuts.  
Items to bring: Cutting board, knife you feel comfortable using.
 

6/10 or 11/18    Cooking: Seafood & Shellfish     6 - 9 PM    T    
Do you love fish but are afraid to cook it or don’t know what to buy at the store. This is the class for you. We will learn to buy fresh and frozen fish. We will learn how to cut or butcher it and season it. You will learn 6 great cooking methods for fish. We will grill, poach, broil, fry, blacken and sauté. Finally you will learn to present with great garnishes. 
Objectives: Very hands on approach to give you great confidence in using seafood at home and some nutritional value as well.
Items to bring: Cutting board and knife you feel comfortable using.
 

6/17 Cooking:  Healthy Living    6 - 9 PM      T
We all want to look good and feel comfortable with ourselves. In this class we will learn how to incorporate vegetables into meals. We will learn how to make a main course out of fresh vegetables. We will also cook with dried beans, Tofu, and grains.
Objectives: Feel great about your resolution to eat healthier and incorporate vegetable into main courses.
Items to bring: Cutting board and knife you feel comfortable using.
 

7/15  Cooking with Eggs “EGG” stonishing  6 - 9 PM    T
Do you love eggs. We will learn egg safety, egg handling, and how to create egg dishes. We will learn egg appetizers, quiches, how to make omelets and all different kinds of breakfast eggs. We will even make egg desserts.
Objectives: Feel more comfortable making “Eggs”actly what you want.
Items to bring: Cutting board and knife you feel comfortable using.
 

7/29    Garnishing and Fruit Carvings   6 - 9 PM       T Ever  been on a cruise? Well we will do such garnishes and carvings to make you believe you are. Learn swans and so many flowers you will be breathless. We will also make a many animals that are all edible. This is a fun class with all edible garnishes that will wow your friends and neighbors.
Objectives: Learn to create many flowers, animals and all kinds of knick knacks.
Items to bring: Cutting board and knife you feel comfortable using. Definitely bring a paring knife.

8/12  Herbs and Spices   6 - 9 PM   T
Learn how to identify fresh Herbs and where they are grown. Learn how to identify and use dried herbs and spices. We will learn what herbs and spices compliment different foods well. We will also plant our own herb gardens.
Objectives: Feel more comfortable seasoning your foods to your liking based on your new knowledge of herbs and spices.
Items to bring: Cutting board and knife you feel comfortable using..

8/26   Cooking: Italian     6 - 9 PM    T    
Learn the basics of Italian cooking. Learn great home made tomato sauce, Alfredo Sauce, Marsala sauce and Picatta sauce. Learn how to boil pasta correctly and secrets to not over cooking. Also make fabulous lasagna, meatballs, chicken and veal for parmesan dishes. Be able to wow your family and friends with great Italian cuisine.
Objectives: Leave with the confidence you can prepare great tasting Italian meals and have the fundamentals to experiment on new things.
Items to bring: Cutting board, knife you feel comfortable using, Sauce pot and skillet.
 

9/30 or 12/16   Cooking: Fine Desserts & Pastries  
6 - 9 PM     T
Do you have a sweet tooth and want to be able to cure it yourself. This class will teach you how to make some quick and easy desserts. You will learn classic French techniques to making custards and mousse. We will make some Italian pastries- cannolis, cream puffs. We will also make some delicious home made ice cream. When we are finished we will make beautiful garnishes for awesome presentations.
Objectives: Leave with confidence you can make awesome desserts for any event and decorate like the pros.   
Items to bring: Cutting board and knife you feel comfortable using.