Cooking 101 Workshop - Intro to Cooking Methods Pt 3

Learn to master the basics of cooking in this workshop, Beginners welcome!



3 hours Location Spokane Class size 1 to 17 guests   $99
*This is a hands-on workshop, you will learn through verbal instruction and hands-on participation*
Please Note: This class starts at 5:15pm
PART 3 - Moist Heat Cooking Methods: How to Deep Poach, Shallow Poach, Simmer and Boil
Join us as we delve into the foundational cooking techniques that all good cooks need to understand in order to make that recipe successful! This 4-part series explores the traditional, classical skills that every culinary “apprentice” must know: Dry heat, Moist heat and Combination (dry and moist) methods.
After covering the classic “dry heat” cooking methods in Parts 1 and 2 of Cooking 101, we will now delve into the classic “moist heat” cooking methods. What defines a “moist” cooking method? The presence of water is the answer.
Join us in our culinary classroom as Chef Curtis Smith, program director for Spokane Community College walks you through these basic methods. You'll get hands-on practice, take home recipes, helpful tips and an education that will last a lifetime! This is Part 3 in our 4-part Cooking 101: Intro to Cooking Methods Workshop. Everyone is welcome, Parts 1 and/or 2 are not required, but don’t be surprised if you find yourself registering for Part 4 before you leave the classroom!
Learn to cook, cook better, cook more confidently in this fantastic series!
Register for just one Cooking Method Class or complete your "apprenticeship" with all four! These classes are standalone, you do not need to take part 1 to attend part 2, and so on.
*Registering/Booking this class IS FOR PART 3 ONLY.*
On the menu: This class is technique and skill focused, you will eat food you prepare but not as a full meal.
Future Classes you can register for:
4/8/2026
Part 4 of 4
Combination Cooking Methods: How to Braise, Stew and Fricassee
**PLEASE NOTE:
Due to rising costs of food and staffing, we are not able to issue refunds for cancellations within 7 days of a class date, including illnesses or otherwise. However, if you have someone who would like to come in your place, we are happy to accommodate them. Our full refund policy is included in the email you will receive prior to class.

Upcoming dates for Cooking 101 Workshop - Intro to Cooking Methods Pt 3

Times are Los Angeles time. Dates and prices as of 15 Nov 2026, 1:34pm; availability and price are confirmed live when booking on this page.

1 upcoming date between 18 Mar 2027 and 18 Mar 2027.

  • Thu, Mar 18 2027, 5:45pm-8:45pm
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Location

621 W Mallon Ave Suite 416 Spokane WA 99201

Cooking 101 Workshop - Intro to Cooking Methods Pt 3 location
Verified reviews

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Recent reviews of Cooking 101 Workshop - Intro to Cooking Methods Pt 3

  • 5/5 from John Trapp, attended Mar 2026: I learned so much in this class. Chef Curtis is an excellent instructor. The cooking 101 series teaches so many techniques on cooking.
  • 5/5 from Michael Kilgore, attended Mar 2025: In this session we learned about wet cooking methods. We did this with wine sauce, poaching and baking. The instruction is easy to follow with great tips and myth busters from Chef Curtis. The kitchen area is great and the food we cooked was fantastic.
  • 5/5 from Deborah W Smith, attended Mar 2025: Exciting recipes that use steam for cooking reviewed, clearly and with interesting content. The instructor was spectacular! Thank you for such a helpful and meaningful class!
  • 5/5 from Julie Hannan, attended Mar 2025: Venue was great, able to see and hear the instructor. The instructor was knowledgeable and explained things well. Low key, calm and fun
  • 5/5 from Debbie Brogan, attended Mar 2025: No special occasion; I took the class because at 72 I still don't know what I'm doing in the kitchen and wanted to learn some techniques instead of just fumbling through recipes. I really enjoyed Curtis's class; he offered good explanations of techniques and he also dispelled some wrong ideas I've had for years. He was personable, appreciative of his assistants, invited questions, and checked on each of our dishes in progress to guide us in what to look for before barging ahead in the recipe. The finished dishes were delicious! He also offered his preferences on a few kitchen tools and ingredients -- mandoline, pre-cut parchment sheets, salt. So much good info from an experienced chef and instructor. It was a fun evening and inspired me to try a these techniques on my own. If time and budget allow I hope to sign up for his other cooking classes. Thank you!
  • 5/5 from Tristan Juricek, attended Apr 2024: In the moist cooking methods class, we were introduced to 3 classic methods. It was a great intro to the techniques with great examples. I think I’ll try to put them to use tomorrow!
  • 5/5 from Ashley Lewan, attended Apr 2024: Absolutely loved this class! I have taken the other two in the series, so I knew I would like this one. I was so surprised by how much I liked the salmon and shallow poached chicken. Chef Curtis is very helpful, informative, and welcomes questions. Will definitely be back!
  • 5/5 from Frank Brou, attended Apr 2024: I appreciate the lessons and the opportunities for questions. Chef Curtis takes his time and provides real world answers and explanations. I also thought the staff was very friendly and helpful this time!
Your teacher

The Kitchen Engine
The Kitchen Engine

4.9 (2,387)

Eric Frickle, owner of The Kitchen Engine (TKE), had a long-time dream to own and operate a family business close to where he grew up. When his parents approached him about collaborating to open TKE in the heart of Spokane, his dream came true. With each passing year, the community, partnership, and support have confirmed that this is exactly where Eric and The Kitchen Engine are supposed to be.
Today, TKE is Spokane’s premier kitchen store for top-quality culinary necessities, foodie gifts, kitchen gadgets, cookware, appliances, pantry items, and more in the greater Spokane area and beyond. It is the “go-to” kitchen store for everyone, from the home cook to the well-seasoned chef. Our employees are an extension of our family and provide both excellent customer service and thorough product knowledge so that each and every customer can know that they’re taken care of and are our top priority.
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