Many of you have asked about our beloved 30-week Étoile Series, and due to Tricia’s schedule, she has been unable to offer it these past few years. This summer, however, she will be in Columbus and is thrilled to bring the French magic back to the Farmhouse kitchen with a new six-week intensive French immersion course inspired by the Étoile curriculum.
This special format brings us together in the Farmhouse kitchen one full day each week to learn the foundations of French cooking through hands-on instruction, tasting, dining, and preparing enough food for you to bring some home to enjoy.
Designed to build confidence and skill, this course focuses on the essential techniques of classic French cuisine—from stocks and sauces to pastry and soufflés. Students will also learn how to taste, season, and adjust food like a chef, building instincts that go far beyond following recipes. We’ll work at a pace inspired by traditional culinary school training (but with much more fun)!
Each participant will receive a Chef’s knife, a Farmhouse embroidered Chef’s jacket, and the pleasure of learning alongside just 10 classmates.
Instructor: Chef Tricia Wheeler
Course Curriculum
WEEK 1: July 8, 9:30am-4:00pm
Foundations of the Kitchen
Vegetable cuts
Two classic French methods for cooking vegetables
Mirepoix
Chicken, vegetable, and fish stock
Cooking chicken
Mushroom duxelles
Fondue de Tomates
Poulet rôti and Grand-Mère
WEEK 2: July 15, 9:30am-4:00pm
Soups, Sauces & Seafood
Liaison sauces and their derivatives
Purées, crèmes, potages, and veloutés
Introduction to fish and shellfish
Poisson en Papillote
Filet de Truite Grenobloise
Mussels, shrimp, and court-bouillon
WEEK 3: July 22, 9:30am-4:00pm
Eggs, Emulsions & Beef
Emulsified sauces: Hollandaise, Béarnaise, Beurre Blanc, and sabayon
Working with beef: cuts and methods
Tournedos de Boeuf
French omelette and Œufs pochés
Preparing greens
Salad dressings
Cooked vegetables for composed salads
Salade Niçoise
WEEK 4: July 29, 9:30am-4:00pm
Braising, Potatoes & Presentation
Braising and mixte cooking
Jarret d’agneau braisé
Fricassée de Volaille Printanière
Techniques for plating
Techniques for shaping vegetables
Methods for glazing vegetables
The potato: Pommes Pont-Neuf, Pommes Duchesse, Pommes Anna, Pommes Dauphinois
WEEK 5: August 5, 9:30am-4:00pm
Roasting, Stuffings & Tart Doughs
Cooking by concentration
Carré de Porc Poêlé
Basic stuffings
Légumes Farcis
Overview of tart doughs
Pâte Brisée
Pâte Sucrée
Tarte à l’oignon
Tarte Tatin
WEEK 6: August 12, 9:30am-4:00pm
Pastry, Soufflés & Crêpes
Pâte à Choux
Choux à la Crème Chantilly
Éclairs
Soufflé au Fromage
Soufflé Chocolat
Crème Anglaise
Crème Pâtissière
Crêpes Suzette
Crêpes Jamboné
Many of you have asked about our beloved 30-week Étoile Series, and due to Tricia’s schedule, she has been unable to offer it these past few years. This summer, however, she will be in Columbus and is thrilled to bring the French magic back to the Farmhouse kitchen with a new six-week intensive French immersion course inspired by the Étoile curriculum.
This special format brings us together in the Farmhouse kitchen one full day each week to learn the foundations of French cooking through hands-on instruction, tasting, dining, and preparing enough food for you to bring some home to enjoy.
Designed to build confidence and skill, this course focuses on the essential techniques of classic French cuisine—from stocks and sauces to pastry and soufflés. Students will also learn how to taste, season, and adjust food like a chef, building instincts that go far beyond following recipes. We’ll work at a pace inspired by traditional culinary school training (but with much more fun)!
Each participant will receive a Chef’s knife, a Farmhouse embroidered Chef’s jacket, and the pleasure of learning alongside just 10 classmates.
Instructor: Chef Tricia Wheeler
Course Curriculum
WEEK 1: July 8, 9:30am-4:00pm
Foundations of the Kitchen
Vegetable cuts
Two classic French methods for cooking vegetables
Mirepoix
Chicken, vegetable, and fish stock
Cooking chicken
Mushroom duxelles
Fondue de Tomates
Poulet rôti and Grand-Mère
WEEK 2: July 15, 9:30am-4:00pm
Soups, Sauces & Seafood
Liaison sauces and their derivatives
Purées, crèmes, potages, and veloutés
Introduction to fish and shellfish
Poisson en Papillote
Filet de Truite Grenobloise
Mussels, shrimp, and court-bouillon
WEEK 3: July 22, 9:30am-4:00pm
Eggs, Emulsions & Beef
Emulsified sauces: Hollandaise, Béarnaise, Beurre Blanc, and sabayon
Working with beef: cuts and methods
Tournedos de Boeuf
French omelette and Œufs pochés
Preparing greens
Salad dressings
Cooked vegetables for composed salads
Salade Niçoise
WEEK 4: July 29, 9:30am-4:00pm
Braising, Potatoes & Presentation
Braising and mixte cooking
Jarret d’agneau braisé
Fricassée de Volaille Printanière
Techniques for plating
Techniques for shaping vegetables
Methods for glazing vegetables
The potato: Pommes Pont-Neuf, Pommes Duchesse, Pommes Anna, Pommes Dauphinois
WEEK 5: August 5, 9:30am-4:00pm
Roasting, Stuffings & Tart Doughs
Cooking by concentration
Carré de Porc Poêlé
Basic stuffings
Légumes Farcis
Overview of tart doughs
Pâte Brisée
Pâte Sucrée
Tarte à l’oignon
Tarte Tatin
WEEK 6: August 12, 9:30am-4:00pm
Pastry, Soufflés & Crêpes
Pâte à Choux
Choux à la Crème Chantilly
Éclairs
Soufflé au Fromage
Soufflé Chocolat
Crème Anglaise
Crème Pâtissière
Crêpes Suzette
Crêpes Jamboné
