STORY AND PHOTO BY KAREN BOSSICK

Jeff Brendel makes a living as a cattle rancher. But, in his spare time, he enjoys cooking.

That’s why Brendel enlisted in Sun Valley Culinary Institute’s inaugural Boot Camp in December.

“It was fantastic—a lot more than I thought it would be. It was pretty intense, super organized and we learned a lot,” he said.

“Chef Geoff had a ton of knowledge and was very entertaining, and there was a lot of hands-on work as we learned to make all kind of dishes from fish to pasta,” he added. “We even took a whole chicken and learned how to prepare the whole thing.”

The Culinary Institute will offer its second Culinary Boot Camp Jan. 17-19. The three-day boot camp runs for four hours a day from 2 to 6 p.m. Monday, Jan.17, through Wednesday, Jan. 19.

The course includes knife skills and sharpening, and vegetable techniques, such as blanching, shocking, roasting and sauteing and seasoning techniques. It also includes understanding different cuts and uses for poultry and poultry techniques, such as sauteing, pan roasting, braising, grilling, poaching and making stock.

Finally, it examines different methods of preparing fish and shellfish, including slow roasting, crispy skin, sauteeing and en papillote.

In the process of learning, students will make such dishes as Roasted Brussel Sprouts with Apples, Manchego and Pumpkin Seeds; Chicken Paillard with Mushrooms, Lemon and Roast Potatoes, and Steelhead En Papillote.

“We learned a lot of little tiny things I never expected, like what to check on the oven—a lot of valuable information. Chef Geoff’s recipes were good, and we made so much we got to take some home,” said Elissa Eva.

Eva said she learned other unexpected things, such as how a restaurant really does run.

“And knife skills, too! I’ve gotten better at using knives, and I haven’t lost any of my fingers yet!”

To learn more, visit https://sunvalleyculinary.org/upcoming-classes

Or, call Karl Uri at 208-913-0494.