Chez Boucher Cooking School expands menu

Thursday, Oct. 5, 2006

Greenland -- Chef Ron Boucher, C.E.C., A.A.C., founder of the popular French cooking school Chez Boucher, is offering up a new dish: the Chez Boucher Culinary Arts Training Program.

In response to a growing demand for hospitality services personnel, Boucher hopes to whet the appetites of career changers, high school grads and foodees alike, with an accelerated, professional culinary program.

Boucher is the founder and former owner of the award-winning restaurant Ron's Landing in Hampton.

Students in his program will get a chance to cook in an eight-week practical externship at the Hampton-based Galley Hatch Restaurant.

"There is a nationwide explosion in hospitality food service which has created a high demand for trained culinary professionals," Boucher said. His training program is a six-month, accelerated certificate program designed for entry-level, culinary professionals. It features 16 weeks of hands-on culinary arts training at the Chez Boucher French Cooking School, located at the corner of Route 1 and Breakfast Hill Road in Greenland, and eight weeks at the Galley Hatch.

The first session begins Jan. 8 and applications are now being accepted.

The classes and practical aspects will be taught and monitored by American Culinary Federation certified chefs. Among them will be master baker chef Stephen James, one of only 110 certified master bakers in the United States, who will teach the baking and pastry courses. James is the managing partner of the new, European-style cafe, Popovers on the Square, in Portsmouth and the former executive pastry chef at the Balsams Grand Resort in Dixville Notch.

"In designing a school for professionals, we recognized that enrolling in a traditional post-secondary culinary arts education may be time and cost-prohibitive for some, so we created this six-month certificate program specifically with that in mind. Our program is affordable and time sensitive: it allows students to maintain a part-time job while attending classes, if needed," said Boucher. Students attend four days per week for six hours each day, leaving time for an income source. The cost is $10,500, and assistance with financial planning is available.

"This course of study is perfect for career changers, recent high school graduates, and even foodees who would like turn their hobby into a profession," said Boucher. The classes are intentionally small (12 student maximum) for individualized training and to provide specialized attention with a low teacher-student ratio.

For more information about the program or other cooking classes at the school, contact Ron Boucher at 964-9909. He may also be e-mailed at info@chezboucher.com. Those interested may also visit chezboucher.com.

BOURBON SWEET POTATO PIE (Submitted by Chef Ron Boucher) Makes 12 servings 4 sweet potatoes 4 eggs 2 cups brown sugar 1 cup evaporated milk 1 stick butter, unsalted 4 Tbls. bourbon 2 tsp. vanilla 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. salt

Pre-heat oven to 400 degrees and bake potatoes until tender, approximately one hour. Cool to the touch, cut in half and scoop out the pulp. Place the pulp through a potato ricer into a mixing bowl.

Melt butter in a small sauce pan and stir in the brown sugar. Pour over the mashed sweet potato and blend with the rest of the ingredients.

Prepare a deep-dish 9-inch pastry shell. Pour the sweet potato mixture into the pie shells. Place on a sheet pan and bake at 400 degrees for about 45 minutes.

Serve warm with whipped cream and fresh mint.

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