Tim Freed has worked as a chef for the past ten years. He has previously worked in banquets, catering and restaurants. His great love for cooking goes back to his childhood, which he gives credit to his two grandmothers, who taught him how to cook and bake. It was their love for food that inspired him to become a chef. He enjoys sharing his passion and teaching others that fabulous cooking doesn’t have to be complicated. While having been trained as a chef, Tim believes that hands on experience in the kitchen with family and friends is the best way to learn and have fun.
Spice It Up
Learn how to use herbs and spices and how to pair them with food. We’ll examine how to cook spices, how to prep spices, make spice mixtures, marinades and rubs. This session will teach you how to properly season your food and give up using all that salt! This is more of a classroom style seminar with a small amount of cooking. Please bring a $10 material fee payable to the instructor at class.
Mon 6-9 p.m. Sep 10 1 Session
Chef Tim Freed Rm 100, Bldg. 11 HLR-3918-309 $29
Cooking With Wine
Wine is one of the most complex and flavorful ingredients that can be used in cooking and a little scary for the home cook to use for the first time. Fear not, Chef Tim will help you understand how to properly cook with wine. We will go over different varieties of wine used in cooking, what wines are best cooked with which foods, and how to properly buy wines for cooking. Recipes will include red wine braised chicken thighs, Sunday gravy, sweet wine cake and a few other wine inspired recipes! Please bring a $15 material fee payable to the instructor at class.
Mon 6-9 p.m. Sep 24 1 Session
Chef Tim Freed Rm 100, Bldg. 11 HLR-3417-309 $29
Home Classics [Like Grandma Use to Make]
Remember when you were a little kid, and your favorite part of going to Grandma’s house (aside from sneaking a few pieces of candy from the candy jar) was her honest to goodness down home comfort food made from scratch? Join Chef Tim as he prepares some of those comfort food classics. Recipes will include meatloaf, breaded pork chops, peach cobbler and a few additional home classics! There is a $15 material fee payable to the instructor at class.
Mon 6-9 p.m. Oct 22 1 Session
Chef Tim Freed Rm 100, Bldg. 11 HLR-3415-310 $29
While Chef Tim is not a pastry chef, he does have a few recipes that are true stand-bys and easy to make. Some of our recipes will include apple pie, biscuits made from scratch, chocolate chip cookies, and chocolate caramel brownies. Join Chef Tim for a night of easy baking recipes that will sure to become staples in your kitchen. Please bring a $10 material fee payable to the instructor at class.
Mon 6-9 p.m. Nov 5 1 Session
Chef Tim Freed Rm 100, Bldg. 11 HLR-3207-311 $29
Cooking With Beer
Join Chef Tim as we examine beer as a culinary ingredient. While the history of beer stretches back to the Middle Ages, beer as a cooking ingredient is a relatively new idea in culinary history. We will examine different types of beer, their basic flavor profiles, and how we can best utilize those flavors with food. A couple of our recipes will include beer bread, beer cheese soup, beer braised sausage and peppers, and more. We
will also discuss how to pair beer with food. There is a $15 material fee payable to the instructor at class.
Mon 6-9 p.m. Oct 8 1 Session
Chef Tim Freed Bldg 11, Rm 100, HLR-3416-310 $29
IVCC culinary classes are taught in demonstration format unless otherwise indicated in the course description. Culinary classes are taught on IVCC’s East Campus in Building 11; unless otherwise indicated in the course description. If you are not sure where the classroom is located, please call 815-224-0427 for more information.
Out of the Kitchen and onto the Stage [Food As Theatre]
When did cooks become TV stars, food become the basis of movie plots, and whole meals start to be cooked on-stage? This survey course will trace the performance history of cooks and cooking, from the early television cooking shows to a recent dinner theatre production in which a celebrity chef prepares, in a starring role, the same multi-course meal that is being served to the audience. The class will consider the impact of food as entertainment from two different angles: its impact upon modern cooks and cooking, and what it says about today’s audiences and the evolution of the performing arts.
Mon 6:30-9 p.m. Oct 29 1 Session
Marina Carrott Stage HLR-5158-410 $29
Grace Performing Arts Center, Princeton