Healthy Cooking by Technique | please check back soon!
We just wrapped up our first 12 week Techniques course! We're taking a break and will be back soon. Until then, bon appetit!
A 12-class series learning all the key techniques that will allow you channel your inner celebrity chef to quickly and easily create delicious, healthy meals.
These techniques comprise the foundation of almost every recipe you’ll ever want to cook. You’ll learn how and why things work and the importance of the right ingredients, tools and techniques. Cooking for one or ten, we’ll talk about way to use a recipe in different ways, tips on how to make-ahead, store and freeze.
Each week you’ll make 3-4 recipes, along with tips and tricks on healthier or fancier twists and make-aheads. You’ll receive the recipes, shopping list and equipment list with all preparation instructions to gather your ‘mise en place’.
12 Classes: $550 ($50 discount, 1 class free)
4 Classes: $175 ($25 discount)
1 Class: $50
Week 01: Knife Skills, Soups and Stock (Jan 9)
Week 02: Mother Sauces and Vinaigrettes (Jan 16)
Week 03: Poaching (Jan 23)
Week 04: Roasting, Broiling and Brining (Jan 30)
Week 05: Sautéing and Pan Sauces (Feb 6)
Week 06: Braising (Feb 13)
Week 07: Eggs (Feb 20)
Week 08: Fish (Feb 27)
Week 09: Chocolate (Mar 6)
Week 10: Pastries, Tartes and Ice Cream (Mar 13)
Week 11: Soufflés (Mar 20)
Week 12: Entertaining + Food-Wine-Cheese Pairing (Mar 27)
Includes: Recipes, shopping list, equipment list, wine recommendations, links to purchase equipment and specialty items
Does not include: food, equipment
Live: All classes hosted live on Zoom.us to a limited number of students
Replay: The class will be recorded and available within a week in case you miss a class or want to refer back.
Refunds: No refunds are available. If you have an emergency, you can retake the class at a later date when it is offered.
Is this a gift? Please include the name and email of the recipient so we can send a welcome and class details. Gift certificaates must be redeemed within a year of the date if issue. Thank you.