4 hands-on classes that make classic technique approachable and fun. Take your cooking to the next level, and feel like a professional chef in your own kitchen. We’ll cook together, and then you’ll dine privately, savoring what you’ve created as part of a multi-course meal.

Perfect anytime, or for a special anniversary, birthday or weekend celebration.  Take one or all, in any order.
2 - 2.5 hours of cooking instruction.

Layering Flavor

There’s magic that happens when you taste a dish with delicious, complex flavor. Your senses awaken as you identify the individual components, fragrant spices, and cooking technique that create something unified and memorable. 

In this class, I’ll guide you to create the depth and dimension of flavor that is the hallmark of a masterful cook. We will layer flavor with seasoning, spice, liquid, and vegetables, and explore cooking techniques—like deglazing, toasting, reducing, salting, and rounding out flavor—that draw out and intensify taste.

You’ll leave feeling confident in how you are handling each ingredient and seasoning and flavoring a dish from beginning to end, combining the right ingredients to create deep flavor whether it’s a dish with many or a select few ingredients.

See menu options for this class, here.

Knife Skills and Presentation

Refine your cooking, and take it to the next level with gorgeous visual appeal and presentation simply by the way use a knife.

I’ll introduce you to proper slice, dice, julienne, brunoise, and batonnet, chiffonade, paysanne, and tournet cuts, as we create together an artful 3-course meal that delights all of your senses. 

Finally feel like a pro cutting with efficient, accurate technique—as you speed yourself up in the kitchen, bring out the most of your ingredients, and feel confident to take on more complex, elevated dishes.

Along with the sure, comfortable placement and action of your knife and guide hands, you’ll leave clear on the essentials for knife and cutting board selection and care.

See menu options for this class, here.

Stews and Braises

So many iconic dishes of world cuisines are elevated, adaptable one pot meals built on classic technique. French stews, Indian dishes, Nordic cuisine, and Southern fare. 

Slow cooking and low temps are the essentials of stews and braises, producing deeply flavored, fork-tender, and aromatic deliciousness. I’ll guide as you develop the foundational techniques of combining dry and wet heat, with proper technique for searing and simmering meat that will let your cooking take flight.

I’ll bring my cocotte or dutch oven, and provide suggestions for adapting this approach to your slow cooker, as we create a delicious, colorful and flavorful multi-course menu. This class is a chance to savor refined, comforting fare that’s so great for entertaining, or a family meal.

See menu options for this class, here.

The Secrets of French Mother Sauces

The mother sauces are an essential foundation of fine French cuisine, both classic and modern. Join in this hands-on, technique-focused class where we will explore the world of béchamel, velouté, espagnole, sauce tomat, and hollandaise. I will guide you in making three of these five sauces, and we will use two of them to create a fabulous, multi-course meal.

This class is designed for you to feel confident  in your sauces, from delicate to robust—and to make fine culinary technique approachable. By the end of class, you’ll have experience with the base, classic flavorings and pairings, and secondary sauces that you can make from each of these foundational—and versatile—sauces. We’re after consistency, flavor, and color and I’ll share my top tips and secrets for reliably delicious sauces that perform as they’re supposed to. 

See menu options for this class, here.