This immersive 2.5-hour workshop is designed for serious home cooks ready to level up their craft. Each student works independently at a fully equipped workstation, gaining hands-on experience with the essential systems that define professional kitchens.
From mise en place and multi-tasking to precise measuring and recipe interpretation, this course emphasizes the structure, clarity, and discipline behind great cooking. You’ll learn to plan and prep like a chef—organizing your workflow, coordinating timing across dishes, and executing with confidence.
Core techniques include sautéing vs. sweating, developing fond, deglazing, reduction, blanching, sauce-building, and working with emulsions like herb oil. You’ll also explore ingredient functionality—from choosing the right oil based on smoke point to building body in stocks and sauces.
By the end of class, you’ll not only understand how to cook—you’ll know why techniques work and how to adapt them with intention.
To bring it all together, you’ll prepare and enjoy a beautifully composed dish you can replicate at home: sautéed chicken escalope with a shallot pan sauce, onion soubise, blanched green beans, and a vibrant dill and herb oil.