At your own workstation, you’ll master foundational culinary techniques and chef-tested methods that bring out the best in flavor, texture, and tenderness, perfect for elevating your weeknight dinners.
Together, we’ll prepare and cook a variety of proteins, each showcasing a different technique:
- Chicken Thigh Confit – Salt-brined, slow-cooked, then pan-fried for the crispiest skin and richest flavor.
- Spatchcocked Chicken – Roasted flat for even cooking and maximum crispness, seasoned with a bold Peruvian spice blend and served with vibrant aji verde sauce.
- Strip Steak – Pan-seared and basted with compound butter, then finished with a classic peppercorn reduction.
- Korean Ginger Pork – Pork tenderloin marinated in ginger and gochujang, stir-fried for a fast, flavorful finish.
Throughout the session, we’ll emphasize precision: how to manage heat, transition from knife to pan, and master the subtle chef moves,resting meat, seasoning with intention, and layering fat, that make all the difference.
Whether it’s a simple supper or a special dinner, you’ll leave with timeless techniques and the skills to cook many types of meat beautifully.
*Pork can be substituted with chicken.
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