This immersive 2.5-hour workshop is the cornerstone of culinary precision—designed for home chefs ready to move with confidence, accuracy, and intention in the kitchen. Every student works independently at a fully equipped station with their own knife, board, and tools. We begin with the physical foundation of knife mastery: grip, posture, stance, and movement. You’ll […]

This class builds a technical foundation for fresh pasta making, with a focus on dough structure, hydration, and shaping technique. You will learn to make two core doughs: Classic egg pasta dough Semolina based non egg dough We will cover proper flour selection, practical hydration ratios, and how gluten development changes texture. You will learn […]

This 2.5-hour advanced workshop is designed for home chefs ready to expand their knife fluency and elevate their precision across a wider range of ingredients and tools. Building on the foundational techniques from Knife Techniques I, this class introduces specialty tools and more complex prep skills to help you cut with greater finesse, speed, and […]

An advanced 2.5-hour intensive in flavor, texture, and visual composition This immersive workshop is designed for the home chef ready to move beyond execution into the realm of composition—where flavor, texture, and design are treated not as instinct, but as intentional craft. You’ll begin by learning the language and structure of flavor, just as it's […]

Working independently at your own station with a full set of tools, you’ll learn butchery fundamentals using local, hormone-free, organic, and pasture-raised meats. This class will unlock the skills that enable you to buy in bulk from your local farmer, portion at home, and maximize both quality and value—whether you’re cooking for yourself or preparing […]

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 […]

Learn to make gnocchi that are light, refined, and consistent every time. We treat gnocchi as a study in structure and moisture control, focusing on the traditional technique that separates heavy dumplings from delicate, cloud like pieces. You will work with both potato and ricotta, learning how to cook and dry potatoes for ideal starch […]