Our goal will be broken up into two concepts: creating consistent cooking practices and elevating your home cooking with simple techniques. Most of cooking is pretty straightforward across the board; through this experience we will demonstrate a ton of different techniques you can use in multiple settings. INTRO: -I will introduce myself and the experience and take a moment to meet each other. -Menu will be introduced, will go over recipes and any questions anyone may have. -We talk safety + sanitation, the two first most important ingredients to cooking. PART 2: TECHNIQUES -I will break down the techniques we will be learning, how/when to use them best. Here are examples of techniques we will go over: +knife cuts +seasoning with acidity +mise en place +searing/basting meat properly +one-pot wonders +using all five senses +dehydrators/sous-vide +smart storage +clean as you go +perfect purees +brining/dry-rubbing PART 3: BRINGING IT ALL TOGETHER -From here we will take everything we have prepped thus far and get it all ready to share with each other. We will demo all the different cooking techniques "a la minute" and will take turns executing plates for our meal. -We will go over setup procedures that will make cleanup an easy and seamless process. (Winter Menu: tomato bruchetta, winter citrus salad, pan-seared steak, fennel chicken, roasted seasonal vegetables, cookies)
My journey as a chef began very modestly. I was pretty nervous when I began at my first fine dining restaurant, however after finding my niche in cooking I quickly used my talents to conquer every kitchen I came across. I worked through every hot line in Sacramento to make my way up the ranks in SF. I learned everything I could, including front of house work: bartender, sommelier, management, it all became seamless work for me. It was in 2019 when I realized what my industry was missing and how I am able to utilize my talents to help those around me thrive. I created Our Friends Career Development, a nonprofit dedicated to job training and job placement in the restaurant industry. I educate our workers and cultivate their work ethic in a way they can create opportunities for themselves. Needless to say, I love to teach.
Tomato Bruchetta Pan Seared Steak Fennel Chicken Winter Citrus Salad Roasted Seasonal Vegetables Cookies
N/A beverages provided
This experience will take place in my home in Midtown, Sacramento. My place is easy to get to by car (street parking available) uber, or lyft.
Take Home Cooking To The Next Level