Practical Part:
Class 1 — Knife Skills & Modern Vegetable Cookery Goal:
Foundational knife work + modern vegetable techniques (roasting, quick pickling, sautéing).
Skills Covered
• Knife grip, guiding hand, slicing, dicing, chiffonade
• Efficient prep workflows
• Quick-pickle technique (modern acidity use)
• High-heat roasting for flavor concentration
Class Flow (90 min)
1. Intro & safety (10 min)
2. Knife demo + practice (30 min)
3. Veg prep + roasting (20 min)
4. Quick pickling demo (10 min)
5. Assemble warm roasted veggie bowl w/ pickles (20 min)
Recipes
• Roasted seasonal vegetable bowl
• 10-minute quick-pickled red onions
Equipment
Knives, cutting boards, sheet pans, sauté pans, jars, vinegar.
Class 2 — Heat Mastery: Searing, Sautéing & Pan Sauces Goal:
Control heat for protein cooking + build modern pan sauces.
Skills Covered
• Proper searing (Maillard reaction)
• Deglazing
• 3-component modern sauces (acid, fat, aromatics)
• Internal temp control
Class Flow (90 min)
1. Heat fundamentals overview (10 min)
2. Protein searing practice (chicken, tofu, or salmon) (30 min)
3. Sautéed seasonal side (15 min)
4. Pan sauce creation (20 min)
5. Plating + tasting (15 min)
Recipes
• Pan-seared protein (choice) with modern lemon-herb pan sauce
• Sautéed green beans w/ garlic
Class 3 — Modern Soups:
Purees, Broths & Garnish Work Goal: Build flavor depth and modern plating for soups.
Skills Covered
• Flavor layering
• Roasting ingredients before blending
• Textural contrast (crispy toppings)
• Immersion blender use
Class Flow (90 min)
1. Stock & broth fundamentals (10 min)
2. Roast + build a blended soup (30 min)
3. Make a fresh herb oil (10 min)
4. Crunchy garnish (croutons, toasted seeds) (20 min)
5. Modern plating: swirl technique + topping balance (20 min)
Recipes
• Roasted carrot & ginger soup
• Herb oil
• Spiced seed topping
Class 4 — Modern Pasta & Sauces (Fresh + Quick Sauces)
Goal:
Learn pasta fundamentals and contemporary sauce styles.
Skills Covered
• Fresh pasta dough handling
• Emulsion sauces (cacio e pepe, lemon-butter)
• Reduction + pasta water technique
• Modern finishing (zest, micro herbs)
Class Flow (90 min)
1. Dough demo & student portion (15 min)
2. Roll and cut pasta (20 min)
3. Cook pasta + create emulsified sauce (30 min)
4. Finish and plate (15 min)
5. Taste + variations discussion (10 min)
Recipes
• Fresh tagliatelle
• Modern lemon-parm emulsion sauce
Class 5 — Modern Grains, Bowls & Meal Prep Goal:
Build nutritional, visually appealing modern bowls.
Skills Covered
• Grain cooking (quinoa, farro, rice)
• Vegetable texturing (raw + cooked + pickled)
• Protein add-ins
• Macro-balance in meal prep
• Sauce creation (tahini, yogurt blends)
Class Flow (90 min)
1. Intro to grain ratios (10 min)
2. Cook grain bases (20 min)
3. Protein prep (seared tofu/chicken) (20 min)
4. Two modern sauces (15 min)
5. Assemble bowls (15 min)
6. Storage + meal prep talk (10 min)
Recipes
• Mediterranean grain bowl
• Lemon-tahini dressing
• Cucumber yogurt dip
Class 6 — Modern Desserts:
Minimalist & Low-Sugar Techniques Goal: Create elegant, modern desserts with simple
methods.
Skills Covered
• Controlled sweetness
• Fruit-forward plating
• Whipped creams, mousse base, crisp elements
• Texture contrast and modern presentation
Class Flow (90 min)
1. Modern dessert philosophy (10 min)
2. Quick mousse or whipped base (20 min)
3. Fruit prep: maceration vs roasting (20 min)
4. Crisp element (nut crumble or tuile) (20 min)
5. Plating workshop (20 min)
Recipes
• Vanilla yogurt mousse
• Roasted berries
• Almond crumble