How to Actually Cook (Equipment+Books+Classes)
6-week, live, virtual cooking course
Included in the course tuition:
-*Equipment: Victorinox santoku knife (my workhorse at the restaurant), a digital scale, an air-locked glass fermentation chamber.
-*Books: Salt, Fat, Acid, Heat by Samin Nosrat, and The Flavor Bible by Karen Page
-Classes: 6 ninety-minute live Zoom cooking classes (Mondays 5:30-7pm), 6 ninety-minute big idea seminars (Fridays 5:30-7pm), 6 individual weekly check-ins
*If you own any of these books or equipment, indicate that when checking out and you’ll be refunded the cost of those items.
6-week, live, virtual cooking course
Included in the course tuition:
-*Equipment: Victorinox santoku knife (my workhorse at the restaurant), a digital scale, an air-locked glass fermentation chamber.
-*Books: Salt, Fat, Acid, Heat by Samin Nosrat, and The Flavor Bible by Karen Page
-Classes: 6 ninety-minute live Zoom cooking classes (Mondays 5:30-7pm), 6 ninety-minute big idea seminars (Fridays 5:30-7pm), 6 individual weekly check-ins
*If you own any of these books or equipment, indicate that when checking out and you’ll be refunded the cost of those items.
6-week, live, virtual cooking course
Included in the course tuition:
-*Equipment: Victorinox santoku knife (my workhorse at the restaurant), a digital scale, an air-locked glass fermentation chamber.
-*Books: Salt, Fat, Acid, Heat by Samin Nosrat, and The Flavor Bible by Karen Page
-Classes: 6 ninety-minute live Zoom cooking classes (Mondays 5:30-7pm), 6 ninety-minute big idea seminars (Fridays 5:30-7pm), 6 individual weekly check-ins
*If you own any of these books or equipment, indicate that when checking out and you’ll be refunded the cost of those items.