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Your Teachers

Take a mouth-watering journey with the world’s most influential chefs. Discover their story and learn their signature recipes, techniques, and the secrets it took each a lifetime to master.

Kwame

Onwuachi

Teaches His
Jamaican Cuisine

6+ Hours ● 13 Lessons ● 30+ Recipes

"I'm so excited to take you with me to Jamaica, to uncover the roots of the foods I love most, and teach you how to make all of my favorite dishes"

Chef Kwame Onwuachi

Asma

Khan

Teaches her
Indian Cuisine

6+ Hours ● 13 Lessons ● 25+ Recipes

"Take a journey with me to my home city of Kolkata, to see the roots of my ancestors and discover the secrets to making my Indian cuisine at home"

Chef Asma Khan

Francis

Mallmann

Teaches his Argentine Cuisine

7+ Hours ● 28 Lessons ● 40+ Recipes

"Francis Mallmann is such a delight, per usual. Watching him cook is like watching dramatic poetry. Thank you for featuring him on YesChef"

Ashley B.

Los Angeles

Nancy

Silverton

Teaches her California Cuisine

6+ Hours ● 13 Lessons ● 30 Recipes

"I have so much fun watching this wonderful woman cook. Truly so passionate and it shows. Nancy's beautiful Caesar salad will be on the menu in the coming week!"

Christiane A.

Germany

Erez

Komarovsky

Teaches His
Israeli Cuisine

6+ Hours ● 20 Lessons ● 35 Recipes

"WONDERFUL!!!! I loved this class and how many of the ingredients came right from Chef Erez’s garden. I am excited to get to know Erez more."

Holly E.

Australia

Dario

Cecchini

Teaches his
Tuscan Steak

Part 1: Documentary Story ● 9 Recipes

"This was truly awesome. I have loved Dario for a long time, and even though I haven't tasted his food yet, I experienced his love and enthusiasm for life and character right through my iPad!"

Nanette W.

Illinois, United States

Edward

Lee

Teaches His
Southern-Korean Cuisine

5+ Hours ● 13 Lessons ● 30+ Recipes

"You just cannot go wrong with Chef Lee. His passion comes out in every word and every deliberate action of the execution of each recipe. The start to finish hands-on approach is superb and beautifully filmed by your amazing team."

Robin W.

North Carolina, United States

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Frequently Asked Questions

What is YesChef?

YesChef is a subscription video service where the world's best chefs are teaching exclusive cooking classes for the home cook.

Each class is a cinematic, story-driven journey that culminates in hands-on teachings in the chefs’ own home kitchens. YesChef is available on all devices so that you can learn anytime, anywhere.

Our all-access subscriptions give you unlimited access to an ever-growing library of classes by the world's best chefs.

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Each class typically amounts to 5+ hours of exclusive video content, starting with a documentary story about the chef, which takes you on a cinematic journey to show you the people, places, flavours and ideas that are inspiring their cooking today.

From there, the learning continues through ±12 hands-on lessons teaching the dishes that are most personal to each chef, the skills, techniques and concepts that took them a lifetime to acquire.

Each video is accompanied by its short-hand recipes, ingredients list, step-by-step real-time instructions and subtitles.

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Kwame Onwuachi

Teaches his Jamaican Cuisine

Now streaming

EREZ KOMAROVSKY

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Erez Komarovsky's Teaches the Roots of Middle-Eastern Cuisine

50+ Recipes & Techniques ● 15 Lessons ● 6 Hours

In this flavor-packed class, Chef Komarovsky distills centuries of regional traditions and influences as he takes you on a journey from the market to the farm, from the city center to the countryside, from the past to the present. Go into Erez’s own kitchen to learn the secrets behind his mouthwatering modern Israeli and Middle-Eastern cuisine, from spreads and mezze’s like Hummus, Matbukha and Tehina, to regional staples like Pita, Challah, and Falafel, and Erez’s personal favorites Lamb and Fish.

DARIO CECCHINI

PART 1:
THE TRADITIONS OF BUTCHERY & STEAK

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Dario Cecchini Teaches the Traditions of Butchery & Steak - Part 1

10+ Recipes & Techniques ● Documentary Story

In Part 1 of Dario’s class, ”Dario’s Story”, you’re introduced to the world’s most famous butcher who takes you behind the butcher’s bench at his family-run shop, and reveals the craft to which he’s dedicated his entire life and spirit. Learn the inspiration behind his “Butcher for a Day” class, watch him carve the perfect cuts, and listen to him wax poetic about butchery, raising animals with joy and dignity, and approaching a blue collar craft with the mentality of an artist.

NANCY SILVERTON

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Nancy Silverton Teaches the Pursuit of Delicious

40+ Recipes & Techniques ● 13 Lessons ● 6 Hours

From the quaint kitchen in her home in Umbria, to the bustling galleys of her restaurants in LA, chef Nancy Silverton rolls up her sleeves and teaches the principles and processes behind her world-famous food. Roasting, grilling, baking and more, with every lesson imparting how to create the most delicious flavor. Nancy reveals the techniques for creating delicious food no matter the occasion. Learn not just how to cook like Nancy at home, but how to host like her, too.

Francis Mallmann

Teaches his Argentine Cuisine

At the Edge of Uncertainty
Coming December

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Our upcoming teacher is a world-renowned Argentine chef, award-winning cookbook author, and expert in cooking over an open fire. One of South America’s most influential chefs, Francis Mallmann is celebrated for the passion, freedom, and flavors he brings to his food.

Take a journey to Francis’s secret island in Patagonia, Argentina, to discover the “Seven Fires” cooking and grilling techniques that have taken him a lifetime to master, and learn how to recreate them at home.

In his class, you’ll learn over 40 recipes, each uncovering the secrets to Francis’s style and flavors, based on his favorite ingredients, like potatoes, eggs, chicken, root vegetables, meat, and fish, including Sunday Asado barbecue, roasted chicken and veg, and dulce de leche crepes.

Francis’s Class begins streaming this December.

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Nancy Silverton - Chi Spacca Pepper Steak

24 min ● 3 Recipes ● 4 Techniques

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"Looks so good. Another recipe that looks delicious, achievable and you still learn. Love how all the ingredients here are regular and can be used for other things/you’ll have them already."

Dougie H.

United Kingdom

YesChef is 0 0/month (billed annually)

In this lesson

Seasoning steaks ● Bacon topping ● Searing ● Coarse grinding

Chi Spacca is an award-winning, meat-oriented restaurant in Los Angeles owned by chef Nancy Silverton. In this lesson, we join her at the Chi Spacca kitchen together with Ryan, the executive chef. They both share the techniques, secrets, and inspiration behind their dramatic and mouth-watering dish, the Chi Spacca Pepper Steak; a special pepper-crusted steak served with bacon and charred scallions.

Edward Lee - Fried Chicken with Gochujang Sauce

17 min ● 3 Recipes ● 3 Techniques

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"What a beautiful approach to a simple, comfort dish. This is a calm and thorough video, creating a universal comfort food. The Asian Pear and Cabbage slaw is a lovely companion. Bravo!"

Julianne D.

California, US

YesChef is 0 0/month (billed annually)

In this lesson

Shallow-Frying Chicken ● Gochujang Sauce ● Asian Pear & Cabbage Slaw ● Dredging

Chef Edward Lee teaches classic fried chicken while including his twist of a spicy Gochujang-based sauce with a sprinkling of Furikake. Learn how to make the best buttermilk fried chicken, and top it off with chef Edward Lee’s unique Korean sauce and a tangy, bright Asian pear slaw. Chef Edward Lee shows why each step is important to achieving tender chicken with a crispy exterior.

Erez Komarovsky - Rustic Summer Cake

11 min ● 1 Recipe ● 3 Techniques

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"This cake is a keeper - I’m going to bake it tomorrow! I love Erez’s sense of humor and his authenticity."

Marlene S.

New York, US

YesChef is 0 0/month (billed annually)

In this lesson

Stone Fruit & Berry ● Butter ● Dessert ● Summertime

Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream, and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter. The cake is then showered with luscious mulberries and cubes of butter and popped into the oven for a quick bake. It’s fruity, full-fat, and fabulous, and as Erez says: “It’s a piece of cake.”

Erez Komarovsky - Israeli Breakfast

21 min ● 3 Recipes ● 3 Techniques

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In this lesson

Shakshuka ● Fire Roasted Eggplant ● Cucumber Mint Salad ● Julienning

Israeli breakfasts are a thing of lore: colorful, verdant and bountiful. Savory and deeply satisfying, Israeli breakfasts are chock full of salads, spreads, eggs and breads. In this lesson, Erez teaches his quintessential quartet of Israeli breakfast: shakshuka, fire-roasted eggplant, refreshing cucumber salad and hearty challah. Using vegetables and eggs from his own backyard, Erez dresses things up with his signature flavors: garlic, chilis, lemon & plenty of olive oil. One taste of this spread and you can kiss your cereal bowl goodbye.

Dario Cecchini - Dario's Story

25 min ● Documentary Story

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"This was truly awesome. I have loved Dario for a long time. I didn't taste his food yet, but I experienced his love, enthusiasm for life and character right through my iPad!"

Nanette W.

Illinois, US

YesChef is 0 0/month (billed annually)

In this lesson

Meet Dario & Kim ● Discover Antica Macelleria Cecchini ● Panzano in Chianti, Tuscany, Italy

“We do not do this work for the money,” begins legendary Italian butcher, Dario Cecchini, and nothing has ever been more clear. The gregarious, eighth-generation butcher is never without a smile on his face as he holds court from sun-up through supper time in his red-and-white-striped butcher shop and kitchen in Panzano, Italy. In this introductory story, follow Dario through a day in the life, which includes the real deal business of butchery, and hosting dozens of visitors a day for cantina-style meals in his dining room. He talks about the dignified and joyous life cycle of his animals, and the craftsmanship his team applies to the end product. He explains the inspiration behind his butcher for a day program, and how to identify the perfect steak. The story ends with a family-style dinner, where t-bones get passed between strangers so everyone can gnaw on the scraps. From the outside, it looks like a very long day, but Dario insists “he’s never worked a day in his life.”

Nancy Silverton - Nancy's Story

1 hour ● Documentary Story

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"Loved learning about Nancy and her life, this is a very inspiring story. The food looked delicious and was more about the fresh ingredients than fancy cooking."

Anne F.

Sydney, Australia

YesChef is 0 0/month (billed annually)

In this lesson

Meet Nancy and her team & family ● Discover Osteria Mozza & Chi Spacca ● Panicale, Umbria, Italy & Los Angeles, California, United States

From LA to Umbria, chef Nancy Silverton gives us a delicious taste of her world. First, we visit a Buffalo farm in Italy, where Nancy watches, enraptured, as the farmers hand-stretch and mold enormous, two-kilo pillows of perfect Mozzarella. Then we’re off to Los Angeles, where Nancy spends her days bouncing between restaurant kitchens for tastings with her teams. At La Brea Bakery, we peek inside the 30-year-old bucket of sourdough starter that has fueled an empire. At Mozza, we hear about the origins of her legendary grilled cheese nights that inspired an entire era of pop-ups. Always a trendsetter and never a follower, Nancy insists she identifies not as a chef, but as a mentor and a restaurant owner. You feel this in her every interaction with her teams, who know better than to ever say “Yes, Chef.” “No no,” she says. “It’s always ‘Nancy’.”

Edward Lee - Edward's Story

53 min ● Documentary Story

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"Love the history and background of chef Lee and his community, as well as his philosophy on cooking. I can feel the love of food watching this and I am excited to start cooking."

Susan L.

Alaska, US

YesChef is 0 0/month (billed annually)

In this lesson

Meet Edward and his family & friends ● Discover the LEE Initiative & Foxhollow Farms ● Louisville, Kentucky, United States

Chef Edward Lee refuses to be defined by his heritage, culture or location. Born Korean, raised in Brooklyn, living in Kentucky, chef is more than the sum of his parts. Discover Louisville, the people, foods and places that make it tick and have inspired chef Lee to create a new cuisine that goes beyond his training, traditions or expectations.

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Edward Lee Teaches from Buttermilk to Bourbon

40+ Recipes & Techniques ● 13 Lessons ● 5 Hours

Learn from chef Edward Lee as he teaches his favorite food and brings you into his home in his YesChef class, with over 5 hours of exclusive lessons and content.

Chef Edward Lee refuses to be defined by his heritage, culture, or geography. Born Korean-American, raised in Brooklyn, and with roots laid down in Louisville, Kentucky, Edward takes you on a delicious culinary journey to teach you his food, flavors, and secrets.

Chef Lee is at the forefront of food, pushing flavor forward by combining his cross-cultural roots with his one-of-a-kind vision. In his class, you’ll discover Edwards new Southern fare, as you travel to Louisville and his home, and learn how to cook his twist on the South. Bring Edward’s unique flavor profiles and techniques home as you make delectable meals that embody his unique cross-cultural heritage and geographies.

Learn to make incredibly crispy fried chicken, Bourbon-infused brown butter, cabbage steamed fish, Kimchi, and so much more as you discover the food and techniques that it has taken chef Lee a lifetime to master.

1. Edward's Story

Documentary Story ● Louisville, Kentucky

Chef Edward Lee refuses to be defined by his heritage, culture or location. Born Korean, raised in Brooklyn, living in Kentucky, chef is more than the sum of his parts. Discover the Louisville, the people, foods and places that make it tick and have inspired chef Lee to create a new cuisine that goes beyond his training, traditions or expectations.

45 min

2. Fried Chicken with Gochujang Sauce & Slaw

Learn: Fried Chicken ● Shallow Fry ● Gochujang Sauce ● Asian Pear & Cabbage Slaw

Chef Edward Lee teaches classic fried chicken while including his twist of a spicy Gochujang-based sauce with a sprinkling of Furikake. Learn how to make the best buttermilk fried chicken, and top it off with chef Edward Lee's unique Korean sauce and a tangy, bright Asian pear slaw. Chef Edward Lee shows why each step is important to achieving tender chicken with a crispy exterior.

17 min

3. Cabbage Steamed Fish with Miso Hollandaise

Learn: Cabbage Wraps ● Miso Hollandaise ● Spicy Asian Marinade

Chef Edward Lee teaches how to steam fish packets filled with vegetables and a spicy marinade. From mixing the marinade, blanching and shocking cabbage leaves, and chopping vegetables, you will gain an array of skills to make this dish and more. One of the most intriguing components is the creamy egg yolk sauce, which is a rich contrast to the light tasting fish.

28 min

4. Braised Tofu & Radish with Ham Salt

Learn: Ham Salt ● Meat Stock ● Braised Tofu & Daikon

Chef Edward Lee highlights silken tofu in this dish of fatty broth, braised daikon and an apple-ginger puree. Beyond demonstrating how to create a rich broth, braise vegetables and plate an elegant dish, he also emphasizes knife skills such as cutting radishes into perfect cubes and matchsticks. Expect also to gain the skill of turning leftover ham into a delicious salt.

21 min

5. Kohlrabi Kimchi

Learn: Kimchi ● Fermentation

Chef Edward Lee shows the simplicity of fermenting food from home with the use of time, vegetables, salt, and sugar. This version includes kohlrabi, which is a dense vegetable that can hold up well through fermentation. While this vegetable is less traditional for kimchi, expect the usual elements like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

16 min

6. Eggplant, Bologna & Mushroom Burnt Toast

Learn: Searing ● Roasting ● Charring ● Deglazing

Chef Edward Lee imparts one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Chef Edward Lee takes you through a recreation of his favorite childhood sandwich, with a restaurant-like reinterpretation. This lesson teaches you the fundamentals of searing and caramelizing as you elevate the gentle flavors of eggplant, mushroom and Bologna, along with roasting garlic to enhance mayonnaise.

20 min

7. Savory Asian Peanut Butter

Learn: Nut Butter ● Sweet & Savory

Learn the basics of making savory, creamy peanut butter with Chef Edward Lee's Savory Asian Peanut Butter recipe. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.

7 min

8. Peanut Braised Chicken with Coconut Carolina Rice

Learn: Braising ● Slow Cooking ● Coconut Rice

With this warming, family-style dish, chef Edward Lee and his wife show how to braise poultry and simmer coconut rice in a flavorful miso and peanut mixture. They illustrate how to build flavor through caramelization and the secret to preparing perfect rice as well.

21 min

8. Peanut Braised Chicken with Coconut Carolina Rice

Learn: Braising ● Slow Cooking ● Coconut Rice

21 min

9. Oysters & Grits in Bourbon Brown Butter

Learn: Grits ● Shuking Oysters ● Brown Butter ● Hot Vinegar ● Poaching

Chef Edward Lee revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters. This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar. Chef Edward Lee will have you on your way to creating this tantalizing dish while demystifying techniques including how to shuck an oyster, make a brown butter sauce, flavor vinegar, and cook grits to creamy perfection.

25 min

10. Open Fire Grilled Steaks & Vegetables with Kalbi Butter

Learn: Grilling Steaks ● Grilling Veg ● Compound Butter

Chef Edward Lee simplifies cooking steaks over an open flame. He explains how to check for doneness, manipulate the fire and accomplish a smoky taste. He also educates on seasoning and slicing steaks, and how to make kalbi compound butter and grilled lemons.

18 min

11. Grilled Quail with Banana Barbecue Mop

Learn: Grilling Quail ● Barbecue Sauce ● Pickled Watermelon Rind Chef Edward Lee teaches how to steam fish packets filled with vegetables and a spicy marinade. From mixing the marinade, blanching and shocking cabbage leaves, and chopping vegetables, you will gain an array of skills to make this dish and more. One of the most intriguing components is the creamy egg yolk sauce, which is a rich contrast to the light tasting fish. 27 min

12. Backyard Barbecue

Grilled Quail with Banana Barbecue Mop

13. Peanut & Popcorn Watermelon Brûlée

Learn: Fried Peanuts ● Popcorn ● Brûlée

Chef Edward Lee explores the complexity of watermelon with this whimsical salad. Simple techniques like stove-popping buttery popcorn, boiling and frying peanuts, and creating a crunchy Brûlée top make up this surprising plate. Most importantly, chef Edward Lee provides important notes on how to deal with sizzling oil during and after frying.

19min

Chris
Bianco

TEACHES: Pizza, Pasta and food I love

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Chris Bianco, author of “Pizza, Pasta & Other Food I Like”, has lived behind a wood-burning oven for the better part of thirty years. His impeccable pies – with crusts as fine as bakery bread and world-class ingredients as toppings – are all the evidence you need of his lifelong obsession.

In this class, you’ll learn the recipes and fundamentals behind Chris’s signature pizzas, as well as strategies and techniques for translating his methods to the home kitchen. He’ll take you to northern California to visit his namesake organic tomato farm, Bianco DiNapoli, and explore Arizona’s little-known history as a supplier of the world’s best durum wheat.

A master of simplicity, Chris argues that good food is “about stopping when it’s enough” and he’ll teach you to trust your editing instincts on your way to the perfect pizza, pasta and produce.

Asma
Khan

Teaches her North Indian Cuisine

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Asma Khan grew up taking the express train from Kalcutta to Darjeeling every summer with her family. It was an overnight journey spanning 500 kilometers and a handful of distinctive culinary regions, each rich with their own flavors and traditions.

In this class, we climb aboard with Asma to take the same nostalgic trip through West Bengal, discovering the incredible dishes and recipes unique to each stop along the way.

NARDA
LEPES

TEACHES: PLANT-BASED COOKING, WITH ARGENTINE ATTITUDE

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When Narda Lepes opened her plant-centric restaurant, Comedor, in the middle of the meat lover’s paradise of Buenos Aires, many Argentine traditionalists scratched their heads. But one by one, Narda won them over with her common sense approach to cooking, one that puts flavor at the forefront and lets seasonality and sustainability steal the show. In this class, learn to let intuition, rather than tradition, be your guide to cooking and nutrition. Narda teaches simple ideas and principles that will let you find freedom in the kitchen, while showing you the ingredients, techniques and producers that make up Argentina’s culinary culture. This is not a vegetarian or vegan class, it’s a celebration of the plant kingdom, seen through the eyes of an Argentine omnivore.

SEAN
BROCK

TEACHES: SOUTHERN ESSENTIALS AND EXPLORATIONS

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Shrimp & grits, chicken & dumplings, biscuits & gravy — these are the southern recipes and traditions that Sean Brock reimagined and raised to prominence in his iconic restaurants. In his class, you’ll learn these soulful classics, while also venturing into unexpected territory. In Sean Brock’s new town of Nashville, he’s discovering new ingredients, inspirations, and insights into Southern cuisine, and he’s teaching the flavors and dishes that are driving his culinary renaissance.

KWAME
ONWUACHI

TEACHES: THE AFRO-CARIBBEAN KITCHEN

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Through his food, Chef Onwuachi urges us to embrace the richness of African and Caribbean culture and cuisine that’s been lost, diluted and appropriated over the years. In this class, you’ll get a true taste of the Afro-Caribbean kitchen, his way, straight from the source. Think spicy, red jollof rice, and even more deeply flavored banga stew. Think “suya” skewers — a go-to staple of Nigerian street food — with tomato soubise dipping sauce. Think fragrant, floral Pepper Soup that warms the stomach and clears the sinuses. You’ll learn Nigeria’s version of a mother sauce, “obe ata”, a mix of aromatics that forms the base flavor of many dishes. Prepare for an immersive, flavorful joyride into the West African and Caribbean kitchen, with Kwame’s one-of-a-kind spins influenced by his Jamaican roots, his Creole-country upbringing, and his current life in the Bronx.

PIA LEÓN &
VIRGILIO MARTINEZ

TEACHES: BEYOND PERUVIAN CUISINE: FROM THE ANDES TO THE AMAZONIA

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In this special class– co-headlined by husband and wife– you’ll get a one-of-a-kind mind-meld between these two gastronomic geniuses. Explore the flavors, styles, and ingredients that have put Peruvian cuisine on the map, taught by Latin America’s foremost culinary experts. You’ll also get a closer look at Mater Iniciativa, the interdisciplinary research center led by Virgilio’s sister, Malena Martinez. Go on a journey with this special trio to visit their award-winning restaurants in Lima and Cusco, follow them into the Andes and the Amazon, and return to their home kitchens to learn the dishes most personal to them.

NINA
COMPTON

TEACHES: WHERE CARIBBEAN MEETS CREOLE: A DEEP DIVE INTO NOLA

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Nina Compton believes delicious meals aren’t about trends, shock value, or opulence – they’re about moments, memories and those who surround you at your table. In this class, she combines her deep knowledge, her classical training and her warmth of spirit to teach you all the insights behind the simple yet sophisticated cuisine that’s won her countless accolades.

Join her on a journey through the culinary capital of New Orleans, and back to her Carribean roots of St. Lucia to explore the depth and breadth of Creole cuisine. Emerge with a command over flavor and a deep understanding of the traditions that inform Nola’s fascinating and complex corner of the culinary universe.

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Your Teachers

Kwame

Onwuachi

Teaches HisJamaican Cuisine

Asma

Khan

Teaches her Indian Cuisine

Francis

Mallmann

Teaches his Argentine Cuisine

Nancy

Silverton

Teaches her California Cuisine

Erez

Komarovsky

Teaches His Israeli Cuisine

Dario

Cecchini

Teaches his Tuscan Steak

Edward

Lee

Teaches HisSouthern-Korean Cuisine

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Kwame Onwuachi

Teaches his Jamaican Cuisine

Now streaming

EREZ KOMAROVSKY

Erez Komarovsky's Teaches the Roots of Middle-Eastern Cuisine

Erez's Story

Challah

Israeli Breakfast

Rustic Summer Cake

Pita

Hummus Mezze

Harissa Chicken with Green Tomato & Peach

Erez's Fish

Erez's Salads

Lamb Kebabs

Aharoni's Lamb Schnitzel-Pops

Lamb Siniya

Vineyard Breakfast with Wine, Cheese & Eggs

Kibbeh Nayyeh

DARIO CECCHINI

PART 1: THE TRADITIONS OF BUTCHERY & STEAK

Dario Cecchini Teaches the Traditions of Butchery & Steak - Part 1

NANCY SILVERTON

Nancy Silverton Teaches the Pursuit of Delicious

Nancy's Story

Quattro Condimenti, Mozzarella & Fett’unta

Chi Spacca Pepper Steak

Nancy's Caesar Salad

Tagliatelle

Peperonata with Passata di Pomodoro

Ocean Trout with Castelfranco & Wild Arugula

Roasted Potatoes with Bagna Cauda

Stewed Celery with Herbs & Persian Lime

Roasted Eggplant

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world's best chefs

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Teaches His
Jamaican Cuisine

Teaches her
Indian Cuisine

Teaches His
Israeli Cuisine

Teaches his
Tuscan Steak

Teaches His
Southern-Korean Cuisine

The perfect gift
for the home cook

Frequently Asked Questions

PART 1:
THE TRADITIONS OF BUTCHERY & STEAK

At the Edge of Uncertainty
Coming December

Chris
Bianco

Asma
Khan

NARDA
LEPES

SEAN
BROCK

KWAME
ONWUACHI

PIA LEÓN &
VIRGILIO MARTINEZ

NINA
COMPTON