Learn amazing techniques in 4 weeks

From knife skills to braising, learn chef-worthy techniques to up your kitchen game. Learn 8 lessons in 4 weeks.

4 Weeks ● 8 Lessons ● 42 Recipes

Here’s what your going to learn how to cook in the next 4 weeks

🗓️ Week 1

Curried Goat with GBD Potatoes

You’ll need these dishes in your cooking repertoire: curried goat with GBD (Golden Brown Delicious) potatoes, and a tangy green seasoning aioli. Learn how to caramelize, braise, cook with thought and intention, layer flavors, and taste as you cook.

Jerk, a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn this iconic dish known for its intense depth of smokiness, heat, spice, and flavor. The 3-day cooking process is totally worth it.

🗓️ Week 2

Francis's Roasted Chicken with Rescoldo Vegetables

Join Francis in his quincho, the outdoor kitchen, as he teaches two of his seven live-fire signature cooking techniques: hanging and slowly roasting ingredients over hot embers and the rescoldo method, burning vegetables in ashes.

Potatoes, A Love Affair

A symbol of the Andes, potatoes are very special to Francis. Over the last 50 years, he has developed a unique tuber devotion. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.

🗓️ Week 3

Stocks: Chicken, Vegetable & Shrimp

Looking for the secret of how to get your food to taste better than everyone else’s? Kwame will show you how. Learn how to make chicken stock, shrimp stock, and vegetable stock, and you’ll instantly elevate your food.

Francis teaches how to make two empanada recipes: baked meat empanadas with onion, eggs, and olives; and fried cheese and onion empanadas. This family-friendly dish is easy to make for the kids or to serve at a party.

🗓️ Week 4

Bake two of Erez’s signature stuffed challah breads, one woven with fennel & sage blossoms, the other stuffed with savory Kashkaval cheese and garlic confit. These loaves are true centerpiece stunners.

Fried Chicken with Gochujang Sauce & Slaw

Learn classic shallow-fry fried chicken, smothered in Edward’s Korean-inspired gochujang sauce, and with a side of tangy, bright Asian pear slaw. Edward teaches you how to get the crispiest chicken skin, while maintaining a juicy interior.