Cooking at home doesn’t have to feel overwhelming (or boring). This four-week series is designed to help you build real, usable kitchen skills, one Monday night at a time. Each class focuses on a core technique, with hands-on cooking and plenty of space to ask questions, try things out, and build confidence as you go.
April 6th: Knife Skills & Mise en Place
We’ll start at the very beginning: learning how to hold, use, and care for your knife with confidence. You’ll practice essential cuts and learn how mise en place (getting everything prepped before you cook) sets you up for success in the kitchen. Together, we’ll prepare vegetables for a simple stir-fry that highlights these foundational skills.
April 13th: Mother Sauces
This class focuses on technique and flavor. We’ll explore the five classic mother sauces and how they act as building blocks for countless meals. You’ll prepare each sauce to take home, learn how to store and use them, and discuss practical recipes that make sauces feel approachable for everyday cooking.
April 20th: Grocery to Plate
Menu planning doesn’t have to be overwhelming. This session breaks down how to plan a week of meals, shop with intention, and move smoothly from the grocery store to your kitchen. We’ll talk strategy, flexibility, and how to make cooking at home feel more doable and less stressful.
April 27th: Introduction to Pastry
We’ll finish the series with dessert! This class introduces the fundamentals of pastry through hands-on practice making pâte à choux and pastry cream. You’ll learn how simple components come together to create cream puffs, and gain confidence working with pastry doughs at home.
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