Private Cooking Lessons
In Marin County, CA
(Or take a moment to learn more below before deciding.)
How it Works
After you’ve registered and purchased any needed cooking tools (see the list below), we will schedule a meeting time. The lessons are designed to fit together as a 10-week course, but you can enroll in as many (or few) as you like. Each week, we will cover one essential meal and one foundational skill, such as how to roast a chicken or how to use your knife to make a refreshing Thai-inspired salad (see below for the complete list).
Lessons take place in your home kitchen, and we will work together in the actual space where you will be cooking on your own. I really love teaching this way—rather than in a cooking school—because it places you in the exact space that you will be cooking on your own. Compare that to the artificially easy environment of a cooking school that you visit once to complete a recipe with prepared ingredients, assistant chefs, and state-of-the-art equipment. I learned how to cook in some tiny/terrible apartment kitchens, and I discovered early on that you can make great food without the best space or equipment. It’s the knowledge and skill that carry you to greatness.
Lessons are 1 hour long. You can choose from the following times (first come, first serve):
on Monday, Tuesday, Wednesday, or Thursday.
Once you have registered, I will email you a link to my calendar so you can choose your preferred times.
Each 60-minute session is $100, and I request that payment be made in full at the first lesson. I accept cash, check, or card payment (card payments include a 3% processing fee). A 25% discount will be applied to each student in a sibling/friend group (2-4 students).
This is the stuff you’ll need to cook with efficiency.
I have put together a comprehensive list of only the absolutely essential tools you need to cook nearly anything. If you are headed to college and furnishing your own kitchen from scratch, you can stock it with equipment that will actually work (and last!) for around $500. These are the things I use on a daily basis that I have found to be reliable and easy to use.
How to meal plan & grocery shop
How to season (make simple food taste amazing)
How to roast anything
How to use a knife (all the essential skills)
How to make a salad (no more store-bought dressing!)
How to pair foods
How to cook starches (no gluey mashed potatoes)
How to sauté (and how to do that cool flip thing)
How to improvise (and not end up with ketchup-filled cupcakes with chili powder)
How to reheat leftovers (a trick from professional kitchens)
Chana masala (Indian stewed chickpeas)
Frittata (fluffy baked eggs)
Pesto & red sauce
Cooking with High Schoolers
Here are some of the foods students and I made at Tamiscal High School during the Spring of 2019
(photo credit: Curtis Mitchell, Tamiscal student)