Home · Cooking classes

Classes for every cook.

Twelve stations, one working chef, dinner included. Pick your level and tie your apron.

Beginner · 4 weeks

Knife skills, stocks, sauces and searing — the core methods behind every confident weeknight dinner. Tuesday evenings, $240.

Intermediate · 6 weeks

Italy, Japan, Mexico, India and the Levant — one region a week, taught through technique you can reuse anywhere. Thursday evenings, $360.

Advanced · 8 weeks

Plating, tasting menus and dinner-party timing for cooks ready to host like professionals. Saturday intensives, $520.

How It Works

Show up hungry. Leave dangerous.

Every class runs about three hours: a chef demo, guided cooking at your own station, then the best part — sitting down together to eat what you made.

All ingredients, tools, aprons and recipe cards are included. Dietary adaptations are standard; just tell us when you book.