The Course
Host like a professional.
Mastery is our most demanding course: eight Saturday intensives on plating composition, tasting-menu architecture, sauce precision, pastry finishing and the brutal logistics of serving six courses hot, together, on time.
It ends with a real service — you cook a five-course dinner for paying guests in our dining room, with Chef Marcus expediting beside you.
What's Included
The full professional kit.
Plating & tool set
Tweezers, squeeze bottles, offset spatulas and ring molds — yours to keep, plus a linen chef's apron.
Menu development
One-on-one sessions to design your own five-course menu, costed and timed like a real service.
Live service night
Cook your menu for guests, run the pass, take the applause — with photos for your portfolio.
The Journey
From skilled to formidable.
Composition
Plating theory: height, color, negative space — fifty plates critiqued, not coddled.
Precision
Consommés, emulsions and pastry finishing where a gram is the difference.
Timing
Fire times, holding strategies and running a pass with six tickets at once.
Service
Your menu, your night, real guests. The hardest, proudest dinner you'll ever cook.
"Service night rewired my brain. I now host twelve-person dinners for fun."Amara D. — Mastery graduate
What level do I need?
Foundations plus Global Cuisines, or equivalent experience. A short chat with Chef Marcus confirms you're ready.
How physical is the course?
Saturdays run five hours on your feet with one family-meal break — real service conditioning, with stools available.
Can this lead to kitchen work?
Three graduates now stage in Portland restaurants we partner with. Ask us about externships after week four.
Take the pass.
$520 for eight intensives, the professional kit and your service night.