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Mastering the Basics @Berkeley: Class 1

Sunday October 8, 2017 @ 5pm

The Menu:


Pan Roasted Chicken

Shallot, White Wine & Caper Pan Sauce

Israeli Couscous 

Mushrooms, Onions, Parmesan Cheese

Roasted String Beans

Simple Blueberry Cobbler

Whipped Ricotta


  1. How to cut up a chicken

  2. Get that chicken skin super crispy

  3. How to make a simple pan sauce

  4. Basic knife skills & safety

  5. 1 step delicious veggies

  6. The easiest dessert that will change your life and some simple but super classy tips


To sign up, please email me. Unfortunately for the first classes, we will not be able to accommodate everyone, but we will make sure you get to at least one class!


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