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Lets face it with the the way the world is today recipes are a dime a dozen, they teach little about how to cook.  My intention when I teach is to give students the skill and knowledge it takes to make there own creations with confidence.  I have always been a hands on learner and I feel that is the only way to truly learn the art is through experience.  So the classes will always begin with a practical tasting to understand how to balance flavors and then we will move into more specific techniques and combinations.   I am grateful to offer the skills necessary to make high vibrancy, nutritious, and delicious whole food cuisine.  

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*Tastings
*Preparations & Techniques
*Sourcing
*Demonstration & Hands-on skill building
*Learning to balance flavors well