LEARN TO COOK WITH CONFIDENCE!

Took Cooking with Confidence and loved it? Ready to take the next step in your cooking journey?

Cooking with Confidence Level II builds on the foundations of our best-selling Cooking with Confidence course for beginners and helps you become a more capable, intuitive home cook. You already know how to decipher a recipe, sauté, sear, roast, simmer, season, and put together a meal. Now we’ll go a little deeper—learning how to better control heat, moisture, texture, timing, and doneness, and how to tackle foods and techniques that require a bit more judgment.

As in Level I, the goal isn’t to memorize recipes. Each dish is a way to learn transferable skills and cooking patterns that you can use again and again—with different ingredients and flavors and in entirely different meals.

In our four hands-on, small-group classes, you’ll learn:

• How to cook eggs in very different ways, from a flexible frittata and gochujang braised eggs to a chocolate soufflé—learning how temperature and technique transform the same basic ingredient.

• How to roast with greater confidence, including preparing, roasting and carving a whole chicken; making crispy roasted vegetables; steaming a simple vegetable side; and turning the flavorful drippings into gravy.

• How to cook fish and seafood without overcooking them, learning to recognize doneness, get a good sear, make a quick pan sauce, and coordinate fast-cooking seafood with vegetables.

• How to work with yeast dough through an adaptable focaccia, and how fermentation, proofing and hydration affect bread.

• How to stuff and fill foods successfully, coordinating components that cook at different rates through dishes such as stuffed peppers, stuffed squash and a classic apple pie.

• How to manage texture and moisture, whether you’re crisping potatoes, keeping fish tender, preventing a filling from becoming watery, or producing a light soufflé.

• How to rely more on your senses and judgment—looking, touching, tasting and checking temperature rather than assuming that a recipe’s cooking time will always be right.

• How to improvise and make substitutions, applying the same cooking method to different vegetables, proteins, grains, seasonings and flavor profiles.

By the end of Level II, you’ll have more than another collection of recipes. You’ll be better at recognizing what food needs while it cooks: when to raise or lower the heat, when something is browned enough to turn, when meat or fish is done, when a dough has proofed, when something needs more moisture, and when it simply needs to be left alone.

Most importantly, you’ll continue moving from following instructions to making cooking decisions for yourself—using recipes as guides while becoming increasingly comfortable adapting them to your ingredients, your kitchen, and your taste.

Improved skills. Better judgment. More confidence in the kitchen.

NOTE: We are happy to accommodate the vast majority of allergies and dietary preferences in all of our classes.