Cooking Class - Asian American Delights

Chef Gilley will show you how to combine East and West for a great meal.

Explore techniques from both Asian and American cooking to create a meal with the best of both worlds under the guidance of Chef Gilley.

Asian cuisine is famous for its stir-fry techniques. Chef Gilley will teach you how to tenderize chicken breast so it retains moisture for stir-fried chicken and vegetables with a practice called velveting. This involves briefly boiling the meat in water or oil. Char sui pork is marinated and roasted to caramelized perfection. Two sides, brown rice and red quinoa, and roasted vegetables in garlic-chili sauce, round out this Asian-American fusion meal.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 4
  • Meal Courses 3
  • Event Duration 2.5 hours
  • Labels Asian, Couples, Fusion, New American

Cozymeal guest reviews for other experiences with Chef Gilley

Eileen M.


10 May 2023

We had a great experience with Gilley! He was very knowledgeable and the food all tasted great. It was a perfect mix of us being involved with the cooking and Gilley making sure everything turned out great. Really fun dinner and would highly recommend! Bonus - we were left with lots of leftovers!

Caity F.


16 Apr 2023

So much fun!

Lisa S.


06 Feb 2023

Chef Gilley was an excellent teacher and a pleasure to have in our home. We were so excited to learn how to make dumplings and they turned out delicious. Thank you so much for this fabulous experience!

Meet your chef

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Chef Gilley Verified chef
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Chef Gilley is passionate about teaching the beauty of Chinese cuisine and hosting cooking classes to share his knowledge and experience with others. In the past, he has operated an extension of his family's restaurant at a weekly food fest in Brooklyn, and is currently serving up delectable dishes as a sous chef in New York. Chef Gilley is famous for his cold sesame noodles, which have been heralded by Gourmet Magazine and the New York Times.

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