Cooking Class - Five Make Ahead Meals with Chef Clemence
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Explore a sumptuous three-course menu of convenient gourmet meals.
Whether you have a busy lifestyle or would simply like to learn to prepare delicious and nutritious meals in an expedient manner, Chef Clemence has assembled a custom menu that covers breakfast, lunch, and dinner. Enjoy smiles around your table as you create a crowd-pleasing array of healthy and satisfying fare using fresh ingredients from your local farmer’s market. You’ll enjoy a fun and engaging class environment that encourages questions and is completely free from intimidation.
The class starts off with preparing an energizing breakfast composed of a fresh poached egg in a toasted grain bowl and appetizing custom granola. You’ll continue your experience with a mouthwatering lunch of savory sweet potato wedges and flavorful white bean hummus tartines. Conclude your class with a succulent dinner that includes sumptuous braised chicken legs, healthy roasted cauliflower, and fresh seasonal greens.
Guests are welcome to bring wine and beer to enjoy during the class.
- Minimum Guests 1
- Maximum Guests 6
- Meal Courses 3
- Event Duration 3 hours
- Labels Adult, Beginner, Fun, Healthy
Cozymeal guest reviews for other experiences with Chef Clemence or Resident Chef
05 Aug 2018
What a great class! Chef John Pitblado was so delightful, added some humor to our serious bread baking. I will definitely take another class with him.
26 Jul 2018
Fabulous! She is the Best Chef‼️So Relaxed & Teaches U all of the Culinary Tricks! Our pies came out Looking & Tasting Like we were accomplished Bakers! THX???
30 Jun 2018
Great class! Highly recommend this course! Very knowledgeable and we learned a lot!
Meet your chef
Chef Clemence was born in Paris and developed a taste for buttery, sweet and chocolate-filled pastries early in her life. And her love for chocolate has never waned. Her parents moved from France to Washington, D.C. where she perfected her chocolate chip cookie recipe. She studied film in Syracuse, New York, worked at Fox in L.A. for a stint before her friends convinced her to open a dessert company. Besides teaching, she also develops recipes and serves as a food consultant.
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