Technique Class - Techniques, Knife Skills and More in Solana Beach
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Slice, dice, and measure your way toward culinary glory!
Create wholesome and mouthwatering meals with a class that covers the essentials behind properly using herbs, spices, and all manner of sauces to ensure memorable cuisine that everyone will enjoy.
The course begins with creating a luscious marinara sauce, followed by a tender and juicy pepper steak. A savory sautéed chicken is next on the menu before learning to create cheese sauce from bechamel and then preparing a chimichurri sauce.
Guests are welcome to bring non-alcoholic beverages to to enjoy during the class. Alcohol is not permitted on site.
- Minimum Guests 1
- Maximum Guests 10
- Meal Courses 5
- Event Duration 2 hours
- Labels Adult, French, Fun, Gluten Free
Cozymeal guest reviews for this experience
Mitchell
19 Apr 2017
Great cooking class in San Diego! Loved it!
Liza
19 Mar 2017
Chef Katherine was very nice. We did not, however, find the class to be beneficial for people who are less confident in their cooking skills. We found that direction on next steps did not come quick enough, as the class size and the setup of the room did not allow for her to be present to all students during the cooking process. While most of what we cooked was delicious, our understanding is that the ingredients are not easily found at any grocery store. For busy parents of young children, it's not the most practical situation. In addition, there were a few things that were simply demonstrated rather than provided as a hands-on experience for all of us. As a kinesthetic learner, this did not serve me well. This is more likely a great class for people who are serious cooks looking to expand their sauce techniques. For beginners, not so much.
Cozymeal guest reviews for other experiences with Chef Katherine
Emily
24 Jul 2017
Absolutely loved it! The atmosphere was great, she kept the class interesting and fun with structure!
Meet your chef
Chef Katherine has had the pleasure of working in the hospitality industry in a variety of food service operations over the past 36 years. Her love of cooking began at an early age, as she preferred to shadow her mother (an excellent cook) around the kitchen rather than the usual childhood activities.
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