Think Like a Chef: A Beginner's Guide to Cooking with Confidence

Kenny Monroe, Chef/Farmer

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15 Lessons (38m)
    • 1. Introduction

      0:45
    • 2. Class Project

      0:50
    • 3. Farmers Market

      1:20
    • 4. Pantry

      5:34
    • 5. Cookware

      2:22
    • 6. Knife Safety

      2:07
    • 7. Knife Skills

      4:28
    • 8. Emulsified Vinaigrette

      3:22
    • 9. Seasonal Grain & Radish Salad

      2:11
    • 10. Roasted Fingerling Potatoes

      2:14
    • 11. Sautéed Kale

      4:09
    • 12. Pan Roasted Chicken Breast

      5:32
    • 13. Plating

      1:22
    • 14. Thank You

      1:07
    • 15. Hungry for More?

      0:25
159 students are watching this class

About This Class

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This is a course in the basic building blocks of cooking geared towards beginner-intermediate home cooks.  We want to teach you the techinques and skills necessary to cook good, healthy, seasonal food without following exact recipes. You will learn how to identify products and determine their quality, where to find the best ingredients, what cookware you should have & what staple pantry items you should keep stocked.  You will learn some of the most important basic cooking techniques and how to do them, and the most important ways to build flavor. Lastly, you will learn how to use those techniques to create healthy, seasonal & flavorful dishes like pan-roasted chicken breast with fingerlings and kale, and a radish and grains salad with pea shoots and celery root.