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Four red books stacked against a bowl with folks and knives inside How to Cook Anything, Anywhere, Anytime CEXTN29-202280 is a Course

How to Cook Anything, Anywhere, Anytime CEXTN29-202280

Sep 8, 2022 - Sep 22, 2022

$80 Enroll

Full course description

How to Cook Anything, Anywhere, Anytime

Thursdays, 9/8-9/22/2022, 6:00-8:00pm

Location: Online

Instructor: S.J. Sebellin-Ross

All it takes to be a good cook, a confident cook, a fast and easy and stress-free cook is knowing the building blocks of good cooking. And that’s what this course will teach you. Designed to help the novice cook enter any kitchen with confidence, the good cook create whatever they want without a recipe, and the great cook elevate their dishes to restaurant-quality, you will learn the key cooking techniques every cook must master and the stocks every chef relies on. Along the way, you will gain the professional tips you need to create professional-quality dishes at home. ONLINE

This workshop is taught online through Zoom and Canvas. Students will need a computer or smart phone with webcam and microphone, internet and web streaming capacity, and the Zoom application installed to their device.

Instructor Bio: S.J. Sebellin-Ross has worked as restaurant critic and food journalist for the Pulitzer-prize winning newspaper, The Oregonian, was founder and managing editor of the popular Almost Vegetarian food blog, and is a best-selling author of more than 10 books including “How to Cook: An Easy Guide to Cooking Techniques,” and. A classically trained chef, Sebellin-Ross has taught at schools ranging from UC Berkeley to Duke University, has been invited to speak at organizations including the BlogHer Food Conference, and has written for newspapers including The New York Times and the Washington Post.