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leaning against 2 white bowls filled with cutlery are four red books labeled "How to Cook", "An Easy Guide in Cooking Techniques", "by S.J. Sebellin-Ross", "author of Culinary School" How to Cook Anything, Anywhere, Anytime CEXTN007-202260 is a Course

How to Cook Anything, Anywhere, Anytime CEXTN007-202260

Jun 9, 2022 - Jun 24, 2022

$80 Enroll

Full course description

Thursdays, 6/9/2022-6/23/2022, 6:00-8:00pm
How to Cook Anything, Anywhere, Anytime
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. You will learn how to toast nuts until they are fragrant, how to bloom spices to add flavor, and how to use aromatics and butter. You will learn the breading technique used in professional kitchens, three different ways to use garlic, and how to use salt and acid. You will learn how to make cooking easier with mise en place, which knives and equipment you must have and which you can skip, and all the sauces you will ever need. And, along the way, you will gain the professional tips you need to create professional-quality dishes at home.
Workshops are 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. A device to capture images (digital camera, smart phone, or tablet, etc.) is helpful, but not required.
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.