Course curriculum

  1. 1

    • Class Workbook

    • 01-Introduction

    • 02-Red Wine Poached Egg, Asparagus, and Mushrooms

    • 04-Pomme Purée

    • 05-Cauliflower Steak, Olives, and Mushrooms

    • 07-Roasted Eggplant With Basil and Feta

    • 06-Rack of Lamb with Thumbelina Carrots

    • 03-Crispy Duck with Red Endive and Spinach

    • 08-Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette

    • 09-Szechuan Roasted Whole Chicken

    • 10-Hoisin Chicken and Pickled Daikon

    • 13-Fried Branzino With Thai Chili Lettuce Cups

    • 12-Sesame Crusted Tuna With Cucumber Salad

    • 11-Szechuan Chicken Breast and Udon Noodles

    • 14-Raspberry Soufflé

    • 15-Closing