Fundamentals 101
From Clueless to Confident
More than recipes, this course rewires how you think, cook, and create. Learn the core techniques and mindset chefs use every day—so you can stop guessing, start cooking with confidence, and build the foundation for anything you want to make in the kitchen.
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INTRO
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CHAPTER 1: CAPONATA
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CHAPTER 2: CHICKEN BUTCHERY
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CHAPTER 3: DRY RUBS, BRINES, AND MARINADES
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CHAPTER 4: STOCKS (WHITE AND BROWN)
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CHAPTER 5: NONNA’S CHICKEN-NOODLE SOUP
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CHAPTER 6: SALTIMBOCCA
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CHAPTER 7: PASTA AGLIO E OLIO
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CHAPTER 8: OMELET (FRENCH, NOT DENVER, STYLE)
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CHAPTER 9: BRAISED THAI CHICKEN THIGHS
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CHAPTER 10: ROAST THIGHS, WINGS & VEGETABLES
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CHAPTER 11: CHICKEN CAESAR
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CHAPTER 12: THE JUICIEST ROAST CHICKEN
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FINAL NOTE
Retake this course?
Retaking this course from the beginning will reset all of your tracked progress.