Learn to Cook, Basics of Cooking Program
Free recipe below!
Learn the fundamentals of the kitchen from your home with 1-1 cooking classes.
I’ve had the pleasure of teaching one-on-one and group cooking classes for five years, and it has become one of my favorite aspects of my work. I offer a ten class cooking curriculum which provides students with an understanding of the fundamentals of cooking from knife skills and sourcing ingredients to pulling off a successful dinner party. My philosophy as a Chef is to use the senses to prepare food based off of instinct. I will provide general outlines and recipes, but ultimately, my students learn to season food and pair ingredients based on seasonality and preference, making it easy to replicate any dish they choose later in their cooking journey.
For a limited time, I’m offering a discount ($800) savings on this program, along with discounts on class packages, catering, and meal prep. Check them out here.
The Basics of Cooking is a comprehensive cooking program designed for all skill levels to learn and master the fundamentals of the kitchen from the perspective of a professional chef. The program is tailored to the student’s unique goals and preferences. I’ve worked with students who have gone on to become professional cooks, and complete beginners. The core of the program remains the same - we will cover fundamental skills, the student will execute the techniques, and then class by class we will build on top of these skills, gaining more knowledge and practice as time goes on.
The program can be adjusted to dietary needs such as vegan, vegetarian, gluten free, etc.
You can choose to take the classes in your own kitchen or travel to mine.
Classes range from 2 hrs to 4 hrs depending on your goals, and the student must cover the cost of ingredients (a budget can be set for this). Must be within 50 miles of LA or online.
Tentative Curriculum:
Sourcing ingredients, food safety, knife skills, mise en place, oven basics, seasoning, salad dressings
Handling meats, sautéing, stir frying, caring for pans
Soups, stews, homemade stocks
Summer staples, no cook sauces, marinating meats, creative salad ideas
Basics of Pasta
Preparing a whole roast, braising
Basics of Asian cooking
Brunch and breakfast
Vegan and vegetarian cooking
Hosting a dinner party, tips for catering
Topics covered include:
Sourcing ingredients, food safety, knife skills, mise en place, oven basics, seasoning, salad dressings
Handling meats, sautéing, stir frying, caring for pans
Soups, stews, homemade stocks
Summer staples, no cook sauces, marinating meats, creative salad ideas
Basics of Pasta
Preparing a whole roast, braising
Basics of Asian cooking
Brunch and breakfast
Vegan and vegetarian cooking
Hosting a dinner party, tips for catering
Sea Bass in Coconut Curry (perfect for Spring!)
Sea Bass in Coconut Curry
by Chef Cassidy K
Background
This recipe is intended to serve 3-5 people. I developed this dish in peak summer, grabbed whatever produce appealed to me (from Bristol Farms no less) and served it outside on a hot sunny day. It’s unique and impressive but really quite simple to prepare. You can swap or omit ingredients to your liking, and use the same general preparation steps for a number of proteins (chicken, shrimp, halibut, tofu, etc).
Ingredients
2-3lbs Sea bass
1-2 cans Coconut milk
1-2 cans coconut cream
5-10 stalks Lemongrass
1-2 in Ginger
2 TB Sesame oil
1-2 Shallots
1 large white Sweet potato
Kumquats for garnish
Lime for garnish
Bean sprouts for garnish
Red onion for garnish
Fresno Chilis for garnish
Heirloom Tomato to taste
Mint to taste
Cilantro to taste
Fish sauce (to taste, optional)
2-4 cups cooked Forbidden Rice (optional)
Preparation
Roast sweet potato in the oven for about an hour depending on size, or prick holes with a fork and cook in the microwave in 1 minute increments until desired texture. I like to cook it then remove the skin for this dish. Prepare and cut all vegetables to your preference. Cut the sea bass into 3-4inch rectangular pieces.
For the lemongrass, remove the outer stalks and chop or grind the tender bits in a mortar and pestle. Chop or grind the ginger as well.
Gently sautee the shallot, ginger, and lemongrass in a deep pan with 1-2 TB sesame oil with a little bit of salt. Cook until the flavor is aromatic - no need to brown. Add your desired ratio of coconut milk and cream - there just needs to be enough liquid to submerge the fish. Bring the sauce up to a gentle simmer, and put the sea bass chunks in to poach for about 15-30 min - depending on thickness of your fish. You will know its done when the fish flakes easily with a fork. Taste the sauce for flavor, optionally add salt.
Garnish with remaining ingredients, optionally changing the flavor with a dash of fish sauce, sesame oil, and/or lime juice or zest. Get creative with the garnishes and adjust to your own preferences and mood. Serve with rice.
Happy Cooking :)