Master Thanksgiving Turkey Breast & Legs with Chef Olive in Berkeley

Duration

1 /1/2 - 2 hours

Help is on the way!

Whether you're hosting Thanksgiving for the very first time or you've hosted it many times before, Chef Olive is here to make sure your Thanksgiving entertaining is a success. We've planned the menus and made the shopping lists. Join virtually from the comfort of your home kitchen to cook along with chef step-by-step to prepare a delicious Thanksgiving dinner.

Every Thanksgiving, many people struggle with cooking a turkey for a large group of people. But what if you only have a small number of people to cook for? Cooking the whole bird may be too much work and not worth it. Luckily, there is an easier way to cook your turkey! This class will teach you how to cook a Thanksgiving Turkey breast and leg that can feed 8-10 people with minimal effort.

Menu

• Turkey Breast, Brined & Baked
• Seared and Braised Turkey Leg
• Quick and Easy Gravy

How our virtual classes work

• A week before the class, you will receive a shopping & equipment list, prep instructions, and a link to the virtual classroom. • Class price is per log-in: Multiple people in the same household can participate with one log-in if they are viewing from the same device.

During the class, you will cook along with the chef, who will demonstrate and support you step by step on creating the menu. The lesson will cover knife skills, shopping tips, cooking techniques, and much more!

Chef's Bio

One of the East Bay’s popular culinary personalities, Olivier Said, Chef Olive, is the founder of Kitchen on Fire cooking school, located in the heart of Berkeley’s culinary district in North Berkeley. Chef Olive has been part of the Berkeley culinary neighborhood for over 20 years, first as one of the original owners in Cesar Tapas Bar and then moving on to open the cooking school in 2005. The cooking school was a place to share his passions of good food, nutrition and community through teaching students of all ages and backgrounds in a warm and inviting environment.

Born and raised in France, Chef Olive is the descendant of at least five generations of restaurateurs dating back to the early 1750s in France. He began his career at the age of 15 in his mother’s Paris restaurant. He moved to Los Angeles in the early 1980s and worked at Ken Frank’s La Toque, one of the first restaurants in the country to feature California nouvelle cuisine. In 1987, he returned to Paris and opened his own restaurant, the very popular Texas Coyote. Soon after his return to the states, he rooted himself in the Berkeley culinary world.

Happy Cooking!