Outdoor Cooking Skills with VIRTUAL Survivor

Duration

2 hours

Summary

This class will teach you the basics and leave you prepared to take on the kitchen! You will prepare a simple and nutritious menu while learning tips and tricks that can be applied to any home-cooked meal. This class will discuss some of the reasons people give up cooking at home; not enough time, food going to waste, recipes that list twenty ingredients. We’ll then offer ideas and solutions to use in your kitchen and will show you how to plan simple and easy meals to fit your schedule. You will learn how to handle a knife, which knife to use, the most useful kitchen tools, basic spices, and cooking methods for your stovetop and oven. We’ll cover choosing the right cuts of meat, fish, and chicken, as well as buying just the right amount so your serving portions are satisfying, healthy, and inexpensive.

This class is also great if you are looking to get a sneak peak at what our 12-Week Basics of Cooking Series is like.

Menu

• Rice, Kale & Lemon Soup
• Braised Bok Choy & Brussels Sprouts
• Cilantro Rice Pilaf
• Herb New Potatoes
• Roasted White Fish Filet
• Pan-Seared Chicken

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.

Chef's Bio

One of the East Bay’s popular culinary personalities, Chef Olive Said, 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!