April 22, 29, May 6, 13, 20, 27| Six Week Kitchen Skills Course

Whether you are new to the kitchen, looking for new ideas in the kitchen or an experienced home cook there is something to learn in this class We are so excited to introduce this six week master class. We believe that these longer classes offer more opportunity to learn and connect in the kitchen, as wonderful conversations are no doubt a part of each week. Each week you will receive a little gift from us – from kitchen kit to ingredients to the perfect market shopping bag. A meal will be provided each day.

In this spring edition to our six week course each week will also include a gardening component, we will start seeds in week 1, talk about planting a herb and edible flower garden, talk about how to start and maintain a backyard compost (and the benefits of it), we will talk about seed starting, transplanting, and vegetable / fruit growing. 

Week 1 | My Pantry + Kitchen Kit | April 22 6:30pm - 9:30pm

On week one we will meet to enjoy a meal together and talk through the course curriculum. A little introduction and an opportunity for us to get to know one another, and for Kaelin to get an understanding of your hopes for our six weeks together.

Kaelin will demo a really simple pasta recipe to share our philosophy and values with you, and we will talk through what it means to have a stocked kitchen – from your fridge to your freezer, to your pantry to kitchen equipment – what are the tools that help you day in and day out in the kitchen and what are the gimmicky ones not worth the price!

We will talk through preserving and ways to cook ahead, pushing our food dollars and how to source ingredients – the what and the why behind our kitchen experiences.

We will talk through setting the mood for the kitchen and how these small things can make a meal so different.

Kaelin believes that the kitchen is a space to create, connect and share, and that this time should be a slow and valued experience.

Week 2 | Soup, Vegetables + Chopping | April 29 6:30pm - 9:30pm

Building off week one we will work through knife skills, and the basics of soup – from stock, to seasoning, to how simple it really is. We will make fresh biscuits in this class too and work through a handful of soup recipes for you to enjoy. An extensive soup recipe pack will be included in this week’s notes.

Week 3 | Pulses and Grains | May 6 6:30pm - 9:30pm

One of the best ways to save money in the kitchen is to use pulses and grains. We will talk through sourcing them, storing them, cooking them, bulk cooking and ways to use them, and of course cook a variety of dishes using them. We will also make a simple grill bread this class that can be the start of many wonderful meals.

Week 4 | Eggs and Dairy | May 13 6:30pm - 9:30pm

If you have eggs in the kitchen, you have a meal. There are so many creative ways to use eggs from an epic breakfast sandwich to a frittata, to as something as simple as a boiled or poached egg on a good slice of buttered toast. We’ll talk through all the ways to use eggs, creating various dishes. We’ll also introduce dairy in week 4 – talking about sourcing it, why it matters, and how to use it.

We’ll make the best mac and cheese, we’ll share our hot cocoa mix, a simple ricotta and more. In this class we’ll make a semi-brioche bun that can be used for the epic breakfast sandwiches or makes for the perfect burger bun.

Week 5 | Pantry Staples | May 20 6:30pm - 9:30pm

How to cook even on the nights you don’t feel up to it. It always amazes Kaelin how much it costs to eat out – and you’ll often catch her at the table thinking about how far she could have pushed those food dollars at a restaurant in the kitchen at home. Kaelin will share the recipes she uses on those nights she doesn’t feel like cooking. We’ll make Welsh Rarebit – a simple a delicious cheesy toast with a quick salad, tomato soup using tinned tomatoes, a bean and leek toastie and more.

Week 6 | Meat + Fish | May 27 6:30pm - 9:30pm

We will work together to cook Kaelin’s exam meal from culinary school – the perfect roast chicken. Which to her is one of the easiest ways to push your food dollars – roasting a chicken. We will talk through producers for both meat and fish, different cuts and ways to save money and push your meat to make the most of it. We will make a fish pie showcasing multiple types of fish and seafood and more.

Included in this six week course is an extensive recipe pack covering the full curriculum and bonus recipes loaded with tips and tricks.

For more info on our classes check out our FAQ page.

Please note: We do our best to cover the recipes listed, but recipes are subject to change and will be replaced with something similar based on availability of ingredients.