You’ll learn how to confidently cook a basic protein, build flavor with simple ingredients, and prepare a complete, balanced meal you can repeat throughout the week. Instead of memorizing a single recipe, you’ll learn practical patterns that adapt to what you already have on hand.
I bring over 20 years of professional cooking experience to this class. I attended culinary school and spent years working in kitchens where fundamentals, consistency, and timing matter more than flair. Cooking has been my career, and this class reflects that grounded, practical approach.
Faith is present but not forced. We’ll take a brief moment of gratitude at the table and allow the act of cooking to be grounding rather than stressful. The class is small, live, and welcoming, with space to ask questions and cook at a steady, reasonable pace.
You’ll leave with a finished meal — and more confidence in your kitchen.
Students will need access to a basic home kitchen with standard cookware (a pan or baking sheet, a pot, knife, cutting board, and stove or oven). Ingredients for the specific class — including the chosen protein, vegetable, and starch — along with any simple prep steps will be shared clearly in the class description ahead of time so students can prepare in advance. No specialty equipment or hard-to-find ingredients are required.
