Cooking Classes
Small, hands-on weekend courses designed to build real kitchen skills — not just recipes. Each course runs 3 weekends, one class per week, so you leave with a technique you can repeat and riff on at home, not just a single dish memorized.
How It Comes Together
Each class starts with a conversation about what you're hoping to get out of it — a cuisine to explore, a technique to master, or fun with friends.
THE PLAN
A Class Built Around You
Whether it's a cuisine you want to explore, a technique you've always wanted to master, or just a fun way to spend time with friends or family — the class is shaped around that. Every course follows the same idea: learn one foundation, then learn how to vary it. By the third class, you're not just following a recipe — you're building your own.
Discover Cooking Classes
🥗 Salads: Fiber, Freshness & Flavor
A 3-week course on building salads that actually keep you full
Salads get a bad reputation for being boring or unsatisfying — this course fixes that. We'll focus on layering texture, fiber, protein, and flavor so every salad feels like a full meal.
Week 1 — The Foundations Building a salad base with fiber-rich greens and vegetables, proper knife cuts for texture, and the ratio that makes a salad satisfying instead of sad.
Week 2 — Dressings That Make the Dish Vinaigrettes, creamy dressings, and how to balance acid, fat, and seasoning. You'll leave knowing how to build a dressing from scratch without a recipe.
Week 3 — Add-Ins & Combinations Bringing it together with fruits, beans, nuts, and proteins — how to combine sweet, savory, and crunchy elements so nothing feels like an afterthought.
🥢 Asian Flavor Lab: Sauces, Sears & Stir-Fry
A 3-week course on building bold flavor with confidence
This course focuses on the techniques that make Asian-inspired cooking feel intimidating — and breaks them down into something approachable and repeatable.
Week 1 — Stir-Fry Fundamentals Learning proper heat control, timing, and technique for a stir-fry that's crisp and balanced, not steamed or soggy.
Week 2 — Sauces & Marinades Building the sauces that define the cuisine — sweet, savory, spicy, and umami-forward — and how to use marinades to layer flavor before it even hits the pan.
Week 3 — Proteins & Searing Getting a proper sear on proteins, understanding marinade timing, and pulling everything together into a complete dish.
🍝 Pasta & Sauces
A 3-week course on mastering one base, three ways
This course is built around one idea: once you understand a sauce, you can make endless versions of it. We'll cover three foundational sauces and how to make each one your own.
Week 1 — Tomato Sauce Building a classic tomato sauce from scratch, and learning how small changes — herbs, heat, texture — completely shift the final dish.
Week 2 — Pesto Making a traditional pesto and exploring variations using different herbs, nuts, and cheeses to create your own signature version.
Week 3 — Cream-Based Sauces Building a rich, balanced cream sauce and learning how to adjust it with proteins, vegetables, or spice for a completely different plate.
By the end, you'll know how to take any of these three bases and adapt it to what's in your fridge.
THE DETAILS
Guided From Start To Finish
A theme is built around your goals — anything from a pasta-making night to a regional cuisine deep dive — and a menu is put together to match. You're guided through prepping ingredients, learning technique, and cooking the meal together, so you leave able to recreate it yourself.
Hands-on sessions that build real technique and confidence, so the skills — and the flavor — stay with you long after the class ends.
Made To Fit You
Explore a Cuisine
Dive into a cuisine you've always wanted to learn, hands-on from start to finish.
Master a Technique
Build skills in the kitchen learning techniques you've always wanted to nail down.
Time With Friends
A fun, hands-on way to spend time cooking together with friends or family.
Recreate It
Leave knowing how to make the meal again, on your own. Impress your dinner guests.
Skills You'll Keep
By the end, you're not just eating well — you're able to recreate it yourself, with skills and flavor that stay with you long after class. You will learn the structure a building flavor.
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Chef Loren Diperi
Personalized meal prep, private dinner parties, and hands-on cooking classes — restaurant-quality food, made simple.
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