Taught by Nancy Campbell
Nancy combines her training in nutrition and integrative health with her decade of professional culinary experience in her business Radiant Health. She knows what it's like to not have the time or patience to spend hours in the kitchen and still want amazing food every night. With a low budget and a vegetarian tendency, she took her years of prepping in professional kitchens into her own. She supports her clients to refine their diets, build culinary skills and reinvent their pantries so they can feel amazing in their skin and confident in the kitchen!
Do you feel lost in the kitchen, but are eager to learn? Or are you ready to hone your meal prep strategies so weekday meals come together quickly? This course has been designed for both of you! In this day-long workshop, you will learn techniques and strategies for how to ease your kitchen anxieties and build your cooking confidence.
We will cover how to confidently cook and assemble the basics including grains, greens, root veggies, salad dressings, eggs, and chicken/fish. You will discover how to maneuver through the kitchen more strategically, and approach meal prep with more clarity. We will also dive into the nuances of choosing the right pan and tool, building flavor throughout the cooking process, and how to keep things simple yet delicious.
More highlights include:
- Instruction will be a balance of demonstration and hands-on.
- Knife skills will be covered / reviewed in the beginning of class to lay the groundwork for efficiency and ease.
- Two experienced chefs will offer you plenty of one-on-one support.
- Class size is limited to 12 people.
- Each student will receive a reference binder filled with recipes and instructional content to go home with.
This is a predominantly vegetarian class. One section will cover fish/chicken. Vegetarians and vegans are welcome to step in and out of instruction as they need to. Each student will be provided with an apron, and their own work station. Please come prepared to stand for the majority of the class in comfortable, close-toed shoes. Chairs can certainly be provided, if you need a break. You also need to come ready to eat! Lunch will be provided, and we will be snacking and enjoying the fruits of your labor throughout class.
Nancy Campbell is a personal chef, meal planning coach, culinary educator and nutritionist. She blends her decade in the restaurant industry with a Masters of Nutrition and Integrative Health in her business Radiant Health. It is her life’s mission to guide her students and clients to discover not only what to eat, but how to get it on the table day-in and day-out. Her classes, including our knife skills and meal planning classes, are packed with fun and innovative instruction that are a compliment to teaching a busy New Yorker how to sustain a whole foods diet. Chef and fermentation expert Cheryl Paswater of Contraband Ferments will join her.