Session Structure
The four phases of every workshop
01
02
03
04
Station Safety
Skill Drilling
Active Searing
Station Tasting
Knife hygiene, board stability, and proper pinch grips before any heat is introduced.
Focused repetition on foundational cuts, onion structure, and vegetable uniformity.
Managing pan temperature, oil smoking points, and fond development without panic.
Evaluating salt balance, pan pan juices, and plating fundamentals with your cohort.