Our mission is to teach the world to cook and love it! Members should have access to everything new and everything we’ve created!
— Chef laura Bonicelli

 The Basics

Class Section 1: What is “mise en place”?

  • Introduction to Chef Bonicelli and why the club?

  • Introduction and course outline

  • Lesson #1: What is “mise en place” as a technique, philosophy, and approach to cooking?

  • Lesson #2: What are the problems that “mise en place” addresses?

  • Lesson #3: “Mise en place” for weekly planning and your shopping list.

  • Lesson #4: “Mise en place” for events and dinners

  • Lesson #5: “Mise en place” for a recipe

  • Lesson #6: 10 “mise” tips to live by in the kitchen

  • Recap and next class

    Class Section 2: About the food

  • Introduction and course outline

  • Lesson #1: Training to taste

  • Lesson #2: All about fat

  • Lesson #3: All about salt

  • Lesson #4: All about acid

  • Lesson #5: All about seasoning

  • Lesson #6: What’s in your pantry?

  • Recap and next class

    Class Section 3: About the equipment

  • Introduction and course outline

  • Lesson #1: Necessary pans

  • Lesson #2: Necessary knives - about and care

  • Lesson #3: Necessary other stuff

  • Lesson #4: Not necessary - but fun

  • Recap and next class

    Class Section 4: The Chicken and the egg

  • Introduction and course outline

  • Lesson #1: The facts about chicken

  • Lesson #2: Safe handling and brining

  • Lesson #3: Roasted lemon chicken with herbs and veggies

  • Lesson #4: Cutting up

  • Lesson #5: Making stock

  • Lesson #6: All about the egg

  • Lesson #7: Soft boiled, hard boiled, and poached

  • Lesson #8: More than a scramble

  • Lesson #9: Mayo and unpasteurized

  • Recap and next class