Description

Learn how to enhance the flavor of your vegetables by cooking at the proper temperature for maximum flavor and nutrition. By using French technique and substituting healthy oils, the vegetables taste fresh AND retain their nutrients. Delve deeper into food color, discussing the interesting relationship between color, chemistry and nutrition properties.

You will learn to make a new Bouley at Home favorite, Carrot Ginger Soup, and discover the purées that are a central foundation to David Bouley’s plating and signature cooking style.

Limited to 20 seats per cooking class. For any questions regarding dietary restrictions and/or availability, please email connect@bouleyathome.com!

All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Bouley at Home credit of the full purchase value.