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The curriculum changes seasonally since it's mostly inspired by locally sourced products. But then Kenney and his instructors add some technological layers, so you're not just learning how to make a mean nut loaf, but more like kimchi dumplings and sesame foam using deydrators, thermal immersion circulators and smoking guns. So it's the basics and then some. Think: molecular meets raw. Each class is limited to only 16 students, so there's a lot of room for questions and experimentation. The intensive two-day, 12-hour Essentials of Raw Cuisine course starts at $575 per person, and takes place on the weekends of December 1-2, 8-9 and 15-16. Get all the deets and purchase classes here.