Unleash Your Inner Chef with Curtis Stone
If you’ve ever wanted to bring the flavors of a Michelin-starred restaurant into your home, Chef Curtis Stone’s cooking course is your ultimate guide. With a philosophy centered on simplicity and quality, Curtis will teach you how to transform everyday ingredients into mouthwatering dishes that will impress any crowd. Whether you’re an experienced home chef or a curious beginner, this course offers practical tips and techniques that anyone can master.
Curtis Stone is a world-renowned chef, restaurateur, and author. With two of his restaurants—Maude and Gwen—earning MICHELIN stars and his third venture, Georgie, recognized as Dallas’s Best New Restaurant, Curtis has cemented his place in the culinary world. A familiar face on television, he’s appeared on shows like Top Chef Masters and Top Chef Junior. Curtis is also a New York Times best-selling author, with titles like Good Food, Good Life. Now, he’s bringing his expertise straight to your kitchen.
Start with humanity’s oldest cooking tradition—fire. Learn how to build and manage a fire using natural materials, control its heat, and cook flavorful dishes like roasted pork shoulder, wagyu beef, and lamb skewers. Curtis also shares the secrets of using dry rubs, marinades, and salt brines to enhance every bite. By mastering fire, you’ll unlock smoky flavors that elevate your meals.
Explore the versatility of brick ovens. From crafting traditional high-heat pizzas to slow-roasting tender lamb, Curtis demonstrates how to use this ancient cooking tool for everything from seafood to bread. As a bonus, you’ll gain access to his famous bread recipe—a crowd favorite from his restaurant Gwen.
Transform vegetables from side dishes to main attractions. Curtis teaches you how to handle six vegetable categories: stems, roots, leaves, tubers, flowers, and bulbs. Create vibrant, globally inspired dishes like beet slaw, farinata pancakes, and braised cabbage. Plus, learn to make the creamiest mashed potatoes you’ve ever tasted.
End your culinary journey with a focus on condiments. Discover how to prepare jams, jellies, and marmalades (including a family recipe from Curtis’s mum), tangy relishes, and flavorful chutneys. Curtis also breaks down the art of making aioli, a versatile base for countless sauces, including remoulade and tartar sauce.
By the end of this course, you’ll have the skills, confidence, and inspiration to elevate your everyday cooking. Join Chef Curtis Stone and make every meal an unforgettable experience!
$19.00
