Course curriculum

    1. Lesson 01 - The Basics of Meat Introduction

    1. Lesson 02 - The Basics of Chicken

    2. Lesson 03 - Seasoning & Braising Chicken

    3. Lesson 04 - Pulling the Chicken Out of the Oven

    4. Lesson 05 - Braised Chicken Nachos Preparation

    5. Lesson 06 - Braising the Chicken for the Nachos

    6. Lesson 07 - Assembling the Nachos

    7. Lesson 08 - Garnishing the Nachos

    1. Lesson 09 - The Basics of Beef

    2. Lesson 10: Searing Beef for Braising

    3. Lesson 11: Braising the Beef

    4. Lesson 12: Finishing the Braised Beef

    5. Lesson 13 - Beef Stew and Toasted Bread Prep Steps

    6. Lesson 14 - Cooking the Beef Stew

    7. Lesson 15 - Putting Together the Meal_ Beef Stew with Greens and Toasted Bread

    1. Lesson 16 - The Basics of Fish

    2. Lesson 17 - Kinds of Fish & Different Ways to Cook Them

    3. Lesson 18: Cooking Fish in the Oven

    4. Lesson 19: Finishing Baked Fish

    5. Lesson 20 - Pan Searing Fish

    6. Lesson 21 - Prep Steps for Pan Seared Fish with Citrus and Arugula

    7. Lesson 22 - Pan Searing the Fish & Putting It All Together

    8. Lesson 23 - Prep Steps for Salmon, Potatoes, and Asparagus

    9. Lesson 25: How to Cut an Orange into Wheels

    10. Lesson 26 - Plating the Salmon, Potatoes, and Asparagus

    1. Lesson 27 - The Basics of Pork

    2. Lesson 28 - Searing a Pork Tenderloin

    3. Lesson 29 - Prep Steps for Pork Tenderloin, Sauteed Greens, Cauliflower Puree

    4. Lesson 30 - Searing the Pork Tenderloin

    5. Lesson 31 - Sauteeing the Greens

    6. Lesson 32 - Pureeing the Cauliflower

    7. Lesson 33 - Plating the Meal

About this course

  • $29.00
  • 32 lessons
  • 2.5 hours of video content

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