Turn the artist inside you loose and start exploring our “Language of Cooking” without recipes.

Select from individual topics from The Main Course, each available for 30 days.

Each mini-course includes the unique “Language of Cooking”.

* These classes do not include the text book or workbook that come with The Main Course curriculum.  We welcome your questions via email or phone.

Whole-Dish Grains

Cooking methods and improvisational techniques for preparing whole-dish grains (rice, millet, buckwheat, oats, quinoa, Job’s tears, teff, amaranth). See the magical, tasteful transformation and power of little seeds. These grains are converted to fuel for aircraft and autos. Why not learn to capture their power as a source of our human energetic nutrition?

Vegetables

Eight basic cooking methods, not including boiling or steaming, give you a long life of variety.  In this class, the energetic nutrition of vegetables interfaces with the principles of art and design to give your dishes a sense of color and texture.

Beans

A seductive classic only digestible with proper cooking. This ingredient category is loaded with vegetable protein.

Soups & Stocks

By classifying the “style” of soup or stock, we are able to invent soups using the theories of art and design. This class features four styles of soup: cream, loose vegetable, clear, and bean. In addition, there are two kinds of vegetable stock and soup’s partner – the crouton.

Basic Desserts

The art of improvising desserts without measuring tools depends on knowing how unrefined sugar and oil/fat function, and the substance of the forms: cookies, cake, and custards. This introductory course may be taken without using wheat.

Seed Protein (Tofu, Tempeh & Seitan)

Utilize the power of a plant to produce concentrated protein. Naturally bland, the taste and texture of these ingredients are enlivened by our system of cooking. Learn classic dishes, such as tempeh burgers, tofu lasagna, and preparations for bringing these specialty proteins into a stir-fry, pot pie, kabobs, and dips.

Visual Rhythm: the art of Japanese Knife-Skills

A way to think about how to approach cutting a vegetable to accomplish a beautiful functional design.  30 solid minutes of video clips, clarifying: how to stand, how to move the knife, how to hold the knife, plus all the lovely shapes that make our daily dishes satisfying.