Chef’s 4-Week Online Cooking Class
Spend four Sundays in February cooking with Chef Lane Regan. These classes are designed to build on one another, moving from the foundations of a well-stocked pantry through savory cooking, bread, pastry, and dessert—all with an emphasis on understanding why things work, not simply following a recipe.
Sundays, February 7, 14, 21 & 28
2–5 PM CST | 3–6 PM EST | 1–4 PM MT | 12–3 PM PST
Over four weeks, we’ll cover:
Building a Pantry — preserves, ferments, smoking & brining
Stocks, Sauces & Proteins — including Mushroom Tea!
Sourdough & Yeast Breads
Pastries & Ice Cream — and yes, we’ll make canelé. IYKYK.
Chef brings a bit of science into the kitchen, helping students understand what is happening to their food and why. The goal is to build intuition and give you techniques you can carry into your own cooking long after the classes are over.
Curriculum and recipes will be sent one week before each class so you have time to gather ingredients and prepare. Wednesday office hours from 6–7 PM following each Sunday class are also included, giving students a chance to drop in, ask questions, troubleshoot what they’ve been making, or dig deeper into anything covered that week.
Chef’s 4-Week Online Cooking Class
Spend four Sundays in February cooking with Chef Lane Regan. These classes are designed to build on one another, moving from the foundations of a well-stocked pantry through savory cooking, bread, pastry, and dessert—all with an emphasis on understanding why things work, not simply following a recipe.
Sundays, February 7, 14, 21 & 28
2–5 PM CST | 3–6 PM EST | 1–4 PM MT | 12–3 PM PST
Over four weeks, we’ll cover:
Building a Pantry — preserves, ferments, smoking & brining
Stocks, Sauces & Proteins — including Mushroom Tea!
Sourdough & Yeast Breads
Pastries & Ice Cream — and yes, we’ll make canelé. IYKYK.
Chef brings a bit of science into the kitchen, helping students understand what is happening to their food and why. The goal is to build intuition and give you techniques you can carry into your own cooking long after the classes are over.
Curriculum and recipes will be sent one week before each class so you have time to gather ingredients and prepare. Wednesday office hours from 6–7 PM following each Sunday class are also included, giving students a chance to drop in, ask questions, troubleshoot what they’ve been making, or dig deeper into anything covered that week.
Zoom links will be sent to your email that you’ve used to register. Curriculums and ingredient/store lists will be sent out one week prior.
