Food and Flavor Fundamentals: Kitchen Jazz

3 1/2 day Ultra-intensive

This 7-unit core course is open to all levels, from novice to advanced cooks, educators, health professionals and chef-instructors. Learners create flavor combinations, develop personal taste profiles, and flow with confidence and freedom in the kitchen. Chef instructors in particular, love a structure with which they can guide students to recipe-free cooking. You can play food jazz and improvise around own style.

Liv Wu’s method embraces teaching the whole person through sensory perception, culinary and tasting exercises, and knowledge of self-care and sustainability. The process injects students with excitement and enthusiasm. They leave the class with lifelong engagement to food, wellness, and curiosity and creativity.

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Schedule

Outline of 3 1/2 day “ultra-intensive” in 7 sessions:

● Day 1 : Session 1, 2 PM to 6 PM
● Day 2, 3 & 4: Sessions 2 -7
○ Morning session: 9:30 AM to 12 noon
○ Afternoon session: 2 PM to 4:30 PM
○ Extra sessions re pedagogy and your special circumstances are added as needed

Fees

Covers food, kitchen use, ingredients, tastings, coaching by Chef Liv and assistants

● Institution: $1,800/per person, or $6,000 for 4 attendees from that institution.
● Independents: $1,500/pp.
● A sliding scale is sometimes offered to student and apprentice chefs.

 

Upcoming Ultra-Intensives:

CHICAGO
September 15 – 18th, 2018

Whole Foods South Loop Healthy Lifestyles Rm

PORTLAND
October 19 – 22, 2018

NUNM Teaching Kitchen

CALIFORNIA
Feb 22 - Feb. 25, 2019

LCE Learning Kitchen, Moss Beach

CALIFORNIA
Apr. 19 - Apr. 22, 2019

LCE Learning Kitchen, Moss Beach

 

Testimonials

“I highly recommend working with Liv in any way you can, whether you are a master chef or a budding foodie. You will not be disappointed!”

– Lynn Wagner MD

 

“Impressive for me is how the curriculum clearly articulates what I, as a culinary faculty member , and chef-proprietor for 23 years, have done intuitively for years. The concepts and learning objectives are simple and clear, but the curriculum is deep, drawing on current scientific research as well as a lifetime of flavor creation and combination.”

– Chef-instructor Nicholas Petti

 

“I think the curriculum is exactly what people need to feel comfortable and enjoy being in the kitchen creating healthy meals for friends and family.  Being a healthcare practitioner I am excited to share this with my colleagues and patients.”

Teresa P. McBride, ND