Cooking for one

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Constantly making too much food? Throwing away veggies that go bad?  Believe it or not, proper freezing, storing, and thawing of food is a complex science.

This class will take the guess work out of shopping and prepping food for people who cook for one, and can be customized to fit your likes and goals.  

After a telephone consult with Chef about your tastes and goals, take a field trip to your preferred food market, and learn to make two staple dishes that you can rely on to keep life easy, cost effective, and waste free.

Combine with culinary basics, meal prep, and or a personalized diet plan!

Pictured above: Cajun seared chicken cutlet and baked potato, with peppers, onion, and creole stewed tomatoes.