Cooking with herbs will help you build complex flavor profiles.
Tutorials in this course: 12
Total viewing time: 6 hours 18 minutes
Total course time (including prep and cooking): 54 minutes
As every cook needs a good set of knives, they also need a well-stocked spice cabinet. Spices offer bright, bold aroma and flavor that, when used properly, can enhance a food’s natural taste or transform it completely.
Whether they're fresh or dried, using culinary herbs and spices opens up a realm of innovation and creativity in the kitchen. From learning what’s what, to how to toast, grind, and store, this course will teach you how to effectively use herb and spices to add nuanced flavor and freshness to your meals.
Reid Guess is the executive sous chef at Austin's "fancy barbecue" joint, Lambert's. At Lambert's, Chef Reid serves classic Texas barbecue dishes with a sophisticated twist. Lambert's has been called "An Austin Landmark" by the Austin Chronicle.
Chef Wilfredo Avelar is the sous chef at Delmonicos in New Orleans where he brings bold tastes and revived tradition to the residents of New Orleans through expertly crafted Cajun and Creole meals.
Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.
Chef Daniel Holzman is the executive chef and co-owner of The Meatball Shop in New York City. Chef Daniel trained at many of the country's finest restaurants before mastering the art of the perfect meatball, a skill which is showcased in his restaurants around the city.
Chef Kelly Boyer is the founder and executive chef of Paleta, the wildly popular farm-to-table meal delivery service committed to providing locally sourced and humanely raised ingredients. Thriving since its inception, Paleta now makes and distributes cold-pressed juices, cleanses, and snacks. Chef Kelly is a graduate of Le Cordon Bleu and received a Master’s degree from Northwestern’s Kellogg School of Management.
Simon Majumdar, a Judge on Iron Chef America, the Next Iron Chef, and Cutthroat Kitchen, is also a celebrated writer and world traveler, using his relationship with food to tell inspirational stories of eating and adventure.
Chef Charlie McKenna is the owner of the award winning chain of Lillie's restaurants in Chicago. Chef Charlie received a well-rounded food education at the Culinary Institute of America, but his specialties are classic Southern food and barbecue. His signature dishes and sauces have won him national prestige including Winner of the Memphis-in-May World Championship Barbecue Cooking Contest in 2007.
Chef Scott Snyder is the executive chef and owner of French-Arabesque restaurant, Levant in Portland. Levant has been called “one of 2013’s most auspicious openings” by Eater Portland. Before opening Levant, Chef Scott honed his culinary skills at popular San Francisco restaurants, Jardiniere and Postiro.
Gregory Gourdet is the executive chef at Portland’s modern Asian rooftop restaurant and lounge, Departure. At Departure, he is known for his ingredient-driven Asian cuisine, as well as offering gluten-free, vegan, and paleo menus along with the nightly dinner menu. Chef Gregory proved to be a tough competitor as runner-up on season 12 of Top Chef. He was named 2012’s Hottest Chef in Portland by Eater and in 2013 he was named Chef of the Year by the Oregon Department of Agriculture.
What You Need
- Kitchen shears or scissors
- Chef’s knife
- Paring knife
- Cutting board
- Electric spice grinder
- Sauté pan
- Rubber spatula
- Mixing bowl
- Measuring spoons
- Paper towel lined plate
- Airtight container
- Ingredients are listed within each respective tutorial.