Gain a fundamental understanding of this popular eating lifestyle.
Tutorials in this course: 12
Total viewing time: 1 hours and 3 minutes
Total course time (including prep and cooking): 4 hours and 24 minutes
The Paleolithic diet, or Paleo for short, is based on foods that our ancestors likely ate prior to the agricultural revolution that introduced grain into the human diet. Unlike many diets, the Paleo diet is less about quantity restriction, and more about choosing natural foods. It is centered around eating whole, unprocessed foods, like grass-fed meats, antibiotic-free fish, poultry, seafood, and eggs, as well as nuts, seeds, and organic fruits and vegetables, in order to achieve health benefits. In this course, you’ll learn how to make creative, Paleo-friendly options that are sure to impress and satisfy even a pasta and pizza, carb-loving group.
Chef Sarkis Vartanian is the head chef of Daily Dose in downtown Los Angeles. Chef Sarkis is dedicated to sourcing local and sustainable ingredients, with a firm belief that honest food is the best food.
Chef Gianfranco Minuz is an Italian native and proud purveyor of Northern Italian cuisine. He earned his first Michelin star at his own restaurant Ca’Masierei in Trissino, Italy. Chef Gianfranco now works in Santa Monica but previously worked as the executive chef at Trattoria Tre Venezie in Pasadena, where he earned his second Michelin star.
Chef Bruce Kalman is the head chef at Union in Old Town Pasadena. Driven by a “hands on” philosophy towards cooking, Chef Bruce can be found hand-rolling pastas, making his own butter, packaging pickles, and butchering his own meat.
Chef Giuseppe Tentori is the executive chef and partner at GT Fish & Oyster in Chicago. A native of Italy, Chef Giuseppe has worked at some of Chicago's finest restaurants, establishing himself as one of the city's most well-respected chefs.
Isaac Toups is the head chef and co-owner of Toups’ Meatery in New Orleans where he serves up the hearty, Cajun-style food he loves most. Chef Isaac was recently named as a James Beard Award Semifinalist for Best Chef in the South.
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.
Chef Brandon Boudet is the co-owner and Executive Chef of Dominicks and Little Dom's, both located in Los Angeles. Born and raised in New Orleans, Chef Brandon comes from a large Italian family, a trait reflected in his passion for using quality ingredients and creating superior recipes.
What You Need
- Chef's knife
- Paring knife
- Cutting board
- Wide pan or pot
- Medium sauté pan
- Large saucepot
- Large saucepan
- Small sauté pan
- Small saucepan
- Microplane or citrus zester
- Box grater or food processor
- Mixing bowls (2)
- Large bowl with ice water
- Scissors or kitchen shears
- Vegetable peeler
- Aluminum foil
- Kitchen towel
- Pastry brush
- Slotted spoon
- Large spoon
- Serving plate
- Serving bowl
- Ingredients are listed within each respective tutorial