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Mastering Brunch

From eggs to french toast, this course will help you perfect the skills for becoming a true master of the brunch menu.

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Course Details

Tutorials in this course: 18
Total viewing time: 1 hour and 40 minutes
Total course time (including prep and cooking): 11 hours

Brunch is a sentiment as much as it is a meal. It’s the feeling of rolling out of bed on a relaxed Sunday, and enjoying the experience of a morning meal without the antsy rush of the weekday grind. It is a chance for friends and family to come together and take part in the simple pleasures of good eats and good company. Brunch can be dressed up and elegant or low-key and homey. But whatever the presentation, the food must satisfy.  

Brunch food celebrates comfort, leisure, and indulgence though a crossover of sweet and savory. This course will provide you with knowledge to truly master the beloved meal that we call brunch; we hope you love it!

Chef Instructors

Chef Filippo Gozzoli

Filippo Gozzoli has demonstrated his expertise in sophisticated, seasonal Italian cuisine all around the world. He most recently dazzled diners at the Michelin-starred Italian restaurant, A Voce Columbus, which New York Magazine lauded for “[taking] simple Italian basics and elevating them to a different plane.”

Chef Nick Vitulli

Nick Vitulli is the man behind the cocktail programs at many of LA's most beloved bars, including the Famous. He is known for his rugged style, creative concoctions, and extensive whiskey knowledge.

Chef Hourie Sahakian

Chef Hourie Sahakian quickly made a name for herself by becoming an Eater Young Gun in 2013, as well as one of ZAGAT’s “30 Under 30.” She recently moved on from Short Cake Bakery where she got her start, to join La Brea Bakery as their Culinary Innovations Manager.

Chef Jason Travi

Chef Jason Travi's food is a fresh reflection of his Italian heritage, New England upbringing, French culinary training, and Southern California location, all with a strong dose of modern comfort.

Chef Josh Laskay

Chef Josh Laskay is the chef de cuisine at Emeril Lagasse's NOLA Restaurant. Though a native New Orleanian, Chef Josh grew up traveling the world and gaining exposure to all sorts of ethnic cuisines. He is currently listed as one of the Best Chefs in America by Best Chefs America.

Chef Zoe Nathan

Chef Zoe Nathan is a founder and co-owner of the famous Huckleberry Bakery in Santa Monica, California. Chef Zoe first began professionally baking at the Tartine Bakery in San Francisco, and now strives to make residents of Los Angeles feel welcomed and nourished with her widely acclaimed sweet treats and baked goods.

Chef Jason Fullilove

Chef Jason Fullilove is currently the chef and owner of Ethereal Plate, and formerly the executive chef of Malibu Pier Restaurant & Bar in Malibu, California. Chef Jason specializes in fresh and innovative New American cuisine, placing an emphasis on sustainability through locally-sourced ingredients.

What You Need

Equipment  

- Chef’s knife  
- Cutting board
 
- Large, medium, and small mixing bowls
- Sauté pan  

- Black steel or cast iron pan 
- Medium and small saucepans
 

- Large oven-proof dish 
 
- Food processor 
- Pastry cutter

- Baking sheet 

- Pastry brush
- Whisk 

- Rubber spatula

- Large pitcher
- Parchment paper  

- Plastic wrap 

- Aluminum foil 
- Stand mixer with hook and paddle attachments
- Rolling pin

- Muffin tins (2)

- Offset spatula
- Cocktail shaker

- Jigger 

- Conical strainer 


- Champagne flute 

- Cooling rack 

- Metal tongs
 

- Glass jar 

- Ladle 

- Circular cookie cutter (optional) 

- Toothpick

- Kitchen Towel
- Mesh strainer


- Round cake pan
- Scissors

- Fork
- Spoon
- Slotted spoon  

Ingredients  



- Ingredients are listed within each respective tutorial.

Tutorials

How to Make a Perfect Omelette

Jason Fullilove
Easy

This omelette is made perfectly soft and fluffy by whisking the eggs with water instead of milk or cream.

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Breakfast Scramble with Kale and Caramelized Onions

Jason Fullilove
Easy

The braised vegetables in this scramble add a depth of flavor and texture, making for a hearty, yet healthy breakfast.

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Fried Egg and Avocado Breakfast Sandwich

Jason Fullilove
Easy

“I like this sandwich because it’s light. You can have your whole breakfast in the palm of your hand."

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Breakfast Potatoes with Caramelized Onions

Jason Fullilove
Easy

These breakfast potatoes incorporate caramelized onions for the perfect breakfast balance of sweet and savory.

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Sesame Seed Date Scones

Hourie Sahakian
Intermediate

These scones embrace Middle Eastern flavors with dates and tahini, and will pair perfectly with a cup of coffee.

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Maple Eggs and Bacon

Jason Travi
Intermediate

"This recipe is basically breakfast for dinner--it's scrambled eggs, bacon, and a maple custard."

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Smoked Salmon Eggs Benedict

Jason Fullilove
Easy

This spin on a classic uses smoked salmon instead of Canadian bacon, and makes for a hearty, filling breakfast.

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How to Properly Fry an Egg

Jason Fullilove
Easy

With a little practice, this technique will give you a properly cooked, perfectly simple egg, every time.

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How to Properly Poach an Egg

Jason Fullilove
Easy

Poached eggs are delicious on their own, on top of salads, or coated in hollandaise as eggs benedict.

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An Introduction to Eggs

Jason Fullilove
Easy

Eggs are a simple, wholesome ingredient with many uses and preparations.

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Puffed Kamut and Rye Granola

Hourie Sahakian
Easy

This granola is naturally sweet, nutty, and light. It's great for breakfast or as a snack on-the-go.

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French 75

Nick Vitulli
Easy

The French 75 is a very traditional, classic drink invented in 1915 in Paris.

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How to Render Bacon

Josh Laskay
Easy

Cooking with rendered bacon fat infuses a rich, smokey, savoriness into any dish.

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How to Properly Temper Eggs

Jason Fullilove
Easy

Tempering gently brings up the temperature of raw eggs to create a thick, velvety emulsion.

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How to Make a Classic Hollandaise

Adam Steudle
Easy

A classic, creamy sauce that works with a variety of recipes.

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Classic Cinnamon Rolls

Zoe Nathan
Intermediate

These cinnamon rolls are made with croissant dough so they are flaky, chewy and irresistible.

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