First time or seasoned chef looking for tips?Updated 3 months ago

1. Once you receive your ingredient kit, place all your perishables in the fridge and keep the non perishable items together on the counter or in your cupboard.  If you have any questions, please contact our Smile Squad:  [email protected], via live chat, or by text/phone: 510.922.0912

2.  If you are joining a class with a shopping list, premeasure your ingredients and set yourself up for success during the class!

3. Check your printed recipe, class details email, or calendar invite for any homework or special equipment needed for your class.

4.  Mise en place means everything in its place.  All items under this area of your recipe are items that you will need during the class.  If you are able to have these readily available, you will not have to grab during the class.

Additional tips:

No rolling pin?  Use a wine bottle or other cylinder shape item

No truffle shaver?  Use a microplane, mandolin, sheeting side of box grate, or cut as thinly/small as possible with knife

No BBQ grill?  Oven using a cookie sheet with baking rack or casserole dish lined with tin foil and greased with canola oil