The Everyday Gourmet: Rediscovering the Lost Art of Cooking

In partnership with
Chef Bill Briwa,
The Culinary Institute of America
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4.8 out of 5
536 Reviews
93% of reviewers would recommend this product
Course No. 9231
Video Streaming Included Free

What Will You Learn?

  • numbers Learn which knives to use, when to use them, and how expert chefs wield these fundamental tools.
  • numbers From roasting to poaching to stir-frying, learn when and how to use cooking methods just like a professional chef.
  • numbers Unlock the full potential of your spice rack and discover an exciting new range of tastes and dishes.
  • numbers Find out which pots and pans are your best option for creating particular dishes.
  • numbers Let a chef-instructor from the CIA guide you step-by-step through a variety of fascinating and delicious dishes.
  • numbers Take your cooking to the next level by learning how to make pasta, create sauces, and much more.

Course Overview

There’s a strong sense of pride and accomplishment that comes from cooking your own meals; from taking ingredients and combining them to create eye-catching and mouth-watering dishes that can please you and your family and friends. The only problem: For many of us, cooking looks so complex and frustrating that it doesn’t seem worth our time.

But it doesn’t have to be that way. In fact, all it takes to build confidence in the kitchen is a firm grasp of the basic concepts, methods, and techniques used every day by chefs. While cookbooks are pretty to look at and cooking shows are certainly entertaining, neither of them truly teaches the lost art of cooking; neither of them truly demonstrates the fundamentals and step-by-step strategies that go into creating a wide range of dishes.

With just a bit of education, you can master how to cook and forget about being anxious in the kitchen. You’ll be able to

  • transform everyday ingredients into restaurant-quality dishes,
  • create delicious meals for both casual weekday dinners and large holiday celebrations,
  • learn how to work with unique tastes and ingredients to expand your palate,
  • avoid spending money on expensive meals or unhealthy fast food, and
  • rediscover the joy of cooking and eating.

Of course, it’s rare to find a truly gifted chef who can actually show you how to cook; who can engage your mind to think about food in new ways. Now, The Great Courses has joined forces with the prestigious Culinary Institute of America to give you just that. The Everyday Gourmet: Rediscovering the Lost Art of Cooking is a course of 24 highly visual and instructional lessons in which you’ll learn about and build all the foundational culinary skills you need to turn out delicious and impressive meals. Filmed on location at the CIA’s Greystone campus in Napa Valley, California, and delivered by Chef Bill Briwa—one of the CIA’s experienced instructors and a chef with more than 35 years of professional experience—these lessons show you how to cook and evaluate dishes, from starters and main courses to desserts and vegetarian meals. They also offer a master chef’s insight into tips, tricks, and secrets that will elevate any dish you make from good to great.

Master the Skills for a Great Meal

Even though cuisine changes constantly and tastes come and go, there’s a stable foundation on which all cooking rests. It is this foundation that Chef Briwa shows you how to build. To do so, he’s developed these lessons around three broad themes:

  • Working with high-quality ingredients and knowing what those ingredients can and cannot do
  • Understanding basic cooking techniques and knowing when to use them
  • Tapping into—and appreciating—the intriguing interaction between taste and flavor

And it all begins with a thorough introduction to building your essential kitchen. To get you more comfortable in your surroundings, Chef Briwa demonstrates how to organize your kitchen so that you can make the most of what space and cooking surfaces you have. He’ll help you become savvy with picking and using a kitchen’s most important tools, including knives, pots and pans, and cutting boards. He’ll also give you tips on managing the mess that cooking can sometimes make, preparing your ingredients in advance, and much more.

Explore a Range of Cooking Methods

From there, you’ll explore in depth each of the major cooking techniques any chef must know. You’ll follow Chef Briwa as he explains what makes each technique so different and how it can have a dramatic impact on the look and taste of your food. In each instance, you’ll make a range of delicious dishes and gain the skills to practice cooking on your own.

  • Roasting: Try your hand at this classic cooking method that uses dry heat, avoids fat, and requires just a small amount of patience. It’s an elegant art, as you’ll see by roasting a classic meal of chicken and potatoes.
  • Grilling: Traditionally reserved for summer, grilling can be done any time of the year with the right equipment. Gain insight into how to grill steak, mahi-mahi, and vegetables to get the right amount of tenderness, texture, and juiciness.
  • Poaching: A cooking method that pairs perfectly with a handsome cut of fish, poaching’s use of moist heat delivers a powerful taste payoff. In addition to poaching monkfish, you’ll discover how you can use the remaining liquid to create the perfect accompanying sauce.
  • Stir-frying: This classic Asian cooking method using hot oil in a wok is a great way to whip up a quick meal—but it demands organized preparation. Learn how to make traditional stir-fry dishes, including a Vietnamese noodle salad and Ma Pa Tofu.

What’s more, in many cases, Chef Briwa deliberately makes small mistakes to show you what happens when a technique isn’t done properly and to teach you how to avoid them in your kitchen. By comparing successful cooking methods with unsuccessful ones, you’ll become better informed about the steps involved in cooking—in a way you can’t by watching a cooking show on TV, where mistakes are often left on the editing room floor.

Learn to Handle Any Ingredient

The Everyday Gourmet: Rediscovering the Lost Art of Cooking shows you how to adapt these methods to every major type of ingredient you’re likely to cook with in everyday life. With Chef Briwa’s insider tips and helpful demonstrations, you’ll find yourself able to handle with confidence these and other ingredients.

  • Broths and sauces: Offering depth of flavor and a culinary flourish, broths and sauces can take any dish to a new level. Learn how to use broths to braise and stew large cuts of meat, and whip up international sauces, including a French béchamel sauce and a Thai curry sauce.
  • Meat and seafood: Spend several lessons focusing on selecting, preparing, cooking, and serving different meats and seafood and avoiding the mistakes that can make them tough and inedible. Get recipes for everything from the perfect pork chop and hamburger to roasted fish with fennel and mussels with white wine and shallots.
  • Herbs and spices: Start making more sense of the vast range of herbs and spices available in the marketplace, and tap into the ways that many of them—including herbs de Provence, Indian spices, and saffron—can enhance your dishes in bold and subtle ways.
  • Pasta and grains: Oftentimes the perfect side dish, pasta and grains are amazingly versatile ingredients. In addition to learning how to make your own pasta, you’ll put your cooking techniques to use making pasta soups, rice pilaf, and a risotto with wild mushrooms.

Plus, you’ll see how a master chef plates dishes, pairs wine with particular flavors, and even prepares an entire three-course meal. The result of all these lessons is a comprehensive reference to everything you need to know to become the great cook you’ve always wanted to be.

Discover Lasting Confidence in the Kitchen

Whether you’re learning how to roast a medley of vegetables, make a perfect French onion soup, or poach eggs for a mouth-watering breakfast, you’ll always be engaging your senses in The Everyday Gourmet: Rediscovering the Lost Art of Cooking.

Because you’re learning from one of the CIA’s best professional instructors, you’ll be getting a first-hand education in the essentials of cooking from an expert who’s not just entertaining, but trained to teach how to actually cook. Chef Briwa has devoted his entire career to showing audiences around the world the craft behind cooking, gastronomy, and flavor dynamics. A former chef at several California restaurants, he’s also spoken, presented, and judged at professional cooking conferences and competitions, including the International Association of Culinary Professionals Conference and the National Restaurant Association Show.

And since these lessons were produced in the kitchens of the CIA, you’ll be seeing this chef instructor in his natural environment, cooking right in front of your eyes. Taken all together, The Everyday Gourmet: Rediscovering the Lost Art of Cooking is a masterful course that lets you peer over the shoulder of a master chef, invites you to participate in the joy of cooking, engages your senses, and leaves you with the lasting confidence you need to make the most out of every meal you cook.

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24 lectures
 |  Average 35 minutes each
  • 1
    Cooking—Ingredients, Technique, and Flavor
    Begin the course with a fascinating look at the science of taste and how it acts as the gateway to better understanding—and enjoying—the food you eat. Through engaging taste experiments involving melon, radicchio, and a few simple seasonings such as salt and lime juice, you’ll come to see just how intricate and subtle your taste buds are. x
  • 2
    Your Most Essential Tool—Knives
    What do you need to have the perfect kitchen—one that makes cooking more relaxing and enjoyable? Find out in this lesson as Chef Briwa reveals which knives you should always have on hand, how to find the right cutting board, how to chop and dice vegetables and herbs, and how to use your newfound skills to make delicious meals. x
  • 3
    More Essential Tools—From Pots to Shears
    Continue learning about how to create the perfect kitchen setup (mise en place). First, learn how to make sense of a range of different pots and pans. Then, find out the importance of hand tools such as whips, tongs, spatulas, box graters, and meat thermometers. Finally, see some of these tools at work as you go step-by-step through a recipe for vegetable ratatouille. x
  • 4
    Sauté—Dry-Heat Cooking with Fat
    Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sautéed foods. As you explore the ins and outs of sautéing, you learn how to make a delicious (and simple) dish: Chicken Marsala. x
  • 5
    Roasting—Dry-Heat Cooking without Fat
    Roasting can seem to be a frustrating task. But it doesn’t have to be when you know what you’re doing—and how to do it. Here, demystify this dry-heat cooking technique and learn how to make the perfect roast chicken and potatoes. You’ll also get tips on how to determine doneness, how to make gravy, and how to carve your bird. x
  • 6
    Frying—Dry-Heat Cooking with Fat
    In this lesson, find out everything you need to know to fry food like a pro. Which oils are best for pan frying and deep frying? What safety precautions should you take when frying in your kitchen? How can you tell when your food is done? Learn about this and more as Chef Briwa fries up a veal cutlet, fish and chips, and parsnips. x
  • 7
    From Poach to Steam—Moist-Heat Cooking
    Turn now to a popular method of moist heat cooking: poaching. You’ll see how deep poaching works to gently cook a piece of salmon (accompanied by a simple sauce). Then, you’ll compare that cooking method with shallow poaching a piece of monkfish and using the leftover liquid as the basis for an accompanying sauce. Finally, you’ll learn how to boil and steam vegetables such as green beans and broccoli. x
  • 8
    Braising and Stewing—Combination Cooking
    Try your hand at combination cooking, which combines two different techniques: braising (typically reserved for larger cuts of meat) and stewing (usually for smaller cuts of meat). Using the example of a delicious pot roast and a springtime lamb stew, you’ll uncover the secrets of these cooking techniques and vastly expand your kitchen skills. x
  • 9
    Grilling and Broiling—Dry-Heat Cooking without Fat
    Marinating and seasoning meats. Making sure your indoor or outdoor grill is at the right temperature. Getting perfect grill marks. Finding out when your meat or fish is done. Master these and other tricks of grilling and broiling with recipes for grilled steak, lamb chops, fish, vegetables, and even fruit. x
  • 10
    Stocks and Broths—The Foundation
    Stocks and broths are some of the most basic preparations you’ll find in kitchens. What’s more: They’re easy to make, easy to store, and extremely versatile. In this lesson, follow along as Chef Briwa makes several stocks and broths using different ingredients and methods of preparation to give them outstanding flavors. x
  • 11
    The Stir-Fry Dance—Dry-Heat Cooking with Fat
    Here, get an authoritative look at stir-frying. First, get a solid introduction to this cooking technique by making a Vietnamese dish of noodles and stir-fried vegetables. Then, test your skills with a more complex Chinese stir-fry that will also make you more comfortable with handling and cooking tofu. x
  • 12
    Herbs and Spices—Flavor on Demand
    Delve into the subtle complexities of herbs and spices. You’ll sample different salts and peppers (including Sel Gris, kosher salt, and white pepper); learn the difference between spices and herbs; find out how to blend them with oils, cheeses, and meats; and watch how to make an herb chutney, a roasted tomato and saffron vinaigrette, and a spice rub. x
  • 13
    Sauces—From Beurre Blanc to Béchamel
    Think fancy sauces are difficult? Think again. This lesson will make you more comfortable with a range of sauces from around the world. Learn how to make a milk-based white sauce, béchamel. Then, cook a more contemporary French butter sauce (beurre blanc) and a Spanish tomato-based sauce (romesco). Finally, take a closer look at a couple of sweet and spicy Asian sauces. x
  • 14
    Grains and Legumes—Cooking for Great Flavor
    What’s a quick-soak method for beans when you don’t have time to soak them overnight? What’s a simple trick for testing the tenderness of cooked beans? How long should you cook different types of rice? What should you pay attention to when making a risotto? Learn the answers to these and other questions about cooking the culinary staples of beans and grains. x
  • 15
    Salads from the Cold Kitchen
    Simplicity and freshness are two hallmarks of great cooking. Case in point, the subject of this lesson: salads. Chef Briwa shows you how to keep lettuce crisp; how to make a simple (and quick) salad dressing; how to build a salad with different ingredients such as nuts, cheese, herbs, and other vegetables; how to make a hand-held Asian salad roll; and much more. x
  • 16
    Eggs—From the Classic to the Contemporary
    Find out everything you ever wanted to know about cooking with eggs: hard-boiled eggs, deviled eggs, eggs Benedict (complete with hollandaise sauce), scrambled eggs, omelets, and more. By the end of this lesson, eggs—whether you’re having them for breakfast, lunch, or dinner—will finally be under your control. x
  • 17
    Soups from around the World
    A good bowl of soup can warm you in cold weather, cool you in hot weather, fill up an empty stomach, and offer ready nutrition for a weak appetite. Here, master several recipes for some fantastic soups from around the world, including a chicken soup from Thailand, gazpacho, French onion soup, and ribolitta, a “recooked” soup from Tuscany. x
  • 18
    From Fettuccine to Orecchiette—Fresh and Dry Pastas
    You could buy pasta. Or you could enjoy the rewards of making it yourself. Chef Briwa shows you just how easy this is. After learning a recipe for making your own fettuccine, see how to transform your pasta into a delectable dish: pasta carbonara, or pasta “in the style of the coal miner.” x
  • 19
    Meat—From Spatchcocked Chicken to Brined Pork Chops
    Improve your strategies for buying and cooking various kinds of meat. What are the merits of roasting a chicken flat? Why should you take time to brine your pork chops? Why is prime rib the most expensive cut of beef? How much fat and lean beef should go into a really good hamburger? x
  • 20
    Seafood—From Market to Plate
    In this lesson, learn some key tips and tricks for making sure you purchase only the freshest, highest-quality seafood. Then, improve your confidence with handling seafood by following recipes for ceviche, a roasted whole fish with fennel, and Prince Edward Island mussels in a creamy broth. x
  • 21
    Vegetables in Glorious Variety
    Vegetables, which change with any season and come in a fascinating rainbow of colors, are what really keep cuisine (and cooking) interesting. Here, learn strategies for cooking and creating meals out of all sorts of vegetables, including eggplant, cauliflower, green beans, beets, and carrots. x
  • 22
    A Few Great Desserts for Grown-Ups
    Take a more adult approach to dessert, one that doesn’t overdo the chocolate and frosting. You’ll learn how to make bachelor’s jam (a fruit jam blended with spirits) and use it for unforgettable variations on parfaits and summer puddings. Then, focus on the myriad ways to build a delicious cheese plate. x
  • 23
    Thirst—The New Frontier of Flavor
    Explore how wine shouldn’t just be something you drink with dinner but an integral part of a compelling dining experience. Chef Briwa demonstrates important points using a medley of wines and foods, reveals the six simple steps for wine and food pairing, and debunks several myths about this process. x
  • 24
    Crafting a Meal, Engaging the Senses
    Bring together everything you’ve learned about cooking from the previous lessons to create an entire meal—starter (Spanish tortilla), main course (gnocchi with tomato salad), dessert (pineapple turnovers)—from start to finish. You’re sure to discover that by engaging your senses and using fundamental techniques, cooking can be rewarding and fun. x

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What's Included

What Does Each Format Include?

Video DVD
Instant Video Includes:
  • Download 24 video lectures to your computer or mobile app
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps
Video DVD
DVD Includes:
  • 24 lectures on 4 DVDs
  • 208-page printed course guidebook
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps

What Does The Course Guidebook Include?

Video DVD
Course Guidebook Details:
  • 208-page course synopsis
  • Full-color photographs
  • Recipe lists
  • Bibliography

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Your professor

Bill Briwa

About Your Professor

Bill Briwa
The Culinary Institute of America
Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena...
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The Everyday Gourmet: Rediscovering the Lost Art of Cooking is rated 4.7 out of 5 by 540.
Rated 5 out of 5 by from Chef Briwa is as gourmet means... I'm on class 9 now--Grilling & Broiling--can't wait to get to the other 15 classes--very flavorful
Date published: 2020-08-03
Rated 5 out of 5 by from Very simple to learn from Excellent courses. I enjoy them very much. The presentation is simple and entertaining
Date published: 2020-08-03
Rated 5 out of 5 by from great presentation Bill Briwa's smooth and coherent delivery of the material makes the dishes seem achievable by us amateurs, and serves as great encouragement to dive in and try. I would have preferred to have more examples in the seafood presentation like lobster & scallops.
Date published: 2020-07-27
Rated 5 out of 5 by from tells us exactly what we are in store for... i love to cook, but i had no idea how much i didn't know! now it is fun, but it turns out great as well!
Date published: 2020-07-21
Rated 5 out of 5 by from Clear and really helpful We are delighted by this course. Bill Briwa is a master teacher--each session is crystal clear, beautifully produced and loaded with really helpful information.
Date published: 2020-07-14
Rated 5 out of 5 by from Thoroughly enjoyable! I’m a fairly accomplished cook of many years, and I learned so much from this course. I love the Chef’s calm and pleasant demeanor. I’ll go back and rewatch several of the episodes.
Date published: 2020-06-28
Rated 5 out of 5 by from Great teaching from Bill! If you dont cook, this is the best course to start with. Bill explained the basics foundation of cooking, including the cooking utensils.
Date published: 2020-06-26
Rated 4 out of 5 by from Retaining a retired GI It teaches the complete recipe and the basics that are needed. I may not make the fancy dishes , but I can transfer learning to my simpler menus.
Date published: 2020-06-12
Rated 5 out of 5 by from The course grows on you I purchased this and once I got my account straightened out Oi began to watch the videos. I have taken cooking classes before and was afraid that these lessons would not contain anything new. The instructor starts out slow buy once you get into his course it gets better and better. I am please with my purchase and if fact purchased another course with the same instructor.
Date published: 2020-06-02
Rated 5 out of 5 by from Great Info - Great Quality I went to a Culinary Institute Bootcamp over 10 years ago. This was a great refresher and made me feel like I was back at the school at the side of the Chef Instructor.
Date published: 2020-05-17
Rated 4 out of 5 by from Very solid basic cooking course I love Prof. Briwa. I tried to cook each of the recipes and use each of the techniques he demonstrated. By and large I was successful although ultimately I decided making my own pasta was simply too much work. My primary criticism, and frankly it is a major one given how 'hands on' I attempted to be: nowhere in the accompanying text, nor in the lectures, are any measurements given to you! So for example in the lecture on brining pork chops I'm told to prepare a brine with salt, sugar, Pernod, fennel, etc. but nowhere am I told how much should into, say, two quarts of water. If you are an accomplished cook perhaps you should know, and I had some reasonable guesses, but by definition when you are taking this course you still have a lot to learn so PLEASE include some measurements.
Date published: 2020-04-27
Rated 5 out of 5 by from Everyday Gourmet: Rediscovering the art of cooking I have loved this series particularly because we are isolated at home and I am trying most of the dishes demonstrated, A sharpening of cooking skills that have be lost in eating out and availability of prepared foods.
Date published: 2020-04-26
Rated 5 out of 5 by from Great course and a great instuctor I thought I was a pretty good cook, but now I have learned quite a lot of things and I am a better cook...
Date published: 2020-04-23
Rated 5 out of 5 by from Gourmet cooking Great presenter. Easy to understand and follow his directions
Date published: 2020-04-23
Rated 5 out of 5 by from Excellent! I am really enjoying this course with Chef Briwa. It is exactly what I always wanted to learn; the reasons WHY you do certain things in cooking. Chef Briwa explains things clearly and in an interesting format.
Date published: 2020-04-22
Rated 5 out of 5 by from Great introduction to cooking This series of lectures is a great introduction to cooking fundamentals. Chef Briwa makes it a personal experience and brings kind of an offbeat humor to the presentation. (Note... his other Great Course series are also excellent). He presents some pretty firm and basic fundamentals as the series unfolds. He also makes it clear that there are guidelines and ones personal preferences also count towards the goal of being a better cook. I am more an Intermediate level as regarding experience but I found a lot of good useful/worthwhile information in this course that either confirmed things I already new or brought to light things I had missed entirely. The book accompanying the course is also very useful.... spiral bound so it is handy in the kitchen. Some of the lectures maybe could have used a little fleshing out in my opinion... mostly because my knowledge base is broad to begin with and I wanted to know more in context of the lecture. But anyone just starting out.... this is an outstanding introductory series of lessons taught by a true professional and backed by a true professional organization.
Date published: 2020-04-21
Rated 5 out of 5 by from Rediscovering the Lost Art of Cooking I am thoroughly enjoying learning how to cook now that I am retired and need to learn how to cook. The Great Courses has a gem in The Culinary Institute of America lectures. Especially Chef Briwa. His succinct and methodical way of teaching is inspiring.
Date published: 2020-04-18
Rated 5 out of 5 by from I love this series! He is a good speaker so you are always interested. I learned a lot...lots of little details so even if you are a chef you learn.
Date published: 2020-04-18
Rated 5 out of 5 by from What an awesome way to learn in the comfort of your home. Chef Bill Briwa is brilliant. Very easy to understand and follow.I would recommend this course to any level cook. Lots of tips and tricks so you can cook with confidence!
Date published: 2020-04-15
Rated 5 out of 5 by from Very Informative I bought this while self isolating. I go through one every other day. It has been very informative and very interesting. A great way to spend some time.
Date published: 2020-04-14
Rated 5 out of 5 by from Very informative I have enjoyed taking this course. Although I knew some things I learned a lot of new cooking techniques and tricks. Great way to pass the time when you are stuck inside riding out the caronavirus!
Date published: 2020-03-24
Rated 5 out of 5 by from Lots of great information & technique This course provides a very good overview of basic cooking techniques. I highly recommend it whether you're just starting to cook, or have cooked for many years as I have. I learned the names and processes for all of the basic cooking techniques and when to use them, including seasoning techniques. I also learned when and why to use certain tools, including knives, utensils, and pots & pans. Chef Briwa includes the french names in his lessons, so you get the french basis of what you're doing without the rigor of a classical french cooking class. Included are wonderful recipes which he demonstrates step by step. After cooking for my family for over 40 years I'm still surprised at how much I've learned, this class has been a real joy.
Date published: 2020-03-05
Rated 5 out of 5 by from Love it!! The DVD format is easy to use. The presentation is beautifully composed and presented clearly. The guidebook is nicely illustrated and is a great companion to the video. I have used two of the recipies so far and look forward to others in the course.
Date published: 2020-02-21
Rated 4 out of 5 by from Very good. Course covers is a good introduction to cooking basics. A well done presentation by the instructor.
Date published: 2020-02-20
Rated 5 out of 5 by from Easy College on the Sofa I purchased 2 Math, 1 Guitar, 1 Self-Defense and 1 Cooking. All of the Professors are to the point and entertaining w/o being entertainers. You do need to apply yourself for the greatest benefit and possibly look to other sources for refinement, but overall the value is exceptional.
Date published: 2020-02-18
Rated 5 out of 5 by from Learning so much! I'm only a few lectures into this course but I'm finding that, despite being a life long cook, I'm learning so much and it is making my food creations better already. I enjoy the way Bill breaks down the processes and makes it easy to follow and employ. Can't wait to get back to more learning!
Date published: 2020-02-10
Rated 5 out of 5 by from How to not be intimidated by cooking. I've wanted to cook better and when I saw the this title and course contents, I knew I could learn chef techniques. The original price was too much of a barrier and so when the sale was offered I jumped at the chance. Having digested 2 of the 24 lessons so far, I've not been disappointed and look forward to the remaining lessons and my to improve my cooking skills. Thank you for the sale price.
Date published: 2020-02-10
Rated 5 out of 5 by from Excellent I did not know I could cook this good. He makes it easy. My family love it. The best. Highly recommended.!!!!!!
Date published: 2020-02-07
Rated 4 out of 5 by from Great Instructional Video I have only watched 4 of the videos in this series but I have learned something new from each one. I can't wait to see what the future videos have to offer.
Date published: 2020-02-06
Rated 1 out of 5 by from this is the most boring course ever. Great Courses needs to not sell this. Unbelievably boring. This is not up to your usual standards. If there is a way to get my money back, I would appreciate it.
Date published: 2020-02-06
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