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Home / Class / Page 54

Class

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    Garden Party

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    Private Event for Contractor Growth Network

    $125.00
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    Tapas Tasting for Troutman

    $1,252,100.00
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    Healthy Summer Meals

    $85.00
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    Private Event for Base

    $1,251,260,105.00
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    Chopped Challenge for CBH

    $1,251,260.00
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    Culinary Camp 2025 Session 5: July 14th – 18th; Ages 12-18

    $450.00
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    Private Event for Nelson Mullins

    $1,251,215.00
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    Big Green Egg: Southern Cooking

    $90.00
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    Fresh Japanese Dishes – July 15th

    $90.00
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    Private Event for Skiptown

    $125,510.00
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    Chopped Challenge for Credit Karma

    $1,251,260.00
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    Chopped Challenge for Deloitte

    $1,252,100,945.00
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    Chopped Challenge for Hoffmann and Hoffmann

    $1,253,360.00
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    Chopped Challenge for Leanscaper

    $1,251,875.00
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    Private Event for Reliaquest

    $1,251,350.00
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From Chef Alyssa — the 3 things that actually make From Chef Alyssa — the 3 things that actually make you better with a knife 👇

1) Flat surface only. An unstable onion is how people get hurt.
2) Curl your fingertips under your knuckles — your knuckles guide the blade, not your fingertips.
3) Glide forward using the full length of the blade. Don't chop down.

That's it. Safer, faster, cleaner cuts every time. Save this next time you're prepping at home. 

Follow @chefalyssaclt for more knife and cooking tips, or join us for a cooking class.
Headline: Local tomato stars in cooking class. Re Headline: Local tomato stars in cooking class.

Recently a local tomato was delivered and enjoy at a Chef Alyssa cooking class. Rumors that local ingredients are always used. Tomato still thrilled to be recognized as the star ingredient from Fresh Summer Flavors cooking class last month.

#local #cltfood #cookingclass
3 ways to actually make your food taste better at 3 ways to actually make your food taste better at the very end:

1) zest your citrus DIRECTLY over the dish. all that flavor that releases from the fruit goes straight into your food instead of onto your cutting board. do not skip this.

2) fresh herbs or a tiny splash of vinegar. sounds simple. completely transforms it. your food will taste brighter and you won’t even know why.

3) finish with a pinch of fine sea salt and a drizzle of GOOD olive oil. not the cheap stuff. the good stuff. you’ll taste the difference immediately.

You’re not a bad cook. You’re just missing the last step. Follow @chefalyssaclt for cooking tips at home.
Your chef’s knife is ruining your tomatoes. Even Your chef’s knife is ruining your tomatoes.

Even the sharpest blade can tear through delicate skin instead of slicing cleanly. The serrated edge grips and saws — no crushing, no mess.

Pro Tip: Use a serrated knife to cut a tomato. Even the sharpest of knives can tear the skin of your delicious ripe tomatoes. But use this for anything with a tough skin and soft inside like a bread loaf or strawberries and other soft fruit.
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