Real Time Cooking with Chef Patrice

Join us for our upcoming live cooking class! When you sign up, you will get access to the live broadcast on Saturday at 4PM ET and be able to view the broadcast as many times as you want forever. During the class you will also be connected with Chef Patrice in a live chat – so you can ask questions while you’re cooking. After signup, you will receive a link to the ingredient list and suggested equipment list for this class.

The real time class lasts for two hours, and you will be producing 2 courses for 4 people during the class. Bon appétit!

Note: If you’re not able to take the live broadcast class you can buy the class from this page or the video library after the class has aired.


Seafood Paella Made Easy with Chicken and Chorizo Class#A6314

In a few easy steps you will learn how to make this Famous Spanish dish. Since we are covering Spain I thought it was fitting to make some tapas as well.

Smoked salmon on a fillo dough cups and oven roasted tomatoes.

Missed the last class?

You can preview it here and purchase it below!

Chicken Roulade with Yellow Bell Pepper and Mozzarella Class#A7138

For this class, I want to show you how to make a chicken roulade The advantage of this recipe is that you can make it with a large variety of ingredients as long as you use the right technique. .This week, we are making it with yellow bell peppers, baby spinach and mozzarella cheese.

Fresh Crab Custard with Chive Butter Sauce Class#A6793

Crab Custard with Chive Butter Sauce

The crab season is just around the corner! Let’s get a head start with a crab meat custard and chive butter sauce. This is perfect for a dinner party and your guests will want more. Share this class with them so they can have the recipe for themselves!

Roast Beef with Fried Polenta and Spinach

You might think that making a nice roast beef sounds easy, but do you know the proper techniques? Timing is everything. I will teach you what the professionals do to achieve success and make a perfectly cooked roast beef!

The fried polenta is delicious as well

Seafood Casserole with Leek Fondue & Mushrooms Class#B6116

This dish is a mix of fresh scallops, crab meat, shrimp, salmon and mushrooms. The sauce is made with the cooking juice from the seafood and we’ll serve our casserole with a twist on potato duchess.

This class also features a recipe for Chocolate Tart.