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.

    

Cornish Hen Fricassee with Mushrooms & Baby Carrots Class#12876

This dish is cooked in Riesling wine, wild mushrooms, baby carrots, pearl onions and much more. Chef Patrice will teach you how to make this dish taste fabulous and minimize your time spent in the kitchen.

This class also includes a recipe for Peach Croissant Pudding in a Bourbon Caramel Sauce!

Let’s take advantage of the last fresh summer peaches available and prepare this delicious and easy to prepare dessert. Replace the peaches with other fruits to achieve different amazing flavors!

    

Chilled Avocado Soup with Ratatouille Niçoise Class#A8020

It only takes a few avocados to make a lot of soup. The soup is also made with chicken stock but can be substituted with vegetable stock to make a perfect vegetarian dish!

Missed the last class?

You can preview it here and purchase it below!

Face Ravioli with Shrimp Mushrooms & Parmesan Class#A16111

A dish like this one will elevate your cooking and take it to the next level. You’ll learn how to make fresh pasta dough with a quick and easy technique. Fresh shrimp, delicious oyster mushrooms, and a creamy parmesan sauce will make you want more!

This class also includes a recipe for Gateau de Savoie with Almond and Citrus Salad.

Chicken Croque Monsieur with Oyster Mushrooms Class#A12605

Velouté is one of the five mother sauce that the French classical chef use to create new dishes. In this class, Chef Patrice will teach you how to master the technique of making this classic sauce!

Pan Seared Sea Scallop with Roasted Eggplant Risotto Class#A19585

Perfectly seared scallop, creamy eggplant risotto… A perfect starter course for any occasion, or a main dish! Roasted eggplant risotto with basil oil is clearly a winner. I am putting my money where my mouth is and sharing this lovely risotto recipe with you all.

Chicken Sausage with Caramelized Apple Class#A7247

Learn how to make a chicken mousse and shape it into a sausage with caramelized apple. Serve with sautéed fennel and a butter rosemary sauce.