We're here to change how you think about food
Started in a small Atlanta kitchen in 2019, we've grown into a community that believes cooking shouldn't feel complicated. Real ingredients, honest techniques, and a whole lot of patience—that's our thing.
How this whole thing started
Back in 2019, I was teaching weekend cooking workshops from my apartment. People kept asking questions that went beyond recipes—they wanted to understand why certain vegetables turned brown, or how heat actually changes protein structure.
That curiosity sparked something. Instead of just sharing what to cook, I started explaining the science behind it. Turns out, when you know why you're doing something, the whole process becomes less intimidating.
Now we've got a proper space, a small team of instructors who actually care, and a curriculum that keeps evolving. We're not chasing trends or pretending there's a shortcut to good cooking. Just real education for people who want to feed themselves better.
What we actually care about
Food education shouldn't be gatekept behind culinary school tuition or intimidating kitchen jargon. We break down techniques into manageable steps, explain the reasoning behind each choice, and create space for people to mess up without judgment.
Ingredient Respect
We teach you to choose quality ingredients and treat them properly. No waste, no shortcuts that compromise flavor.
Science Matters
Understanding the chemistry helps you adjust recipes, fix mistakes, and actually improve over time.
Realistic Timing
We don't pretend a complex dish takes 20 minutes. Our courses respect your schedule and energy levels.
The people making this happen
Our instructors come from different backgrounds—restaurant kitchens, nutrition research, food writing. What connects them? They're all genuinely excited about teaching.
Sienna Valtieri
Nutrition Education Director
Spent eight years researching dietary patterns before realizing most nutrition advice doesn't translate well to actual home cooking. Now she bridges that gap by teaching practical meal planning that respects both nutrition science and real-world constraints.
Callum Renwick
Culinary Instructor
Worked in professional kitchens for twelve years before burning out on the industry's intensity. Found his way back to cooking by teaching technique workshops where mistakes are expected and questions are encouraged. Specializes in knife skills and heat management.
How our teaching actually works
Foundation Building
We start with the basics everyone assumes you already know—knife grip, heat levels, ingredient selection. No judgment if you're starting from zero.
Technique Practice
Small class sizes mean you get actual feedback on your chopping, your pan temperature, your seasoning choices. We watch what you're doing and help you adjust.
Understanding Why
Every technique comes with an explanation of the science behind it. When you know why vegetables caramelize or why proteins seize up, you can troubleshoot your own cooking.
Recipe Adaptation
Once you've got the fundamentals, we show you how to modify recipes based on what's available, what you like, and what your dietary needs require.
Ready to learn with us?
Our next course series starts in September 2025. Classes run for eight weeks, with hands-on sessions twice a week.
View Course Schedule