Join Eileen Chou as she teaches you how to transform the humble chicken into a week’s worth of hearty dishes. You’ll learn about sourcing sustainable poultry and how to butcher and cook an entire bird with no waste. Out of your freshly butchered chicken you’ll learn to make crispy Memphis-style chicken wings with homemade ranch; red curry with braised chicken legs and winter squash; poached chicken breasts with a chicory salad and fennel-chile anchovy dressing; and baked cardamom and mint apples drizzled with chicken fat caramel.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.