This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.
Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.
Take your seafood dishes at home to new heights! During his career in NYC's restaurant industry, Justin spent a few years at Desnuda, a Peruvian cevicheria, where he refined the techniques he'll teach you in this class. Prepare for pops of flavor featuring seafood choices of Northern California.
Rockfish ceviche with citrus, red onion, cucumber, cilantro
Scallop ceviche with Meyer lemon ponzu, habanero, avocado, and Medjool dates
Equipment and Ingredient List for the class is posted here, please check before buying a ticket.
This menu contains the following common allergens: Fish, Shellfish, Soy, If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.org before purchasing a ticket.
Originally from Illinois, Justin Fertitta began working in professional kitchens at the age of 15. After graduating from The Culinary Institute of America in 2004, Justin honed his craft in the trenches of the New York City restaurant scene for over a decade, working in many renowned kitchens including Aquavit, The Waldorf Astoria, Five Leaves and Desnuda. Throughout his career as a Chef, teaching those around him has always been a primary focus and passion. Justin loves to travel abroad whenever the opportunity presents itself. He’s traveled extensively throughout Southeast Asia, exploring the many regional cuisines and wet markets, where he draws much of his culinary inspiration. In 2015, he developed the first ever Chef-in-Training Program at The Doe Fund, a nonprofit that provides job training opportunities for individuals with a history of homelessness, addiction, and incarceration. His experience leading the course for two years solidified a passion for teaching culinary arts. A recent transplant to the Bay Area, he splits his time as a private chef and a freelance culinary instructor. Justin is excited to explore California cuisine and share his experience and passion with those at 18 Reasons.