Salt Like a Chef

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Think of this class as learning how to play the culinary scales. Salt, the master seasoning, is the foundation of great cooking. In this class, you’ll gain the skills, knowledge, and confidence to wield it with precision and purpose. Through guided tastings and hands-on cooking, we’ll explore the art and science of salt—its sources, its uses, and its transformative power in the kitchen.

By the end of the class, you’ll not only understand how to season like a pro but also know how to fix common kitchen mishaps. Say goodbye to seasoning guesswork—this class will help you cook with confidence and intuition. 

What to Expect:
Salt Tastings: Discover the nuances of different salts and salty ingredients in a guided tasting experience.
Pre-Seasoned Samples: Taste simple dishes seasoned in different ways—such as one with Kosher salt, one with tamari, and one left unseasoned—to understand how each affects flavor
Hands-On Flavor Play: Experiment with seasoning by transforming basic, unseasoned recipes into perfectly balanced dishes.

Whether you’re looking to enhance your favorite dishes or take the guesswork out of seasoning, this class will help you take the first step toward mastering the art of salt.

This menu contains the following common allergens: Soy, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to California to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in the Sierra foothills and works as an educator, consultant, and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com
_{Photo credit: Vincent Po}