Here’s what students are saying:
“Thank you for the excellent cooking class today. I had much fun and really learned a lot.” -David Y.
“We had so much fun! Alegre is inspiring and entertaining and the food is delicious.” -Jeanne L.
“Great class for someone who hates to cook!” -Judi B.
“One of the best teachers I’ve ever had!” -Carter S., 10yo
“I always learn something.” -Mary O. (veteran of multiple workshops)
We were even featured in the LA Times!
In the LA-area? Register now: tinyurl.com/LAVC-REG or by calling 818.947.2577 x4172. Classes start at $25!
Intuitive Cooking: HANDS ON Hearty Vegetarian/Vegan Meals, Moussaka with Nut Cheese & Shepard’s Pie, Sunday, Oct 8, 2:30pm-5:30pm
Intuitive Cooking : HANDS ON Hearty Vegetarian/Vegan Main Courses, Moussaka, Shepard’s Pie & Not Fried Falafel, Fridays, Oct 20; Oct 27; Nov 3, 7:00pm-9:00pm
Intuitive Cooking: DEMO Soups, Salads, Stirfry, Saturday, Oct 21, 10:00am-1:00pm
Intuitive Cooking: DEMO Ground Chicken or Turkey Three Meals: Kabob, Pasta, & Deconstructed Meatball Sub, Saturday, Oct 28, 10:00am-1:00pm
Intuitive Cooking: HANDS ON One Chicken Three Meals: Roasts, Pot Pie & Enchiladas, Wednesdays, Nov. 1; Nov 8; Nov 15, 6:30pm-8:30pm
Kids Baking Essentials, Saturdays, Nov 4; Nov 11; Nov 18, 9:30am-12:30pm
Intuitive Cooking: HANDS ON Ground Chicken or Turkey Three Meals: Kabob, Pasta, & Deconstructed Meatball Sub, Sunday, Nov 5, 2:30pm-5:30pm
Intuitive Cooking: DEMO Hearty Vegetarian/Vegan Meals, Moussaka with Nut Cheese & Shepard’s Pie, Saturday, Dec 2, 10:00am-1:00pm
Intuitive Cooking: HANDS ON Soups, Salads Stirfy, Sunday, Dec 3, 2:30pm-5:30pm
These workshops are also available as private events. If you are looking for a unique party idea, I can come to your home or we can plan it for a space outside of your home as well. I am also planning on doing a virtual version of this workshop. Please email me to be put on the list.
- Unleash your creativity by learning to cook without recipes, or as I call it “Intuitive Cooking.”
- Learn the basics of bringing flavors together and cooking to your taste and your budget.
- My #1 tip to help you live a happier, healthier and wealthier life is to cook from scratch 90% of the time, and I’ll explain why in my class.
About Intuitive Cooking: In the 1990s, CalTech noticed an issue with its new crop of engineers: they didn’t know how to make the mental leap from theory to practice unlike their 1960’s predecessors, who had grown up “playing” and taking apart radios and telephones. What was discovered is that childhood hands-on play is a good indicator of future creativity.This insight into “play” has informed my Intuitive Cooking Workshops completely. My workshops are designed to liberate you from any limitations that may be holding you back from being creative in the kitchen, and give you the foundation you need to “build” dishes from the “ground-up.”
About me: Growing up with a Chinese/Hawaiian mother and a Mexican/European father in health-conscious and diverse Los Angeles, I have learned to infuse the flavors of all of the cultures I’ve been exposed to in a healthy and flavorful way. I am a completely self-taught cook who began “playing” in the kitchen at a very young age. I started cooking more earnestly when I was 7-years-old because of a family misfortune that required me to step-up. About a decade ago, I invented a gazpacho mix that was sold in gourmet food stores throughout California and at pop-up events at Williams-Sonoma. I am also the cooking parent at my child’s coop where we have made everything from Renaissance-era yeast cakes to crusty Italian bread with the children. My 7-year-old can frequently be found in the kitchen making her own french toast. Over 90% of our family’s meals are cooked from scratch.
What I’ve learned over the years is that many people would like to cook from scratch more, but they lack the knowledge that one procures through experimentation, “hands-on play”, that allows you to cook without recipes. My workshop aims to fix this and teach people the mental thought process of cooking without recipes that will allow you to cook to your tastes and your budget. These classes will set the foundation for making you the kind of cook who can just “whip something up” based on what’s in your fridge or taste something at a restaurant and then recreate it in your own kitchen.