Knife skills
Cleaver, bread, boning, chef's, carving, paring — which knife, and how to hold it.
Home / Lessons
The lesson is up to you.
You tell us what you want to learn. After a long career in food service and in education, Chef Michael tailors the lesson to exactly that — then shops for it, and teaches it at your stove.
Three ways people book
Same chef, same rate — different rooms.
One to one
Private lessons
The original format, and still the most popular. Undivided attention, your pace, your kitchen. People book it to fix one thing — knife grip, a sear, a sauce that keeps breaking — and leave able to do the whole dish.
- Whatever technique you want to own
- Recipes written around your equipment
- Notes you keep, and can actually follow
Two of you
Couples & date nights
Cook side by side, then sit down and eat what you made. It is the gift people buy when someone already owns everything — anniversaries, birthdays, and a night in that beats a reservation.
- Menus built around the occasion
- Wine pairing suggestions on request
- Plating technique, if you want the full show
Up to four — or more
Small groups & parties
Friends, family, a girls’ night, a team. The $350 rate covers one to four learners and each additional person is $75. We’ll customize the menu around your favorite snacks — and we can always arrange some pre-lesson bites.
- Charcuterie, focaccia, dips and show-stoppers
- Different levels of lesson involvement
- Mise en place set up before you start
Example topics
Six places people usually start.
These are the requests that come up most. They are examples, not a menu — if what you want to learn is not here, ask for it.
Searing, grilling & roasting
Heat control, the reverse sear, and how to read a piece of meat by feel.
Poaching, braising & baking
Low and slow — short ribs, veal shank, and the glaze you build from the braising liquid.
Hand-made pasta
Dough by hand, through the roller, and the sauces that deserve it.
Sauces, soups & stocks
Pan sauces, natural jus, beurre blanc, and stock worth freezing.
Appetizers & charcuterie
Boards that look effortless, and the canapés that disappear first.
And everything else on the list
- Knife skills
- Health foods
- Searing
- Grilling
- Roasting
- Poaching
- Braising
- Baking
- Deep frying
- Sauté
- Sous vide
- Hand-made pastas
- Sauces
- Soups
- Salads & dressings
- Appetizers & charcuterie
- Entrées
- Stove-top desserts
- Menu planning
- Recipe creation
- Wine pairing
- Organization & sanitation
- Breakfast, lunch & dinner dishes
- Meal prep
- Home-made condiments
- Party snacks
- Meat cookery
- Fish cookery
- Vegetable & starch cookery
Why in your kitchen
Because that is where you actually cook.
Going out for a cooking lesson can make for a fun night. But with 716 Kitchen Skills you choose the date, you learn on your own equipment, you choose the dish, you get one-on-one attention — and you don’t have to leave your house.
We shop for the ingredients and teach you how to make restaurant-quality food in your own kitchen, using what you already have. Your new kitchen skills will be sure to impress your family or your dinner guests.
