In this hands-on cooking class with Chef Jared, discover the beauty of Japanese cooking through high quality ingredients and a simple lesson in presentation. First, you'll prepare a warm miso soup with tofu and scallions. Then learn how to roll a beautiful California roll, first slicing the fresh vegetables and then rolling it up with fluffy sushi rice with expert precision. Next up is tender short rib udon with vegetables and then it's time for dessert, banana "sushi" with chocolate and pistachios.
With dashi broth, tofu, mushrooms, scallions and soy sauce
With sushi rice, rice vinegar, nori, cucumber, crab and avocado
Short Rib Udon
With pickled carrots, mushrooms, cilantro, scallions, nori and sous vide egg
Chef Jared taught me how to make a creamy mushroom soup using two kinds of mushrooms and a mire a poix. It was a quick easy soup to warm the bones this winter. He demonstrated how to chop all of the ingredients so they are the same size and cook evenly. When he was finished he garnished the soup beautifully. It looked like a fine dining presentation. He also is super friendly and personable. I enjoyed my time learning with Chef Jared.
For Chef Jared, cooking is much more than a profession—it’s an outlet for his creativity. He enjoys sharing his passion for food with the world. After being certified at Le Cordon Bleu, Chef Jared worked as a line chef at the Grand Hotel in Barcelona. He has owned several restaurants throughout the years, and currently provides fine dining experiences through his own catering company.