Culinary Fundamentals: Roasting, Sautéing, Braising
Cost:$30.00 per person
About this experience
Join Chef John Goudlin as he teaches you all about cooking basics. Learn how to Pan-Roast Chilean Seabass, Sauté Spring Asparagus, and Braise Leeks to perfection.
• Pan Roasted Chilean Seabass
• Sweet Corn Chive Sauce
• Braised Leeks
• Sautéed Spring Asparagus
Once you sign up you will receive a prep packet that includes a shopping list,
recipes, and more. You will also receive a Zoom session ID and password.
Chef John Gouldin
My first real job in the industry was at the Nicholas Restaurant in the Mayflower Hotel with Chef Jeffery Buben, I worked with Chef Buben for 8 years including opening the Occidental Grill in Washington DC. Where I worked my way through the ranks and became Sous Chef. I then worked as Executive Chef in several restaurants including a private dining club in Macon Geargia.
I returned to the DC area and became Executive Chef at the Occidental Grill and moved to the Capital Hilton Hotel hosting high profile events such as Inauguration Parties for George Bush and the Gridiron Club Dinner. In 2007 I joined Flik as the Chef at large account in Mclean Virginia and was promoted to Regional Chef in 2016.
My wife Linda and I have a large family in the area and spend most of our free time having family events. I enjoy cooking for everyone and include our Grandchildren in kitchen duties. I love cooking seasonal seafood in simple ways so the natural flavors are the main components.