Chef Jessica Hilton

(4 Reviews)

Bowled Over: Thai and Vietnamese Bowls

Anonymous review on 10/29/2015

Yes, our class had an incredible instructor, I knew she'd be great the minute she told us to use chicken feet to make the stock, and that stock should always be home made and used for everything to enhance every dish. I was lucky to be in her class, I learned from a very talented Chef. Looking forward to returning for more classes.
Charcuterie 101: Curing Bacon and Salumi

Anonymous review on 10/16/2015

I attended this class thinking it was the 'sausage making class.' I was however so pleasantly surprised how much I enjoyed it. John, our teacher/Chef was very thorough in his teaching, he explained why and how everything was done. His recipes are a treasure especially the toffee and sconce, needless to say the smoked bacon. I look forward to attending more of his classes.
Charcuterie 101: Curing Bacon and Salumi

Reviewed by Donni G. on 10/16/2015
Simple Supper: Classic American Dinners

Reviewed by Edgar H. on 8/29/2015