ATTENTION:  Serious home cooks and chefs!

 

HOLIDAY SPECIAL

LIVE & ONLINE COOKING CLASS

 

Discover The French Secrets of Cooking Foie Gras and Truffles

Hi, this is Gui.

I’m a Certified Executive Chef and a multiple cookbook author based in Tampa, Florida. I was born, raised, and trained as a chef in the South of France, pretty much in truffle and foie gras country.

On December 28-30, I’m offering a LIMITED, by-invitation only, superb cooking class that you are sure to never forget. That cooking class is LIVE, and online.

Which means anybody can attend from anywhere, ask questions, interact directly with me, and learn what Foie Gras and Truffle is all about.

I am looking forward to welcome you into my home kitchen for a fun-filled and action-packed demonstration, and share nearly 30 years of culinary experience.

 

Growing up in France, my childhood revolved around food. I have memories of hunting wild Porcini and Chanterelles, fishing crawfish, or cooking wild boar or pheasant with my grandparents. My family was big on food. We often had very long dinners, including a memorable 8-hour long family lunch, where red wine flowed and people were merry.

But it is chef school and later working in fine dining restaurants that showed me the really good stuff. I visited foie gras farms, hunted truffles in Provence and then in Tuscany with my friend Giulio “The Truffle Hunter” Benuzzi.

That knowledge of the culinary craft, these amazing stories, these particularly rare and amazing techniques, we want to share them with you.

HERE IS WHAT STUDENTS, CHEFS, AND SERIOUS HOME COOKS

SAY ABOUT MY CLASSES:

THIS IS EXACTLY HOW YOU WILL BENEFIT FROM THIS SERIES.

BY THE END OF THE CLASS, YOU WILL:

   Finally know what “Foie Gras” and “Truffle” ACTUALLY is.

   Know how to cook “bucket list” foods such as fine foie gras and truffles.

   Acquire chef techniques that will amaze your family and friends.
Such as “torchon”, “sous-vide”, “searing foie gras”, “shave truffles”, “terrine”, and much more.

   Be able to source authentic foods at wholesale chef pricing.

   Save money and avoid costly mistakes (both of these delicacies are rare, sought after, and       expensive)

 

   Interact with Giulio “The Truffle Hunter” Benuzzi, who will be joining us from Tuscany.

   Interact with your Executive Chef for the day (that’s me :))

⊕   Receive $$$ worth of class materials and recipes (not available anywhere)

   Have spent an action-packed, 1.5 hours filled with culinary learning, cultural immersion, and a   lot of fun.

  Be transported to France and Italy for 1.5 hours.

TWO LIVE CLASSES ON TWO DIFFERENT DAYS

FOIE GRAS CLASS
LIVE & ONLINE

Friday December 30th, at 4 PM (Eastern US Time)
Replay is also made available

Sanctified by some and vilified by others, foie gras stands alone as a precious and unique ingredient in the world of gastronomy.

That’s because there really is nothing else like it. Buttery, unctuous, silky or creamy depending on the preparation, every bite brings an unsurpassed and nearly indescribable flavor flooding over the taste buds. With its high, almost improbable fat content, velvety foie gras literally melts in the mouth.

You will learn:

  • How to recognize foie gras from ducks or geese raised in low-stress environment.
  • How the hand-feeding process works
  • The Foie Gras “torchon” and “terrine” technique
  • The “sous-vide” technique
  • The “searing technique
  • Best pairings and flavor profiles for Foie Gras
  • Plating and presentation
  • All recipes and materials

WINTER BLACK TRUFFLE CLASS
LIVE & ONLINE

Saturday December 31st at 11 AM (Eastern US time)
Replay is also made available

Truffles are one of the supreme luxuries in nature. Earthy and intoxicating, their distinctive fragrance will captivate you and inspire culinary brilliance.

A truffle is an irregular, round-shaped fruiting body of fungi, which grows underground in a symbiotic and mysterious relationship with the roots of trees. “Tuber melanosporum” (black winter truffle) is the truffle that drives people wild—it has dark, robustly-veined flesh that appears almost black-purple, and has the strongest flavor and aroma of all the black truffles.

You will learn:

  • Why truffles are so expensive
  • Why truffle oil is not truffle at all
  • How to hunt for truffles
  • Why pigs are out and dogs are in
  • How to buy and care for truffles
  • The best ways to prep and cook with truffles
  • The simplest Tuscan-style dish: handmade pasta and truffles
  • Pairings and flavor profiles
  • Plating and presentation
  • All recipes and material

 

 

 

FOIE GRAS EXPERIENCE

Saturday December 31st at 10 AM Eastern
$15/Person
    • 1.5 hour LIVE online class
    • Q & A with the Chef
    • Replay available
    • Class materials included
    • Pro Chef ingredient sources

TRUFFLE EXPERIENCE

Friday December 30 at 4 PM Eastern
$15/Person
    • 1.5 hour LIVE online class
    • Q & A with the Chef
    • Replay available
    • Class materials included
    • Pro Chef ingredient sources

ACT NOW: Discounted pricing is ONLY valid until Monday December 26th at Midnight!

PRICE IS GOING UP 25% ON MONDAY AT MIDNIGHT

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Gui Alinat, CEC

Gui Alinat, CEC

Executive Chef & Cookbook Author

This is a cooking class NOT to be missed.

I’m serious. You see, this level of cooking class is not often offered. And when it is, it is offered at the very least for $200 per person, and you have to go somewhere. I don’t think so.

My goal is to make the same level of instruction available to any serious cook or chef, in the comfort of their own home.

Plus, let me remind you that my class is LIVE! That means that I will be with you those days, and you’ll be able to ask as many questions as you want. It’s like having a private chef in your kitchen.

And I want these 2 classes to be REALLY AFFORDABLE, so that the maximum of students, home cooks, and chefs can benefit from my experience in French cooking. Which is why I’m offering them at less than 20 bucks. But on Monday December 26 at Midnight, I’m raising the pricing by 25%.

So it’s time to act now. Let’s have fun in the kitchen!

Gui Alinat, CEC

PS: Make sure you take advantage of the 2-class bundle to save, and if you don’t love the class, I’ll gladly refund your money.

FOIE GRAS EXPERIENCE

Saturday December 31st at 10 AM Eastern
$15/Person
    • 1.5 hour LIVE online class
    • Q & A with the Chef
    • Replay available
    • Class materials included
    • Pro Chef ingredient sources

TRUFFLE EXPERIENCE

Friday December 30 at 4 PM Eastern
$15/Person
    • 1.5 hour LIVE online class
    • Q & A with the Chef
    • Replay available
    • Class materials included
    • Pro Chef ingredient sources
Q: Why is the class priced so low?

A: I have a personal commitment and relationship with many culinary students. And I want to make this extraordinary, one-time-only class available to as many people as possible.

Q: What if I miss the class?

A: Not to worry. The class replay will be made available the day after. Sure, you won’t get to participate in the discussion but changes are, other students will ask the questions you wanted to ask. And if not, my personal email is also made available for questions the day after.

Q: Do you offer gift certificates?

A: We do. All you have to do is grab your seat and the seat of the gift recipient. You will instantly receive an email asking you if you want a gift certificate. Click on the link and we’ll automatically send you a gift certificate to print or email. Easy.

Works well for last minute shopping. 🙂

Q: Is Foie Gras controversial?

A: Yes. It has been singled out by animal activists. Much misinformation has been spread over the years, mainly over the treatment of animals. The truth is, animals should be treated with respect and dignity, whether they are raised for Foie Gras, or for a supermarket chicken breast. Period.

Note that the Foie Gras industry is mostly operated by small farms who take good care of the ducks and geese, which run around freely for most of their lives.

As for the hand feeding of the duck or geese, know that the wild animals “force-feed” themselves naturally in preparation for long flights and migrations. But we’ll talk more during the class.

Q: What does a "LIVE" class actually mean? Do I have to physically attend?

You don’t have to physically attend. You can follow the LIVE class from the comfort of your own home, your kitchen, or anywhere with an internet connection.

A LIVE class means that you and I (and many other students) will be conversing in real time. You can ask all the questions you want (a moderator will help) and I’ll answer them just like if we were face to face. You will be able to see what I demonstrate and cook as if I was in your kitchen.

Q: How qualified are you?

I have some experience. 🙂

I went to chef school in France 30 years ago, then worked in fine restaurants all over the world. I’ve been catering to the rich and famous in Florida for the past 16 years. I’m also a multiple cookbook author, including an award-winning one.

I have also thought online and in-person for many years, including in culinary schools.

Finally, I do demonstrations and lectures across the US, including for the American Culinary Federation.

Q: Is the payment secure? And what about privacy?

A: Yes, Paypal is securely handling the payment. As for the privacy, we do not sell your information and will never spam you.

Q: When I buy the class(es), where do I go or what do I need to do to actually attend?

A: As discussed, this is a LIVE online cooking class. So you can attend from anywhere with an internet connection. The class is hosted by YouTube Live. As soon as you buy the class, a unique link will be sent to you, with easy instructions. Simply click on that link, or paste it into your browser window, and you will be taken right to the class. Make sure your volume is up, and enjoy the class.

Q: Do you offer a guarantee? What if we don't like your class?

A: You can read what people and students have to say about my classes. That should reassure you. But anyway, I’m so confident you will not only learn a lot, but also have a lot of fun, that I’m offering a 60-day money back guarantee. If you don’t like the class, you don’t pay. It’s as simple as that.