04 — Cooking Classes
Learn it once.
Cook it forever.
Not a demo you watch. A class in your own kitchen where you do the work, make the mistakes while a chef is standing there, and eat the result at your own table.
Format
Three hours, hands on the food
- Menu chosen with you beforehand
- All ingredients and specialty equipment brought in
- Technique taught as you go — the why, not just the steps
- You sit down and eat what you made
- Printed recipes to keep
- Kitchen cleaned before the chef leaves
Popular Classes
Pick a direction
Fresh pasta
Dough by feel, rolling, shaping, and two sauces built properly. The most-requested class, by a distance.
French foundations
Stocks, the mother sauces, searing and pan work — the Le Nôtre material that makes everything else easier.
Fire & asado
Argentinian grilling, cuts, coal management and chimichurri. Best taught outside with something open to drink.
Ceviche & Gulf seafood
Buying well, breaking down whole fish, and his red snapper ceviche — mango, cucumber, serrano, cilantro, citrus.
Date night for two
Cook a four-course dinner together, then leave the dishes to the chef.
Corporate team sessions
Eight to twenty colleagues, split into stations, competing or collaborating. Ends in a shared meal.
Service Area
Classes taught across Houston
Chef Fassi serves the whole of the Greater Houston area — every neighborhood below, inside the loop and well beyond it, from River Oaks dining rooms to Katy new builds and Galveston beach houses. If your address is not listed, it is almost certainly still covered. Travel outside the metro is arranged on request.
FAQ
Cooking class questions
Where do the cooking classes take place?
In your own kitchen, which is the point — you learn on your equipment, with your burners and your knives, so what you learn survives after the chef leaves. Venue and office kitchens also work for team sessions.
How many people can join a class?
Two to roughly twelve hands-on, more for a demonstration format. Couples and small groups of four to six get the most individual attention.
What will we cook?
You choose the direction and the class is written to it: fresh pasta, French sauces and technique, Argentinian grilling, knife skills, seafood butchery, or a complete dinner party menu you can repeat on your own.
Do you bring the ingredients?
Yes. Sourcing, ingredients and specialty equipment are included, and you keep the recipes.
Are the classes good for corporate team events?
Very. A cooking class gets a team cooperating on something real and ends with everyone eating together, which no conference room exercise manages.
Reservations
Book a class.
Say who is cooking, what you want to learn, and a few possible dates.
Reserve a ClassOr call (346) 533-4583 · email cheffassi89@gmail.com