80/20 Cooking is a four-week course where you’ll master the fundamentals of cooking.
Our October cohort is sold out. Subscribe below to get notified when the doors open for the next one!
Every week I’ll host a live class where I’ll go over the concepts, assignments, and course material for that week. I’ll cover what we’ll cook, explain the techniques used, and share insights into how to relax, adapt, be creative, and use your intuition to guide your cooking. These sessions will cover foundational skills and knowledge needed to learn to think like a chef.
These sessions will be recorded and shared with the group.
Once per week, I’ll do a live demo of that week’s core recipe and technique, explaining the how and the why in the process.
You’re welcome to watch live and ask questions at the end.
These sessions will be recorded and shared with the group.
Weekly Assignments and Course Materials
There will be a recipe assignment each week where you’ll put that week’s concepts into practice and learn to cook the core dishes on your own. I recommend setting aside one night per week to hold yourself accountable and cook that week’s core dish. There will be lots of bonus material and resources for additional recipes and techniques if you’d like to try more.
In addition, you’ll have access to a self-paced video library covering core kitchen techniques, knife skills, and other basic fundamentals.
Everyone who joins the course will get added to a Circle community (think Slack but with way better features). This will be the central hub for the course.
You’ll be able to ask questions, get feedback on your projects, connect with me and other students, share your creations, and have a central dashboard for all course events, resources, and content.
This course includes full access to an in-depth library of recipes, techniques, and kitchen skills.
There is a self-paced video library covering fundamental skills, as well as a database of step-by-step photo guides for my favorite recipes and techniques (with new material being added monthly).
You’ll also get full access to the library of all recorded sessions and course materials.
Finally, you’ll also get access to my cookware recommendations, pantry recommendations, and exclusive discounts on some of my favorite products.
This cohort will take place October 2-27th, 2023.
Students should expect to spend 3-4 hours per week on the course material. This includes reviewing the learning materials, viewing the recipe demos, and completing the cooking assignments. There will be plenty of extra assignments available for students who wish to practice more!
Live teaching sessions will be held on Mondays at 7pm EST. These will last about 60 minutes and will cover the concepts that help you learn to think like a chef. Attendance is encouraged, but all calls are recorded for later viewing.
I’ll do a live demo of the week’s recipe assignment every Wednesdays at 7pm EST. You are welcome to attend these demos live (and there will be time for Q&A at the end), but recordings will be shared with the group so you can practice the recipe on your own time.
Learn to navigate the nuances of your kitchen and cookware setup and adapt recipes to meet them. Plus, you’ll learn chef-approved techniques for how to prep, organize, and clean your kitchen for maximum ease and efficiency.
The most effective way to improve your cooking is to cook more. In this course you’ll be guided through the process, and you’ll master a number of new dishes designed to cover everything from weeknight staples to impressive group dinners.
Master core cooking techniques.
Every dish that you learn in this course is technique-driven and highly customizable. So you’ll walk away having mastered new dishes, but you’ll also learn key cooking techniques that apply across a range of recipes. These techniques can be used as starting points for all kinds of things you’ll cook in the future.
Our teaching sessions will focus on the principles that make great cooking. Learning to follow recipes will only get you so far in cooking— I will teach you how to think like a chef.
When you understand the high-level art and science of cooking, you’ll be able to confidently cook from a place of intuition, troubleshoot on the fly, and enjoy the process far more.
I was born into a family of food lovers and cooks— my mom is a classically trained chef— but it wasn’t until college that I began to really explore my love of cooking.
I attended a short cooking school program in Mexico City, then cooked professionally at Hartwood, a wood-fire restaurant tucked into the jungle in Tulum, Mexico.
I loved cooking professionally, and I learned a ton from the process, but I’m most passionate about home cooking.
I believe that home cooking is the best way to save money, eat healthier, improve your social life, and express your creativity. My mission is to share the beauty of home cooking with as many people as possible by making it accessible and enjoyable.
If you’d like to learn more about my story, my philosophy, and my approach to cooking, you can check out some of the podcast episodes I’ve done below!
"About a month out of working with Myles, I’m able to walk into a farmer’s market open minded, leave with the freshest or most interesting ingredients, and whip up a meal that impresses me every time (and the people I serve it to). Cooking this way is a blast."
— Jack Craddock
"I loved this course, learning the pan sauce and frittata blew my mind in terms of what I was capable of. Myles down to earth and inspired approach to cooking is infectious and has helped me become a lot more excited about future cooking experiments."
— Paul Millerd
"My girlfriend and I took a cooking course with Myles, and it was fantastic. Myles wasn't just a good teacher; he was a great host. He didn’t just give us recipes but taught us how to trust ourselves in the kitchen.
We learned a lot, and the way each class built on the last one really made sense. The way Myles set up the course, where we'd read and prep before the actual cooking, worked really well for us. His way of thinking about cooking just clicked with us. And using the Circle platform? Spot on. If you want to get better at cooking and enjoy the process, Myles' course is the way to go."
— Gonzalo Sanchez
"I attended Myles’ 80/20 cooking class, and it was not only a great experience, but a wise investment of my time and money as well. I signed up because I am trying to cook more at home (aren’t we all), but have always felt stressed by always having to follow recipes.
I never understood the “why” of the recipe steps, and just followed the recipes blindly, which often resulted in tasteless food and a stressful time in the kitchen. Myles’ class taught me that it was okay to loosen up in the kitchen which resulted in a more relaxed, fun time in the kitchen. I also learned the “why” of certain cooking steps, which really helped me to experiment on my own. Last but not least, Myles is a great teacher - he was able to teach absolute beginners (like me) as well as more experienced individuals in his class - and we never felt like we were asking dumb questions! Highly recommended."
— Andrea Chang
Cooking amazing food at home is not nearly as difficult or intimidating as it's made out to be!
Yet so many people feel overwhelmed by cooking. It feels like a chore. They’re stuck making the same things over and over again. They struggle to adapt recipes when they don’t have the perfect equipment or ingredients. They don’t trust themselves enough to experiment and unleash their creativity.
Luckily, these are all skills that can be learned! And it’s way easier than you might think.
You don't need recipes, exact measurements, or specific heat levels. You don't need a perfect kitchen setup or expensive cookware. In fact, you don't even need the exact ingredients or pots and pans a recipe calls for. All of this can be adapted.
What you need are techniques and frameworks that you can use as starting points, along with the ability to use sensory cues to guide you towards the outcome you want.
If you can pay attention, use your senses, and learn some basic fundamentals, you can cook incredibly well.
This course is designed to teach you those skills. You’ll walk away with foundational knowledge, practical skills, kitchen confidence, and a mastery of new dishes.
I hope you’ll join me!
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