Happy Cooking Co. owners and head chefs James and Jael Tanti help students and customers build a bridge between diet and wellness, aiming to prevent dangerous inflammation and maladies through healthy food preparation. The cooks' holistic techniques and toxin-free surgical-steel utensils turn fresh ingredients into medicine, family meals into daily health regimens, and cooking into an extended metaphor for disease prevention and maintaining long-term well-being. Cooking demonstrations and hands-on classes teach students to create delicious recipes such as seven-herb chicken, homemade almond milk, or potato-leek soup, preventing harmful chemical contamination and overuse of oils with Saladmaster cookware.
In their urban kitchens from San Diego to Seattle, Hipcooks trains budding culinarians to build their own gourmet dishes from scratch. With more regard for cooks' instincts about taste than exacting recipe measurements, the classes are meant to be social learning experiences capped with a shared dinner. And the meals students learn to make are designed with a practical purpose in mind: an attempt to conjure up romance could feature a dinner of mushroom turnovers, pan-seared steak with polenta, and chocolate souffl?, and surprise guests may provoke an emergency menu of honey-pear salad and pistachio-crusted fish. Like a discriminating competitive eater, other courses focus on a specific cuisine. In Una Noche en Espa?a, for example, the chefs produce a wide variety of tapas, while students in Shortcut to Nirvana set the table with spicy curry and vegetarian samosas from the Indian subcontinent.
Located in the historic West Adams neighborhood, Cashmere Bites’ loft-style industrial kitchen stands out from its surroundings thanks to a large, cherry-red door. Inside the modern studio, stainless steel and blond-wood counters support students as they learn to craft satisfying meals during three-hour classes that use local and organic ingredients whenever possible. Sessions typically focus on specified regional cuisines or food for special occasions, such as football Sunday or tomato-fight Saturday. The instructors also host private cooking parties and travel to homes for more intimate lessons.
Earthly Juices supports and nurtures health with fresh organic juices, living fare, and detox programs—using many ingredients grown in its own sustainable quarter-acre garden. The juice gurus cold-press fresh nuts, fruits, and vegetables that match the season into juices, smoothies, and cold-brew teas teeming with probiotic cultures. Earthly Juices composts all leftover pulp and serves each of its elixirs in Ball mason jars for $1 per jar, though patrons can bring their own jars or mammoth skulls to avoid the fee.
Patrons can purge environmental toxins or old love-letter residue during comprehensive cleanses, each customized for the individual’s allergies and personal goals and ranging in duration from one weekend to an entire month. Empathic detox counselors remain on-call via Skype, phone, and in person for the duration of each cleanse to troubleshoot as well as fortify minds with motivation. In addition to its culinary and detox endeavors, Earthly Juices supports whole-body and lifestyle health with services from home-garden design to classes on raw foods and international cooking.
At Raw Done Tastefully, certified raw foods chef and instructor Raquel Smith teaches students about the benefits of eating raw. Using her certifications from the Ann Wigmore Institute in Puerto Rico and the Living Light Culinary Institute, Raquel leads classes that range from introductory demos to hands-on classes to multi-day healthy living seminars. Using raw and organic ingredients, she can teach students to craft cuisine in a variety of styles such as Asian fusion, Latin American, and Italian, with dishes such as chocolate mousse tart, curry-walnut pate, and tropical plantains.