A four-class series from The French Fold, taught in partnership with Sertodo Copper, an Austin-based, handmade copper cookware company.
If there's one thing copper was built for, it's this. Even, responsive heat is what separates a good sear from a great one — no hot spots, no guessing, just direct control over the pan the moment it matters most.
In this class, you'll work with a seasonal, pan-seared fish, learning how to read the pan, manage heat as it changes, and get a clean, even crust every time. From there, you'll build a beurre blanc from scratch — the classic French butter sauce that turns a simple seared fillet into a restaurant-level plate.
This class puts everything from Classes 1 and 2 to work: pan control, butter technique, and now, protein. You'll leave knowing how to sear with confidence and finish a dish the way copper was made to.
Format: Demo + hands-on
Length: 90 minutes
Group size: Limited to 6
Level: Home cooks with some kitchen experience — Classes 1–2 recommended but not required
This is Class 3 of Cook in Copper — From Basics to Mastery, a four-class series.
$125 for Class 3 individually
$395 for the full four-class series (save $105 vs. booking individually)
Already taken another class in the series and want to continue? Reach out — you can apply what you paid toward the full series.
Got more questions? Check out the FAQ page or contact me directly.
A four-class series from The French Fold, taught in partnership with Sertodo Copper, an Austin-based, handmade copper cookware company.
If there's one thing copper was built for, it's this. Even, responsive heat is what separates a good sear from a great one — no hot spots, no guessing, just direct control over the pan the moment it matters most.
In this class, you'll work with a seasonal, pan-seared fish, learning how to read the pan, manage heat as it changes, and get a clean, even crust every time. From there, you'll build a beurre blanc from scratch — the classic French butter sauce that turns a simple seared fillet into a restaurant-level plate.
This class puts everything from Classes 1 and 2 to work: pan control, butter technique, and now, protein. You'll leave knowing how to sear with confidence and finish a dish the way copper was made to.
Format: Demo + hands-on
Length: 90 minutes
Group size: Limited to 6
Level: Home cooks with some kitchen experience — Classes 1–2 recommended but not required
This is Class 3 of Cook in Copper — From Basics to Mastery, a four-class series.
$125 for Class 3 individually
$395 for the full four-class series (save $105 vs. booking individually)
Already taken another class in the series and want to continue? Reach out — you can apply what you paid toward the full series.
Got more questions? Check out the FAQ page or contact me directly.
