is the executive chef at Esalen Institute. A graduate of the Culinary Institute of America and veteran of restaurant and catering kitchens, he has been cooking, teaching, and learning at Esalen since 2007. He also prepares healing food for people undergoing therapeutic treatments.
“At Esalen, we're blessed to be situated in a culinary paradise,” write Esalen chefs Phillip Burrus and Anthony Giacobbe. “Our on-site farm and garden produces a bounty of fruits and vegetables year round, and our local community is thick with culinary treasures in every season. In this course, we'll explore a broad range of techniques — from the ancient to the modern — for making the most of local, seasonal produce. Participants will receive hands-on experience in the crafts of preserving, pickling, curing, sun drying, smoking, confit, fermentation, and more.