is the executive chef at Esalen Institute. Each year, Esalen’s teaching kitchen introduces hundreds of students, apprentices, and volunteers to farm-to-table cooking and conscious teamwork. Phillip graduated from the Culinary Institute of America in New York, and has cooked and taught in Big Sur since 2006.
Join us for a very special opportunity to participate in the Esalen learning culture in a relaxing, relatively unstructured way. During this retreat you can deeply nourish body, mind, heart, and soul by enjoying beautifully prepared and healthy meals, daily yoga and movement classes, the hot springs, a massage, and time in the meditation center.
“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.