Phillip Burrus

Phillip Burrus
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.

Esalen Farm to Table: Farmstead Traditions for the Contemporary Kitchen

Mar 20 - 25, 2016 Begins in 3 months
with Phillip Burrus

“At Esalen, we're blessed to be situated in a culinary paradise,” writes Esalen chef Phillip Burrus. “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, wild fermentation, and more.



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