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.
“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.
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.