Camille Cogswell

Chef/Owner of Hey Sweetie

James Beard "Rising Star" Winner
Livestreamed from Philadelphia, PA
$15

About the Host

Camille Cogswell is an award-winning Chef and Pastry Chef based in Philadelphia. Growing up in North Carolina, cooking and baking became an obsession nurtured by family and a culinary arts course at her public high school. Following that passion led her to get a degree from NYC's Culinary Institute of America in 2013 and then hone her skills at a handful of top Michelin-starred restaurants: Blue Hill at Stone Barns, Brooklyn Fare, and The NoMad. Moving to Philly in 2015, she became the Pastry Chef at acclaimed restaurant Zahav, a job for which in 2018 she won James Beard's ultra-prestigious "Rising Star Chef" Award ('18), and StarChefs' "Rising Star" Award ('19). In 2019, she opened K’Far as Executive Chef and was named to Food & Wine's "Best New Chefs of 2020" List and Forbes' "30 Under 30" List ('20). In 2021, Chef Cogswell has plans to move back to the mountains of NC where she and her fiancé have purchased a home and wood-fired bakery. In the meantime, you can find her selling pies under her bi-monthly pop up, Hey Sweetie.

About the Event

Chef Cogswell welcomed us into her home kitchen (via livestream), and taught us how to cook a multi-course Middle Eastern-inspired meal showcasing a few of her favorite signature dishes (see menu below). And, as is always the case at our events, she took plenty of questions from attendees while she cooked and participated in an extended Q&A to close out the night!

What will we be making?

Entrée: Fish en Papillote with caramelized fennel and salsa verde

Dessert: Lemon Curd Mousse

What does my ticket get me?

In addition to getting unlimited viewing access to the recording of the livestream event, where Chef Cogswell demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.

How long does this event take?

This event runs for 2hr 14min from start to finish – 1hr 53min of cooking and 21min of additional Q&A at the end.

What will the yield be?

2 servings of each dish.

What kitchen equipment, appliances, and utensils will be used?
  • Medium saucepan
  • Medium sauté pan
  • Baking sheet
  • Heat resistant bowl that fits on top of saucepan
  • Large bowl
  • 2 medium bowls
  • Small bowls for ingredients
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Fine strainer or sieve
  • Zester or grater
  • Heat resistant spatula
  • Scissors
  • Tongs
  • Whisk
  • Parchment paper
  • Plastic wrap
  • Instant read thermometer (optional)
  • Stand mixer or hand mixer with whisk attachment (optional)
What ingredients will be needed?

In addition to the following kitchen staples – granulated sugar, black pepper, kosher salt, neutral oil (e.g. canola or vegetable), and olive oil – Chef Cogswell recommends acquiring the following ingredients listed below:

  • Cilantro
  • Eggs
  • Fennel
  • Heavy cream
  • Lemons
  • Mint
  • Parsley
  • Powdered sugar
  • Shallots
  • Skinless fish fillets
  • Unsalted butter

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 30 )

Marlene S.

Ran longer than expected but delicious food. She was a great teacher
Jeanne H.

Everything was very well organized and the flow of the class was great! The recipes were wonderful. I learned a lot during the class and will make these recipes again. Camille was a great instructor!
Joane F.

Camille was easy to follow and both dishes should be wonderful to make. I see myself making variations of the fish en papillote quite often.
Ron H.

I was very impressed with the information and knowledge Chef Camille was sharing with the class, and how well the moderator managed the class and all of the questions. I'm really looking forward to joining another class soon!
Kate P.

I really liked Camille and thought the mousse was fabulous but thought the fish was a little boring. Maybe it was my fish but my kitchen was a disaster after the class (so many bowls) and just not enough flavor. Although I will cook fennel that way again.
Anne S.

The meals came out fine but we started at 6:15 and didnt start the fish until 8:00. I almost gave up. She either needed to quit talking so much or cook and talk at the same time or leave the long discussions to the end. The lemon curd mousse was to die for!!!!!!
Mia L.

The class was enjoyable, the moderator was good at adding in prompts and questions to help the chef along, and a great way to learn some skills. However, the execution needs some improvement. Class ran well over 1 hour with a long lead-in before we started cooking and a lot of time just standing still. I appreciate giving folks time to catch up, but this was a lot. One thing that would help in addition to the prep ahead instructions is to add an instruction for mise en place. That may help keep everyone on time. But again, it was enjoyable, and look forward to another class, hopefully with these kinks worked out.
Terrence C.

Camille conducted her class with concise and ordered instructions during the demonstration, combined with a refreshing candor with respect to those questions whose answers were beyond her direct experience. She seemed to be able to anticipate questions by suggesting tips that could facilitate the cooking, allow for alternative variations to the dish and permit extrapolation of the cooking techniques to other food preparations. I thoroughly enjoyed this, my first foray into your Chefstreams genre.
Deborah K.

i thought it ran too long. i didnt realize it was going to be ore than one hour. a lot of time was spent on the lemon curd and i was more interested in the fish.
Sharon L.

Robert F.

Meal was terrific and tips were good. It did run a bit long and with the 7pm start made for a late dinner. A rice side might have been included. We made a pilaf with it.
Cynthia V.

Some good tips and enjoyed the fish - the delivery was a bit slow (albeit I understand not everyone cooks at same page). I think for the presenter cooking and then answering questions (not directly related to prep) was distracting and if not to the cook to at least me the viewer.
Symme T.

I watched rather than cooking along with Chef. I got my questions answered in real time. I am ready to cook the meal at a later date with my husband. This works for us!
Debra F.

I enjoyed the class but maybe not as much as some others. The recipes for the most part didn't contain new techniques to me.
Patricia S.

Camille was a delight, so well prepared, enthusiastic, and eager to answer all questions. And of course, the food was delicious.
Rochelle T.

Lynn B.

She was darling, I would follow her anywhere. The class was long but she was so engaging it did not matter. Her recipes were very doable without a lot of ingredients. Great class.
Terry P.

Camille was very engaging and offered good tips.
Susan B.

Perfect selection of food. Fish steamed in paper can be bland. The choice of cooking it with charred fennel and topping with a very interesting salsa was tasty
Robin R.

Practical recipes for home chef Ability to ask questions Excellent instructions in advance Excellent recipe and chef bio booklet
Chris P.

Chef Camille created a simple, easily approachable meal with a delicious outcome! Her instructions were helpful and she was simply enjoyable to listen to.
Betts M.

She was delightful and fun. She taught me a couple of things I didn’t know and I’ve cooked for decades!!
John B.

Too many questions as chef was cooking. Slowed down the process too much. Hold substitution questions until the end.
Tom K.

She was very warm and the class was great!
Christopher H.

She was extremely knowledgeable -- you could tell by the answers she gave. Good style.
Paul M.

Lynda B.

Paula D.

Engaging chef, great food.
Amy R.

It was my first lecture, so no comparators. I thoroughly enjoyed it but wish it started earlier. The choice of dishes (which I did prepare the next evening) made the demo go quite long. Glad I’d chosen ahead to listen only. Both recipes turned out quite well when I prepared them.
Alice K.

Liked Camille’s style: personable, professional yet casual. Although I have made variations of both recipes I learned a lot watching and listening.
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