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!
Entrée: Fish en Papillote with caramelized fennel and salsa verde
Dessert: Lemon Curd Mousse
- What does my ticket get me?
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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?
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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?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- 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?
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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.
