THe made from scratch cooking course
Over 5 modules you will learn culinary basics, how to fabricate a chicken, make a stock from scratch, how to make homemade chicken soup, how to bake bread using a no-knead method, how to cook a variety of vegetables using different cooking methods, how to prepare common seafood items, and how to cook pork chops and sirloin steak. All lessons include recipes, step-by-step video instructions, and 5 pre-recorded lecture videos of Alison breaking down each recipe and answering common questions.
elevate your confidence
in thE Kitchen
Alison Howard is a professionally trained Chef and a Certified Health Coach who will guide course participants in developing skills and improving methods used to prepare simple, yet impressive, meals at home.
The Made From Scratch Course provides complete how-to cooking tutorials where you will learn the basics of preparing and cooking poultry, popular seafood items, steak, pork, along with the different cooking methods for the preparation of popular vegetables. You will also learn to bake bread from scratch in the simplest way possible that requires no kneading! You will learn real culinary techniques to elevate you confidence in the kitchen and consequently confidence in their home-cooked meals. Step-by-step video tutorials of each recipe are provided as Alison prepares them in her kitchen herself.
Course Details:
Module One - Basics: Knife Skills, Whole Chicken Fabrication, Chicken Stock
Module Two - Poultry & Bread: Whole Roasted Chicken, Chicken Soup, Rustic Bread
Module Three - Veggies & Eggs: Roasted Brussel Sprouts, Cauliflower, & Spaghetti Squash, Sautéed Zucchini, Yellow Squash, Asparagus, & Green Beans, Poached Corn on the Cob, Mashed Potatoes
Module Four - Seafood: Salmon, Shrimp, Scallop
Module Five - Steak & Pork Chops
Over 5 modules you will learn culinary basics, how to fabricate a chicken, make a stock from scratch, how to make homemade chicken soup, how to bake bread using a no-knead method, how to cook a variety of vegetables using different cooking methods, how to prepare common seafood items, and how to cook pork chops and sirloin steak. All lessons include recipes, step-by-step video instructions, and 5 pre-recorded lecture videos of Alison breaking down each recipe and answering common questions.
What people are saying About My Cooking COurse
“I loved the way Alison explained things simply and gave extra background knowledge that made things make sense. I also loved that she focused on keeping things simple. I like the way we were taught main components of a meal each week so that we can combine & build an endless number of meals.”
— Bethany Kibor
“Alison made things so easy to understand and encouraged me to try things I never thought I would. Thank you.”
— Barbara Gallagher
“I loved how everything was taught in a super approachable manner!”
— Kimberley Wood
“I have learned so many amazing things and would do it again in a heartbeat.”
— Kristen Fernandez
“What I liked the most was that it was go at your own pace, everything was recorded. I could go back and watch multiple times to be able to reference certain things.”
— Chelsea Bray
What people are saying About my coaching
“My confidence has increased exponentially because of my work with Alison! She took me from a place of constant self-doubt to a place of self-assuredness.”
— Sarah Smith
“Alison’s ability to be vulnerable about how she overcame personal and business struggles has been impactful in my life.”
— Nancy Hernandez
“I was struggling with vision and knowing how to apply my strengths professionally in a way that would glorify God, create impact, and also create another income stream. Alison helped clarify next steps in my process and I’m forever grateful.”
— Julia Barnes
“I came to Alison to help me improve my health. I had no idea that move would be the springboard to improvement in many other areas. I am healthier in every area of life as a result of Alison’s coaching!”
— Kelly Garcia
“I’ve worked with Alison as my coach for over a year and I can’t express my gratitude enough.”
— Rebecca Johnson