A 2 Week Virtual Course
registration is open
"I'm so optimistic, I'd go after Moby Dick in a rowboat and take the tartar sauce with me."
— Zig Ziglar
In many instances, it's the sauce that makes the meal. I grew up in a household where tomato sauce got a lot of attention. Every few weeks my mother or father would carefully prepare a large pot of sauce, which was enjoyed several times a week with macaroni, Italian bread, or just a bowl of sauce topped with mozzarella. In the summer the sauce was transformed into a crab sauce from blue crab's along the shoreline of Connecticut. Acidic salad dressings often help breakdown over cooked meats that made their way to the dinner table throughout my childhood. It was the gravy that made mashed potatoes worth eating and no summery seafood dinner would be complete without some tarter sauce.
Now, older and wiser, I am able to concoct a variety of sauces, using simple techniques and pieces of equipment to help accent, enhance the flavor of, and improve the nutrition of many of the ingredients I cook and prepare for my self, my family, and my guests.
Sauces have a way of bringing balance to, or helping to round out dishes but most folks usually have a tough time doing how to create a sauce without relying on packaged ingredients.
CHEF FRANK’S FOOD PHILOSOPHY
My passion for food stems from the desire to live a vigorous and harmonious lifestyle, one that is closely connected to nature. In order to be on top of my game, day in and day out, I choose to eat the foods that will allow my body to excel, as well as my family's, toward greatness. The foods we choose to eat will either encourage or hinder our bodies ability to adapt to the outside world.
With learning to cook wholesome meals, utilizing fresh, nutrient dense ingredients, you can begin to shift your body and mind towards balance. Cooking from scratch is one of our greatest allies when we have the desire to eat, look, and feel good.
Without focusing on one particular diet, my culinary inspiration comes from a melange of dietary principles — including traditional diets, wild foods, Clean eating, raw food, farm to table and nose to tail style of food preparation.
WHO IS THIS COURSE FOR?
This course is for anyone desiring any or all of the following:
☞ Improve the taste and flavor of the foods you eat
☞ Learn the Mother sauces and traditional techniques
☞ Adding more nutrition to your food
☞ Anyone who enjoys eating seasonally with fresh organic ingredients
☞ Create sauces that will add depth and round out the flavors of your meals
☞ Anyone who wants to add a variety of flavors to seasonal ingredients
☞ Learn how to have an array of sauces and condiments at the ready to incorporate into your daily life
☞ Have a professional Chef answer your questions
☞ Learn how to add bold flavors to subtly flavored ingredients
☞ Add in ease of digestion with your meals
Traditional Based Recipes
Week 1 will explore Chef Frank's culinary background and put a focus on more classic sauces, where cooking and reducing builds rich flavors over time. Learn how to emulsify, Frank's famous tomato sauce, reduction sauces, and the importance of making stocks and broths for your sauces. Just of few of the sauces you'll learn:
Fresh and Spicy
Week 2 explores the freshness of the seasons, utilizing equipment such as the blender and fermentation techniques to create an array of quick and easy sauces to add to your culinary repertoire. Learn how to incorporate every day pantry items with seasonal foods to create on-the-fly sauces that will allow you to meld bold flavors and add pop to any meal. Some of what you'll learn in Week 2:
Variety of hot sauces
"Frank is a naturally dynamic instructor who uses a multi-sensory approach to teaching. Therefore, he made it possible to acquire these skills — under his direction — through whichever learning style suited each individual best. For example, every lesson involved Franky talking about what he was doing, while doing what he was teaching, then allowing us to perform the task, and lastly (best of all) tasting what we made! Additionally, he made himself available to answer questions at all times—one of the most approachable human beings I have ever met."
— J.M., Three Lily Farm Student
ABOUT CHEF FRANK
Frank Giglio wears many hats. At age 15, he fell in love with the fascinating world of food. Eager and intrigued, he began apprenticing directly under some of the top chefs in the US, which instilled a deep understanding of the creative process in working with food. He became a classically trained chef at the New England Culinary Institute in Montpelier, VT, Years later would go on to graduate from The Institute for Integrative Nutrition in NYC, a program would deepen his love for health and nutrition.
While Giglio’s culinary offerings are based in classic technique and traditional foods preparation, he has also been immersed in using food as medicine. Wearing his chef’s hat, he focuses on sustainable cuisine, seeking the highest quality foods grown locally and harvested in season, supporting the crucial farm to table method of preparing food. He remains deeply connected to the earth in his daily life, using wild harvesting as a way to ReWild himself by consuming foods found naturally on the landscape. Frank creates innovative dishes that are wholesome, full of vitality and have a very small ecological footprint. He is blessed to share this passion with his students and also with his wife Camille and their young son Wilder.
Frank and his family live off-the-grid in midcoast Maine, where enjoys spending as much time as possible outdoors, which he believes directly influences his time in the kitchen. He competes in endurance events through the mountains, prowls the woods for wild edibles, seeks out and collects spring water, seamlessly blending his love of nature with his love for food and authentic nourishment.
Giglio's adventurous culinary offerings have been showcased throughout the health community as Frank is the featured chef for Dr. Alejandro Junger’s NY Times Best-Selling Clean Eats Cookbook. Frank has catered weddings, special events, and weekend workshops across the country and regularly feeds guests at Daniel Vitalis and Arthur Haines ReWilding courses. Through his many ventures and projects, Frank Giglio is helping to bring the local and sustainable food movement to communities everywhere, making it extremely accessible and incredibly delicious!
INCLUDED IN THIS COURSE:
Weekly Instructional Videos and Lessons with Chef Frank
Weekly Homework Assignments
Private Facebook Group
Online Virtual Classroom for Entire Course
Weekly Live Video Q&A/Demo calls in Frank's Kitchen (also recorded for later viewing)
Q&A with the Chef in the private Facebook Group and Virtual Classroom
All course material can be downloaded to your personal computer or device. Basically, you have the info for a lifetime!
Please note: All weekly lessons and assignments can be viewed and completed on your own time.
All calls are recorded and can be viewed at any time.
Join Frank and learn how to be a sauce boss from anywhere in the world.
How is this course facilitated?
We have an online virtual classroom where you can access videos, assignments, and course materials. You will also be able to connect with fellow students and Chef Frank in the classroom's virtual forum, as well as in the private Facebook group where discussions will be moderated throughout the day. In addition to the virtual class room, Frank hosts a once weekly one hour live video call. If you can't make the call, no worries, we record each one and deliver it to your inbox along with your weekly assignments!
All course material can be viewed (or downloaded) on your personal computer or device.
You'll also be able to have Frank and the lessons right there in your kitchen with you from any device you like.
Cost: $249 or two payments of $124.50
Registration is Open
Payment forms welcome:
We're so confident that you are going to love every little piece of our How to be a Sauce Boss Course. If you are not 100% satisfied with your purchase of Three Lily Farm's 2 Week How to be a Sauce Boss Course, please contact us for a full refund within 14 days of after completion of course. Refunds are only available with submission of all completed assignments and proof of participation in order to be eligible within 14 days.
Questions about the course? Need help placing your order? Please contact us here.