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Steak au Poivre
difficulty level: intermediate
More Information About This Class
Our classes are like FaceTiming a chef who’s totally focused on you. Whether you're working with a tiny apartment kitchen or a full-on culinary setup, we’ve got two styles to match your space and vibe: Coaching Classes (for 1-7 Kitchens) This is your hands-on moment. You’re doing the cooking—your Chef instructor is guiding you through every step, live and in real time. From chopping to plating, they’re talking you through it all, sharing tips, tricks, and tweaks just for you. They’re not cooking alongside you—they’re 100% focused on your process, like a culinary coach in your corner. It’s personal, interactive, and all about helping you level up. Demo Classes (for 8+ kitchens) In demo-style classes, your Chef instructor does the cooking while you watch, learn, and ask questions. Perfect for bigger spaces or group setups, these sessions are packed with pro techniques, flavor-building secrets, and plating inspiration. You’ll walk away with new skills and a serious craving to recreate what you just saw. Add-on ingredient kits (delivered 1-5 days before your class) Want to skip the grocery run? Add on our ingredient kit delivery and get everything you need. Each kit serves two and arrives 1–5 days before your class, hand-delivered to your door. We customize every kit to fit your dietary needs and allergy preferences, so you can cook with confidence. Once you book your class with kits added on, we’ll reach out to confirm your delivery address(es) and any special requests. Ingredients you'll need for this class: Steaks (NY strip, ribeye, or filet mignon) Black peppercorns Salt Butter Olive oil Shallots Garlic Cognac or brandy Heavy cream Dijon mustard (optional) Parmesan cheese Gruyère or sharp cheddar cheese Macaroni pasta Milk or cream Flour (for roux) Breadcrumbs (panko or fine) Fresh herbs (parsley, thyme) Tomatoes (ripe, assorted if desired) Red onion or shallot (thinly sliced) Red wine vinegar or balsamic vinegar Extra virgin olive oil Equipment you'll need for this class: Cutting board & chef’s knife Large skillet (for steak & sauce) Saucepan (for pasta and cheese sauce) Baking dish (for mac & cheese) Mixing bowls Wooden spoon or whisk Tongs or spatula Measuring cups & spoons Sheet tray (for breadcrumb topping) Salad bowl & serving utensils
Reschedule + Cancellation Policy
To reschedule a class, email hello@homeec.co at least 24 hours before your scheduled time. Reschedule requests within this timeframe result in class cancellation and provide credit for a new booking. Note, prices may vary. No refunds for canceled classes; no exceptions. Arriving over 30 minutes late cancels the class if remaining time is insufficient. No refunds or credits issued; no exceptions. By buying a class, you accept risks inherent in cooking, waiving claims against Home Ec, instructors, officers, and employees for injuries, damages, or expenses. Instructor changes may occur based on availability. Home Ec Certified instructors guaranteed. Cancel due to instructor change 24+ hours before for full refund.