The Kitchen at Parsons Green

Marissa Brassfield
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It isn’t every day that the average home cook gets to learn how to cook a week’s worth of locally-sourced gourmet food from a prestigious chef who has multiple Michelin stars under his belt—unless, of course, you’re taking classes at The Kitchen at Parsons Green from Thierry Laborde.

From the start, classes at The Kitchen are unlike most you’ll find in the country. You’ll select a seasonal menu to prepare and a date and time slot from the online scheduler. Thierry Laborde has already set up individual workstations complete with utensils and washed, prepped, chopped, and measured ingredients.

You’ll follow the simple step-by-step instructions to make a dish, asking questions of Thierry Laborde all along. After each dish, the staff at The Kitchen package up your food and prepare your workstation for your next selected meal.

In about an hour and a half, you’ll have made about a week’s worth of evening meals at The Kitchen—all under the tutelage of Thierry Laborde, so you know they’ll taste great. Cleanup is nonexistent—The Kitchen’s staff takes care of that—and you go home like a hero with all of your week’s cooking done.