Bonicelli Cooking Club
The online club for food-lovers that want to be more adventurous! #BeAStarInYourKitchen
Here’s What You Get In The Club
New Content Bi-weekly
Who doesn’t love new ideas? I sure do! I add to the club content from an arsenal of information and recipes that and I share lesson after lesson. The subject matter ranges from basic cooking techniques to show-stopping recipes and presentations.
Cooking with the best seasonal, local, and well-sourced ingredients is the foundation of being a good cook. Learn to shop, store, prep, and utilize ingredients that inspire you. Buying better and wasting less will give you control over your budget and menus.
Personal and Interactive
We have over 150 video lessons and growing! But, in addition to that, I do weekly live-zoom office hours and live-cooking webinars. All new club members get a personal walk-through the site and the opportunity to chat with me about their personal goals with the club.
My work as a chef, this site, and the cooking club are dedicated to sharing knowledge, ideas, recipes, techniques, tools, and inspiration that will help you be the cook you have always wanted to be. This is for you!
Learn From The Perspective of a Professional Chef
and Avid Home Cook
Here’s the Latest on the Blog!
By: Chef Laura Bonicelli Cardamom's distinctive aroma is right up there with cinnamon when it comes to comfort baking. Rhubarb Cardamom Scones will be a seasonal baking favorite for years to come! Rhubarb Ginger Marmalade is the perfect accompaniment. Rhubarb and...
By: Chef Laura Bonicelli Cream of Asparagus Soup can be served hot or cold, garnished, or not. It is always a wonderful treat in the early Spring when the young asparagus grace the Farmers Market! This recipe reserves the tips, and the soup is thick enough to let them...
By: Chef Laura Bonicelli Rhubarb Ginger Marmalade it tart and sweet, and it carries a little kick from the ginger. I love it, in particular, with my Rhubarb Cardamom Scone recipe, but I also use it on cheese plates with brie and on my sourdough toast.The Rhubarb and...