Salt Like a Chef
Always feel confident when you see “taste and adjust seasonings”
Registration for the February 2026 cohort is now open!
This course will help you:
Dial in seasoning on the fly (so “taste and adjust” actually means something).
Rescue near-misses with simple fixes (too flat, bitter, too sharp).
Improvise and still land the flavor (stop running to the store because you are out of one thing).
Develop the expertise to navigate (the inevitable!) kitchen mishaps.
The modules
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Week 1: Salt 101
Sources, textures, and distribution (why the how matters).
Tasting drills to calibrate your “just right.”
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Week 2: Salt + Sour & Sweet
Brightness vs. roundness: when to add acid or a touch of sweet.
Finishing moves that make flavors pop.
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Week 3: Salt + Umami & Bitter
Depth without heaviness.
Tempering bitterness.
Strategic layering (building flavor in stages).
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Week 4: Fix it
Too salty? Too flat? Learn simple ways to revive dinner.
When to follow a recipe and when (and how!) not to.
Build your meal playbook.
What you’ll get
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Weekly video recordings that build skill step-by-step, no fluff. You can watch on your schedule.
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Live weekend classes + Q&A (replays available) to troubleshoot and level up fast.
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Weekly assignments that you’ll actually enjoy doing. You’ll practice with real food, (not theory) using palate-training drills each week with tasting forms so you learn to hit the right salt level.
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Downloadables: Recipe Tasting Form, Salt & Salty Ingredients Guide, Tasting Cards.
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Community, feedback and accountability: so you’re never stuck and always improving.
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Built for repetition. That’s why alumni are invited back whenever I run the course again, including live sessions, so you can retest and practice.
Choose your track
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Core
Short instructional videos that build skill step-by-step.
Palate-training tasting drills with simple forms so “just right” stops feeling vague.
Four live 1-hour long weekend classes + Q&A (replay included) to troubleshoot fast. Feb 15, Feb 22, Mar 1, Mar 8 (11am–12pm Pacific)
Rescue tools & handouts (recipe tasting forms, salty ingredient cheat sheet, etc).
Community space + feedback on your weekly assignment posts (the work that matters most).
Weekly Q&A thread: I pull the most common questions into the live sessions so you get answers that apply to your cooking.
Payment plan available
Price: $549
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Plus
Everything in CORE
Three 45 min Private Coaching (Seasoning Sessions) Pro tip: Schedule calls while you cook for real-time feedback
Call 1: Assess your starting point and set your focus
Call 2: Troubleshoot what’s not clicking
Call 3: Lock in your new skills and next steps
Priority Q&A access so your questions rise to the top.
This option has very limited availability for personalized attention.
Payment plan available
Price: $1599
Next Cohort Begins February 9th, 2026
Mastering salt is a skill you build through repetition. That’s why alumni can retake the cohort every time it runs
GROUP DISCOUNTS
Do you want to take it with family or friends? I love that. I support that. I’m offering an even deeper discount for that.
Groups of 2-4: $300/person
Groups of 5+: $250/person
Just fill out this form and I’ll email you and your group a custom code within 48 hours. You get a better price, and you get to eat the improved cooking of whoever you convinced to join you. That’s a double win, my friend.
From Restrained to Confident:
What students are saying
“I learned so much about how to season but the most important take away was the confidence to experiment with my food and try new things!”
-Student review
"These classes are teaching me to go ahead and try new combinations. To step out of my comfort zone!"
- Char, after SLAC
"I've always been adventurous with seasonings, but tend to have a restrained hand, especially with salt."
- Brigid, before Salt Like a Chef
“I appreciated the approach to cooking presented by Marie, she renewed my sense of creativity while offering some skilled and perspective.”
- Student review
Who is this Course for?
Curious home cooks who want reliable, delicious results without memorizing a thousand recipes.
Beginners who feel stuck between “under-seasoned” and “oops, too salty” and want a simple, repeatable process.
Experienced cooks who want sharper instincts—knowing exactly when to salt, when to add acid, and when to stop.
Taste-driven learners who are excited to build a personal flavor memory, not chase rigid rules.
Creative tinkerers who like to swap ingredients and still land the flavor.
Recovering recipe-dependents ready to make “taste and adjust” actually mean something in their kitchen.
Who is this Course not for?
Recipe collectors looking for a giant database. This is a skill-building course; you’ll practice, not scroll.
Passive watchers who don’t want to taste, log, or do drills while cooking. (The magic is in the tasting.)
Folks wanting one-size-fits-all answers—we teach a flexible framework so your palate leads.
All-or-nothing perfectionists who’d rather be right than curious. This is experiment-first, judgment-free.
✺ Frequently asked questions ✺
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About 2-3 hours including videos, exercises and the weekly class and Q&A.
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New-ish to confident home cooks. We build from fundamentals.
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Feb 15, Feb 22, Mar 1, Mar 8 (11am–12pm Pacific)
Replays will be sent out shortly after each class. -
Watch the replay; exercises are self-paced.
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These techniques apply to any kitchen. Your instructor is a vegetarian but most of her students are omnivores. Unless you have rare super sensitivity to salt you will benefit from the course.
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Nope. Start with what you have; I’ll show helpful (and completely optional) upgrades.
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Yes. We focus on balance and techniques, not “more salt.”
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You’ll have ongoing access to the course materials for the lifetime of the program. Plus, whenever I run Salt Like a Chef again, you’ll receive an alumni invitation to join the cohort experience again, including live sessions, so you can refresh the fundamentals and keep practicing.
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If you completed the course, did the work and your food doesn’t taste better, email hello@hedonistinmoderation and we’ll make it right.
Finish the lessons + try the exercises
Show your work (simple notes/photos/forms)
Tell us what didn’t improve → full refund
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Yes—easy at checkout.
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Email hello@hedonistinmoderation and we’ll get you taken care of
Ready to Salt like a Chef?
Course begins on February 9th, 2026