Salt Like a Chef

Always feel confident when you see “taste and adjust seasonings”

Join the Waitlist

Next cohort starts February 9th, 2026

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

  • Week 1: Salt 101

    Sources, textures, and distribution (why the how matters).

    Tasting drills to calibrate your “just right.”

  • Week 2: Salt + Sour & Sweet

    Brightness vs. roundness: when to add acid or a touch of sweet.

    Finishing moves that make flavors pop.

  • Week 3: Salt + Umami & Bitter

    Depth without heaviness.

    Tempering bitterness.

    Strategic layering (building flavor in stages).

  • 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

  • ✺

    Weekly video recordings: that build skill step-by-step—no fluff. You can watch on your schedule.

  • ✺

    Live weekend mini-classes + Q&A (replays available) to troubleshoot and level up fast.

  • ✺

    Palate-training drills each week with tasting forms so you learn to feel the right salt level.

  • ✺

    Weekly assignments that you’ll actually enjoy doing. You’ll practice with real food, not theory.

  • ✺

    Downloadables: Recipe Tasting Form, Salt & Salty Ingredients Guide, Tasting Cards.

  • ✺

    Community, feedback and accountability: so you’re never stuck and always improving.

Choose your track

  • Core

    Instructional videos that build skill step-by-step.

    Palate-training tasting drills with simple forms so “just right” stops feeling vague.

    Four live weekend mini-classes + Q&A (replay included) to troubleshoot fast.

    Rescue tools & handouts (recipe tasting forms, salty ingredient cheat sheet, etc).

    Community space + light feedback so you’re never stuck.

    Payment plan available

    Price: $999

  • Plus

    Everything in CORE

    Three 45 min Private Coaching (Seasoning Sessions)($749 value) Pro tip: Schedule calls while you cook for real-time feedback

    Beginning: Assess your starting point

    Mid-course: Troubleshoot your challenges

    Final: Lock in your new skills

    Priority Q&A access so your questions rise to the top.

    This option has very limited availability for personalized attention.

    Payment plan available

    Price: $1799

Join the Waitlist

Next Cohort Begins February 9th, 2026

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 ✺

  • About 3 hours including videos, simple exercises and the weekly mini class and Q&A.

  • New-ish to confident home cooks. We build from fundamentals.

  • 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.

  • Nope. Start with what you have; I’ll show helpful (and completely optional) upgrades.

  • Yes. We focus on balance and techniques, not “more salt.”

  • Watch the replay; exercises are self-paced.

  • 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

  • Yes—easy at checkout.

  • Email hello@hedonistinmoderation and we’ll get you taken care of

Ready to Salt like a Chef?

Course begins on February 9th, 2026

Join the Waitlist