Salt Like a Chef

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

No more blaming recipes or yourself

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.

What you’ll get

  • ✺

    Weekly video recordings: that build skill step-by-step—no fluff. You can watch on your schedule (2–3/wk).

  • ✺

    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.

  • ✺

    2-3 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.

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.

Choose your track

Core

  • Instructional videos (2-3 per week) that build skill step-by-step.

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

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

  • Rescue tools & cheat sheets (finishers list, balance map, “too salty/too flat” flowchart).

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

    Price: $299

Plus

  • Everything in CORE

  • Three 45 min Private Coaching (Seasoning Sessions) beginning, mid-course + final tune-up. Pro tip: schedule your call while you cook!

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

  • This option has very limited availability

Price: $999

Payment plan: 3×$399

Start: Monday, September 29th, 2025.

Live Virtual Classes & Q&A: (11–12 PT): Sun Oct 5 • Sat Oct 11 • Sun Oct 19 • Sat Oct 25.

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

“Marie was wonderful. She opened my eyes and palette to new ways. It was a very valuable experience.”

- Student review

“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 just 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?

Spots for the Fall 2025 are limited.