Our focus is always – well, as much as possible – on local and seasonal ingredients. We grew up eating everything – beef, pork, chicken, seafood, vegetables, you-name-it. But today, our strongest personal emphasis is on vegetables and seafood. Nonetheless, we can help you learn how to create just about any type of dinner or cuisine.

Needless to say, being based in New Mexico, we also have an interest in Spanish/New Mexican cuisine. But we refuse to be pigeonholed into any style box. We believe food is creativity, not ethnicity.

Our teaching is about HOW to cook. It’s about pairing spices; about the flavors of different ingredients; about various cooking methods; about creating a harmonious whole; about unleashing your kitchen creativity.

One of the aspects of our teaching is what we call “Intuitive Cuisine” or “Instinctive Cooking.” We use association techniques, visualization, sensory input, and other techniques to help bring out your “inner cook.” If you’re familiar with the books Inner Skiing, Drawing on the Right Side of the Brain, and similar works, you’ll recognize some of the types of exercises we suggest – all applied to cooking.