Virtual Cooking Like a Chef: Professional Techniques at Home

Monday, August 24th, 2026 3:00 pm to 4:00 pm, MST

Bring foundational chef-driven techniques into your everyday cooking routine with greater confidence and precision through this online class focused on professional culinary methods at home. You will learn essential techniques including proper searing, sauce building, temperature management, seasoning, and plating methods that elevate both flavor and presentation. Featuring the precision and performance of Wolf appliances alongside the advanced preservation technology of Sub-Zero refrigeration, this class highlights how premium kitchen design supports professional-level cooking and refined results at home.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Garlic and Herb Mashed Potatoes

by: Chef Gil Binol

Compatible Wolf Appliances:

YIELDS
8-10
Servings
Prep Time
15
minutes
Cook Time
50
minutes

Modes

Steam

Rack Position

Perforated Pan
Position - 2
Solid Pan
Position - 1

Ingredients

  • 8 medium russet potatoes, peeled

  • 1/2 pound butter

  • 16 ounces heavy whipping cream

  • salt to taste

  • 1 teaspoon white pepper

  • 1 teaspoon garlic powder

  • 1 Tablespoon minced garlic

  • 1 sprig of thyme

  • 2 sprigs of tarragon

  • 2 tablespoons parsley, chopped

Instructions

Peel potatoes and cut into quarters, long ways. Rinse under cold water for 30 seconds.

Place potatoes on perforated pan and place on rack 2. Place solid pan below perforated pan on rack position 1.

Put Wolf Convection Steam Oven on Steam Mode for 50 minutes at 210°F.

In a saucepan, add garlic and butter on medium heat. Melt butter and lightly cook garlic, making sure to stir.

Once melted, add cream, thyme, and tarragon. Bring to a slow simmer then turn off heat. Let rest for 10 minutes to let the thyme and tarragon infuse, then remove thyme and tarragon.

Once the potatoes are done steaming, place potatoes in stand mixer with a wire whisk. Turn the mixer on low, then gradually increase to medium speed to break up all of the potatoes.

Start with adding 1/2 cup of cream and the butter mix to the potatoes. Slowly mix to start, then turn off, scrape the bowl, and repeat until all cream and butter are incorporated.

Add salt, garlic, and pepper and mix to combine.

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Chef Gil Binol

Chef Gil Binol

Denver, Colorado

Sous Chef Gil Binol is a Colorado native with a passion for the culinary arts. Receiving a Bachelor’s degree from Johnson & Wales University, Chef Gil has dedicated over a decade in the Denver area to honing his skills in the world of cooking. With a diverse background and understanding of the culinary industry, he has crafted delicious dishes. Some of his specialties include handmade pasta and bread.

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