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).

Request Culinary Scene Activation Code

Recipes from this event

Blanched Vegetable Medley

by: Chef Gil Binol

Compatible Wolf Appliances:

YIELDS
4-6
Servings
Prep Time
10
minutes
Cook Time
5
minutes

Modes

Steam

Rack Position

Perforated Pan
Position - 2

Ingredients

  • 2 cups broccoli florets

  • 2 cups cauliflower florets

  • 1 cup carrots, sliced 1/4 inch thick

  • 1 cup zucchini, sliced 1/2 inch thick

  • 1 cup yellow squash, sliced 1/2 inch thick

  • 1 teaspoon Kosher salt

  • Ice bath (large bowl of ice water)

  • 1–2 Tablespoons olive oil or butter (optional finish)

Instructions

Cut the Vegetables

Cut vegetables evenly to ensure uniform cooking.

Preheat the Oven

Preheat oven to 212°F Steam.

Arrange

Place vegetables on a perforated pan in a single layer.

Steam

Steam for 4–5 minutes, until just tender and vibrant in color.

Ice Bath

Immediately transfer vegetables to an ice bath to stop cooking and preserve texture.

Drain and Season

Drain well and toss with olive oil or butter, salt, and fresh lemon juice before serving.

Optional: Sear in a hot pan to finish.

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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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