Southern Cuisine
Prepare iconic Southern dishes with a focus on sustainable ingredients, history, culture, and cooking from the heart.
Chef, Author, Food Activist
Cook with soul and intention. Love the people you are cooking for.
One of the most important techniques within Southern Cuisine is to cook with soul and from the heart. Of course, Southern cooking is often referred to as Soul Food, so this course also focuses on storytelling the history and culture of Southern food.
Sammy Monsour is a Michelin Award Winning Chef, cookbook author and food activist. In addition to his passion for Southern cuisine, you will discover his mission for “healthier animals, healthier people, and a healthier planet.”
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Course Syllabus
Course Content
Chefs' Manifesto Bonus Chapter
Chapter 2 - Introduction to Southern Cuisine
Chapter 3 - Fried Chicken and Biscuits
Chapter 4 - Low Country Jambalaya
Chapter 5 - Fully Dressed Beef and Gravy Po Boy Sandwich
Chapter 6 - Crispy Duck & Grits
Chapter 7 - Cornbread Peach Cobbler with Sweet Corn Ice Cream
Before you go
Join our community to help deliver a better food future for all.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them. We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part. As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
Make iconic Southern dishes using classic and modern techniques
What you'll learn
When the world thinks of iconic American food they are thinking of Southern food. Fried chicken, cornbread, grits, and more.
Learn how to prepare six iconic Southern dishes with an emphasis on sustainably sourced ingredients, heirloom grains and techniques from both the classic French and modern kitchen.
Learn to apply sous vide technique to take your fried chicken to another dimension. Prepare luxuriously creamy grits, used here as an accompaniment for duck breast with Mulberry Jus and seared foie gras butter. Incorporate both peaches and sweetcorn within a dessert that pairs a hot cobbler with a decadent ice cream topping.
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Meet your Instructor
Chef, Author, Food Activist
His focus on sustainability and ocean conservation has positioned him as one of the world’s foremost chef activists.
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
4.6
Avg. Rating
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Timothy Carter
Technique
Really loved the course. The chef covered many cooking techniques and included a smattering of history to help in understanding why we use these ingredients and techniques in the South. I look forward to using what I learned to incorporate the course material into my own dishes.
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Technique
Really loved the course. The chef covered many cooking techniques and included a smattering of history to help in understanding why we use these ingredients and techniques in the South. I look forward to using what I learned to incorporate the course material into my own dishes.