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Gilthraxis

Live Sessions That Actually Teach You Something

Interactive webinars on seasonal cooking techniques, ingredient selection, and recipe development

We run practical webinars where you learn specific techniques you can use the same day. Each session covers real kitchen challenges with seasonal ingredients. You get hands-on demonstrations, detailed explanations, and time to ask questions that matter to your cooking. No fluff, no generic advice—just focused teaching on what works in actual kitchens during specific seasons.

Live cooking demonstration showing seasonal ingredient preparation techniques

Upcoming Sessions

Currently open for enrollment. Each webinar runs live with Q&A, then recordings become available to participants within 48 hours.

Available Now

Spring Vegetables: Prep and Storage

How to select, clean, and store asparagus, peas, and early greens. Covers trimming techniques, blanching times, and refrigeration methods that extend freshness by days.

Fergus Donnacha
Former restaurant prep lead
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Available Now

Summer Preservation Basics

Practical methods for pickling, freezing, and drying summer produce. You'll learn safe acidity levels, proper container selection, and labeling systems that prevent waste.

Orlaith Siobhan
Home preservation specialist
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Available Now

Autumn Root Vegetable Techniques

Roasting, braising, and mashing methods for carrots, parsnips, and turnips. Session includes temperature guidelines, seasoning ratios, and texture testing you can replicate at home.

Tadhg Eoin
Chef instructor
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Detailed view of seasonal cooking materials and preparation workspace

What Gets Covered

  • Selecting produce at different ripeness stages and understanding when to buy for immediate use versus storage
  • Knife techniques specific to seasonal items—trimming artichokes in spring differs from peeling winter squash
  • Temperature control for different cooking methods, with actual thermometer readings and visual cues to watch for
  • Flavor balancing using seasonal herbs and aromatics that complement specific vegetables and fruits
  • Storage solutions that work in regular home kitchens without specialized equipment or excessive space
  • Recipe adaptation strategies when your target ingredient isn't available or looks poor quality at the market

Session Recordings

Mar 2025

Early Greens and Lettuces

Washing techniques, drying methods, and dressing application timing

Access
Feb 2025

Rhubarb Preparation

Trimming, sweetness balancing, and cooking times for different textures

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Jan 2025

Late Winter Citrus

Segmenting, zesting, and juice extraction with minimal waste

Access
Aug 2024

Tomato Selection and Use

Variety differences, ripeness assessment, and cooking versus raw applications

Access
Jul 2024

Berry Handling

Washing without crushing, hull removal, and maceration techniques

Access
Jun 2024

Cucumber and Zucchini Prep

Seeding methods, salt drawing, and preventing watery dishes

Access
Nov 2024

Winter Squash Breakdown

Safe cutting techniques, roasting versus steaming, and seed preparation

Access
Oct 2024

Apple Varieties and Uses

Choosing by intended cooking method, preventing oxidation, and storage

Access
Sep 2024

Brussels Sprouts Preparation

Trimming, halving, and achieving proper caramelization without bitterness

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From Participants

The spring asparagus session changed how I shop. I used to grab whatever looked greenest, but now I check thickness, look at the cut ends, and know which bunches will last versus which need cooking immediately. Saved me from throwing out limp stalks multiple times already.

Portrait of Diarmuid Lorcan

Diarmuid Lorcan

Home cook

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