ABOUT THE WORKSHOP RETREAT

Workshop Foundations of Flavor: Soups, Stews and Stocks: One-Day Culinary Course with Chef LaMara Davidson
Leader: Chef LaMara Davidson
Description Learn the essential techniques behind traditional French, American and Korean soups, stews, and stocks in this hands-on workshop. You’ll explore classic foundations like French velouté and American Chicken stock alongside Korean staples such as doenjang jjigae (soybean stew) and seolleongtang (beef bone broth).

Through guided instruction, participants will practice building deep, layered flavor using key ingredients and methods from all three cuisines—like mirepoix, bouquet garni, and fermented Korean aromatics. By the end, you’ll have tasted multiple dishes, gained practical stock-making skills, and left with recipes and tips to recreate these rich, comforting flavors at home.

ABOUT THE LEADER

Chef LaMara Davidson is a Le Cordon Bleu–trained chef known for her bold fusion of Southern soul food and Korean flavors, which she calls “Seoulfood.” Based in Atlanta, she offers corporate catering and meal prep services while also running her culinary brand, Cornbread & Kimchi. Her training includes studies at The New School in New York and graduating top of her class at Le Cordon Bleu Atlanta on a Les Dames d’Escoffier scholarship.

She has appeared on Food Network’s Chopped and Beat Bobby Flay, and her recipes have been featured in People, Food & Wine, Essence, and Forbes. Notably, she contributed her Cornbread & Brioche Stuffing with Mushrooms recipe to People magazine. With over a decade of experience in luxury hospitality, Davidson continues to celebrate culture and creativity through food.

Fees: $350 (covers workshop fees, materials, and 3 meals). This is a one-day workshop retreat, but additional accommodations for overnight stays and additional meals in our Antinori Village are available for an additional price. Follow this link for info on our accommodation options.

Levels: All experience levels welcome!