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Gourmet Camping Meals Course
with Landon Stout & Jakob Jennings
On-Demand Access
$67
- 10+ Video lessons in HD
- Exclusive bonus content
- 30-day access to instructor
- Over 10 hours of in-depth instructions
- Lifetime access, anywhere, anytime
- Available on desktop, mobile and tablet
- 100% satisfaction guarantee
What you will learn:
01
Day 01
Class 1:
- Sanitation
- How to filet fish
- How to smoke fish
- Being resourceful while camping (natural herbs, woods, etc.)
- Making Pasta from Scratch
- Making Lemon Goat Cheese Ravioli
- Butter Reduction Sauce
- Plating Techniques
- Arugula bed - plating
- Pan Fried Seared Fish
- Spinach Salad
- Lentil Cous Cous Salad
02
Day 02
Class 4:
- Creating your dry rub
- How to cut your game meat (different animals, cut types, etc.)
- Food storage while camping
- Cooking Venison
- Elk Stock with natural herbs (local spinach, dandelions, etc)
- How to cook demo
- Food critique
- Aus Jus
- French Dip
- Side Salad
- Soup
- Plating techniques
03
Day 03
Class 7:
- Mushroom delight
- Jicama Salad
- Pine Needle Tea
- Chocolate Mouse
- Sugar Work Techniques
- Green Chili Veggie Burgers
- Black Bean Sweet Potato Veggie Burgers
- Mushroom Lentil Veggie Burger
04
BONUS!
- Bonus Class: French Breakfast Food
- French style omelet
- French toast
- Eggs benedict with bacon
- Written Recipes
- Handy Equipment Checklist
About the course
Take your campsite cooking skills to the next level and make mouth-watering meals that your friends and family will crave between camping trips.
Open Facebook Group to students of this course:
Business | Curious Mondo: Gourmet Camping Meals Course
Time table:
9 hours
Level:
Basic / Intermediate / Advanced
Target market:
Folks who like to camp and cook.
Main objective:
Cook delicious meals while camping.
Prerequisite:
None
Open Facebook Group to students of this course:
Business | Curious Mondo: Gourmet Camping Meals Course
Time table:
9 hours
Level:
Basic / Intermediate / Advanced
Target market:
Folks who like to camp and cook.
Main objective:
Cook delicious meals while camping.
Prerequisite:
None
About the instructor
Landon Stout & Jakob Jennings
We started cooking together back in high school. It all began when we heard about a cooking competition. Out of pure spontaneity and ambition, we thought we'd give it a shot. What we assumed was going to be and old fashioned high school cookoff, turned out to be tryouts; which landed us on a team. We had no idea what we were getting ourselves into..
Weeks went by and we felt like stars. We were being introduced to acclaimed chefs and treated to the finest 5 star restaurants. So much was being invested in us. The media couldn't get enough. Besides all the fame and pampering, we experience intensive training and vigorous preparation. After a few months, our team was ready. Come competition day, over 100 chefs were ready to face off. We had 60 minutes to prep, cook, plate, and present a 3 course meal to a panel of 7 judges. No electricity, no running water.
After it was all said and done, we walked away with best appetizer in state and more business card than we could count. The team broke up, they all went off on their own paths, most of them became successful chefs; but Landon and I stuck together, and we’ve been cooking side by side ever since.
We started cooking together back in high school. It all began when we heard about a cooking competition. Out of pure spontaneity and ambition, we thought we'd give it a shot. What we assumed was going to be and old fashioned high school cookoff, turned out to be tryouts; which landed us on a team. We had no idea what we were getting ourselves into..
Weeks went by and we felt like stars. We were being introduced to acclaimed chefs and treated to the finest 5 star restaurants. So much was being invested in us. The media couldn't get enough. Besides all the fame and pampering, we experience intensive training and vigorous preparation. After a few months, our team was ready. Come competition day, over 100 chefs were ready to face off. We had 60 minutes to prep, cook, plate, and present a 3 course meal to a panel of 7 judges. No electricity, no running water.
After it was all said and done, we walked away with best appetizer in state and more business card than we could count. The team broke up, they all went off on their own paths, most of them became successful chefs; but Landon and I stuck together, and we’ve been cooking side by side ever since.
