You are now registered for our exclusive online cooking experience, hosted by Servd Live, with Julien Pickersgill, sous chef of two-Michelin star restaurant The Modern in New York City.
About the Event
On the evening of March 25, Chef Julien Pickersgill will take you through a live virtual cooking experience where you’ll make Pan-fried Chicken Breast with Horseradish Spiced Kale, Roasted Baby Carrots and Crushed Potatoes, Tossed in Crispy Chicken Skin and Carrot Orange Dressing. Your custom meal kit will arrive by the morning of the event and will include all of the ingredients for dinner, except for the few pantry items.
Meal Details
Dish: Pan-fried Chicken Breast with Horseradish Spiced Kale, Roasted Baby Carrots and Crushed Potatoes, Tossed in Crispy Chicken Skin and Carrot Orange Dressing
Yield: Serves two
Duration: 75 minutes
Custom Meal Kit
Included with this event is our custom meal kit with all of the ingredients you will need for your event! No trip to the store and no waste, just focus on creating your meal. The meal kit contents are procured with great passion for high-quality ingredients, a commitment to local, small purveyors and growers, and respect for seasonality.
About Julien Pickersgill
Julien Pickersgill grew up in the United Kingdom but was inspired by his French roots thanks to his mother’s family. They would frequent the streets of Paris and the beaches of Brittany several times a year, allowing Julien to experience French cuisine up close and personal. It was in the coastal beach town of St-Cast that Julien was introduced to the most incredible local produce, markets, fishmongers and patisseries. It was those trips to France that drove Julien into the culinary world with full force.
He graduated from culinary school at the University of West London in 2011, where he went on to cook for Parliament at The House of Commons. Julien was awarded several honors including winning the British Culinary Federation’s Young Chef of the Year Award in 2013. He was also a finalist for the Young National Chef of the Year competition in 2014.
His next venture took him to Picture in West London, a European-influenced fine-dining spot, where he worked as Sous Chef. During that time, he met his American wife and moved to New York in 2016 to further pursue his career. He accepted a position at The Modern as a line cook and quickly progressed to Sous Chef by spring, 2020.
This next chapter is an extremely exciting one for Julien. His new venture Hōm brings together his fond memories of the past, his love of fine dining, and a new way forward—enjoying fine dining in the comfort of your own home with friends and family.
Event Host
Jackie Gebel - Event Host
In 2012, Gebel — who says repurposing food makes her feel at her most creative — turned her passion into a project when she launched a monthly email blast to friends and family with restaurant recommendations. Her emails quickly developed a following, and two years later, Gebel created the No Leftovers Instagram account and blog. Today, she shares her dining experiences and recipes with her 369,000 followers
Gebel’s former side hustle is now a full-fledged business. Her success has led to appearances on Food Network and “The Dr. Oz Show,” and to mentions in various publications including Bon Appetit. Gebel was also recognized as a 2017 “Foodie of the Year” by Zagat.
Ingredients
2 chicken breasts with skin on
½ cup loose chicken skin
6 baby orange carrots with tops on
2 whole baby purple carrots
1¼ cups orange juice
1¼ cups carrot juice
1 lemon
1 bunch kale
½ stick fresh horseradish
1 banana shallot
1¼ cups cumin seeds
1 teaspoon chilli flakes*
1 teaspoon coriander seeds
1 bulb garlic
12 baby Yukon potatoes
21/2 sticks butter*
1¼ cups vegetable oil*
1/2 cup lemon thyme
1/2 cup dill
Salt and pepper to taste*
*Pantry items, not included in meal kit.
Kitchen Equipment Needed
2 sauce pots
2 frying pans
1 small mixing bowl
1 vegetable peeler
1 mandolin (or knife)
2 baking trays
1 cooling rack
10 x ¼ pint containers or other similar reusable containers
parchment paper
blender
strainer
whisk
microplane (if available)
pastry brush