Where Food Prep Meets Real Life
We started Salvatore because weeknight dinners were becoming another source of stress instead of something to look forward to. Turns out, a lot of people felt the same way.
Started in a Tiny Kitchen
Back in 2013, I was working long shifts and coming home to wilted vegetables and expired ingredients. Sound familiar? The whole "just meal prep on Sunday" advice never quite worked because nobody actually teaches you how.
So I started experimenting. Turns out there's a method to prepping food that actually stays fresh and tastes good on day four. I shared some tips with coworkers, and before long, people were asking if I'd teach a weekend workshop.
That first class had seven people crammed into my apartment kitchen. Now we run dedicated sessions at Mail Champlain, teaching practical techniques that fit into actual busy schedules. No fancy equipment required.
How We Actually Teach This Stuff
Most cooking classes feel like you're watching a performance. Ours feel more like learning from that friend who finally figured out meal planning and wants to share what worked.
Small Group Sessions
Six to eight people max. You're not sitting in lecture rows — you're actually prepping food alongside others. Ask questions anytime. Make mistakes. That's how this works.
Real Kitchen Constraints
We teach with the equipment most people actually own. No sous vide machines or industrial blenders. Just sheet pans, decent knives, and techniques that scale to apartment kitchens.
Flexible Scheduling
Our fall 2025 program runs on weekend mornings and Thursday evenings. Can't make a session? We record core techniques and provide catch-up materials. Life happens — the system accounts for that.
Follow-Up Support
After the main sessions wrap, you get three months of recipe troubleshooting. Text us photos when something goes wrong. We'll help you figure out what happened and how to adjust next time.
What Drives This Work
Meal prepping shouldn't feel like homework. When it's taught right, it becomes something you actually want to do because it gives you back time during the week.
We're not trying to turn everyone into chefs. The goal is simpler: help people eat better without spending every evening chopping onions. That means teaching the unsexy fundamentals — food safety, proper storage, efficient knife work, strategic shopping.
- Techniques matter more than recipes
- Your schedule dictates the approach
- Decent meals beat perfect ones every time
- Questions are how everyone learns faster
Who's Teaching
Our lead instructor has been doing this since before meal prep was trendy on social media. He's also the person who will answer your panicked texts about whether that chicken is still safe to eat.
Jasper Lundqvist
Lead Instructor & Food Safety Nerd
Jasper spent eight years working commercial kitchens before switching to education. He's obsessive about food safety protocols and knows exactly how long different ingredients actually last in your fridge. Taught over 2,900 students since 2015.
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