Jason's Cooking Club
Doors open soon Waitlist open
Still on the road

Come cook
the world.

I'm cooking my way around the world, learning recipes from the people who make them. A new dish every day, a live class every week. The club opens soon. $1 to start.

30Days
00Hours
00Minutes
00Seconds

You're on the list.

Saved under your email — one email the day the doors open, on soon. Nothing else.

Jason plating at the pass
Live · on the road
Over an open flame
somewhere in Japan
From the road
Shots from
the road.
Jason
A note from
Jason

Hey guys, I'm Jason.

I'm a chef, and I love two things: cooking for people, and teaching people how to cook.

In 2027 I'm opening a restaurant in New York — going for a Michelin star. First, I'm traveling the world to learn recipes from the people who actually make them. That's what I'm doing right now.

Before this, I cooked at The French Laundry, then built Truffle Shuffle — took it on Shark Tank and sold it to ButcherBox.

Here's what I want: come with me. Learn every recipe and cook it with me, live.

The club is simple: a new recipe every single day, and a live class every week — with me or a chef I meet along the way.

$1 to start then $29 a month.

See you inside, soon.

Jason
The road

I cooked my way
to your table.

Borrowed kitchens, night markets, and a few grandmothers who changed how I cook. Where it's been — and headed:

So far
Thailand·India·Indonesia·Japan·Mexico
★ You come in here
The club opens soon. Cook along live for the rest of the road.
Still to come
Peru·Chile·Argentina·South Africa·Kenya·and wherever's next

My road ends at one counter: Elizabeth, my 14-seat room in NYC, opening 2027. Members get first reservations.

The guest chefs · met on the road

You won't just
cook with me.

Every kitchen I walk into, someone teaches me something. The best of them teach you too — live, inside the club.

Harita-san foraging
Yunotsu, Japan
Harita-san
Fermentation · onigiri

Patience, and the slow things done right — miso, umeboshi, onigiri.

Apple teaching pad thai
Bangkok, Thailand
Apple
Pad thai · the real way

She pounds her own paste and corrected me the whole time, laughing.

Prassad in the kitchen
India
Prassad
Butter chicken · tandoor

The proper one: tandoor char, tomato and cream, no food coloring.

Jeremy Jarman with a tray of soufflés
San Francisco, USA
Jeremy Jarman
Baking · pastry

Taught me a soufflé isn't scary. Chocolate — and it rises every time.

And more at every stop. A new guest chef from each country on the road.
A few from my kitchen

The recipes I'm
bringing home.

A new one every single day. A few I'm cooking right now:

Mole negro
No. 01 Mexico
Mole Negro
A whole day, thirty ingredients toasted down to Oaxaca's darkest sauce.
Pad thai
No. 02 Thailand
Pad Thai
Apple taught me this in Bangkok. I still hear her correcting my tamarind.
Truffle risotto
No. 03 Italy
Truffle Risotto
My desert-island plate. Low and slow — truffle, parmesan, a good red.
No. 04 Japan
Ramen
Still chasing the perfect bowl. Slow broth, springy noodles, a jammy egg.
A new recipe every day. Every dish I learn lands in the club, with the technique behind it.
A little bonus

I'll mail you a postcard from every country.

Join the waitlist and a real postcard lands in your mailbox from every place I cook — Thailand, Mexico, Peru, wherever's next. A piece of the trip, by hand.

Wish you were in the kitchen with me. Here's the first one. More on the way.

x, Jason
Posted
from the
road
To A fellow cook Your mailbox Planet Earth
Before you sign up

Questions, answered.

What exactly is the club?
A new recipe every single day, and a live class every week — with me or a chef I meet on the road. Cook along, ask anything, keep every recipe. Opens soon.
What happens when I join the waitlist?
You hold your place in line and get one email the day the doors open, before it goes public. No spam.
How much does it cost?
$1 to start, then $29 a month. Cancel anytime. The waitlist itself is free.
Do I need to be a good cook?
No. Burn the first batch with the rest of us. Classes are live — ask anything, mid-sear.
Who teaches the classes?
Me, mostly — plus cooks I meet on the road like Harita-san, Apple, Prassad, and Jeremy Jarman. Each teaches a live class on what they do best.
And the restaurant?
Elizabeth, my 14-seat counter in NYC, opens in 2027. Club members get first reservations.