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 recipe 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.

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 for your first month a full 30 days. then $19 a month.

See you inside, soon.

Jason
Me, in the kitchen

I don't cook on a set. I cook in real kitchens.

Jason cooking Jason and Apple making pad thai in Bangkok Jason making onigiri with Harita-san in Japan Jason making som tam with Kookai Pouring a long-cooked broth
What you get with me

Here's what your $19 actually gets you.

One membership. A live class with me every week, a new recipe every day, and me right there while you cook. Here's how that stacks up against everything else.

My club
$19 / mo		 One class
$39–85		 Recipe app
~$5 / mo
A new recipe every day ✓ — ✓
A live class every week ✓ just one —
Cook live with me, ask me anything ✓ ✓ —
Every class recorded, yours forever ✓ — —
Guest chefs from around the world ✓ — —
A postcard I mail you from the road ✓ — —

one cooking class anywhere else costs more than a whole month with me

From my Truffle Shuffle live classes, 2021 to 2024

They didn't just watch. They cooked.

“finally made a real risotto.”
Priya, 28
“jason fixed my broken hollandaise live.”
Rina, 29
“made pasta from scratch with my kids.”
Dan, 44
“i don't buy jarred sauce anymore.”
Elena, 35
“my knife skills actually changed.”
Marcus, 41
“i finally understand heat.”
Wen, 42
Paraphrased from real notes after the live classes I taught at Truffle Shuffle. The club is brand new. You would be one of the first in it.
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.
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, and how long is it $1?
Your first month is $1. A full 30 days, not just one class. After that I charge $19 a month, or $190 a year (that's two months free). Cancel whenever you want. The waitlist itself is free.
Will you email me every day?
Only if you want me to. I cook a new recipe every day. Get it as one short email each morning, switch to a weekly roundup, or turn email off and just open the app when you cook. One recipe a day, never spam.
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.