Vechey's Effortless Gourmet

This course will teach you how to cook gourmet food with style and creativity rather than measurement.
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  • Lectures 18
  • Length 3 hours
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
    30 day money back guarantee!
    Available on iOS and Android
    Certificate of Completion
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About This Course

Published 11/2013 English

Course Description

My purpose for this cooking class is to teach you some of my favorite recipes and techniques, as well as help simplify the cooking experience for beginners. I want to introduce you to my mosaic technique which is all about cooking with style, imagination, and without time consuming measurements. The mosaic technique helps to create dishes that look like they come from a ritzy restaurant, but don’t break the bank. Most of my recipes are cost effective and all of them are flavorful. Overall, these recipes are healthy and have low fat content.

In most non-baking recipes you can see that exact measurements do not make a big difference in the flavor of the dish, so we will focus more on flavor synthesis. The Mosaic technique will help make cooking effortless in respect to preparation time and effort. After all, cooking is the art of combining different flavors to come up with something exciting and new. By taking this course you will gain the experience that is needed to first reproduce the recipes (with or without measuring) and then create your own dishes based on variation and experimentation. Included is a list of ingredient substitutions; these will help you create even more recipe variants! I have also included comprehensive information on different herbs and spices that complement poultry, seafood, meats, and vegetables. Imagine being able to satisfy your family every night with a recipe that you created yourself. This is the way my mother and grandmother cooked, and it truly makes cooking enjoyable.

*You do need to be specific with ingredients in baking as well as pay attention to the amount of strong flavored ingredients like garlic, herbs, spices or vinegar etc. in every dish.

Disclaimer: the risks of cooking are inherent. Cook all meats, poultry and seafood to recommended temperatures for safety. Stoves and oven are hot…, knives are sharp, use at your own risk.

What are the requirements?

  • Stove
  • Oven
  • Ingredients Listed

What am I going to get from this course?

  • After taking this course you will be able to go into the grocery store, grab a few ingredients you love, and then create a completely original recipe using the cooking techniques and flavor combination suggestions show.

Who is the target audience?

  • Anyone with a desire too reach a higher level in the culinary arts
  • Anyone who wants to make cooking fun rather than stressful

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.


Section 1: Starters and Salads

Skills Taught: Basics of baking and creating texture with broiling. Also estimating quantity of flavor.

A delectable garlicky mixture of shrimp and fresh bread crumbs, moistened, and stuffed into mushroom caps. The crunchy texture really makes it an experience.


Skills Taught: Mosaic technique introduction and how one ingredient can change the flavor of the recipe

A favorful mixture of tarragon, orange, goat cheese, crumbs, and scallions with or without a touch of wine, make these stuffed mushrooms a delight.


Skills Taught: Sauteing, chopping, mosaic technique and texture combinations

Luscious white fish crumbled in with celery and onions for texture, as well as fresh parsley for flavor


Skills Taught: Baking basics, sauteing, chopping, flavor combination and estimating quantities of ingredients. Also mosaic technique

Gently roasted eggplant with sauteed onions and tomatoes all spun together into a gorgeous and versatile appetizer


Skills Taught: Flavor combination and mosaic technique.

Tender cheese tortellini drenched in a sweet basil tomato sauce with a kick of garlic and vinegar


Skills Taught: Chopping, flavor/texture combination, mosaic technique,

Two similar simple salads that provide crunch, flavor and flair. Simple orange drizzle as dressing makes this a very healthy taste sensation.


Skills Taught: Sauteing, chopping, and flavor combination as well as mosaic technique

Healthy eating is what this carrot,onion and zucchini dish is about. The turmeric and pepper make this dish especially flavor infused.

Section 2: Entrees

Skills Taught: Sauteing, flavor combination, and mosaic technique

Flaky white fish with flavorfulness of honey, ginger and scallions


Skills Taught: Sauteing and flavor combination

A sweet but savory dish of scallops, peaches and garlic. Yum.


Skills Taught: Sauteing, flavor combination,and mosaic technique

A mouth watering dish of vegetables and chicken. There is a Mediterranean flair of onions, tomato and garlic with a medley of herbs.


Skills Taught: Sauteing, flavor combination, and mosaic technique

A tasty vegetarian pasta dish with onions, mushrooms, tomato and oregano. The tang of goat cheese adds character to this dish.

Section 3: Desserts

Skills Taught: Flavor combination and mosaic technique,

Honeydew with a tropical sprinkle of coconut. The zing of mint and lime with a light sauce that makes this dessert pop.


Skills Taught: Baking basics and flavor combination

Decadent cookies that are not really sinless but have some healthy ingredients like oats, dried cranberries and ground almonds.


Skills Taught: Sauteing, flavor/texture combination and mosaic technique

A delightful topping that is creatively colorful. Brown sugar, vanilla, cinnamon, combined with starfruit and blackberries make this memorable.

Section 4: Additional Material
3 pages

Flavor pairing

1 page

possible substitutions for each recipe

1 page

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Instructor Biography

Linda Vechey, Resturaunt Owner and Author

My experience in cooking comes from owning a restaurant, taking culinary classes, and hosting elaborate parties. I have also learned a lot from critiquing fine and casual dining locally and internationally. I've tested the cuisine at top restaurants in 16 different countries.

My cooking started with my grandmothers at the age of 5-6. My mother grew up in many different parts of Europe. She brought an expansive knowledge of cooking styles and techniques from all over the eastern and western European continent. Cooking grew to a family event where all of us would gather in the kitchen and prepare interesting meals. Then we would all eat together, enjoying the fruits of our labor, and critique the results. As time progressed, I was cooking for my boys and teaching them how to cook. Our family has always shared the love of food. I think one of the best things about cooking is watching the faces of enjoyment of those eating your creations.

I am well educated with bachelors of Arts and bachelors of Science degrees. To me cooking is like chemistry. I am a published author and have a creative flair for life! Through my courses I would like to share some of my life and experience with you.

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