How To Series – Show Me How To….

Master Convection Cooking

Convection cooking doesn’t have to feel mysterious. In this hands‑on workshop, Chef Valerie Hanson will show you exactly how convection ovens and air fryers work — and how they compare to traditional baking and roasting.

You’ll learn:

• What foods shine in convection and air frying
• What not to cook with these methods
• How to convert traditional recipes to convection times and temps
• How to choose the right method for the best results

Then you’ll put it all into practice. Participants will experience the same foods three ways — traditional, convection, and air frying — and see (and taste!) the real‑world differences. We’ll finish by enjoying warm cookie balls and perfectly roasted veggies.