Will meet at Ruckers Farm in Alpharetta

A Special Hands-On Experience with Jesse Boland & the Young Farmers Association

Join us directly at Rucker’s Farm for an immersive, homesteading-to-table experience led by Jesse Boland and the Young Farmers Association! This unique hands-on class bridges the gap between ethical farming and practical culinary artistry.

Starting in the field, Jesse will guide you step-by-step through the process of humanely harvesting and processing a farm-raised chicken. You’ll gain essential butchery skills, learn the mechanics of breakdown, and discover how to practice true mise en place—organizing every component from raw ingredient to finished plate.

After processing, we’ll gather together to enjoy a delicious, seasonal farm meal featuring fresh salad, sides, and a sweet farm dessert provided by the chef using the day’s fresh harvest!

🌾 What You’ll Do & Learn:

• Homestead Butchery & Processing: Learn the complete, step-by-step method for humanely processing a farm-raised chicken alongside Jesse Boland.
• Knife Work & Breakdown: Practice breaking down a whole bird into cutlets, thighs, wings, and stock bones, mastering proper knife angles and safety.
• Mastering Mise en Place: Learn how professional chefs and homesteaders organize their prep stations for seamless execution, efficiency, and zero food waste.
• Farm Feast: We will make a simple salad with added ingredient from the farm as well as a light dessert .

• 📍 Location & Details:

• Meeting Location: This activity will take place on-site at Rucker’s Farm. (Exact address and parking directions provided upon registration).
• What’s Included: Hands-on instruction from Jesse Boland and the Young Farmers Association, all processing tools and safety equipment, plus a farm salad, sides, and dessert provided by the chef.
• What to Wear: Please wear comfortable, closed-toe boots or shoes and weather-appropriate clothing suitable for working in an active farm environment!

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• We will serve water or soda.

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.