ONLINE! Fearless in the Kitchen - Full series

Code: CW21001

Dates: October 17 - November 14, 2020

Meets: 12 M to 12 M

Sessions: 3

Location: ONLINE

Course Fee: $125.00

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.

Full series, includes 3 online class sessions: Mix a Perfect Cocktail (Len Boris, Autograph Brasserie) - NEW DATE & TIME! Saturday 11/14, 4pm-530pm; Pasta Making-Made Easy (Chef Merick Devine, Rosalie) - Saturday 10/17, 9am-1030am; Talking Turkey (Chef Mike Selser, White Dog Cafe Glen Mills) - Tuesday 11/10, 9am-1030am
Fee: $125.00

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Len Boris

Len Boris, Director of Beverage for Fearless Restaurants attended the prestigious Le Cordon Bleu where he graduated with a degree in culinary arts in 2008. He has been working in the restaurant industry since he was 15 and transitioned to a front of the house role after he graduated culinary school. He said his love for cooking started when he was in college, “I tried several different fields while in college, not really finding my niche. While I was at West Chester University, I started to watch Emeril at 3 am. That started my desire to want to cook for people; before that, it was Hot Pockets and Pop-Tarts.” Len incorporates his culinary background into his creative cocktails as well as incorporating the senses into cocktail making. “Taste and sight are obvious; but, I love a cocktail that has an additional aroma component that isn’t part of the actual drink,” Len said his favorite cocktail is the Smoking Sazerac at Autograph Brasserie. Before joining Fearless Restaurants, Len served Banquet Director and Assistant General Manager at Georges’ immediately after culinary school, he was then the bar manager for Susanna Foo. He also held positions as the Food and Beverage Manager at Valley Forge Casino. Len said his passion for creating cocktails comes from, “taking people one step out of their comfort zone, having somebody try an ingredient or combination that they have never had before.”


Chef Merick Devine

After graduating from the Culinary Institute of America and building up experience working as an intern at Craft, Los Angeles, Chef Merick packed his bags and headed to Colorado to begin his culinary career. Starting in pasta production, Chef Merick worked his way through all the stations before being promoted to Sous Chef and eventually becoming the Chef de Cuisine. After serving two years in this position, Chef Merick decided to move back to Pennsylvania and join the Fearless Restaurants team! Prior to leading the kitchen at Rosalie, Chef Merick was the Executive Chef at White Dog Cafe Wayne.


Chef Mike Selser

Executive Chef White Dog Cafe Haverford/Glen Mills Michael Selser, Executive Chef for White Dog Cafe, Haverford, will take the role of Executive Chef of White Dog Glen Mills when it opens in early 2020. He has been in the culinary industry for 23 years, serving early on in his career as a cook at Green Valley Country Club and at Passerelle and then as a chef at Du Jour which later changed to White Dog Café, Haverford. He attended the prestigious Restaurant School at Walnut Hill College and said his cooking style is a take on classic dishes and that he prefers to create delicious, simple food using local ingredients. He uses a classic combination of flavors when he cooks and said his favorite dish to prepare is French Toast, “it seems simple but actually requires proper techniques to create the perfect dish.” The kitchen has always provided the focus for him he said, “I enjoy the high-energy, the passion and the teamwork of the kitchen.” When offering advice to aspiring chefs he said, “taste everything, as a chef we pull from those flavor “memories” when cooking also read every cookbook you can,” he added. The White Dog Cafes are true farm to table and the majority of the ingredients used at the restaurants are purchased from local farms, located no more than 50 miles from the restaurants. They offer seasonal menus and incorporate organic items when possible. A fan of using sustainable and local products, he added, “Price will always be a factor in where the public eats, but I would like to see a balance between the use of local ingredients, more eco-conscious food and price point so that everyone can have the access to more sustainable way of eating.”



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