KS-header-web-1908.png

KITCHEN SAUCERY CART IS OPEN

We officially start 3 October.

There’s an epic bonus for Wed 18 Sept only, valid til 11.59pm. Check it out.


So you think you’re a terrible cook.
Yet secretly wish you could figure it out and
cook like an Italian Nonna? You probably think…

 
  • Cooking is boring

  • I’m such a terrible cook. I hope I can hire a private chef one day

  • Cooking is so hard I just wasn’t born with the skill to cook

  • I want to learn new recipes but I don’t know where to start - I can never remember them

  • I don't have time to cook! Life is so busy already

  • I can't wait until my kids can feed themselves (and me, hopefully they’re good cooks)

  • We know the takeaway menu back to front

  • You hate wasting food, but always seem to be throwing your groceries out

  • You’re worried if you try new recipes you and your family might not like them and it will be a waste of food

  • You don’t want to buy a whole heap of new ingredients just to cook 1 recipe

  • You need a lot of handholding in the kitchen - you'd burn water if it was possible.

  • You need motivation to cook and someone who’s there to answer the long list of questions

  • Do I really have to cook for the rest of my life?

  • I spend as little time in my kitchen as possible

  • I want to eat healthier food but I just don't know how to make it taste exciting and still be good for me

 

You’re powering through the day doing ‘all the things’
and feeling good, no, GREAT.
It’s nearing 4pm and suddenly it pops into your head
‘shiiiit, I have no idea what to cook for dinner… again! “

You make a mental note of the list of recipes you know.
You know so well, that maybe you made that last night too.
Or, you’ve served it up every Tuesday for too many months you’d like to admit.
Spag Bol. Chicken stir fry. Mexican night. Sausages and mash. Steak and veggies. 
OK it all sounds boring, you want to cook something new, but you just don’t know where to start.

Even more than cooking something new..

you crave the knowledge, skill and sass to walk into the kitchen
and nail it - without needing to white knuckle the recipe book.

You know the possibilities are there, you used to love experimenting in the kitchen.
Maybe a bad review scared you off your kitchen experiments or life got in the way.


You jump on your phone to Google ‘Quick healthy weeknight recipes’ and you’re bombarded with a list longer than your arm of potential winners.
You’re not sure what’s in the fridge and oh dear, you need basil for the creamy pesto pasta recipe and you don’t have basil!
There’s no time to go to the shops……………..

Can you even make a creamy pasta recipe without basil??

You bookmark the recipe and promise to slow down and make some time on the weekend to do a BIG cookup.
You’ll be prepared for the week and never have to have this thought again. Yep, great idea. I’ll just UberEats it tonight.
The weekend comes and you don’t cook, you don’t buy the basil and Monday 4pm rolls around again.

This cycle sucks big juicy Italian meatballs, but here’s the thing:



It’s not our fault
we suck at cooking...

But it’s our responsibility to unplug from the ‘busy loop’ and invest time in getting better at it.

We’ve been conditioned to believe huge lies about cooking:

It’s hard / It’s complicated / Takes a lot of time / Requires a specific set of ingredients /
That good cooks come from the cooking schools of France or Italy only /
That cooking for yourself AND eating healthy AND delicious AND reasonably priced food is mutually exclusive.


These shitty beliefs have resulted in freezer meals, takeaway and our gran’s generation (through no fault of their own)
failing to pass on their skills to us, because they were sold that cooking at home was a thing of the past.

Helllooooo convenience.


We’ve been left with a sorry state of a food system where consistently around 50 - 70% of my
cooking classes (35 - 40 year olds) have never roasted a whole chook.


They freak out about having people around for dinner, but they secretly want nothing more
because they understand that the best meals come from home and the dinner table is magical.

SIDE NOTE: roasts were saved for a Sunday not because they were difficult and laborious.
They were saved for Sunday because they were easy, could feed a crowd and the oven did all the work. Now that’s my kinda recipe.


Our collective health is declining rapidly, some person ordered UberEats 500+ times in 2018 alone.
We’ve handed our lives over to the fate of marketing labels on a packet and celebrity chefs.


The saddest story has got to be the family recipes, the world over, going to the grave
because the sacred importance of cooking in the home has been lost.

We’ve messed it up, royally.


Cooking is as old as time.
We eat to live.
We cook to eat.


Over our lifespan, there’s around 65,000 meals that we’ll cook (give or take).
How would you like those meals to feel?

Even the thought of repeating a stressed out ‘WTF is for dinner, I can’t cook’
story tomorrow takes up too much bandwidth in the brain.

How does another 65,000 times make you feel? Fuck, that.

Let’s remove that ‘4pm 'holy shit WTF is for dinner’ moment forever. How does that sound?

Here’s what HAYLEY and Isabelle have to say

 
2.png
1.png
 
 

Together over 8 weeks we will
uncomplicate the cooking process.

v

We’ll break cooking down to the basics.
Uncovering the layers of making a meal and
how to build it in a way that works for you.

v

You’ll learn how to think about food and cooking
in a way you’ve craved but never thought could be so simple.

 

 

LLL_367.jpg

There’s magic in the basics.

Everything you seek in a stellar show stopping crowd pleaser kind of meal - is available to you, right now, within the basics. It’s so much easier than you think.

  • We’re starting with your pantry, how to build it and how to work with what’s already there.

  • We’re going to open the door to the vast array of ingredients you can use, that are within your fingertips reach at the supermarket. Or maybe they’re already in your pantry.

  • You’ll get acquainted with the seasons and why cooking with the seasons means everything for flavour and your wallet.

  • Uncover a world of meal prepping and how to find what works for you.

  • You’ll take a one-way trip to flavour town. Believe me, you’ll never want to leave so pack a big bag and bring everyone you love along for the ride. I’ll show you all types of flavour, how to think about it, where to get it and where it’s already hiding in plain sight.

 
 

Most of all.
You’ll be empowered to take control in the kitchen
and gain confidence that you cannot mess this cooking thing up. The secrets to kitchen freedom are hiding within the basics and I’m going to show you how.

 
 
LLL_214.jpg
 
KS-PRICING.png
 
 

ENROL IN KITCHEN SAUCERY

Pay in full or on the payment plan.

We start 3 October. Pre-course work available right now.

EPIC BONUS WEDNESDAY BONUS EXTENDED UNTIL FRIDAY 20/9/19. 11.59PM.

 
 

PAY IN FULL

$365

Save by paying in full.

Add to Cart

PAYMENT PLAN

2 x monthly payments of $200 each

Add to Cart
 
 

EPIC WEDNESDAY BONUS
VALID TIL 11.59PM 20/9/19

Epic Wednesday bonus extended until Friday 20/9.

You'll get 2 x 1.5 hour private cooking classes with me.

  • These are personal, 1:1, just you and Lou

  • There's a simple Q&A to fill in, so we max our time together on the call.

  • We'll find a time that works for you with your schedule.

  • We'll skype, we'll talk, we'll make this cooking thing work for you in your life.


LIFETIME ACCESS TO KITCHEN SAUCERY
Take this course at your own pace. For as little as $1 per day investment for the next year. Things will be different within 8 weeks if you’re ready for it. Imagine what it will be like in a year.


WHAT YOU GET WHEN YOU
SIGN UP FOR KITCHEN SAUCERY

When you sign up you’ll get access to the Member Portal where the full course experience lives. You can whizz through the content at your own pace or experience the natural weekly delivery of the course.

  • Lifetime access to course content, to go at your own pace and revisit whenever you need to.

  • 8 x foundation modules delivered over 8 delicious weeks.

  • 8 x in depth cooking classes focussing on the 8 modules.

  • 3 x supportive life changing recipe books:
    Savoury | Sweet | Breakfast

  • Access to audio lessons and kitchen sermons.

  • Access to masterclass videos. Consider this a ‘how-to’ library.

  • Access to Lou to ask all your questions via the private Facebook group, where you can interact with the rest of the gang and share your wins.

  • Extra bonuses (I like to teach in the moment, so the more questions you ask, the more you get).

  • BONUS: 5 x cooking guides (valued at $150).

  • BONUS: 7 x recipe books (valued at $200).


 
 

READY FOR A KITCHEN SAUCERY SERMON?

 
 

Hey. I’m Lou.

The Founder of Lunch Lady Lou.

A Sydney based self taught cook blowing up collective minds of what’s possible to put on your plate with simple ingredients. LLL was born in 2013 from a lack of good options to eat at lunchtime in the Sydney CBD. It grew, fast, I fed a lot of people and became the name to order from if you wanted a caterer who cared about what you fed your team and guests.

LLL has been featured in BuzzFeed, Gourmet Traveller, TimeOut, Prevention Mag and Women’s Day. With a bunch of recipes featured regularly in Vogue Australia, Body + Soul, 1 Million Women and more.

I don’t believe you’re in a recipe rut.
I don’t believe you’re a shit cook.
I don’t believe you don’t have time.
Cooking is a state of mind.
Cooking is an empowered choice for how you live your life.

 
C51E6DE0-49DB-481F-8ADF-40B9F01715D4.jpg
LLL_12.jpg
LLL_163.jpg
IMG_2729.jpg
IMG_5111.jpg
 
 

We’re addicted to recipes.
Second guess ourselves every step of the way.
Expect that with zero effort we should be a good cook.
Proclaim the dish is doomed before we’ve begun.
Which has lead us to lose our intuition in the kitchen.
It’s not hiding in the tupperware draw.
It begins with some gusto and rewiring the belief that
we can’t stuff it up in the kitchen.
You can’t.
This simple line will change your life.

The secret to freeing ourselves in the kitchen lies in untying ourselves from this bind and getting to know the basics.
It’s here you can build a foundation (as simple or as complex as you like). This is the place our Grandma’s, Nan’s,
Nonna’s and Oma’s all over the world like to hang out in and it’s our right to hang out there too.
In Kitchen Saucery, we live beyond the recipe. We live in appreciation for ingredients in their natural state.

We exist in a space of confidence, where we know, we can’t stuff it up
and even if we do... we know how to fix it.


Sure, if you’re baking, there are ratios and sciency stuff going on, but…
if you can’t figure out what to replace your basil with in a simple Tuesday night pasta dish,
why are you trying to freestyle a Science experiment?


I can elevate you back to where you belong. Kitchen Freedom.

By adding in a few simple rituals, opening your mind to the possibility of your pantry.
Alleviating the pressure and anxiety of the 4pm ‘oh shit’ moments.
Empowering you to cook with love, in a short amount of time and still lead your busy, full exciting life.
There is life beyond the 4 walls of your oven. It’s my job to teach you to utilise your time in the kitchen, so you can get on with it.

 
 

I don’t believe that cooking or health is our end goal.
If your life is full, you value the way that good food makes you feel and you know you can’t get this feeling unless you are cooking for yourself. You are social, you travel, you have big dreams and big work to do in the world. You crave for the simplicity of your kitchen and creating a bowl of (stress free) nourishment, that doesn’t take all day and all your energy. With a dream of cooking for your friends/family without worrying about burning the house down (or making someone sick or fucking it up and needing to order takeaway).

This is all available.
This is your Kitchen Saucery.

 
 
 
KS-banner.jpg

Kitchen Saucery is for you if…

  • You have shit to do in your life. Like biggg things, big dreams and you ain’t got time for a seemingly simple(ish) routine like cooking to take up so much bandwidth in your brain. You need your brain for bigger way more exciting things and problems to solve.

  • You understand that cooking isn’t just a women's job. You appreciate that you leading the charge in your house, doesn’t make you the person who has to cook forever. It makes you a leader. We’re no longer in the 50’s.

  • This is for you if you don’t mind a bit of swearing. Fuck it, you love swearing.

  • You may have had some type of a ‘health scare’ or health decline of some form, you’re on the mend and want to take control of what goes in your body.

  • Once upon a time, you experimented a lot with cooking. For some reason, you just stopped and found it all too difficult and scary.

  • You white knuckle that recipe like you would the monkey bars at the playground.

  • You have an interest in health and how you can nuture yourself with simple routines.

  • You appreciate that being healthy is our natural state, without it needing to be a particular label.

  • This is for you if you are frustrated with the Wellness scenes promises that green smoothies will fix your life and your problems forevs babe.

  • You 100% know that self care is more than a massage.

  • You know you can’t (right now) hire that personal chef and cooking for yourself is the next best thing.

  • You’ve never cooked a roast chook.

  • That sugar eaten in food made with love can be SOUL FOOD too and diet restrictions and dogma are bad vibes. You’ve got to eat what works for YOU.

  • You understand I cannot cook for you, I can only cook with you, but it’s up to YOU to make the time, get the ingredients into your kitchen and show up to the classes either live or in the replay.

  • This is for you if you have questions that you think are silly and embarrassingly basic, but don’t know where else to ask them. Like,
    “can I add soba noodles to my soup?”
    “Why is cauliflower $9 a pop?”

    ”Can I add a whole lemon to my roast chook, or do I need to peel it first?”
    “How do I roast a big batch of sesame seeds without burning them?”
    ”I’ve never roasted a chook, where do I start”

  • This is for you if your bookmarks page is full of recipe links you’ve saved for later, but later never happened.

This isn’t for you if

  • You get offended by swearing.

  • Don’t ever plan on watching the videos.

  • Don’t want to cook, like, ever.

  • Don’t have a Facebook account (or aren’t willing to get one). Actually, you don’t need a FB account - but you need to know you can’t attend the live interactive bonus classes - if you sign up within that timeframe.

  • Can’t/won’t commit minimum 1-2 hours per week to this course. This time will be spent cooking and eating - how horrible. If you need to skip a week that’s cool, if you’re committed to make up the time).


 

TESTIMONIALS

What the Kitchen Saucery class are saying…

The best thing about Kitchen Saucery is that I’m not the guru. We’re all each others teachers and students. We’re a delicious gang. This is a community and we thrive best by bringing our backgrounds and unique perspective to the gang.

 
4.png
6.png
3.png
5.png
 
 
 
KS-PRICING.png
 
 

ENROL IN KITCHEN SAUCERY

Pay in full or on the payment plan.

We start 3 October. Pre-course work available right now.

 
 

PAY IN FULL

$365

Save by paying in full.

Add to Cart

PAYMENT PLAN

2 x monthly payments of $200 each

Add to Cart
 
 

LIFETIME ACCESS TO KITCHEN SAUCERY
Take this course at your own pace. For as little as $1 per day investment for the next year. Things will be different within 8 weeks if you’re ready for it. Imagine what it will be like in a year.


WHAT YOU GET WHEN YOU
SIGN UP FOR KITCHEN SAUCERY

When you sign up you’ll get access to the Member Portal where the full course experience lives. You can whizz through the content at your own pace or experience the natural weekly delivery of the course.

  • Lifetime access to course content, to go at your own pace and revisit whenever you need to.

  • 8 x foundation modules delivered over 8 delicious weeks.

  • 8 x in depth cooking classes focussing on the 8 modules.

  • 3 x supportive life changing recipe books:
    Savoury | Sweet | Breakfast

  • Access to audio lessons and kitchen sermons.

  • Access to masterclass videos. Consider this a ‘how-to’ library.

  • Access to Lou to ask all your questions via the private Facebook group, where you can interact with the rest of the gang and share your wins.

  • Extra bonuses (I like to teach in the moment, so the more questions you ask, the more you get).

  • BONUS: 5 x cooking guides (valued at $150).

  • BONUS: 7 x recipe books (valued at $200).


 
 
 

Kitchen Saucery Framework

 
 
 
 
LLL_336.jpg

We'll be covering all the meals: breakfast / lunch / dinner / snacks / dessert

Our main focus will be on the lunch + dinner components.
Once you nail these 2 areas, the rest will flow.

Over 8 weeks, we follow the Kitchen Saucery cycle.
TIME > MAKE SOMETHING > EAT IT, REVIEW IT > NAIL IT > PREP IT


 

WEEK 1
Time Saucery

- Exploring the recipe of time and all it encompasses.

- This is a kick up the butt of where you need it most.

- Let me start by saying you’ll need to make some time. Seeing you’re here, I know you’re committed. It’s about priorities. Your energy. Doing the things for you, that matter and make the difference.

- You’ll get acquainted with your kitchen and build a hit list of groceries, places to shop and times to shop.

- We'll start off with time saver tips and my favourite recipes for when there's just no time.

 

 

WEEK 2
Make something

- This week we start where you’re at.

- You choose what to cook and make it. You’ll browse the recipe bank and simply, make something.  Sounds so simple doesn’t it?

- You’ll be taking action this week. It doesn’t matter how much you make (it never really does), but it’s about making something, anything and getting into the groove of things.

- My favourite basics to start with and why they’re the launch pad to everything else you make.

- My favourite non-negotiable fridge fillers.

 

 

WEEK 3
Flavour Town

- Pack your bags. We’re going and never ever ever coming back.

- We’re diving into the world of Flavour like you haven’t been shown before.

- You’ll be eating and reviewing what you’ve cooked. More than that, I’ll show you how to improve it. Too salty? No probs.  Too runny? Gotcha. Too dry? Rehydration station coming right up.

- Learn how to adjust the flavours or how to recognise what you've done to stuff it up.

- We'll be exploring bringing the flavour, what I like to call lazy flavour.

 

 

WEEK 4
Rhythms and rituals

- Over 2 weeks, we’re entering the world of meal prepping.

- There are so many ways to meal prep, its about finding what works for you.

- You’ll get a meal plan and we’ll cook it up on a Sunday for you to enjoy throughout the week.

 

 

WEEK 5
Rhythms and rituals

- We’ll build on week 4, but I want to show you the LLL way. You’ll get a 2nd meal plan that allows space for you to add in what you like or wish to cook.

- You get the option to choose what meal plan style works for you and how to implement this into your life for week 6.

- This course isn’t so much about meal planning, it is a component but cooking is way more than just meal planning.

- Learning to nail the recipe to your tastebuds liking.

- Creating the space to do the things you need to do.

- How to store what you've created, utilising your fridge, freezer and pantry.

 

 

WEEK 6
The Secret of Salads

- How to build an epic salad … That you’ll want to eat.

- Brighten your weekday work lunches.

- Create simple delicious crowd pleasers.

- Boost your salad game and fill your belly. All from a simple salad bowl.

- We expand your mind beyond green leaves and tomatoes.

- Nail your non-negotiable flavour bombs and how to work with them, even if you only have 20 minutes.

 

 

WEEK 7
Dude Food +
Fussy Fuckers

- What to cook for opinionated people.

- This is part bending your recipes to work but taking back your power and confidence that you can make amazing food and they will love it.

- All time favourite meals for fussy fuckers.

- Also, what to do when someone doesn’t like your food.

 

 

WEEK 8
The Village


Tradition. Family. Community. Habits.

There’s a saying that it takes a village to raise a child. I love that saying, yet I think we could change it to:  it takes a village to foster a fulfilled life, no matter how old you are.

The village doesn’t need to be hundreds of people, but it is your community and it can start with your family or your adopted ‘friend family’.

Food is life. Think of all occasions and celebrations, in some way or another, they revolve around food. We’re closing the loop and taking back our power in the kitchen.

You have skills now and it’s time to share. Involve your family if you have them close by, make food for friends, invite them over for dinner. You won’t blow up the kitchen up (or make someone sick) and they will love it.

We’ll talk about the how-to of care packages and gifts to drop at the doorstep of loved ones for when they need it most.

 

3 x Recipe Books

 
Ks-main+books.jpg
 

 

13 x bonus guides + recipe books

Consider it your cooking library at your finger tips.

13 light hearted, fun, informative, delicious guides will be dropped throughout the course.
I’ll reference these in our classes, then you’re left to explore so they can become your new go-to favourites.
There’s a lot of info in these bad boys and they’ve been purely created off the questions I get asked all the time.

8 bonus recipe books

 
Bonus+recipe+books+2.jpg

F-off Delish Dressings to Rock Your Socks + Your Tastebuds. DRESSINGS ARE UNDER RATED! I know you appreciate them in theory - but do you ever whizz some things together in your blender? Your tastebud party is only 2 minutes away. Sure it's winter right now, salads may not be on your mind. but what about some warm miso roasted eggplant with a creamy tahini dressing? If the rest of your cooking game is going to be 'basic' (and believe me this isn't a bad thing), you can have the simplest bowl of soba noodles, shaved cucumber, roasted beets, toasted sesame seeds and bring it all together with a creamy nutty style dressing or a punchy herby lip smacker. Your tastebud freedom lies within.

1 pot wonders. Self explanatory really. 1 pot things to save time washing up. What I really love about 1 pots though is that you can cook 2 meals at once, utilise your time in the kitchen, eat one for dinner with leftovers for lunch and throw the other in the fridge for a simple reheat the next night. It's a great way to batch cook, or if you're going away and have a tribe to feed - fill your freezer with this type of food. Easy to make. Easy to reheat. Win win.

Crowd Pleasers. About feeding crowds, portion sizes, handling your stress in the kitch and enjoying your time - as well as seriously awesome and sneakily simple dishes that your crowd will love.

But, I don't have basil. Ingredient swapping and how to handle that moment you're unpacking the groceries and realising your forgot your key ingredient.

Bonus%25252Brecipe%25252Bbooks%25252B1.jpg

Dude food. For the dudes, also for people who are human and like things like sausage rolls and pizza or burgers or are interested in making their own tomato sauce. For the people who love a bit of soul food WITHOUT needing to actually eat less than average food that you know will make you feel crap. It's great for negotiations too: you'll be amazed how much better your pizza tastes when you make it yourself.

I have 20 minutes. A bunch of meals I make that take 20 minutes. A few are 20 mins from start to finish, others are a prep for 20 minutes and then leave for a bit. Both are important. Keep this one in your phone, to pop to the shops after work and make dinner in a pinch.

I have $20. Broke AF, doesn't mean you need to eat crappy food. This is budgeting too - frugality is making a coming back. If you look into the world, minimalism is in, maximalism is out. We're all learning that we already have we what need and waste is not the way forward. Health food is not expensive. Processed packet food is expensive. Out of season food is expensive.

How to build an epic salad. My bread and butter. underpinning everything I do in the kitchen and how I learnt my skills. This one is a keeper - with: 16 x salad recipes, 7 x dressing recipes, 16 x tried and tested salad bowl ideas to get your inspiration flowing.

 

5 bonus cooking guides

 
Bonus%2Bguides2.jpg
 
 

Flavour Town. How to find flavour in your pantry. How to think about flavour. Salty, sweet, umami, sour and more.

Ingredient Awareness. If you buy a lot of packet stuff, this one is for you. It's a guide to get you looking at the back of the packet at those ingredients listed.

Pantry Guide. A lust list of pantry fillers, with some suggestions on where to buy and how I choose to buy.

Equipment Guide. This can be a bible or an idea generator. Your kitchen is perfect as it is and you don't require any new equipment to do this course. But if you want to know what's in my kitchen and what works over what is absolute junk.

Why is Cauliflower so Expensive? A guide to seasonal eating. HOT TIP: your cauliflower should cost about $2 - $3 for a whole head. If it's more, it's weather affected OR out of season. If you don't know why that's a problem, this guide is for you.

 
 
 

Q: I’M IN THE MOST GRAD-A CERTIFIED REAL AF HARDCORE RECIPE RUT - CAN YOU FIX ME?

I have a theory - recipe ruts don’t exist. It’s a block.

The reason you choose to <enter your favourite avoidance activity here>. Recipe ruts were a thing about 100 years ago, before cookbooks. Which was actually probably a lot longer (this isn’t a history course).

Have you heard of the internet?

Have you seen the free recipes on this site?

Have you seen the freebies I post on Instagram?

Recipe ruts can’t exist when we’re living in an information overload. Dare to push your perceived rut to the corner of the kitchen for 1.5 seconds and your world will open up - slowly or fast - the choice of speed is yours and how you embrace simplicity and slowing down.


Q: WHAT IF I DON’T LIKE THE RECIPES?

There are many ways to skin a cat and you need to ask more questions. Honestly. It’s not that I’m amazing - although you better believe I am. This course isn’t a my way or the highway course. It’s an all roads lead to Rome and a ‘you can’t fuck it up’ kind of course. There are always options to change or add your style of flavours to a meal.

There's something for everyone in this course, but this isn’t the point: I'm not teaching you how to follow a recipe. I'll be teaching you how CREATE the recipe. I'm removing the shackles of having to follow a recipe and needing to buy all the exact ingredients on the list otherwise the meal won't work. We're moving BEYOND the recipe.


Q: WHO ARE YOU TO TEACH ME?

Ummmmm my name is Lou. How have you made it this far not knowing this?! Seriously though….

There is no guru in here. There is no throne or pedestal. We’re humans getting it done in the kitchen. I am you. Actually, you are me, 10 years ago. Since then I’ve launched a business, taught myself to cook (on the job), fed thousands of people and more. All while sticking to my values of - GOOD FOOD, MADE WITH LOVE, FROM SEASONAL INGREDIENTS, IN A SIMPLE WAY.

My job happened to be food, but it never meant that feeding myself was an easy feat. Actually quite hard. Ask any chef. When you’ve slaved on a stove for 10 hours - looking at a piece of meat or lettuce leaf can send you over the edge.

I found a way to make my home kitchen time work for me, fuel me, inspire me, set me up for a huge day or week, keep me connected to my bigger life vision. Sometimes I sucked, yet I learnt that our job to feed ourselves doesn’t mean we need to drag our feet around. This feet dragging is exhausting. I learnt to do what I needed to do and then get on with my life.


Q: I HAVE A FAMILY AND THEY’RE FUSSY

OK, so you love them (most of the time). May as well navigate/alleviate/obliterate their fussy-ness.

We’ll cover this in Week 7 - Dude Food + Fussy Fuckers. While I don’t have kids, I have fed thousands of different fussy tastebuds with great success. This course covers flavour combo's that suit all tastebuds. If you're feeling in a cooking rut, this course will provide so many options for you to try and help you squash that rut.

The heart of a home is the kitchen. This is where habits around food, health, self care and connection are born. If you’ve felt the pinch of not knowing how to cook, Kitchen Saucery is an approach to help cement a new wave of rituals around healthy habits you’d like to instill in your family.

I want to say this though. You’re exactly fine where you are - but if YOU KNOW you want more, more for you, more for your kids. Let’s move past these limitations and excuses.


Q: I DON’T HAVE A COMPUTER, I DON’T HAVE THE INTERNET, I DON’T WANT TO GET A FACEBOOK ACCOUNT, I DON’T HAVE A KITCHEN, I DON’T WANT TO COOK.

It doesn’t sound like you’re fully invested in your cooking journey? I could be wrong, here are some points to consider.

After careful consideration, Lunch Lady Lou has landed on the Facebook closed private groups option as the best solution for Kitchen Saucery.

Within this group you’ll have access to new friends, a community and can search other peoples questions. Our live bonus classes will be held in a private Facebook group too, so you can cook along and type your questions as you go. This is available to you if you sign up within the bonus period of the sale.

If you’re not willing to sign up for a Facebook account. This isn’t for you and you won’t get the best out of the course. ie: access to me to ask your questions.

If you don’t have the internet - can you tether from your phone?

If you don’t have a computer - can you watch from your phone? There’s no reason you can’t.

If you don’t have a kitchen - maybe this isn’t for you, this is a cooking course and you will need access to a kitchen to watch the lessons, learn and improve your skills. Although I throw down life sermons too, they may be worth your while. One thing to remember is - you’ll have access to this course so if you’re travelling intermittently - you can buy/listen now and partake later.


Q: BUT I’M SINGLE

Not a question, but GREAT! Single people have to eat too. Plus - you've hit the jackpot, you get to explore what this all means to you and only you without the input of partners/family/kids. The myth that single people shouldn't bother cooking because it's cheaper to eat out is BS. You get to cook whatever you want, whenever you want and you deserve some cooking magic in your life too. Takeaway just doesn't cut it.

In case you didn’t know, you get to cook less often too. This is the perfect course to embrace your cooking ritual and learn how to store it correctly, so you can spend your time doing the things you want to do.


Q: IS THIS HEALTHY?

I believe, if you cook for yourself, the health will follow. You'll use fresh ingredients, better quality produce and cook with love. In turn: these qualities make up a 'healthy' meal. I'll be providing plenty of options on how to 'healthify' meals if that's what you need. This course does not subscribe to any one diet, we're covering them all. We’ll discuss health swaps too.

Please understand though, while I make recipes as inclusive as possible. If you are subscribing to a diet, it’s your responsibility to make a recipe or idea work for you. If you find a recipe in the book and flick past it because it says slow roasted lamb, without imagining the possibilities for slow roasted pumpkin or slow roasted chickpeas - this course isn’t for you.  If you’re open to the idea that I can guide you, but I can’t cook for you, rest assured you’re in the right place.

Q: HOW DO I ACCESS THE COURSE CONTENT?

Upon signing up you’ll receive your personal login to the Kitchen Saucery Member site. This is our nook.

All content will uploaded into this site for you to peruse and digest at the speed you like.

Classes - run through Vimeo.

Bonus live classes - if you sign up within the bonus sale period, are facilitated through a private Facebook group. Different to the community.

Content - PDF guides.

Audio - Soundcloud as easily played through your earbuds.

Community - a private Facebook group.

** content is updated regularly and you’ll be notified when it is. It’s best to keep the site as your go-to spot.

Also - this is my work, my life, my years and hours of studying and testing. Plagiarism and sharing my content with unregistered people is karma waiting to happen. In other words, don’t share my hard work with people who won’t invest in themselves and expect to freeload off you. There will be consequences, including immediate removal from this course and a lifetime ban to everything Lunch Lady Lou Pty Ltd creates in the future.

© 2019 LUNCH LADY LOU® | ALL RIGHTS RESERVED


Q: YEAH, BUT, I HAVE <ENTER YOUR FAVOURITE EXCUSE YOU LOVE TO USE ALL THE TIME ABOUT WHY YOU’RE NOT COOKING>

Crazy life? Kids? Annoying partner who doesn’t like healthy food? No time? Live in the middle of nowhere? A full time job? Travel a lot?

EVERYBODY has excuses and things going on. You’re not special. HOWEVER - if you stopped for 1 second and asked yourself if the story you are spinning is actually real and unavoidably taking over your life for good reason. Then I bid you farewell, maybe this isn’t right for your right now and that’s cool.

If you know that there is actually time in your day - but you are constantly chasing your tail and know you need to start something different, but unsure HOW. If you have the craving, wanting, longing to work out your kitchen BS once and for all, and find your cooking mojo (regardless of how full your life is). Join us.


Q: HOW LONG DOES THIS COURSE GO FOR?

The course will run for 8 weeks. You'll have access to the course content forever. You'll receive bonuses before, during and after the course.

The more questions you ask, the more information you get. I like to teach on the fly and if I feel there’s a topic we need more time on - there’ll be bonus classes.

 

 

Q: I REALLY DON’T KNOW HOW TO COOK! IS THIS FOR ME?

You are the person I’m out to help the most. Welcome. There’s a new world out there that is about to blow your mind.

Also - I don’t believe you.

 

 

Q: I KNOW HOW TO COOK A LITTLE BIT. IS THIS FOR ME?

If you want to change that from a little bit to a lotta-bit. Then yep.

 

 

Q: I’M GOING TO BE AWAY FOR A FEW WEEKS. WILL I MISS TOO MUCH?

There is no behind in this course.

Your private login to the Kitchen Saucery Membership site will always be active.

The course content will be there waiting for you to return. All you need to do is login and go for it. It's not going anywhere.

This is the reason why you have access for the lifetime of the course - because life happens.

There are times I will be more active in the private Facebook group and this is during the live course timings. Yet I won’t cut and run - so once you’re back with stability, ask your questions and I will answer them.

 

 

Q: I HAVE ALLERGIES / I’M PREGNANT / I’M VEGO / I’M VEGAN

All recipes are customisable to exactly where you're at.

I will give options as much as I can. If I haven’t provided an option for you, please ask. This is called taking responsibility for what you need.

 

 

Q: CAN YOU CURE ME?

Cure you of thinking you’re a shit cook? Yes, if you’re ready to do the work.

Cure you of being a shit dancer? Just dance no-one is watching you anyway. My favourite place to dance is in the kitchen.

Cure you of a recipe rut? In part yes, I’ll lead you to the cliff but you’re the one who needs to jump.

Cure you of a disease or ailment? No. I’m not a doctor and I don’t give health, nutritional or healing advice. This is your responsibility to seek out the health professional that can provide you with the care you need.  However, cooking is a piece of your unique puzzle that is only going to ease the pressure of your situation.

Cooking for yourself means you are in charge of what goes on your plate and in your mouth. Knowledge is power. Which means if your body is going through some stuff treating it to lush vibrant foods can’t be a bad thing.

 

 

Q: I DON’T LIKE <INSERT INGREDIENT HERE>

I don't care what you like and what you don't like. You'll be confident to swap that carrot for any ingredient you like and we'll cover how to go about that.


Q: I HAVE A LOT OF COOKBOOKS ALREADY

Cookbooks are great. If you open them and experience them.

Problem is, most cookbooks are to impress with fanciness. I’ll be taking you on a journey within the basic ingredients and how this is the launch point to fanciness. Within one recipe of mine, your mind opens to a million recipes (I haven’t counted but it seems about right).

Seems to me like you need more than another cookbook. This isn’t a drop and run course, this is 8 weeks of Lunch Lady Lou time. I’m your guide and I’m untying you from the cookbooks and a need for a recipe.

Yes OK, so there’s recipes involved, but we’re relearning how to THINK about our food and what we cook. We’re building from the ground up, from the basics and building your confidence in the kitchen.

In this course I'll be right there beside you and the group, guiding you through the process. You can ask as many questions as you like or need to, but MOST OF ALL: we're going to discover a way of cooking that works for YOU.

 
KS-testimonials-2.png
8.png
 

 
KS-PRICING.png
 
 

ENROL IN KITCHEN SAUCERY

Pay in full or on the payment plan.

We start 3 October. Pre-course work available right now.

 
 

PAY IN FULL

$365

Save by paying in full.

Add to Cart

PAYMENT PLAN

2 x monthly payments of $200 each

Add to Cart
 
 

LIFETIME ACCESS TO KITCHEN SAUCERY
Take this course at your own pace. For as little as $1 per day investment for the next year. Things will be different within 8 weeks if you’re ready for it. Imagine what it will be like in a year.


WHAT YOU GET WHEN YOU
SIGN UP FOR KITCHEN SAUCERY

When you sign up you’ll get access to the Member Portal where the full course experience lives. You can whizz through the content at your own pace or experience the natural weekly delivery of the course.

  • Lifetime access to course content, to go at your own pace and revisit whenever you need to.

  • 8 x foundation modules delivered over 8 delicious weeks.

  • 8 x in depth cooking classes focussing on the 8 modules.

  • 3 x supportive life changing recipe books:
    Savoury | Sweet | Breakfast

  • Access to audio lessons and kitchen sermons.

  • Access to masterclass videos. Consider this a ‘how-to’ library.

  • Access to Lou to ask all your questions via the private Facebook group, where you can interact with the rest of the gang and share your wins.

  • Extra bonuses (I like to teach in the moment, so the more questions you ask, the more you get).

  • BONUS: 5 x cooking guides (valued at $150).

  • BONUS: 7 x recipe books (valued at $200).


 
 
 

i can’t wait to cook with you!
xx - Lou

 
 
 
KS-header-4.png