Meal prep seminar · This New Year series
Four hours on Sunday. Five days of real meals.
Cook one protein five completely different ways with Chef Marc, then carry home a week of meals, packed and labeled. No shopping. No more Wednesday chicken.
From $375 · Sundays, 9:30 AM to 1:30 PM · Eight tables a month · Sherman Oaks Galleria
Why most meal prep fails
It is not the cooking. It is eating the same thing five days in a row.
You know the routine. A big Sunday batch of chicken and rice, a fridge full of identical boxes, and by Wednesday you are ordering takeout and throwing the rest away.
The Week Ahead fixes the boring part. One protein, cooked five ways from five different kitchens. Five meals that taste nothing alike, from one morning's work.
And you leave knowing how to do it again, every week, on your own.
- When
- Sundays, 9:30 AM to 1:30 PM
- You take home
- 5 main meals
- After class
- 3 more weekly plans
- The room
- 8 tables a month
Your Sunday
A morning in the kitchen. A week you do not have to think about.
Hands-on from the first minute, at your own table, with Chef Marc walking the room.
- 1
Your own table, already set
Every ingredient is measured and waiting. No shopping, no list, no trip to three stores on a Saturday.
- 2
One protein, five kitchens
You cook the month's protein five completely different ways, each from a different kitchen of the world. Same base, five meals that taste nothing alike.
- 3
Tea, pastries and the part meal prep skips
Between rounds we sit down at the table. How protein, carbs and fat work together, why color matters, cooking with less oil, and your own energy numbers, worked out with you.
- 4
Cook now, finish later
What to cook all the way today, what to finish the night you eat it, and when the sauce goes on the side. This is why day five tastes as good as day one.
- 5
Pack it the way that keeps
Three container colors, three lid stickers: fridge, thaw first, freezer to microwave. No guessing on Thursday which box goes in the microwave.
- 6
Straight home with the bag
An insulated Life Plus bag with ice packs, yours to keep. Head straight home and your week is in the fridge and freezer within about two hours.
What goes home with you
You walk out with your week already done.
Five main meals
Packed, labeled and color-coded. Days 1 to 3 in the fridge, days 4 and 5 in the freezer.
The bag
An insulated Life Plus bag and ice packs. Yours to keep, and to fill again.
Your numbers
A worksheet with your own energy estimate, so portions finally make sense.
Three more weeks
Three themed weekly plans in the Life Plus App, one each week after class.
Then it keeps going
Three more weeks of plans, in your pocket.
Every guest gets their own Life Plus App. Your plans, at your servings, with your spice level. It works alongside your fitness tracker and does the things your tracker cannot, like planning dinner for the whole house.
A new plan every week
Five dishes on the month's protein, opening one week at a time after class.
One shopping list
All five dishes added up into a single list for the week. Tick it off in the store.
Sized for you
Every recipe starts at one serving and scales to whatever you cook for, in grams and in plain eyeball amounts.
Sized for your house
Add the people you cook for, kids included, with portions by age that you can turn up or down.
Your heat, not ours
Set your spice level. When a dish runs hotter, the recipe tells you how to dial it back, or how to split it for the table.
Built to keep
Cook once, season it differently later. Every recipe says what freezes, what does not, and how to swap the protein.
Three Sundays, three proteins
Pick your month. Or take all three.
Any one month stands on its own, with its own protein and its own three weekly plans. Take all three and you get the full method: how Marc works one protein after another, so any protein you buy can become five different meals.
January
Chicken
Thighs and breasts, braised, roasted and seared.
Sunday, January 17
9:30 AM to 1:30 PM
8 tables left
February
Beef
From quick-cooking cuts to a slow braise.
Sunday, February 21
9:30 AM to 1:30 PM
8 tables left
March
Seafood
Fish and shellfish, and how to keep them perfect all week.
Sunday, March 21
9:30 AM to 1:30 PM
8 tables left
Pricing
Everything is included.
Hands-on instruction from Chef Marc, your own table, every ingredient, your worksheet, five days of main meals in containers, the insulated bag and ice packs, tea and pastries at the break, and three more weekly plans after class.
24 tables left across the series. When a Sunday is full, it is full.
One guest
Your own table and five meals.
$375
Table for two
One shared table, one larger bag, two sets of meals.
$600
Season pass: all three months
- One guest$1,000
- Couple$1,500
The full method: chicken, beef and seafood. Fifteen days of meals, nine weekly plans.
Buy the season passFive days, not seven, on purpose. Take the weekend off, go enjoy a meal out, and come back ready to prep again.
Why Chef Marc teaches this
This is how he eats, every week.
The Week Ahead is Marc's own method. It is how he eats food from the places around the world he has traveled to, keeps meal prep interesting week after week, and does it without breaking the bank or getting bored.
It is not a weight loss program, and it is not a weight gain program. It is how to eat well while meal prepping, and how to understand what you are eating. What you do with that is up to you: lose, maintain or gain.
Marc has used this same information for all three. He lost over 100 pounds of fat with it, put on over 25 pounds of muscle with it, and has spent years maintaining the same weight with it.
Every recipe in your weekly plans is written in his voice, with the grams for precision and the eyeball amounts for real life.
Marc’s own experience, not a typical result or a promise. Results vary from person to person.
Questions
Good to know before you book.
Do I need to know how to cook?
No. If you can hold a knife, you are ready. Chef Marc teaches every step at your table, and you leave with the plan to do it again on your own.
Is this a diet?
No. It is not a weight loss program and it is not a weight gain program. It is how to eat well while meal prepping, and how to understand what you are eating. We work out your numbers with you, and you decide whether to use them to lose, maintain or gain.
Why five days and not seven?
On purpose. Take the weekend off, go enjoy a meal out, and come back ready to prep again.
We are two people. Do we share?
Book a table for two: one shared table, one larger bag, and two sets of meals. You each get your own app with your own plans, portions and spice level, because two people at a table do not always share a kitchen.
What about allergies?
Tell us when you book, and each person at the table fills in their own in the app before class. Most dietary needs can be accommodated with notice.
Do I have to take all three months?
No. Each month stands on its own with its own protein and its own three weekly plans. Take all three for the full set.
What should I plan for after class?
Head straight home with your bag, so your food gets into the fridge and freezer within about two hours. Clear some space before you come: you are bringing home at least five containers.
Reviews
What guests say about cooking with us
“Honestly one of the best birthday experiences we’ve ever had. Marc and Sara were amazing teachers and the food was fantastic. Life Plus is perfect for adults, teens and older kids. We all had an excellent time. We will not hesitate coming back!”
Marc Morganvia Google“Had a wonderful experience with Brunch: Classics Reimagined! The instructions were clear and easy to follow, the preparation process was well thought out, and the menu was absolutely fantastic. Everything was organized beautifully, making the entire experience enjoyable and seamless. A special shoutout to Marc for being so helpful throughout the process. He guided us through every step, answered our questions, and made sure everything went smoothly. Really appreciate his support and attention to detail! Overall, a thoughtfully put-together experience with great food, great guidance, and a lovely menu. Highly recommend!”
Ruchi Hendrevia Google“We had such a great time in Chef Marc's class. He is so warm and friendly. Very professional. You can tell the moment you walk in. His space is so well clean and well laid out and you know you are going to have a great time no matter what class you take! I always thought making sushi was so hard but he made it so easy. I know that I can make it at home without question. The sign of a great teacher! We were able to sit with him while we ate what we made. It was like sitting at your friends house enjoying a good meal. My husband and I were the only 2 in the class. It was our anniversary so it was extra special that we had this one on one experience. I can't wait to take another class! Thank you Chef Marc for making our day so perfect!”
suzanne rigsbyvia Google“My middle schooler has done 3 months of the after school series and absolutely loves it. It's consistently been the highlight of his weeks. He started classes with very little kitchen experience beyond baking, and has gained a new level of confidence in the kitchen, gets to try new recipes, and leaves with new skills. Initially, I thought he would complete 1-2 classes before losing interest, but every month he begs for more. I am so impressed with how much fun gets packed into every class, while still following a structured plan. Middle schoolers are hard to impress, but these classes have surpassed my expectations and then some.”
Alyssa Ehingervia Google“My mom and I took this pastry making class for her birthday and had the best time! We made three different desserts, and everything tasted amazing. The class was intimate, with only about seven other people, which made the experience feel personal and gave us the opportunity to learn so much. It was such a fun activity to do together, and we would absolutely recommend it!”
Danielle Romerovia Google“Such a great experience and the class was wonderful for all three generations in our family! Great food, fun instructions, and Mark was very knowledgable. Definitely recommend and we plan to cone again!”
Eight tables. This New Year series.
Start the year with a week you do not have to think about. Book one Sunday, or all three.
The Week Ahead is general education, not medical or nutrition advice. For your safety, eat days 1 to 3 from the fridge and freeze days 4 and 5 the day you get home; we will show you how.