Television personality and AZfoothills.com columnist Nadine Toren is scouring the area, finding savvy Valley features, bringing readers “on the scene.” Every day she’ll introduce you to celebrities, athletes, and give you an inside look into local events and hot spots. She'll touch on topical issues, and keep AZ fans posted on all the big talkers around town.

Eat your heart out...it's the ultimate holiday gift.  Check out this elite culinary experience unique to the Valley.

Who would have thought I’d work the kitchen at a AAA Four Diamond restaurant? 

Let me explain.

You know those savory steaks you’re served at the finest of Valley eateries, alongside to-die-for sides like mashed potatoes, seasoned veggies, or Carpaccio?  Well, I got to witness those delicious dishes go from start to finish…or shall I say we got to witness Four Seasons culinary artists work their magic.  Yes, the fiancé and I are now pseudo chefs, thanks to the guys (and gals) at Talavera, Troon’s featured restaurant.

At home, truth be told, the fiancé is the head cook; I’m the sous-chef, often in charge of things difficult to mess up (like creating appetizer plates and chopping salad veggies).  Of course, I’m not complaining…the fiancé surely spoils my stomach, but when we heard about the Chef du Jour experience at Scottsdale’s Four Seasons, we couldn’t resist.  For many couples (like us), cooking is therapeutic and fun to do together, so we jumped on the opportunity to learn from the pros backstage at Talavera.

But first, we checked in.

Consider this one-night getaway and cooking venture the ultimate holiday present to enjoy with your other-half.  Book a night at the Four Seasons, the Valley’s serene property located amidst the foothills of Pinnacle Peak.  Each room boasts a beautifully plush bed, fireplace, and balcony.  (I give it an A+ on the romance scale!)  Arrive on an empty stomach, then make your way to the Talavera kitchen.

For us, the Chef du Jour program started at 4pm sharp.  We were told to arrive in comfy clothes, as we’d be put to work!  The entire experience is so totally unique—you’re truly a chef for a day.  Participants take center-stage in the kitchen, helping the array of cooks prepare the evening’s meals.  And in the midst of the hustle and bustle of the fast-paced kitchen, the Executive Chef helps you create a customized menu to feast on later that evening.

As soon as we walked through the double white kitchen doors, we were greeted by black, customized, embroidered chef jackets with the Four Seasons emblem.  (Yes, this made us official.)  Then Executive Chef Mel Mecinas (known as “Chef”), and Executive Sous Chef Jesse Hansen gave us a briefing and took us on a tour of the culinary property.  Seriously, the fiancé was like a kid on Christmas morning, amazing and enamored by the behind-the-scenes opportunity.  And then it was go-time.

The fiancé took to the parsnips and I peeled asparagus, as the culinary artists coached our prep skills; we were literally on the front-line!  It was really cool because all the cooks were an open book…we could ask them anything and they took the time to thoughtfully answer.  We learned the culinary biz is quite intense, being on your feet for an entire shift.  We also learned it’s quite competitive—all the men and women had a very impressive resume, having worked at a number of reputable restaurants before making their way to Talavera.  Some of them have been part of the Troon team for many years, while others were just launching their culinary career.  It was fascinating.

I also learned the art of chopping, getting a one-on-one celery-cutting lesson.  Now, I can proudly say I know how to avoid those bloody finger slices my poor hands once endured.  And while I took to the knife, the fiancé got the scoop on creating hollandaise sauce.  (He’s a big fan of Benedict.)