In this Recipe Friday episode, Chef Riq finishes Fresh Pasta Week with Dairy-Free Ravioli Bercy.

Learn how to make and seal handmade ravioli filled with sautéed leeks, dairy-free ricotta, and fresh herbs, then pair it with Mushroom Bercy Sauce, dairy-free béchamel, and microgreens.

You’ll use touch to check pasta thickness and seals, sound to follow the mushrooms and simmer, aroma to track flavor development, and organization to build a fine-dining plate without depending on sight.

Trust Your Senses. Trust Your Systems. Become the Pilot.

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In this Flavor Lab Wednesday episode, Chef Riq makes Fresh Pappardelle with Meaty Mushroom Ragù using beef, mushrooms, tomato paste, red wine, fresh herbs, and dairy-free Parmesan.

Learn how to cut wide pappardelle ribbons, listen as mushrooms release and lose moisture, recognize texture changes in the beef, and feel the ragù become richer as it reduces.

You’ll also discover why pasta shape matters and why broad pappardelle works so well with a heavier sauce.

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In this Technique Monday episode, Chef Riq turns fresh handmade pasta into Fresh Linguine with Chicken Piccata.

Learn how to cut linguine by hand or with a pasta machine, cook chicken by listening for the right sizzle and feeling for release, and build a bright lemon-caper white wine pan sauce.

You’ll also learn how to check fresh pasta through texture and taste, use reserved pasta water to control the sauce, and bring the entire dish together using sound, touch, aroma, and timing.

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It’s time to complete Fresh Pasta Week.

In Part 3, Chef Riq takes the rested pasta dough through the final stages of the process: rolling, cutting, and preparing fresh pasta for storage.

This episode brings together everything from the week so you can understand the complete journey from fresh pasta dough to finished pasta using a sensory-first approach.

If you’re blind, have low vision, or want to build your confidence in the kitchen, this series demonstrates that making fresh pasta doesn’t have to be a sight-dependent skill.

And we’re not finished—next week, we’ll take the fresh pasta you’ve learned to make and turn it into three different pasta dishes.

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In Part 2 of our fresh pasta series, Chef Riq walks you through kneading, resting, and evaluating fresh pasta dough using touch, sound, and sensory cues.

You’ll learn how the dough changes as gluten develops, what smooth and elastic dough should feel like, how to recognize when your dough is too wet or too dry, and why resting the dough is such an important part of the process.

You’ll also discover how sound can help you recognize when the dough is becoming smoother and how your hands can tell you when the dough is ready for the next step.

This episode is designed to help blind and low-vision cooks build greater confidence in the kitchen while showing all cooks how to rely more on their senses instead of measurements alone.

In Part 3, we’ll roll the dough by hand and with a pasta machine, cut it into different shapes, talk about proper storage, and finish with this week’s Technique Monday challenge.

Trust Your Senses. Trust Your Systems. Become the Pilot.™

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Fresh Pasta Week continues with Part 2 as Chef Riq moves from mixing the dough to kneading, texture recognition, and resting.

This Flavor Lab Wednesday explores how touch can help you better understand what is happening with fresh pasta dough as it develops.

You’ll also learn why allowing pasta dough time to rest is an important part of preparing it for the next stage.

For blind and low-vision cooks—and anyone looking to strengthen their sensory cooking skills—this episode is about building a stronger relationship with dough through touch, awareness, and confidence.

Next, we’ll roll it, cut it, and get it ready to cook.

Trust Your Senses. Trust Your Systems. Become the Pilot.

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Fresh Pasta Week officially begins with Part 1 as Chef Riq starts where every great pasta dish begins: the dough.

In this Technique Monday episode, you’ll follow the first stage of the fresh pasta process by getting organized inside the Culinary Cockpit™, combining the ingredients, and beginning to understand how fresh pasta dough develops through a sensory-first approach.

Rather than rushing straight to the finished pasta, this episode focuses on building a strong foundation and paying attention to how the dough changes as it comes together.

Whether you’re blind, have low vision, or simply want to become more confident working with dough, Part 1 gives you the starting point for making fresh pasta from scratch.

Next, we’ll continue with kneading, texture, and resting the dough before it’s ready to roll.

Trust Your Senses. Trust Your Systems. Become the Pilot.

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Fresh Pasta Week begins inside the Culinary Cockpit™ as Chef Riq starts with one of the most important foundations of pasta making: the dough.

In Part 1 of this three-part series, explore how fresh pasta dough comes together using the Unseen Cuisine Method™ and a sensory-first approach designed to build confidence without depending on sight.

This episode focuses on getting organized, understanding the dough-building process, and beginning to recognize what your ingredients are telling you through your senses.

Whether you’re blind, have low vision, or simply want to become a more confident and intentional cook, this series will take you from fresh pasta ingredients to finished pasta one step at a time.

Trust Your Senses. Trust Your Systems. Become the Pilot.

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We’re closing Restaurant Week with Chef Riq’s Cuban-Style Ropa Vieja—slow-braised shredded beef with peppers, tomato, garlic, cumin, oregano, and fresh lime.

Learn how sound, aroma, texture, and resistance can help determine when braised beef is truly tender without depending on sight.

The clock tells us when to start checking. The beef tells us when it’s ready.

Plus, we close our Restaurant Week Accessible Hospitality series.

🎧 Ready to build more confidence in your own kitchen? Visit UnseenCuisine.com and start Take Back Your Kitchen™: 5 Days to Greater Cooking Confidence — FREE.

Trust Your Senses. Trust Your Systems. Become the Pilot.

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Restaurant Week — Week Two continues with Chef Riq’s Pollo Asado—Citrus-Herb Roasted Chicken with Smoked Chipotle Essence.

In Flavor Lab Wednesday, we explore controlled fire through aroma, sound, texture, and temperature.

Char is not burning. Char is depth.

Plus, another Accessible Hospitality tip for blind and low-vision diners.

🎧 Ready to build more confidence in your own kitchen? Visit UnseenCuisine.com and start Take Back Your Kitchen™: 5 Days to Greater Cooking Confidence — FREE.

Trust Your Senses. Trust Your Systems. Become the Pilot.

Send us Fan Mail