Spicy basil chicken served over jasmine rice (Image: Peppr)

Have you had the feeling that your cooking lacks spice? If so, maybe you need a healthy dash of Peppr. No, that’s not a typo. Peppr is a new interactive online culinary experience that takes the typical cooking class to the next level by connecting you, the viewer, with champions from the Food Network show “Chopped.” These seasoned chefs, many of them professionals, provide step-by-step instructions on how to create their signature dishes in your own kitchen.

Conceptualized by “Chopped” founders Andrew Riccatelli, Daniel Fiorica and Alexia Merlo, Peppr is on a mission to teach home cooks the art of making a delicious restaurant-quality meal like a pro — with a pro.

The inspiration for Peppr came during the early stages of the COVID-19 pandemic when Chef Riccatelli’s wife ordered a kit from one of those meal prep delivery services and struggled to make her way through the recipe with hard-to-fathom instructions. Her hubby was sympathetic to her plight and recruited Fiorica and Merlo to bring Peppr to fruition, tapping his “Chopped” alums to create a culinary all-star virtual experience unlike any other.

“Throughout the COVID-19 pandemic, our world learned to love cooking at home, and we are determined to keep that going with Peppr,” said Chef Riccatelli. “We wanted to create an experience that goes beyond the standard culinary class experience and give our guests a night of cooking that they won’t forget with some of the best chefs in the business.”

The Peppr process is seamless with fresh ingredients delivered from the chefs right to your door with a click of a button. Guests have the option to choose from different chefs, each spotlighting a specialty dish and a suggested wine pairing. Chef Brooke Siem prepares a crispy pan roasted duck breast with a warm carrot and seasonal fruit salad; Lauren Covas will help guests create Portuguese flounder de limon and escabeche with arroz de tomate; Yunha Moh showcases a spicy basil chicken with jasmine rice; Fernanda Tapia whips up chicken thighs with orzo “paella” and asparagus salad; and Cara Hermanson crafts herbed Parisian gnocchi and pork tenderloin. The classes can host up to ten guests and the recipes will change seasonally.

Prices for classes start at $150. Recipes feed between two and six people.