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Upcoming Classes

All Classes

The Schedule

10:00 AM till 3:00 PM
MENU Day 1: Spaghetti with Tomato Sauce + Homemade Sprinkles + Marbled Muffins + Juice Day 2: Pizza + Vegetable Chips + Japanese Cheesecake + Juice Day 3: Burger + Coleslaw + Fries + Donuts + Juice Day 4: Baked Macaroni & Cheese +Sablé + Juice Day 5: Tuna Salad + Chicken Tenders + Sweet Pancakes + Juice
6:00 PM till 8:30 PM
MENU - Choux au Caramel Beurre Salé  - Choux au Chocolat 
6:30 PM till 9:30 PM
MENU - Chicken Wings - Mozzarella Sticks - Onion Rings - Garlic Bread - Wedge Potatoes
6:00 PM till 9:30 PM
MENU - The Juicy Beef Patty - White Bun - Home-Made Mayo - Optional Cheddar - Instant Pickled Cucumbers - Glazed Mushroom & Onions - Cole-Slaw- Fries
6:00 PM till 9:30 PM
MENU - Falafel - Hummus Tahini - Samke Harra - Tajin - Baklava
6:30 PM till 9:30 PM
MENU - Gnocchi Al Pesto - Caprese Salad
6:00 PM till 9:30 PM
Cooking without mastering the cooking basic fundamentals is like trying to run without knowing how to tie your shoes. Therefore, we have prepared for you a package of 6 classes where you will learn all the basics of cooking: Knife skills, stocks and mother sauces, food preservation, introduction to fish, to meat, to poultry, and everything in between!
6:30 PM till 9:30 PM
MENU - Gyoza With Vegetable Filling - Chinese Lemony Chicken with Jasmine Rice
6:00 PM till 9:30 PM
MENU - Moutabal Batenjen - Tabbouleh - Shawarma Djeij - Flat Bread - Essmaliyeh with ricotta cheese
6:00 PM till 9:30 PM
MENU - Parmiginana Di Melanzane Served Cold With an Avocado Cocktail - Ravioli Feta & walnut filling, Served With A Creamy Mushroom & Celery Sauce
6:00 PM till 9:30 PM
MENU - Quinoa Sweet Potato & Avocado patty- Vegan Bun - Baked Sweet Potato Crisps - Vegan Mayo
6:00 PM till 9:30 PM
Menu - Sfeeha Beef - Fatayer Sbenekh - Laban Emmo with Braised Shanks + Vermicelli Rice - Mohallabiya
Meet our

Cooking Instructors

Carolina Abiassaf

Lebanese native-born in Venezuela, Chef Abiassaf holds a degree as an international chef and is registered in the Asociación de Chefs, Cocineros y Afines de Venezuela (Venezuelan Chef Association), certified in kitchen management by the Academy of Culinary Professionals of the Americas, and certified by Pan-American Forum of Gastronomic sciences. Teaching for the past 5 years, Carolina has been tutoring students’ last restaurant projects and is also specialized in baking, cured meats, and neuro gastronomy.

Dory Masri

Executive Chef of Pickles (BrgrCo, PzzaCo, DeliCo & Ummi) in Lebanon and BrgrCo in London. Graduated in Catering & hospitality from Westminster Kingsway College in London, Dory worked at various places to include, Gordon Ramsey restaurant, The Connaught Hotel,  St Johns in London and Le Marais in Paris. His accomplishments: – Gold medal, first class winner, Chef of the year Le…

Erich Von Gehren 

Erich Von Gehren, executive chef, corporate chef, director of operations and restaurant owner, always bringing his unique culinary sensibility to the table. He has conceptualized, opened and operated dozens of restaurants and hotels around the world, such as Albergo Hotel’s restaurant in Beirut, combining his broad food & beverage acumen with an astute hospitality business sense. At ease in many…

Farid Chehab

After having started a career in investment banking across Europe, Chef Farid reconverted into the culinary world under the arms of Alain Ducasse. He founded a first catering business in 2013, Kitchen Central, then a second one in 2018, l’Olivier Catering, operating from Deir al Kalaa Country Club. He consults for numerous F&B concepts in Lebanon and abroad and specializes…

Hadi Hazim

Hadi Hazim is owner and head chef at Fusion Cult. the pop up kitchen specializing in fusing different cuisines with a natural penchant for Lebanese specialties. His endeavour into food stems from a long-term passion for cooking that came full circle during his studies in Florence. Following his return back to Beirut, he held several residencies as guest chef around…

Hisham Assaad

Hisham is a graphic designer and food blogger who has made his way into food writing, styling, and photography through the recipes, stories, and photos he shares on his blog. Having been raised in a food loving Lebanese family which came to Lebanon during the Nabka. Hisham has been collecting many influences to begin his own personal path in food. Hisham learnt all about food…

Jack Zgheib

Currently a senior mixology bartender at The Tipplers and beverage manager at Albergo Hotel, specialized in providing a wide range of beverage and cocktail bar. Jack started his career as a hobby. In 2009 he has participated in several competitions like Skinos – Mastiha spirit 2013 in Greece and Monin cup 2014 in Paris and many others… He has completed the…

Justine Tanachian

Coming from a family who loves to cook and share, she decided to follow her passion after she graduated from economics. Cooking and baking are her therapy for everything, she loves to share her happiness in the kitchen, learn more and teach the best recipes she creates. Six years ago she turned a part of her dreams into reality by…

Marie Darcy

Marie Darcy is a French Pastry Chef. After graduating from Ferrandi Paris, she has worked at renowned hotels and pastry shops such as “Le Fouquet’s” & “La durée” Paris, “La Samanna Resort & Spa” French Caribbean island and “Labancz Bakery” Sydney.

Massimo Baliva

Head chef at an Italian restaurant in Lebanon, Chef Massimo Baliva grew up in Italy between his grandmother’s kitchen & his grandfather’s vineyard. He began his career in Hospitality as a chef at the local hotel. He took a break from cooking pursuing a new career in visual effects & directing award winning commercials and short films, but his love…

Mickael Gantner

Executive Chef at “Centrale” restaurant in Beirut. Born in Alsace in 1981, he pursued his classes at the Hotel “La Cour d’Alsace” in Obernai from 1996 to the year 2000. After that, he started his real active career in high class gastronomy in Paris and  worked his way up in “La Tour d’Argent” and “Le Meurice” with Mr. Yanick Alleno. Later…

Mohamad El Sayed

Chef Mohamad Al Sayed cumulates over 15 years of culinary professional experience. Driven by his passion for culinary art, he worked his way up in the Food & Beverage industries over years of related successes and accomplishments. Through his work experience with Micheline Star Chefs, MOF’s, and Lebanese Star Chefs, he gained extensive knowledge on the principles and techniques of…

Nguyel Ngoc Son

Chef Son kicked off his cooking adventure when he was only 18 years old in his home-country, Vietnam. His very first job in the kitchen took place in a Japanese restaurant “Asahi”. He then moved to “Hazuki” – a Japanese and Thai restaurant. Later on, his huge passion for the Japanese cuisine led him to open his very own restaurant,…

Sarah Machlab @Beyrutbaker

Sarah Machlab is a self taught sourdough baker. Having stumbled upon the world of fermentation, she was instantly gripped and thus began her journey of baking bread in its oldest known form to man and the most nutritious and digestible way, as well. She has taken several renowned courses internationally including a diploma at the Sourdough School in Northampton. She’s…

Sylvie Ayoub

“I’m Sylvie, the person behind Holy Mitt. I’ve been drawn to the kitchen since I was a teenager. I majored in Architecture and in 2019, I decided to quit my job and follow my true passion, cooking! This is how Holy Mitt was born on Instagram; I started developing my own recipes, cooking, styling, and photographing my dishes, then sharing…

Tina Khalil Diab

As a young newlywed, one of the first between her friends to get married, Tina found herself struggling daily with the responsibilities of suddenly running an entire house! Self-taught cooking blogger and mom she is channeling all her energy and knowledge into baby’s food trying to come up with easy, accessible, healthy and nutritious meals. This is how she came…

Wael Lazkani

Wael Lazkani has been cooking all over the world for 18 years. After studying and working for years as a chef in London, Geneva, France and Montreal, he almost quit the field. But then he discovered Asian cuisine and accidentally landed a gig as a chef on a yacht. For the next eight years he was forced to get “painfully…

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