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Upcoming Classes

All Classes

The Schedule

27
Feb
7:00 PM till 9:00 PM
During this class, you will learn from scratch three traditional dishes of the gulf of Napoli and Sorrento.
28
Feb
7:00 PM till 9:00 PM
You will discover new Mediterranean recipes and delicious flavors and you will also develop a knowledge related to this cuisine that is pleasant, modern and fresh!
01
Mar
7:00 PM till 9:00 PM
Indian cuisine is very rich with vegetarian dishes. These are some of the best ones, delicious and easy to prepare.
03
Mar
10:00 AM till 12:30 PM
In this class you will learn how to make three different tarts. You will learn to roll, cut, bake, assemble and decorate the tarts.
07
Mar
7:00 PM till 9:00 PM
A package of two classes where you will learn to make different types of pasta from scratch such as black tagliolini, green tagliatelle, yellow pappardelle, gnocchi, risotto and more, as well as different types of sauces.
08
Mar
12:00 PM till 2:00 PM
Learn some traditional home-style Lebanese recipes.
10
Apr
6:30 PM till 9:00 PM
A package of eight 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…
Meet our

Cooking Instructors

Aram Slikhaninan and Pascal Semerdjian

Blackcap is a culinary atelier that combines a smokehouse, brewhouse and charcuterie shop founded by Aram Slikhanian and Pascal Semerdjian. They met by chance in 2015 and have been providing restaurants and caterers with smoked meats, artisanal sausages, pastrami and craft beer since then. “We have always been fascinated with the process of cooking and preparing food – a lot…

Gege Fiore

He comes from a fascinating town in Italy “Massa Lubrense” where charming ambiance and good food are inseparable. His Grandmother, la nonna Inda, whom she was herself a chef, was his main inspiration to become a chef, and later on, through the years, a culinary consultant. For 20 years, Gege worked for various restaurants in cosmopolitan cities and prime destination islands.…

Hanna Tawil

Hanna is a creative and passionate cook that has several years of professional cooking experience. After completing his studies in cooking Hanna trained with some of the most influential French chefs such as Paul Bocuse and Alain Ducasse. Along with his trainings, Hanna did several long-term formations in Traditional French cuisine, Modern Cooking, Sous-vide cooking and a training in kitchen…

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…

Hussein El Buckley

Hussein El Buckley has been raising livestock for the past 20 years and has started in the meat processing business since 2012. He had butchery training in the UK at MEAT Ipswich training school and then went back to Egypt to open the top modern butchery in Cairo called Butcher House, running his own shop and managing the butchery section in 4…

Isabella Baffa

Isabella, Italian by birth and by heart, was born and lived almost all her life in Lebanon. After working for 18 years in the advertising, media and communication industry, she decided to change career path and follow her heart by entering the culinary world. She created Sapori Di Tery, homemade sauces for pasta and pizza. Sapori Di Tery means “Savors…

Lara Ariss

Lara started a career in advertising but, determined to follow her passion, she soon left to attend Le Cordon Bleu in London, where she also worked at upscale restaurants. She later launched, keys to my kitchen, her former food blog. Lara spent some time in New York City taking writing courses. Lara is owner of a boutique catering kitchen and…

Louis Yammine

He can read, manipulate and analyze charts, spreadsheets and balance sheets. 1 part finance 1 part chef. Started cooking at the age of 11 as a boy scout forced to cook for 45 boys, after the designated chef got temporarily incapacitated. It kind of snow balled from there. In DC while studying, Louis developed this passion to an extent where…

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.

Mariette Massabni

Mariette Massabni is a holder of a master’s degree in psychology with a passion for cooking. Her dishes allow her to fuse her artistic and creative talents from simple to complex, conventional to unconventional. While currently working in hospital administration, her thoughts never stray far from culinary pleasures. During her visits to Europe; she regularly attends workshops with starred Michelin…

Nour Kharrat

Nour Kharrat has studied Health Coaching with the Institute of Integrative Nutrition in 2016-2017. She was a former Marketing Manager for 10 years before starting her health journey. She has given the Sugar workshop to students of the International College of Beirut in November 2017 and it was a great success- kids were very receptive to the message and loved…

Pascale-Paola Gemayel

By nature Pascale is a “touche à tout”: Meticulos, artist, this autodidact in cooking has a BA in Business Sociology and Public Relations. After having worked in various fields such as television, hotel management, food and beverage, painting and marketing, this mother of three has decided to share her love for cooking and baking by giving cooking classes in a cheerful atmosphere…

Pierre Bou Chacra

With his culinary expertise, creativity and professional cook for more than 18 years, Pierre Bou Chacra can ensure that your experience will be memorable and distinctive. After his graduation in hotel management, Pierre did several trainings & formation in France with the most influential French chefs such as Paul Bocuse, Alain Ducasse, Fauchon (Paris, Dubai & Lebanon), Eric Kayser (Paris,…

Riad Abou Lteif

Riad Abou Lteif is an architect by trade, who discovered that cooking is his ultimate passion. Chef/owner at Ferdinand Gastro-Pub, Chef/owner at Meats and Bread. Although Riad is self taught, he has taken roles in international kitchens abroad, in particular UK. Worked under Chef Michel Roux Jr at Le Gavroche and Chef Raymond Blanc at le Manoir Aux Quat’saisons. Main points of interest…

Sarah Menassa

Sarah Menassa is a self-taught baker and cake decorator. Retraining from occupational therapist to pastry chef and now she’s the owner of Dulce n’ Banana’s home bakery.

Wael Lazkani

Wael Lazkani has been cooking all over the world for 18 years. He specialized in south-eastern Asian cuisine while spending some considerable time there. Now Wael is back to Lebanon and recently launched JAI, an Asian delivery and catering service where he cooks some of the big hits from the Asian sub-continent.

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Our Cooking School offers a variety of classes for students of all levels.
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