Instructor: Hanna Tawil
Date: November, December 2018 (4 sessions, once per week)
Starting Monday November 19, 2018
Time: 6:30pm to 9:00pm
Price: $360 (with chef coat, paring knife and all taxes included)
WHY THIS CLASS
Looking for an additive to your culinary skills?
In each session of this four-class package, you will ripen your knowledge in all of Eggs, Vegetables, Fish & Seafood and Meat.
During these classes, new cooking techniques, applications and cuisine secrets will be revealed.
Not to forget the dinner and drinks followed by every course!
WHAT YOU WILL LEARN
1st class: Eggs
Introduction to eggs and its nutrients.
You will learn: Various use of eggs in dishes and various cooking methods of eggs
What you will be cooking: Omelet, cheese omelet, florentine soufflé, basic soufflé
2nd class: Vegetables
Introduction to various cooking techniques of vegetables. This course is designated for vegan/vegetarian people.
You will learn: How to combine vegetables to make the ultimate flavoured dishes
What you will be cooking: Vegetable ratatouille, beet tartare, artichoke carpaccio, marinated grilled vegetables
3rd class: Fish & Seafood
Introduction to the Mediterranean cuisine and its specialty in seafood.
You will learn: The history of the Mediterranean cuisine, the world of seafood and shellfish and the various flavours used in Mediterranean dishes
What you will be cooking: Lobster salad, salmon tartare, fish ceviche, salt-crusted sea bass
4th class: Meat
Introduction to various cuts of meat. This course is designated for Meat lovers.
You will learn: How to cook meat based on the type/cut of meat and unique dishes using various kind of meat such as lamb, beef and veal
What you will be cooking: Black angus burger, rib-eye steak, beef tartare, veal cutlets gremolata