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Upcoming Classes

All Classes

The Schedule

11
Feb
10:00 AM till 12:00 PM
Menu - Session 1 : Basics Of Lebanese Stews - Session 2 : How To Cook With Laban - Session 3 : Basic Of Italian Cuisine - Session 4 : Salads And Appetizers - Session 5 : Sushi - Session 6 : Oriental Chicken - Soft Drinks Included
11
Feb
10:00 AM till 12:00 PM
Menu - Coriander And Garlic Base - How To Cook Meat In A Red Sauce - How To Cook Vegetables For The Stew Frozen, Dried Or Fresh - How To Cook Rice With Vermicelli, The Lebanese Way - Soft Drinks Included
11
Feb
6:00 PM till 9:00 PM
CT Session 4: Chicken Stock - Whole Roasted Chicken With Compound Butter - Chicken Fricassé ( French Chicken Stew) - Food Safety Basics - How to cook Chicken
12
Feb
6:00 PM till 9:00 PM
MENU - Steak Frites - Peppercorn Sauce - Mustard Cream sauce - Profiterole
13
Feb
10:00 AM till 12:00 PM
Menu - How To Make Kebbe From Scratch - How To Make Shish Barak From Scratch - How To Core and Stuff Zucchinis - How To Cook The Laban - How To Cook Egyptian Rice - Soft Drinks Included
13
Feb
7:00 PM till 9:00 PM
MENU - Edamame - Sushi Rice - Crab Salad - Salmon Avocado Roll - Crunchy Crazy Crab - Soft Drinks and Beers Included
14
Feb
6:00 PM till 9:00 PM
DATE NIGHT - Heart Shaped Ravioli from Scratch - Ricotta Cheese Filling - Creamy Cheese Sauce - Panna Cotta - Soft Drinks and Wine included
15
Feb
6:00 PM till 9:00 PM
MENU - The Unique Entrecôte Formula - The Famous Café De Paris Sauce - Accompanied by Delicious French Fries - Creme Brulee - Soft Drinks & Wine Included
17
Feb
6:00 PM till 9:00 PM
MENU - Indian Butter Chicken With Saffron Rice + Naan Bread + Kachumber Salad
18
Feb
10:00 AM till 12:00 PM
Menu - How To Make Pasta From Scratch - How To Make Lasagna Sheets From Scratch - How To Make Bechamel Sauce - How To Assemble And Cook Lasagna - Soft Drinks Included
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.

Cesar El Khoury

Cesar El Khoury’s life has been defined by a profound transformation. With a strong background in biochemistry and 13 years of experience in the pharmaceutical industry, he found himself at a crossroads when circumstances in his native Lebanon forced the closure of his company and left him unemployed. Instead of yielding to adversity, Cesar used this setback as an opportunity…

Linda Youssef

Chef Linda Youssef, a culinary virtuoso blending Lebanese and French heritage. Her passion for cooking blossomed early, crafting harmonious dishes from family traditions and refined techniques. A “Le Cordon Bleu graduate”, she artfully combines flavors and textures, creating a unique culinary symphony. Embracing local ingredients, sustainability, and creativity, her creations tell captivating stories of cultural fusion. Warm and engaging, Chef…

Samar Antoun

Samar is a chef and food photographer who graduated from Le Cordon Bleu. Her journey began after she finished her master’s degree in food technology and struggled to find a job; she started to grow her interest in food photography and learning how to cook. She created her own Instagram page @chefsamarantoun and started to share delicious food she made,…