Cooking Techniques – Hands-on 8-session package – Monday sessions

Started on 23 Mon, 18:30 - 22:30

Instructor: Carolina Abiassaf
Date: Starting Monday, Oct 5 (For 8 consecutive Mondays) – Ending Monday, Nov 23
Time: 6:30 PM till 10:30 PM 
Price: LBP 1’925’000 for the 8 sessions instead of LBP 2’275’000, if you register before Wednesday, Sept 30 Pay 640’000 LBP/month over 3 months 


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 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, and everything in between!

During each class, you will learn new techniques and apply them in different recipes. Each class will be followed by a dinner with drinks.


1st class: Cooking Vegetables

You will learn: Blanch, sautée and grill
Knife skills: Peeling, chopping, brunoise, dicing, julienne, batonnet, paysanne, shredding (chiffonade), mincing 

2nd class: Stocks

You will learn: Chicken stock, vegetable stock, brown veal stock, court bouillon, fish fumet
What you will be cooking: Onion soup, cream of broccoli soup

3rd class: Mother Sauces

You will learn: Velouté sauce, tomato sauce, hollandaise sauce, béchamel sauce, Espagnole sauce
What you will be cooking: Poached eggs with hollandaise sauce

4th class: Cooking Potatoes

You will learn: How to boil, fry, and bake
What you will be cooking: Rustic mashed potatoes with roasted garlic and herbs, classic potato croquettes, gnocchi from scratch

5th class: Risotto & Pasta

You will learn: Pasta dough from scratch, ravioli from scratch, risotto
What you will be cooking: Meat ravioli, mushroom risotto

6th class: Introduction to Poultry with @tanmia_lebanon

You will learn: Food safety basics, how to choose, break down and cook a chicken
What you will be cooking: Chicken stir fry with carrots and broccoli

7th class: Introduction to Meat

You will learn: Choose your piece of meat, butchery techniques (cleaning and cutting), grilling
What you will be cooking: Beef tenderloin medallions in wine sauce

8th class: Introduction to Fish & Shellfish

You will learn: How to choose, clean, handle and cook your fish and shellfish
What you will be cooking: Seafood casserole


We want you to feel as good about cooking with us as we do about hosting you back!
For the comfort and safety of everyone in our Lab, we are following the health and safety measures communicated by the Ministry of Public Health for all our in-house classes and shopping.
Practicing social distancing and maintaining enhanced cleaning protocols, including regularly disinfecting cooking stations, high-touch surfaces, utensils, and ingredients.


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