Our Professional Chef Instructors will lead you through this 4-day course aimed at those who seek to learn the foundations of classical and modern cuisine. During our workshops, we'll utilize a variety of ingredients as we experiment with and follow recipes. At the end of each class, we'll enjoy trying our creations, which will not only be a tasty treat, but also a great learning experience.

The first class will be dedicated to traditional cuisine, where we will learn to prepare onion soup, salad nicoise, a delicious strogonoff, and for dessert, poached pear in wine. The second day will focus on international cuisine, and we will make miso soup, orzo salad, dried fruits and oysters, beef tempura, and cream of ham and leeks. Dessert will be a Paplova with merengue, cream, and berries or tropical fruits.

"Kitchen Product" will be the theme of our third day of class, where we prepare squash puree with diced foie, grilled octopus, roasted vegetables with romesco sauce, and 5-spice magret (carrot/cardamom, beet sauce/wine on fried Pak Choi). For dessert, we'll prepare an apple pastry with Tonka Bean cream. On the last day of class we will delve into modern cuisine: citrus trout salad, potato tortilla, candied conger, poached egg, topinambur, and for dessert, a delicious mix of filo dough and chocolate mousse, with vanilla and lucuma.

Join us for a journey through the flavors and aromas of some of the world's most delicious cuisine, and prepare yourself to recreate these exquisite dishes at home or as you set out on your first professional kitchen job.

Note: Course takes place over 4 sessions, 3 hours each day. Designed for a maximum of 14 people.