Upcoming Cooking Courses

Recognize the different cuts of meat -including beef, lamb, pork, veal- and learn how to cook them based on their characteristics. Familiarize yourself with meat cooking and preparation techniques such as tying a roast, boning meat, stewing, broiling, blanching, poaching, roasting, and so much more.

In some countries, fish is the main source of protein. In others it is a delicious and possibly healthier alternative to red meat. In this course, you learn to identify the most common types of fish, as well as key techniques to prepare them in various ways.

Poultry is not chicken only. The term also includes ducks, geese, turkeys and quails. In this course, you are going to learn more about all the different types of poultry commonly found on a restaurant menu and how to prepare them

Dessert is the grand finale of a meal. In this course, you are going to make classical, world-renowned desserts such as ice-cream, sorbets, tarts, choux, cakes, macarons,..

Different types of vegetables have different shapes and textures, and are chock full of much more flavour than most people realize. In this course, you will learn to recognise the different types of vegetables and the many delicious ways to prepare them.

Grains and legumes are very important in a balanced meal. In this course, you will learn the different ways to cook the most common legumes and grains in various ways, amongst them: rice, wild rice, quinoa, lentils of various colors, beans of different kind, couscous, and more.

Knowing how to convert quantities is extremely important. Many of the great pastry recipes were invented by Europeans. Europeans use the metric system, which could be very puzzling to individuals who are using other measuring systems. In this course, you will learn all there is to know about these important quantity conversions.

In this course, you are going to learn about meats that usually are not readily available at a supermarket but that can be found in speciality meat stores. This includes game meat such as pheasant, elk, and buffalo, to name a few; variety meats such as liver, kidney, etc.; and all the other unusual meats we have not covered in the other meat courses, such as rabbit.

Cooking with a water oven allows you to create dishes like no other technique. In this course, we will teach you how to use your sous-vide machine and water oven to cook an array of delicious dishes.