Sunday Morning Workshops

9am to 2pm

4 May
Gelato & Sorbets Workshop
(workshop description coming shortly)
Workshop code: 2088B Teacher: Mr. L. Villoing

18 May
Chocolate Workshop
This workshop will teach students to cook with a selection of different chocolates (dark, milk, white) while preparing a selection of cakes, petit fours, cream, truffles and much more (all new recipes!) All prepared chocolate are to be enjoyed during lunch (or taken home) at the end of the workshop.
Workshop code: 2088D Teacher: Mr. L. Villoing

25 May
Winter Cake Decorating Workshop
Learn how to prepare a perfectly decorated cake with winter in mind. All ingredients and equipments are provided by the teacher (but bring your own cake and board). We will also teach how to make a selection of sugar flowers and more.
Workshop code: 2088E Teacher: Mrs. G. Petty

1 June
Sweet & Savory Pastry Workshop
In this workshop, we will teach you how to prepare fresh puff pastry, short crust pasty, sweet pastry, choux paste and more. We will also transform all those pastries into tasty recipes. Students will enjoy a six course meal lunch or to be taken home.
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Workshop code: 2088F Teacher: Mr. L. Villoing

8 June
Soup & Consommé Workshop
In this workshop, we will teach students how to prepare a selection of winter soups, consommé, broth, crème & velouté, such as Cultivateur Soup, Consommé Royal, Crème “Agnès Sorel”, Warringal Native Soup as well as a Cold Fruit Dessert Soup.
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(This is part of Winter Workshops. This workshop can be booked individually.)
Workshop code: 2088G Teacher: Mr. L. Villoing

15 June
North African Cooking Workshop
In this workshop, we will teach students a number of North African menus. The menus include Gibraltar Avocado Soup, Tunisian Merquez, Moroccan Lamb Couscous, Steamed Semolina , Stewed Vegetable and Algerian Style Baklava. All preapred food are to be enjoyed during lunch or taken home.
Workshop code: 2088H Teacher: Mr. L. Villoing

22 June
Yule Tide Workshop
(workshop description coming shortly)
Workshop code: 2088I Teacher: Mr. L. Villoing



Sunday Afternoon Workshops

2.30pm to 7.30pm

4 May
Knife Skills Workshop
In this workshop, students get taught how to use knives like professional chefs. Learn to cut Julienne, Brunoise, Macedoine, turning of potatoes, food garnishes (tomato roses, radish flowers, apple birds, and more ...), cutting chicken, filleting fish, and fruit preparation and segmenting. A six-course meal will be cooked as part of knife skill practicing.
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Workshop code: 2088L Teacher: Mr. L. Villoing

11 May
Greek Island Workshop
In this workshop, students will learn to prepare a meal as served in the Greek Island. The menu includes Corfu Bean Soup, Aegean Seafood Pies, Crete Lamb in Philo Pastry, Cycladic Potatoes Salad, Mikonos Style Salad and sweet Kos Lemon Style Syrup Tart. All preapred food are to be enjoyed during dinner or taken home.
Workshop code: 2088M Teacher: Mr. L. Villoing

18 May
Winter Vegetables & Fruits Workshop
(workshop description coming shortly)
arrow More information about this workshop.
(This is part of Winter Workshops. This workshop can be booked individually.)
Workshop code: 2088N Teacher: Mr. L. Villoing

4.30pm 25 May
Wine & Cheese Workshop
(workshop description coming shortly)
Workshop code: 2088O Teacher: Mr. R. Goodey

cost: $65
1 June
Egg & Soufflé Workshop
In this workshop, we will teach students cook eggs in many different ways such as scrambled, poached, cocotte, omelet… as well as making sweet and savory soufflé and a cold chocolate Soufflé. All prepared food are to be enjoyed during dinner or some to be taken home.
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Workshop code: 2088P Teacher: Mr. L. Villoing

8 June
Winter Stew & Casserole Workshop
In this workshop, students will learn slow cooking aromatic winter stews and casseroles dishes such as braised lamb shank Provencal, Veal Osso Bucco Milanaise, Beef Bourguignon, Vegetable Pie and a Fruity Stewed Dessert. The prepared meal will be enjoyed by students at end of the workshop.
arrow More detail about this workshop.
(This is part of Winter Workshops. This workshop can be booked individually.)
Workshop code: 2088Q Teacher: Mr. L. Villoing

15 June
Stock & Sauce Workshop
(workshop description coming shortly)
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Workshop code: 2088R Teacher: Mr. L. Villoing

22 June
Knife Skills Workshop
In this workshop, students get taught how to use knives like professional chefs. Learn to cut Julienne, Brunoise, Macedoine, turning of potatoes, food garnishes (tomato roses, radish flowers, apple birds, and more ...), cutting chicken, filleting fish, and fruit preparation and segmenting. A six-course meal will be cooked as part of knife skill practicing.
arrow More detail about this workshop.
Workshop code: 2088S Teacher: Mr. L. Villoing



All workshops cost $99 each unless advertised otherwise.
All workshops will be served with morning tea or afternoon tea to get started.

Special offer:
Book three winter workshops (Soup & Consommé 2088G, Winter Vegetables & Fruits 2088N and Winter Stew & Casserole 2088Q workshops) for $270 (saving $27).