Sunday Morning Workshops
9am to 2pm
1 November
Sushi & Sashimi Workshop newLet's have sushi and sashimi party. You will learn how to prepare sashimi and how to make various type of sushi. We will learn Nigiri and nori roll (hosomaki and futomaki). We will also make an easy black sesame ice cream.
Workshop code: 4098C Teacher: Ms. Y. Takeuchi
8 November
Cupcake & Madeleine Workshop 
During the course of this workshop, we will explore four main methods of making cupcakes (creamed, whisked, all-in-one, muffins style) as well as teaching you the technique for making French Madeleine, Queen Cakes, Spanish, and Japanese Cupcakes and more.We will also practice icing those cupcakes with piping techniques, garnishing and presenting them beautifully. Come and enjoy this workshop, there will be plenty cupcakes to taste and also to take home at the end of the class.
More detail about this workshop.
Workshop code: 4098D Teacher: Mr. L. Villoing
15 November
Choux & Macaron Workshop new (fully, sorry)
Right now, macaron are very popular in France, and are sold in almost every Patisserie and served in Salon de Thé. In this workshop students will be introduced to the history of the Macaron, and will learn how to make a selection of those tasty little cakes (from simple recipes to more elaborate ones, including US styled macaroon). Besides macaron, we also teach one of the difficult French recipes: Choux Pastry in sweet and savoury versions.
All will be enjoyed during a meal at the end of class, and leftover can be taken home by students.
Workshop code: 4098F Teacher: Mr. L. Villoing
29 November
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.More detail about this workshop.
Workshop code: 4098G Teacher: Mr. L. Villoing
6 December
Pâtés and Terrines Workshop
In this special full day workshop, students will learn to prepare about 15 different Pâtés & Terrines including a Country Style Pork Pâté, Rillette specialty of the city of Le Mans, Duck & Pistachio Terrine, Rabbit and Artichokes Terrine, Potatoes Tourte, Subric of Vegetables, Bavarian Cream Enrubanné, Exotic Fruit Terrine in Champagne Jelly, Salmon & Perch Fish Terrine, Potatoes Terrine, Oeuf in Aspic Jelly and a lot more. Some will be eaten during lunch, others tasted for dinner and a lot will be taken home at the conclusion of the day. ($200.00 for this full day workshop.)More detail about this workshop.
Workshop code: 4098H+Q Teacher: Mr. L. Villoing
13 December
BBQ & Marinade Workshop
In this workshop, students will learn how to prepare a selection of marinades for meat, fish, vegetable and fruit. We will also show students how to use different part of the BBQ for cooking a selection of food. All prepared food will be enjoyed by students at the conclusion of the workshop.More detail about this workshop.
Workshop code: 4098I Teacher: Mr. L. Villoing
20 December
Ice Cream & Sorbets Workshop (full, sorry)In this workshop, students will learn how to make a selection of sorbets, ice creams, and gelato. A selection of fruit and berries as well as crème anglaise. Some of the completed ice cream, sorbets and gelato will be tasted during the workshop, the rest will be taken home by students.
More detail about this workshop.
Workshop code: 4098J Teacher: Mr. L. Villoing
Sunday Afternoon Workshops
2.30pm to 7.30pm
1 November
Knife Skills Workshop (full, sorry)
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.More detail about this workshop.
Workshop code: 4098L Teacher: Mr. L. Villoing
8 November
Knife Skills Workshop (new timeslot)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.More detail about this workshop.
Workshop code: 4098M Teacher: Mr. L. Villoing
15 November
Traditional French Christmas WorkshopIn this workshop, students will learn how to prepare and cook a traditional Christmas meal as in France. Menu includes a soup, white pudding, stuffed Christmas turkey, side dishes and traditional Bûche de Noël. All prepared food will be enjoyed by students at the conclusion of the workshop.
Workshop code: 4098N Teacher: Mr. L. Villoing
22 November (4pm)
Cake Decorating for Christmas Workshop
(full, sorry)Learn how to prepare a perfectly decorated cake for Christmas in mind. All ingredients and equipments are provided by the teacher (but bring your own cake (up to 7-inch in diameter and 4-inch in height)). We will also teach how to make a selection of sugar flowers and more.
More detail about this workshop.
Workshop code: 4098O Teacher: Ms. L. Secombe
29 November
Knife Skills Workshop (full, sorry)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.More detail about this workshop.
Workshop code: 4098P Teacher: Mr. L. Villoing
Thursday 3 December (5pm - 10pm)
Cake Decorating for Christmas Workshop
(new time slot!)Learn how to prepare a perfectly decorated cake for Christmas in mind. All ingredients and equipments are provided by the teacher (but bring your own cake (up to 7-inch in diameter and 4-inch in height)). We will also teach how to make a selection of sugar flowers and more.
More detail about this workshop.
(this workshop will be held on Thursday.)
Workshop code: 4098T Teacher: Ms. L. Secombe
6 December
Pâtés and Terrines Workshop
In this special full day workshop, students will learn to prepare about 15 different Pâtés & Terrines including a Country Style Pork Pâté, Rillette specialty of the city of Le Mans, Duck & Pistachio Terrine, Rabbit and Artichokes Terrine, Potatoes Tourte, Subric of Vegetables, Bavarian Cream Enrubanné, Exotic Fruit Terrine in Champagne Jelly, Salmon & Perch Fish Terrine, Potatoes Terrine, Oeuf in Aspic Jelly and a lot more. Some will be eaten during lunch, others tasted for dinner and a lot will be taken home at the conclusion of the day. ($200.00 for this full day workshop.)More detail about this workshop.
Workshop code: 4098H+Q Teacher: Mr. L. Villoing
Friday, 11 December
Knife Skills Workshop (new timeslot)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.More detail about this workshop.
(this workshop will be held on Friday.)
Workshop code: 4098U Teacher: Mr. L. Villoing
13 December
Petit Fours Workshop
Learn to prepare a selection of 10 different petit fours & chocolates. Petit Fours include sweet tartlet, mini choux, chocolate truffles, mini fruit skewers, marzipan fruits, mini brownies, mini almondine and lots more. Learn how to present those like in first class hotel. Bring your camara! (This is part of Cocktail Party Workshop. This workshop can be booked individually.)More detail about this workshop.
Workshop code: 4098R Teacher: Mr. L. Villoing
20 December
Knife Skills Workshop (full, sorry)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.More detail about this workshop.
Workshop code: 4098S Teacher: Mr. L. Villoing
All workshops cost $105 each unless advertised otherwise.
All workshops will be served with morning tea or afternoon tea to get started.
Special offer:
Book three cocktail party workshops (Cold Canapés 4098M, Hot Canapés 4098P and Petit Fours 4098R Workshops) for $285 (saving $30).