Sunday Morning Workshops
9am to 2pm
2 May
Winter Soup & Consommé Workshop
(
info)
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.
More detail about this workshop.
Workshop code: 1028C, ($115), Teacher: Mr. L. Villoing
16 May
Winter Vegetables & Fruits Workshop
( info)
In this seasonal workshop, students will learn how to cook with winter fruits and vegetables. All those food will be turned into tasty recipes.
More detail about this workshop.
Workshop code: 1028D, ($115), Teacher: Mr. L. Villoing
23 May
Stock & Sauce Workshop
( info)
In this workshop, students will learn how to make brown stock, chicken stock, fish stock, butter sauce, Mornay sauce, Suzette sauce, compound butter, and more.
More detail about this workshop.
6 June
Winter Stew & Casserole Workshop full
( info)
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.
More detail about this workshop.
Workshop code:
1028F, ($115), Teacher: Mr. L. Villoing
13 June (full day, 9am - 7pm)
Pâtés and Terrines Workshop
( info)
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.
More detail about this workshop.
Workshop code:
1028G, ($210 for full day workshop), Teacher: Mr. L. Villoing
20 June
Chocolate Workshop full
( info)
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:
1028H, ($115), Teacher: Mr. L. Villoing
Sunday Afternoon Workshops
2.30pm to 7.30pm
2 May (2.30pm - 8pm)
Knife Skills Workshop full
( info)
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: 1028J, ($125), Teacher: Mr. L. Villoing
9 May (4pm - 8pm)
Ice Cream & Sorbets Workshop full
( info)
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.
16 May
Sweet & Savory Pastry Workshop 2 places left
( info)
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.
More information about this workshop.
23 May (2.30pm - 8pm)
Knife Skills Workshop full
( info)
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: 1028M, ($125), Teacher: Mr. L. Villoing
30 May (4pm - 9pm)
Cake Decorating Crash Workshop
3 places left
( info)
Learn how to prepare a perfectly decorated cake for Winter 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:
1028N, ($115), Teacher: Ms. L. Secombe
31 May
Egg & Soufflé Workshop
( info)
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.
More information about this workshop.
Workshop code:
1028O, ($115), Teacher: Mr. L. Villoing
13 June (full day, 9am - 7pm)
Pâtés and Terrines Workshop
( info)
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.
More detail about this workshop.
Workshop code:
1028G, ($210 for full day workshop), Teacher: Mr. L. Villoing
2 May (2.30pm - 8pm)
Knife Skills Workshop full
( info)
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:
1028P, ($125), Teacher: Mr. L. Villoing
All workshops will be served with morning tea or afternoon tea to get started.
Special offer:
Book three winter workshops (Winter Soup & Consommé
1028C, Winter Vegetables & Fruits
1028D and Winter Stew & Casserole
1028F. workshops) for $315
(saving $30).
