Christmas cooking class in Berlin: EU-Asien Fusion

Learn with your group or other foodies, using simple techniques and many ideas, how to prepare a Christmas menu in advance.
120,00 €

Gutschein kaufen
Ab Kauf 3 Jahre lang gültig Einlösbar für über 7.000 Kurse Gutschein zum Selbstausdrucken

Individuelle Termine anfragen. Auch für Firmenevents oder private Gruppen. Unverbindliches Angebot erhalten.

Teamevents und private Gruppen
This event is perfect for teambuildings, family, friends, Christmas, or any other special event.
Welche Leistungen inklusive sind
All required ingridients and equipment, location & recipes, kitchen assistent & professionell cook, water
Location
The event takes place in a kitchen studio in Berlin. You will receive the exact address after booking.
Dauer
2h30
Kurssprachen
Deutsch, Englisch, Portugiesisch, Spanisch

Über diese Aktivität

This course offers a super delicious menu that takes you on a culinary journey and showcases various cooking techniques. Each dish is carefully selected to provide a perfect balance of flavor and texture.

Aperitif: We start with sautéed shrimp in a bisque of Hokkaido pumpkin and coconut milk. The pumpkin brings a sweet, nutty note that perfectly complements the creamy coconut milk and the tender, pan-sautéed shrimp.

Starter: Next, we have Capriccio Maki, lemon-parmesan mousse, chive tamagoyaki, and caper-shoyu. Here, you'll learn how to roll sushi, make a delicate mousse, and perfectly fry the tamagoyaki.

Main: The main course is a showstopper: veal cheeks in red curry broth, served with sous-vide green asparagus and fine cauliflower purée. The veal cheeks are slowly braised to become buttery tender, while the asparagus is cooked sous-vide to retain its freshness. The cauliflower purée is finely blended for a creamy texture.

Dessert: To finish, there's green tea tiramisu cream with bourbon vanilla genoise and pineapple-mint tartare. You'll learn how to prepare the tiramisu cream, bake the genoise airy, and finely dice the tartare.

This menu is a great mix of traditional and modern cuisine, offering you the chance to discover new flavor combinations and techniques. Perfect for anyone who loves to eat well and try new things!

Wie läuft die Aktivität ab?

  1. After a welcome reception and once all participants arrive, we will introduce ourselves and go through the menu and recipes so we can build the teams. 
  2. We will start with the prep all together, where each team will prepare at least one recipe.
  3. Then we plate the menu, in normal sequence, where each team responsible will finish and serve their preps for all participants, as done in a restaurant, while the other teams await their meals.
  4. During the meals we can delve into the details of the recipes.  

You can book with your small team or build one once here. 

I will be overseeing the hole procedure, answering questions, showing first steps, giving directions and tips individually and in general.

Bring a notebook if you wish to take note of modifications and tips.

You will have a printed recipe to work with and a digital version sent to you.

 

Wer sollte unbedingt teilnehmen?

This cooking class is great for teams, families or foodies who want to expand their knowledge and skills.

Wichtige Details

Was Du mitbringen solltest

You will only need an apron.

Feel free to bring a notebook, take pictures or vids if everybody agrees, and to bring equipment you might find suitable or interesting for the cooking theme.

Welche Leistungen inklusive sind

Menu

Aperitif

Sautéed Shrimp in Hokkaido Pumpkin and Coconut Milk Bisque

Starter

Capriccio Maki, Lemon and Parmesan Mousse, Chive Tamagoyaki, and Caper-Shoyu

Main

Veal Cheeks in Red Curry Broth with Sous-Vide Green Asparagus and Fine Cauliflower Purée

Dessert

Green Tea Tiramisu Cream with Bourbon Vanilla Genoise and Pineapple-Mint Tartare


Federico Carrasco logo
Federico Carrasco

Ich bin Federico Carrasco, ein erfahrener Küchenchef aus Argentinien und seit 2007 in Berlin ansässig. 


 

- Neu
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