Christmas cooking class in Berlin: EU-Asien Fusion
Teamevent from €120 per Person
Request specific dates for this event. Also for company events and private groups. Get a non-binding quote.
About this class
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!
Details to remember
What to bring to the class
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.
What is included in the class?
Menu
apéritif
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
Teamevents and groups
What you’ll do in the class
- 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.
- We will start with the prep all together, where each team will prepare at least one recipe.
- 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.
- 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.
Who is the class suitable for?
This cooking class is great for teams, families or foodies who want to expand their knowledge and skills.
Federico Carrasco
I'm Federico Carrasco, an experienced chef from Argentina and based in Berlin since 2007.
