Gail Collins discovers the best cooking classes in Jakarta, creating skills and appreciation of food.
Saturday evening, the couple dressed for a night are on hand in the kitchen, positioned around the workstations Almond Zucchini. Kitted with prepped ingredients, cookware and utensils, they donned their aprons. Let's get cooking! the mature men sought and received more help from their wives and educational leader. Young men confessed that they often cook with their partners. All were eager to fun and tasty meal to follow.
Almond Zucchini
This new place is a private house in a garden setting with a more streamlined space. The stainless steel kitchen and shiny shopping provides a central post for the chief resident and adjacent workstations to practice those. With flexible targets, the site is suitable for the construction of the team, events, cooking parties, pop-up restaurants or catering for rent. The chief is looking to fill the bill.
The finish on cute dinner filet
Let budding chefs want to learn Mexican dishes, yeast breads or cooking the perfect steak - filet mignon with shallots and red wine sauce our night - there is a space at the cooktop. Customers can be practical or just watch, learn and dinner.
The classes play to single axes, such as leadership to strengthen the team. Teens and up are preferred with a minimum of 12 students and a maximum of 30 per class, using infallible. Aprons, utensils and ingredients are included, and a large area invites to dinner or rehashing the skills acquired thereafter.
www.almondzucchini.com
Pantry Magic
Although Magic Pantry was the "Purveyor of fine cooking tools" since 1968, with shops in Bali and Jakarta, offering a full range of tools, cookbooks, expertise, advice and events; it seven years ago, they also started to teach clients how to handle their goods. Stove five burners and oven, positioned in front of the scene in the store, creates an ideal class size of 10. This lends itself to more protests, but a wide range of skills such as cake decorating and figurines melting, or the kitchen can be covered, including Turkish, Italian, french, pastries and raw foods. Specialty products such as oils, caviar or molecular elements are available for sale and incorporation in the menus. All ages are welcome, including youth. The store network with chefs for recipes, preparation and how to keep it alive and fun.
www.pantry-magic.com
Epilogue
Epilogue operates in a Javanese joglo house, filled with French fusion knocking on the doors of Thailand, Korea, and, of course, Indonesia. All about the arrangement and juxtaposition is just starting. Chef Sandra Djohan uses fresh ingredients and ideas to let the leaders of his bistro shine.
With a culinary education, Le Cordon Bleu and 7,000 pounds of food on the premises, djohn also wrote five of its own, starting with from my kitchen to yours to its pan-Asian final volume. Yet even she has limits. "I do not eat durian, and I'm afraid of a live chicken," Djohan admitted with a smile.
His courses focus on the calendar and based on customer requests to avoid repetition. clientele are emailed to engage in classes, and 10 to 20 students are best for a demonstration. costs will Rp.250-450,000, with varying ingredients. importantly, Djohan said, "There is no of secrets left side. It is fun and informative - we learn and enjoy many tastes "
www.sandradjohan.com
Turkuaz
landlord Chef Sezai Zorlu comes. the family of a farmer on the Mediterranean coast of Turkey, where he learned the basic cooking skills and authentic recipes like chili paste and pomegranate sauce, while storing the bounty of the earth preparation for winter. the seasons greetings from her mother and grandmother infused a love of cooking in it. This culture is reflected in the food and furnishings Turkuaz.
Demonstration classes with 15 or less guests create an interactive conversation with the chief, and they start by welcoming tea or coffee. the meal consists of an appetizer, main dish with rice and dessert cost Rp.550,000. Sample menus range from hummus to kofti, kebab and baklava. After class, participants celebrate their lunch together. "Preparing food unites people, whether tomatoes and aubergines or milk to make yogurt," said co-owner Zorlu Yanti. Adventurous expected rate.
www.turkuazrst.com
Molina Hazuria
The cooking classes Ibu Molina Hazuria began three decades ago, such groups interested friends together to learn. They encouraged Hazuria disseminate knowledge of Indonesian cuisine, which began with research on spices for authentic flavors. Approached by Unilever Australia, she began to prepare recipes as a food consultant loan packages for soups and pasta with local adaptations. education and years of cooking in his own kitchen launched Taste of India, providing eating fast-food shops to Jakarta. Yet, hands on cooking with guests wins hands down and is particularly effective with students in Jakarta and British International School, although large groups outperform demonstrations.
She prefers 10 to fifteen people maximum and noted everyone loves the deployment of naan. The cost Rp.300-350,000 with short courses on Indian, Lebanese and Indonesian with a greater variety of restoration. "The recipes are simple - proven - and they work," said Hazuria. "I have an appreciation for food and work."
www.goodfoodjakarta.com
In class foodie, I have taken in many countries, including Florence, Italy, where our son decided on the culinary arts as a career. the kitchen is the chemistry and physics in action with a direct interest in the results. meals scratch made require chopping, measuring, sauté, stirring, mixing and baking-many tasks to go around, even if it is the humble vital chore dishes. There is a pride in the preparation, appreciation for the strengthening of processes and skills to the next recipe. Although course, in all the listed classes, tantalizing tastes hanging on the tongue can be recreated with recipes at home. in the words of Julia Child, "... try new recipes, learn from your mistakes, be brave and above all, have fun. "