Chef Sébastien Dubois from the Togarashi Sushi company offers a culinary workshop on specialties from Vietnam and Thailand
Course Content:
Preparation of an Asian poultry stock;
Preparation of a curry / coconut milk and pan-fried shrimp soup-meal;
Preparation of a Pho Ga meal soup and its comforting broth;
Making authentic imperial rolls;
Preparation of the Nuoc-mâm sauce;
Cup of vegetables;
Explanation of the different basic and essential products of Vietnamese and Thai cuisine.
Note:
A recognized vocational training center and an active and dynamic living environment !!!
In operation since 1965, the École hôtelière de la Capitale (ÉHC) is a vocational training center offering 9 programs in the food and tourism sector.
Each year, we welcome around 750 students. Whether you go to the supermarket, the butcher, the pastry shop, a delicatessen, a caterer, a restaurant or even a travel agency, you will undoubtedly meet a graduate of the École hôtelière de la Capitale.
Located in lower Quebec City, a stone's throw from the tourist heart of Quebec City, the ÉHC is part of the Commission scolaire de la Capitale.
Continents Covered: Asian
We will be making delicious Thai dishes from scratch. Learning new techniques and all about Thai ingredients and traditions.
Recreating the unique and adventurous flavors of Asian Street Food! Learn the art of dumplings, and how to build a complete three course meal of Asian dishes.
Learn, Create, And Enjoy Skill Isn’t Important – Just Have A Great Time And Make Some Really Good Food. And Be Sure To Show Up With An Empty Stomach.
Learn The Fundamentals Of Asian Cooking, Stir Fry Techniques, Soups, Appetizers And Sauces.
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