BBQ A To Z

Name: BBQ A To Z
Price: 228 $
Availability: InStock

by Trupp The Chefs Table Cooking School Claim Listing

In this class, you will learn how to cook smoked BBQ ribs, shellfish skewers and whole birds and apply different recipes of rubs and pastes.

$228

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Duration

5.5 Hours

Course Details

Bring your BBQ cooking to a whole new level by learning how to cook more complex recipes such as slow cooking, whole slabs of meat and fish on your BBQ.

In this class, you will learn how to cook smoked BBQ ribs, shellfish skewers and whole birds and apply different recipes of rubs and pastes. Breakfast starts with a burger bash and sausages cooked in a very different way. After the cooking is finished, you will enjoy all the different meats with some great BBQ salads and sauces in our dining room.

Master your cooking skills at Trupp- The Chefs Table cooking school with Three Hat Michelin star international three-hat chef Walter Trupp.

We offer a wide range of hands-on cooking classes, Corporate Team building events, and a 16-week Home-Chef Cookery Course.

Cooking Classes are fun, hands-on, in small groups up to ten, and suitable from the beginner to the more accomplished home cook and accommodate many a nationality of flavors! Classes are held in the evenings and on the weekend.

Online Cooking Classes are available and suitable for the beginner and everyday home cook, the home entertainer, and aspiring Michelin Star Chef.

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South Yarra Branch

Unit 1/53 Barry St, South Yarra, Melbourne

Teacher's Name
Walter
Teacher's Experience
Walter Trupp’s international reputation was forged while he worked in and managed some of the most prestigious restaurants in Europe and Australia. Walter’s own restaurant, Gasthof Post, which he established in the Austrian state of Carinthia, received many accolades, including being awarded 18 out of 19 points and three Chef’s Hats in the prestigious French restaurant guide Gault Millau. At the age of only twenty-five, Walter became the youngest chef in the world to have achieved such a high rating. After growing up in Austria, Walter perfected his craft working in 2- and 3-Michelin-star restaurants around Europe, most notably: Crissier, Switzerland (3 stars), with Frédy Girardet Tantris, Munich (3 stars), with Hans Haas Aubergine, Munich (3 stars), with Ekart Witzigmann Le Manoir Aux Quat Saison, London (2 stars), with Raymond Blanc La Tante Claire, London (3 stars), with Pierre Koffmann Pied A Terre, London (2 stars), with Tom Aitken After running and then leasing out Gasthof Post, Walter moved to England and worked at Michel Roux’s Waterside Inn (3 Michelin stars) in Berkshire, before joining the triple-Michelin-star restaurateur Marco Pierre White as Head Chef of his restaurant group.
Gender
Male
Teacher's Nationality
N/A

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