Learn the fine art of making Chocolate Egg for Easter from Patissier & Chocolatier, Esti Garcia.
DurationWhat you'll learn
What you'll get
Empowering and connecting each other by igniting people's passion and curiosity for real good food.
We inspire to empower your inner chef and help you create meaningful connections and strengthen bonds through food.
Cooking isn’t just about techniques and understanding of flavours, we believe it is about the people that produce the ingredients and the people you share your food creations with. It is about culture and it’s the fabric of our society.
We connect you with chefs and food artisans/producers, so you can learn more about food and ultimately give you the ability and opportunity to create moments of happiness and connection with the people you share your passion of food with.
Our cooking school is located in Sydney. We help our students learn in a fun and engaging way how to cook a delicious and quality meal. This experience is perfect for team building and food enthusiasts. We also offer the gift of cooking with our e-gift cards.
Finally, our VIVE team members are all incredibly passionate in interacting and delivering a memorable culinary experience. There is a great sense of fulfilment every time we see our students having a good time in our kitchen and to witness the moment, when they realise that they, too, can cook beautiful food!
Learn the art of hand crafting delicious molded chocolate, truffles and other scrumptious chocolate treats. Embrace your inner artist and learn how to work with coloured cocoa butter.
For the chocolate enthusiast or the perfect gift idea for the chocolate lover Learn how to make hand-made chocolate using professional moulds
Each Food Saucerer class in our school holiday program is an aspirational pastry chef’s delight. Your kids will learn hands on how to cook amazing desserts. The chef takes the students through each step carefully ensuring the best results.
Learn how to make Chocolate Caramel Anzac Slab. In each slab, there's a layer of oaty Anzac biscuit on the bottom, then a silky, chewy caramel, then chocolate. You really, really can’t go wrong.
Learn everything about chocolate in a 2.5 hour workshop.
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