In this class we seek to help you create that perfect bite that marries the best of texture, flavour and spice - all at once.
DurationIn this class we seek to help you create that perfect bite that marries the best of texture, flavour and spice - all at once.
Learn to tackle different cooking techniques, textures, and spices with dishes such as our famous Prawn & Scallop Seafood Motoyaki (think Japanese-style Rockefeller), where students will be making a creamy Ponzu Aioli and gratinading right inside a Scallop shell.
More textures and spices await when students take on robust Vietnamese flavours with a perfectly roasted Ling Cod and a crispy Vietnamese-style Banh Xeo pancake. And for the finish, Hawaiian Macadamia Nut-crusted Mahi Mahi, Chili Coconut Sauce and Fennel Papaya Salad.
The Dirty Apron Cooking School teaches over 10,000 students each year how to cook in our incredibly fun and educational cooking classes. A favourite amongst locals and visitors alike, students range from as young as 7 years old in the Kids Summer Camp, to 77+, and everyone in between. Instruction focuses on popular regional cuisines as well as basic skills for ingredient-focused cooking.
During the hands-on classes, our experienced and engaging chef instructors walk students through each step required in crafting a complete meal of appetizer, entrée and dessert. After the preparation and plating of each dish is finished, students gather at the communal dining table in the stylish dining room to enjoy their creations alongside a glass of wine, while the staff takes care of the dirty dishes.
Students use only the best tools of the trade thanks to partnerships with All Clad cookware, Wusthof knives, Wolf ranges, and Sub Zero fridges. We also provide private cooking classes to large groups.
Contact us to find out how to book your private session.
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