From mochi (rice cake) to flan, you can learn traditional and Western influenced Japanese desserts! Served with a variety of Japanese tea.
From mochi (rice cake) to flan, you can learn traditional and Western influenced Japanese desserts! Served with a variety of Japanese tea.
My passions are authentic home cooking from my native Japan and bringing people together around stimulating, sumptuous and totally satisfying dining experiences.
I founded Kozmo Kitchen to realize my dream of dedicating my life to this centuries old craft that I love. And to helping others discover and enjoy its simple beauty, wholesome goodness and ultimate practicality. Kozmo Kitchen food is now available for lunch and dinner, and for catering to parties and events.
Currently I teach Japanese home cooking classes at PCC Cooks, Tom Douglas’ Hot Stove Society, ChefShop, and also offer customized in-home private classes in clients’ kitchen.
Join Chef Rick and Chef Suzanne for an exciting evening of soups, chowder, and bread making. In this class, you will learn how to create seafood chowder, lemon and rice soup, and artichoke velvet chowder. Bread includes a yummy biscuit and basic yeast bread.
Pies make delicious desserts and delectable dinners. In this hands-on cooking class, make the most of the summer to fall harvest while learning to make triple berry pie and apple pie, and discover tips and techniques for a flaky, flavorful chicken pot pie.
Explore proper techniques and methods for professional pastry, baking and contemporary desserts in our Pastry & Baking Arts program.
Transform your kitchen into a quaint Boulangerie with the guidance of our Pastry Chefs at Cook Street. This 5-day series offers a technical approach to the fundamentals of bread baking; the roles of hydration, dough temperature, native and commercial yeast, kneading and folding, shaping and slashin...
Learn how to make chocolates in these fun, hands-on workshops lead by a Le Cordon Bleu, London trained patisserie chef. You will be guided through the history of chocolate
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