Soup & Bread making class is offered by My Easy Cooking. We offer cooking classes in our studio and we can customize them to your clients needs. We can do traditionalSouth African cuisine, Seafood from the West Coast or teach a traditional Malay menu.
DurationSoup & Bread making class is offered by My Easy Cooking. We offer cooking classes in our studio and we can customize them to your clients needs. We can do traditionalSouth African cuisine, Seafood from the West Coast or teach a traditional Malay menu. We can host 2-12 students per session, but for bigger groups we can move to bigger studios.
Nina started her career as a speech correctionist and for many years taught children with learning as well as physical disabilities. Although her initial career choice had nothing to do with food, this passion for food and cooking had been instilled in her from a very young age.
Her Mom and Gran are excellent cooks in their own right and the social aspect of food has always played a large role in their home. After raising two wonderful children out of their toddler phases, her new career path was ignited by an emergency birthday gift which has after about 3 versions become.
Baking Classes (Breads and Cakes) classes are offered By Passion Cookery School.
You’ll create pitta (the flagstone Arabic bread), lavash (the Armenian flatbread used for wraps which can be stuffed and flavoured) and sangak (a wholewheat sourdough flatbread that’s slightly thicker than the other two).
The Chamber’s Certificate in the Theory of Breadmaking is a course which has been designed to teach the theoretical aspects of plant baking.
Sourdough course is offered by Baked Academy. The Baked Academy was established to offer unique baking courses at affordable prices, addressing the needs of students and their financial situation in South Africa.
Baking classes are hands on and practical with support of theory notes and recipes. Learn to the techniques, skills and tricks when baking cakes, decorating them and designing them based on different themes.
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