Sous Vide or also known as low-temperature long-time (LTLT) cooking is a style that many restaurants have adapted to keep the ingredients at play consistent.
DurationSous Vide or also known as low-temperature long-time (LTLT) cooking is a style that many restaurants have adapted to keep the ingredients at play consistent.
Join Chef Carlos as he breaks down the simple steps using a variety of meats, fish and vegetables to create simple dishes using this “bag method”. Recipes include Sous Vide Lobster Sandwich, Sous Vide Eggs and Sous Vide Salmon.
Please note:
In line with the latest government regulations, we have been informed that all school participants will need to be fully vaccinated (two weeks after receiving second dose) or present a valid negative PET result for duration of class.
Brettschneider’s Baking & Cooking School is based in the green leafy suburb of Hillcrest, Bukit Timah in Singapore. Opened in April 2016, the school has a modern, inviting, state-of-the-art, purpose-built kitchen, catering to all levels of home cooks and those wanting to take their baking & cooking to the next level.
Built on the strong foundations of Dean Brettschneider’s successful Baker & Cook artisan bakery & foodstore business, Brettschneider’s Baking & Cooking School offers professional, educational and hands-on baking & cooking classes held in a fun and casual environment.
With an internationally acclaimed baking career spanning almost 3 decades and an uncompromising passion for new world artisan baking, Dean Brettschneider leads a team of passionate chefs, cooks and baristas who teach an exciting variety of cuisines and techniques for all abilities from beginner to accomplished cooks.
Choose from day classes, evening classes, weekend sessions and 2 day masterclasses - and best of all - be in the company of like-minded and creative people who are keeping the art of baking and cooking alive!
Shortcrust is a crumbly pastry that is ideal for tarts. Learn to make traditional French-style lemon tarts with creamy lemon curd filling and scrumptious egg tarts.
Pork with Grilled Vegetable/ Ham and Cream Cheese Galette / Cherry and Berry Clafoutis
The participants will learn how to do a brown chicken stock, white chicken stock, vegetable stock (Chef Demo), which is the basis for good cuisine.
I enjoy making bread because making your own bread ensures that it is made naturally without any additives, and can be eaten safely without fear of affecting our health.
French cooking is considered by many to be the most prestigious and respectable cuisine in the world.
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