Vegetable Masterclass

by Trupp The Chefs Table Cooking School Claim Listing

Vegetables are the single most exciting ingredient in cooking and are hardly centerstage to any dish as meat or fish always tend to take the front role.

$149

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Trupp The Chefs Table Cooking School Logo

img Duration

3 Hours

Course Details

Vegetables are the single most exciting ingredient in cooking and are hardly centerstage to any dish as meat or fish always tend to take the front role. In this session, Walter will open your eyes to new ways of thinking on how you can introduce vegetables into your dishes so that they are an even match to any other food.

The session focuses on seasonal vegetables that are often forgotten on our dinner tables showing you many new ways of using your everyday favorites. After a hands-on session, enjoy, sit back and relax and let Walter take you onto an exciting vegetable journey inspiring you to try vegetable dishes in new ways in your future home cooking.

  • South Yarra Branch

    Unit 1/53 Barry St, South Yarra, Melbourne
  • Teacher's Name
  • Walter
  • Teacher's Experience
  • Walter Trupp’s international reputation was forged while he worked in and managed some of the most prestigious restaurants in Europe and Australia. Walter’s own restaurant, Gasthof Post, which he established in the Austrian state of Carinthia, received many accolades, including being awarded 18 out of 19 points and three Chef’s Hats in the prestigious French restaurant guide Gault Millau. At the age of only twenty-five, Walter became the youngest chef in the world to have achieved such a high rating. After growing up in Austria, Walter perfected his craft working in 2- and 3-Michelin-star restaurants around Europe, most notably: Crissier, Switzerland (3 stars), with Frédy Girardet Tantris, Munich (3 stars), with Hans Haas Aubergine, Munich (3 stars), with Ekart Witzigmann Le Manoir Aux Quat Saison, London (2 stars), with Raymond Blanc La Tante Claire, London (3 stars), with Pierre Koffmann Pied A Terre, London (2 stars), with Tom Aitken After running and then leasing out Gasthof Post, Walter moved to England and worked at Michel Roux’s Waterside Inn (3 Michelin stars) in Berkshire, before joining the triple-Michelin-star restaurateur Marco Pierre White as Head Chef of his restaurant group.
  • Gender
  • Male
  • Teacher's Nationality
  • N/A

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