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Traditional French Desserts
- Vanilla lemon crème brulée
- Nutella macaroon
- Cream puffs filled with pastry cream
Bistro Classic
- Steak tartar, crusty bread, shallots, purple mustard puree and egg sauce
- Poached scrambled eggs with goat cheese sauce and fine herbs
- Root Vegetable Blanquette
- Duck liver mouse with burnt citrus and raw mushrooms
- Rice pudding with raisins
Modern Tapas
- Lamb and quinoa kebab skewers
- Sautéed sugar snap peas and chorizo
- Dates and pine nuts friands
- Grilled carrots with red onion marmalade
- Pesto Palmier
Technique of Healthy cooking
- Red quinoa and arugula salad
- Coconut ginger cod with crunchy Jucama
- Crispy Kale
- Pineapple 2 ways: Grilled and iced
Interactive Dinner Party
- Bacon wrapped dated
- Spicy coconut crab salad shooters
- Smoky clams and chorizo
- Chocolate Brownie
French Macaroons
- Caramel fleur de sel
- Chocolate and passion fruit
- Lemon and basil
Middle Eastern
- Baba Ghannouj - Eggplant & Tahini puree - Labanon & Syria
- Tomato Fritters - Greece
- Lentil and Vermicelli Soup - Egypt
- Psari Plaki- Baked Fish - Greece
- Keftethes- Fried meat Patties - Greece
- Salata Therini - Summer Salad - Greece
- Bulgar Pilavi- Bulghur Pilaf – Turkey
Fresh Pasta and Raviolis
- Fresh pasta & Ravioli
- Bolognese Sauce
- Fresh Tomato Sauce
- Mixed green salad
Quick and Easy French Dinner
- Provencal bread pudding with mix greens and banyuls vinaigrette
- Baked goat cheese with olives and red pepper jelly
- Sea bass with pork belly and grape fruit
- Pineapple confit with spices, pumpkin seeds and agave gastric
Modern Vegeterian
- Zucchini soup with rustic croutons, poached egg and lemon verbena “air”
- Miso egg custard with jujmbo green and white asparagus
- Braised potato “log” with cardamom milk froth, leeks puree and lavender
- Roasted pears with olive tapenade agri-dolce gastric and cream
Romantic Dinner for Two
- Appetizer: Cheese hearts
- Main course: Beef tenderloin with gorgonzola butter
- Crispy polenta with roasted vegetables
- Shrimp risotto
- Dessert: Mini-chocolate molten cakes
French Inspired Date Night
- Watercress, compressed endive, meringue green grapes and ver jus dressing
- Petite filet of beef with silky parsnip puree, foie gras cubes and charred brocollini
- Macerate strawberries with chocolate bread pudding and black pepper cream anglaise
Working with tropical fruit
- Exotic panacotta with fruit soup and macadamia cookie
- banana foster crepe served with vanilla ice-cream
- tropical chocolate fondue with coconut macaroon
2 Day Baking Course
- Session I
Basic cake-making techniques
- Genoise cake
- Pound cake
- Carrot cake
- Yellow Vanilla cake and variations
- Chocolate cake and variations
- Session II
Icings and frostings
- Classic buttercream & variations
- Chocolate fudge icing
- Cream cheese frosting
- Italian meringue
- Swiss meringue buttercream
- Chocolate ganache
French Contemporary Cooking
- Wild mushroom mousse with granny apple gel
- Hazelnut jus and upper cress
- Lamb loin with coffee roasted carrots
Risotto making technique
- Risotto Porcini
- Risotto Primavera
- Shrimp Risotto
Peruvian Classics
- Lomo Saltado
- Causa Peruana
- Ceviche Peruano
- Suspiro a la limeña
Chocolate Feast
- Nougatine cookies
- Mini chocolate fondants
- Three chocolate mouse
- Chocolate tarts
Creative Salads
- Grilled vegetable salad with gremolata
- colorful quinoa salad with cranberries, lemon and herb dressing
- panzanella salad
- grilled cauliflower, pine nuts and preserved lemon pasta salad
- chickpea, cucumber, chill, yogurt and mint salad.
Seasonal Inspired Cooking
- Sweet peas soup with ham and rustic croutons.
- Roasted zucchini with ricotta and mint.
- Buttermilk poached chicken with white asparagus, truffles and crispy greens.
- Honey-vanilla apricots (or peaches) with grilled pound cake.
Natural Cooking
- Salad of uppercress with braised hazelnuts and mint puree.
- Roasted wild mushrooms with shallots and fresh herbs .
- Pan roasted hanger steak with crushed lemon potatoes, spring onions.
- Goat cheese pudding with seasonal berries
Dinner Party
- Hors D: Crispy Kate
- Appetizer: Tuna Carpaccio with Lemon and Capers
- Main: Braised Flank Steak in Red Wine
- Side: Corn Soufflé
- Dessert: Chocolate Pudding Mousse with Espresso Cream
Italian table
- Fontina and wild mushroom spedino
- ricotta gnocchi with pesto, prosciutto and tomatoes
- pork Milanese with tri color salad with orange vinaigrette
- Sesame Cannoli with orange mascarpone mousse and balsamic marinated berries
Mexican Menu
- Vuelve a la Vida - Lime marinated shrimp and crab cocktail
- Snapper a la Veracruzana
- Chipotle smothered meatballs
- Sweet corn soufflé
- Pineapple two ways: grilled & iced
Technique of Fish & Shellfish
- Raw - Tuna carpaccio with arugula and lemon
- Steamed - Ginger & Coconut Cod served with red quinoa
- Stewed - Mussels in shallots & white wine served with crusty bread
- Pan Seared - Halibut with garlic aioli and blistered tomatoes
- Roasted - Sea bass wrapped in cedar wood with asparagus served with fresh tomato salsa
Sweet and Savory tarts
- Sweet: Tutti Frutti tart
- Savory: goat cheese and leek tart
Chilled Appetizers
- Poached egg & lardon salad- Salade Lyonnaise
- Poached Shrimp & lime salad
- Tiradito with spicy pineapple salsa
- Tuna Carpaccio
Easy Three course Dinner
- Starter: Carrot and Courgette ribbons salad with goat cheese and pine nuts
- Main: Lemon and white wine chicken with confites potatoes
- Dessert: Lavender pana cotta with almond tuiles
Mother’s day Brunch
- Strawberry Mimosas
- Mini Ham and cheese quiches
- Arugula, pear and fig salad
- Potato and zucchini Pancakes
- Baked salon with mango salsa
- 5 bean salad
- Triffle Surprise
Latin American
- Arepitas de yucca- Yuca fritters, Dominican Republic
- Cachapas- Sweet corn arepas, Venezuela
- Tajadas de maduro con queso, sweet plantain roll with cheese, Colombia
- Arroz con Pollo, Rice with Chicken, Cuba, DR, Puerto Rico
- Lomo Saltado, Sautéed beef, Peru
- Suspiro Limeño, Dessert, Peru
Asian Buffet
- Saigon beef lettuce wraps
- Chicken Satay skewers with peanut sauce
- Spring rolls with a sweet and sour dipping sauce
- Vietnamese summer rolls
- Thai donuts
Cooking Buddies
Boot Camp
- Day 1
Skills & Drills
- Knife skills – the vegetable cuts
- Day 2
Skills & Drills
- Grilling, Broiling, Roasting
Meats
- Roasted Chicken Breast stuffed with Asparagus and Tomato
- Roasted Cuban Pork Tenderloin
- Broiled Skirt Steak with Cream Salsa Verde
- Pan Roasted Blackened Fish Fillet
Vegetables
- Grilled Corn
- Roasted Cauliflower and Asparagus
- Crisp Green Bean & Walnut Salad
- Sautéed Garlic Spinach
- Day 3
Skills & Drills
- Steaming, Braising, Stewing
Meats
- Fillet of Snapper en Papillote
- Shredded Pork Stew with Smoky Chipotle Tomato Sauce
- Chicken Curry Stew
- Braised Short Ribs
Grains
- Coconut Rice
- Couscous
- Quinoa and Wheat berry Salad
- Sun-dried Tomato and Black Olive Orzo
Signature Desserts
- Exotic Panacotta with fruit and macadamia cookie
- Banana foster crepe served with vanilla ice-cream
- Tropical chocolate fondue with coconut macaroon
Baking Cakes I & II
Grilling Favorites
- Arugula Salad Bowl with Fire Roasted Peppers, Onions, Corn, Pecans and three Creamy Parmesan & Garlic Dressing
- Grilled Blue Cheese Stuffed Burgers
- Italian Dressing Chicken on the Grill
- Rosemary Shrimp & Scallop Skewers
- Grilled Asparagus with Lemon Oil Vinaigrette
- Grilled Pineapple with Cream Cheese / Marshmallow Dipping Sauce
