Three hours, two of which you spend at your own stove
Classes are structured so theory never eats into practice. There's nothing to write down: you receive the technology card for each dish by email after class.
Breakdown of the dish and ingredients
The chef shows the raw ingredients: how to choose meat, how flours differ, why this particular oil. We ask questions here, while our hands are still clean.
Technique — slow and close-up
Demonstration at the central table with a mirror above the surface: knife grip, pan temperature, dough consistency.
You cook it yourself
Each person at their own station makes the dish from start to finish. The chef and assistant move between tables correcting your technique, not doing it for you.
Shared table and debrief
We sit down together, taste everything we've cooked, and give an honest breakdown: where it's oversalted, where the temperature was off. Leftovers get packed up to take home.
How many people per table
The group has 8 workstations — as many as the chef can get around in one class. Each station has its own stove, a set of knives, scales, and a full set of ingredients. A chef and an assistant work with the group, washing up and bringing supplies.
Group schedule
Groups start on rotation: as soon as one fills up, the next one opens. You can attend a trial class in any of them.
Basics · evening
3 spots free out of 8Tuesday and Thursday, 19:00–22:00 · 4 weeks
Basics · weekend
1 spot free out of 8Saturday, 11:00–14:00 · 8 weeks
Baking · morning
4 of 8 spots availableWednesday, 10:00–13:30 · 6 weeks
Baking · evening
5 of 8 spots availableMonday, 18:30–22:00 · 6 weeks
Profession · daytime
2 spots free out of 8Monday, Wednesday, Friday, 10:00–14:00 · 8 weeks
Profession · evening
6 of 8 spots availableTuesday and Thursday, 18:00–22:00 · 12 weeks