Culinary

Short, practical cooking sessions taught by working chefs. You eat what you make.

Hors d'Oeuvres Workshop

Four passed appetisers you can reproduce at home, taught by a working chef.

Dice an onion in thirty seconds without crying, and without cutting yourself.

Three dinners that feed four people, use one pan, and are done in under half an hour.

The kids do the cooking. Adults are asked to sit down and not help.

Flour, water, salt, yeast, and a pot with a lid. One loaf goes home with you.

Wrappers, filling, and the pleat that keeps it shut in boiling water.

One family teaches the room the dish they grew up eating.