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Cooking Basics: The Principles of Cooking by Chef Benjamin Kirk | 30 Jul 2019 (Tue) | 2pm – 4pm

Regular Price: $150.00

Availability: In Stock

Quick Overview

Date: Tuesday, 30 Jul 2019
Time: 2:00 PM - 4:00 PM
Type of Class: Hands-on class (pair or group work may be involved)
Class Capacity: 12 pax
Venue: Aperia Mall, #02/02. 12 Kallang Avenue, Singapore 339511
 
 
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New to the kitchen? Join us in this series of skills-based workshops to get your culinary journey started!

In this workshop, you will learn about the various cooking techniques like saute-ing, stir-frying, roasting, boiling, poaching and braising. Understand the science between each technique and how to execute them effectively.

This is a hands-on class; pair or group work may be involved

NOTE:
Menu items may contain or come into contact with wheat, eggs, nuts, milk, and other allergens. Please leave us a message if you require more information. Recipes do not contain pork, lard, or pork or lard elements.

Alternative way to sign-up
Scan QR code to PayNow class fee
Amount to PayNow: E.g. $133.20/pax for each class (After 10% discount)

Screenshot confirmation of PayNow transfer & send us a message on Facebook in this format:
1.Name:
2.Contact Number:
3.Email Address:
4.Class: e.g. Chocolate Mango Cake

Confirmation of sign-up will be sent via Facebook message & email 1 day before the class. 
All classes will be conducted at M Studio located at #02-02/03 Aperia Mall, 12 Kallang Avenue, Singapore 339511. Sign-up closes 2 days before the scheduled class.



Chef Profile

At an early age, Ben took a strong interest in the culinary world, in both its artful form as well as technical intricacy. This curiosity ended up with unusual experiments and unconventional meals in his own kitchen.

He started out his career teaching outdoor education, after graduating with a degree in Life Sciences at the National University of Singapore. But in 2014, he decided to quit his job and began his culinary training at At-sunrice Global Chef Academy.

Through various internship opportunities, he gained a wide spread of knowledge from working in the kitchens of Sentosa Golf Club, Swissotel Cafe Swiss, Fairmont Prego as well as fine dining restaurants Mikuni and JAAN.

In 2015, he began thinking about the synergy between food and education and started The Carbon Chef. The private dining arm provides customers with a unique dining experience in their own homes, where there is an interaction between the guests, the food, and the chef.

The Cookery Course arm aims at educating young learners on the Science of cooking, how Science can be seen in the food we eat, and how it plays a part in our everyday lives.
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