Discover how to prepare soft, tender Australian lamb loin, accompanied by caramelized carrots, shallot butter spinach and rosemary potatoes. Chef will also demonstrate how to plate and serve as in a restaurant.
On the Agenda:
Cleaning and Trimming of Lamb Loin
Shallot Butter Spinach
The workshop is held for a small group that gives participants a chance to work closely with our Chef. After your practical session, you will have a chance to enjoy tasting with Chef.
Date: Thursday 8 November 2018 Time: 09:00 hrs. - 13:00 hrs Difficulty Level: 2 (1: Beginner, 2: Intermediate, 3: Advance) Chef Instructor: Chef Roberto Cimmino Language: All workshops are conducted in English with Thai translation No. of Participants: 10
Included in the price: - A 4-hour practical session, all ingredients, a recipe folder with notepad, pencil, apron and hat
Remarks: - Participants should be at least 17 years old at time of application - No prior knowledge is required for this course and is suitable for novices, cooks with some experience, dedicated amateur cooks and those seeking to further their culinary skills. All of the food created during the session are yours to take home with you.
This course is now fully booked. Please click on the button below to be added to the waiting list.