Feb/March Helper Japanese Cooking Class

Demand for cooking classes targeting domestic helpers is on the rise in HongKong. Handing cookbooks  or attnding only 1 time demonstraion lesson usually does not work.   Needless to say, nothing beats actual cooking classes – especially when an experienced professional shows & cook with your helper the right way.  Mayu’s Kitchen hands-on courses and workshops for domestic helper to teach them the basics, give them a solid foundation to improve their culinary skills.

Mayu’s Kitchen & Co’s Helper course is

  • Specializes in teaching  Japanese & French/Westerncuisine.
  • Including Festive, Organic, Vegetarian, and Gluten-free cuisine to widen their cooking repertoire.
  • Teaching  knowledge of key ingredients, seasonal vegetabes and their benefits for health, and preparation & storage
  • Learning presentation on dishes to help great host of dinner parties for your family and friends.
  • Hand-on practice and recipe of  new dishes & presentation.
  • 2-3hours per day,  4-day course over 4 weeks , +22 new dishes of  both Japanese & Western cuisines. 

March Cooking Class

Menu: Most Popular Japanese food, Sushi, Yakitori & Gyoza dumplings are included. Also, we do a lot of options of Vegetarian, Pescetarian, NO-raw fish dishes . These mouth-watering recipes put basic technique  and a lot of  Spring/Summer vegetables on coming festive food, but can also be enjoyed at any time of the year – March Cooking Class is every Tuesday, 2-3hours per day,  4-day course over 5 weeks , +20 new dishes of  both Japanese & western cuisines.

Schedule:  26 FEB, 12,19,26 MAR (  (Every Tuesday) 2019  ** NO class on 5 MAR

Timing: 10:30am-1pm Hands-on 2-2:30hour session with the option to stay and eat, or take the food away.
Venue: Happy Valley  (after registration, inform your detail address)
Fees: HK$ 2720  ( HK$ 680 per for 4-day course over 4 to 5 weeks )   

Booking: email contact@mayu-kitchen.com  with ①Employer’s Full name & Phone number  ②Helper’s Full name & Phone number  ③Food allergies/limitation if any.    After the payment & confirmation, we give you the full address of  Mayu’s Kitchen’s venu in Happy Valley.

Day 1: Japanese Cooking for vegetarian

  • Master of Basic Japanese ingredient & condiments.  (Varieties of Soy Sauce, Mirin, Dried Shiitake & etc  )
  • Gluten free Japanese ingredietns
  • REAL soy bean curd (Tofu) & Taste & Varieties
  • Vegetarian Gyoza-dumplings 
  • Mushroom Gyoza-dumpling, (dry Shiitake) 
  • Homemade  Gyoza-Sauce 
  • Negi-dare Tofu salad (Silky Tofu)
  • Atuage Cheese Steak  (Thick Deep fried Tofu))

**No class on 5 MAR

Day2  12 MAR: Party Appetizers Cooking

  • Varieties of Spring/Summer organic vegetables
  • Quiche,  Basic technique & Difference of pastries.
  • Mimosa (deviled)eggs
  • Colourful vegetarian finger sandwiches (minty pea, beets, curry-pumpkin, roasted pepper)
  • Bunny lemon cup cake

Day3  19 MAR  Japanese Sushi Cooking

  • Master of Basic Japanese ingredient & Condiments. (rice, vinegar, Soy sauce, Asian herbs & etc)
  • How to choose sashimi-quality fish
  • Gluten free Japanese ingredietns
  • Home made  Sushi rice &  sushi vinegar
  • Maki Sushi 2 ways  (normal+ inside -out rolls)
  • Temaki  (corn shape)
  • Sushi Cake ( No-roll sushi)

* Varieties of ingredients, eg, salmon, shiso, cucumber, avocado, eggs, shrimps, etc.  Options for  Vegetarian, Pesco-vegetarians/Pescetarian,  NO-raw fish.

Day 4; 26 MAR Asian Party Appetizers

  • Sweet and spicy Edamame
  • Yakitori,(chikin, meat, vegetables skewers)
  • Dip sauce with asian condiments(  miso, sesame, or  wasabi. etc) 
  • Candied Sweet Potatoes
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3月パリ料理教室メニュー PARIS Cours de cuisine Mars/March

3月パリ料理教室メニュー  PARIS Cours de cuisine Mars/March

 まだまだ寒い日が続くパリですが、最近タンポポの葉やイチゴ、アスパラも出始め春の足音が聞こえてき ました。そんな春を告げるメニュー、そして、3月下旬の復活際にそなえ子羊メニューもご用意しています。簡単おもてな し料理のコツ。郷土料理やプロの盛り付け技術など。外務省の晩餐会、コルドンブルー仕込みで、旬の食材やフランス野菜の使い方を教えます。少人数&プライベート、アットホームな雰囲気で楽しくお料理を作りましょう。まずはご連絡をお待ちしております。ご氏名、電場番号、をご記入の上Mayu’s Kitchen in Paris:  http://mayu-kitchen.com/ または、EMAIL: contact@mayu-kitchen.com

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◆3月のレッスン:

4(金)お魚さばき、8(火)、9(水)、10(木)*夜クラス、11(金)、12(土)、14(火)残席1名、15(水)、16(水)、17(木)、18(金)、20(日)、22(火)、23(水)、25(金)、29(火)残席1名、30(水)、31(木)

🍁夜のクラス:10(木)残席2:19h30時スタート

🍁週末クラス:12(土)、20(日)残席2:11時スタートで大型マルシェ案内、13時料理スタート  Continue Reading →

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