Book Cover 3
13713368833_d21e013bed_k12826209605_25c4ef6407_k6343829730_46f562f22f_bDessertIMG_4460IMG_0154 2IMG_0025Soups Chef at HomePreparing platesChef at home Group preparing platesGroup shotAction food shotIMG_0301Photo of SchoolIMG_0007Customers with chopping boards sm fileAug 2017 Styling newWalter-Trupp in red apron

Chef @ Home Cookery Course

$3,660.00 AUD

Duration: 16 Sessions Time: Varies Category: Share:

The Home Chef Cookery course with three hat chef Walter Trupp is the ultimate cooking learning tool, making it possible for you to achieve all of your food-related goals. We cook and share our knowledge with you in a fun way. We enjoy great meals together and hear each other’s stories.

The course focuses on your personal cooking development and aspirations, opening the floodgates of health and cooking success. The course is based on proven techniques and strategies that will teach you product knowledge and time management in the kitchen, giving you the confidence to prepare everything from delicious 20-minute everyday meals to the most amazing dinner parties. Experience new ingredients on our Prahran Market tours and apply fantastic new cooking techniques.
We will guide you through complex nutritional information and make it possible for you to understand what healthy eating is. Our goal is to make you apply newly acquired knowledge and keep well fed and healthy for many years to come.

All 16 classes are hands-on experiences with plenty of one-to-one teaching. Recipe books are included, and each session finishes with a lunch or dinner that lets you enjoy cooked and plated foods.

Weekday sessions run for 3 hours from 6-9 pm and weekend sessions run for 5.5 hours 9 am to 2.30 pm on each day. Class sizes are limited to ten people so book your place today for the ultimate cooking experience. If you do not manage to attend a particular session, you can do a catch-up class the following term.

Send us an enquiry or call us on 0429 650 343  

Current Home Chef Cookery Class Dates JUNE TO SEPTEMBER 2020- currently postponed due to COVID-19

Weekday classes run 6-9 pm, weekend classes run 9 am to 2.30 pm

  1. Knife skills & kitchen basics (3hr)  Thursday 11th June
  2. Preserving (3hr)                                  Thursday 25th June
  3. Hot desserts (5.5hr)                            Saturday 27th June
  4. Entrées fine dining (5.5hr)                Saturday 4th July
  5. Finger food and tapas (3hr)              Tuesday 7th July
  6. Salads & Raw Foods (5.5hr)              Saturday 18th July
  7. Stocks & Sauces (3hr)                         Thursday 30th July
  8. Fish (5.5hr)                                           Saturday 1st August
  9. Poultry (5.5hr)                                     Saturday 8th August
  10. Vegetables (3hr)                                  Wednesday 12th August
  11. Shellfish (5.5hr)                                   Saturday 15th August
  12. Pasta, risottos and polenta (3hr)      Wednesday 26th August
  13. Cold desserts and ice-creams (3hr)  Wednesday 19th August
  14. Meat (5.5hr)                                           Saturday 5th September
  15. Breads and pastries (5.5hr)                 Saturday 12th September
  16. Graduation (5.5hr)                                Saturday 19th September                

 Weekday classes run 6-9pm, weekend classes run 9am to 2.30pm

HOME CHEF COOKERY COURSE CONTENT ( order may vary) 

Session 1: Knife skills and kitchen basics (3hr)

Outcomes: knife handling; familiarity with different types of knives; knife sharpening; other utensils; appliances; food storage, freezing and defrosting. Dinner and drinks supplied.

Session 2: Entrées fine dining (6hr)

Outcomes: fancy dinner entrées, including seafood, meats and cheeses; basic food styling; how to cure meats such as bresaola, prosciuttos and sausages.

Session 3: Salads & Raw Foods (6hr)

Outcomes: raw-food entrées such as wholesome salads; salad dressings; legume and pulse preparation and sprouting.

Session 4: Stocks & Sauces (3hr)

Outcomes: preparation of 5 different stocks, vegetable-based sauces, cold sauces, salsas, vinaigrettes, egg sauces, brown sauces, white sauces, pan sauces and stew sauces.

Session 5: Fish & market tour (6 hr)

Outcomes: choosing and filleting fish; poaching, baking, pan-frying, slow cooking, salt encrusting, stewing, curing and raw-serving of all types of fish. Learn all about sustainability, fish-catching methods and seasons.

Session 6: Finger food and tapas (3hr)

Outcomes: sweet and savoury variations using fish, meat and vegetables; organising and planning your party; food styling.

Session 7: Shellfish & market tour (6hr)

Outcomes: preparation and cooking of mussels, clams, oysters, bugs, squid, calamari, cuttlefish, sea urchins and lobsters.

Session 8: Poultry (duck, chicken, turkey, quail, pigeon, also rabbit) (6hr)

Outcomes: 5 ways to debone poultry; stuffing poultry; terrines, roulades and pâtés; stir-fries and tajines.

Session 9:  Preserving  (3hr)

Outcomes: clear soups, broth-style soups, pureed soups and stews; preservation and fermentation of foods.

Session 10: Vegetables (3hr)

Outcomes: preparation and cooking methods of forgotten vegetables

Session 11: Meat & market tour (beef, lamb, goat, pork and game) (6hr)

Outcomes: learn from Gary the master butcher about boning, dry ageing and quality meats; recipes cover different types of cuts for pan-frying, slow cooking, stir-frying, braising, roasting and low-temperature cooking, as well as curries and tajines.

Session 12: Cold desserts and ice-creams (3hr)

Outcomes: healthy raw-food cakes and other desserts made from fruits and chocolate; frozen desserts; cold dessert sauces.

Session 13: Hot desserts (6hr)

Outcomes: waistline-friendly cakes, tarts, muffins, soufflés and hot dessert sauces; processing fruits into jams and compotes; cake decorating and planning.

Session 14: Pasta, risottos and polenta (3hr)

Outcomes: different pasta flours; how to make 10 different-shaped pastas from semolina and wholemeal flour; filled pastas like tortellini, ravioli and rottolo; making different risottos and polentas from buckwheat chestnut flour and maize.

Session 15:  Breads and pastries  (6hr)

Outcomes: brioche, ciabatta, bagels, grissini, Turkish bread, pizza spelt, walnut bread and more; choux pastry, puff pastry, croissants, sweet pastry, savoury pastry, gluten-free pastry and yeast pastry.

Session 16: Graduation with a 7-course, fine-dining experience for you and a guest (6hr)

Outcomes: planning and organising your home dinner party; decorating a table; wine matching; cooking while entertaining. Final dinner celebration and receipt of your Trupp Cooking School certificate plus a gift.

Chef @ Home

$3660.00
In Stock