Learn about souffle history & chemistry! The How`s and why`s explained through three different techniques by a Michelin star chef! Once you watched this video you will know everything there is to know about how to successfully cook souffle`s every time! https://youtu.be/ja0WIjzdkhI The Art of Souffle! I demystify souffle cooking...
I teach you every tip and trick to succeed with slow cooked lamb shoulder/lamb confit. The goal is to help you to perfect your lambshoulder cooking so you end up cooking like a Michelin star chef in your own kitchen! Slow Cooked Lamb Shoulder/Confit Masterclass on...
From bankruptcy to a new beginnings & allowing true talent to shine! Trupp Cooking School was set up in Oct 2011 when Walter and nutritionist wife Dorota Trupp were together. Trupp Cooking School as it was then known was filed for bankruptcy in 2017. Now well out...
Cooking, cooking and more cooking! Some love to cook, like my husband Walter Trupp. At Trupp The Chefs Table you not only learn to cook, you learn to cook with passion and cooking techniques. Cooking since the age of 14 years old, Walter shares a wealth...
Small fish hand pies or larger pies make a wonderful snack or main meal for the family. The pies are great hot but are nice cold too. Once baked they will last in the fridge for up to a week and can be reheated. They...
This recipe is a great summer entree which thrives from the quality of the ingredients. Another one of Walters recipes from his Signature Dishes class to share with you today! Ingredients (2 serves) 40 little white anchovies (the original recipe uses fresh and raw anchovies) 2 medium sized potatoes...
This recipe of Walters is good for Autumn time using seasonal vegetables like Jeruslam Architchoke and fennel to accompany a roasted rack of lamb. The dried fruit condiment adds a delicate sweetness and chewiness to compliment this fabulous dish. Ingredients for the lamb 1 lamb rack fat cap...
