BEST OF JEWISH COOKING

Jewish Cooking Course London

Jewish food is gaining recognition in America and the trend is following slowly but surely in London. In this Jewish cooking class we want to explore this truly wonderful and memorable cuisine.

Sephardic dishes, made popular by Yotam Ottolenghi, are characterised by fresh herbs and vibrant flavours typical of Israeli food. Ashkenazi cuisine hails from Eastern Europe and is heartier and warming.

This Jewish cooking class will focus on traditional Ashkenazi foods with a few typical Sephardic dishes thrown in to lighten the mix. Once the cooking is done, we will gather together around the Cookery School table to enjoy the feast with matched organic wines.

This class emphasises the wonderful culture of Jewish food, but is not religion based and not kosher.

You Will Learn To Make

  • traditional chicken soup made from scratch – often described as Jewish penicillin because of its curative properties
  • kneidlach (matzo meal balls)
  • beef tsimmes (a rich and very flavoursome stew) with prunes, carrots and matzo meal dumplings
  • latkes (potato cakes) with apple sauce and/or sour cream
  • chollah bread (traditional plaited bread)
  • green beans in tomato sauce
  • aubergines in tomato sauce
  • cheese blintzes (thin pancakes with a delectable cream cheese filling)

 

 

FAQs
Will I have my own work station?

In most classes you will be working in small groups to create the recipes. As a whole class you will make everything listed on the website but the only way we can cover the huge variety of dishes listed is by dividing the class into smaller groups.  When there are key skills that need to be learned by the whole class, the teacher will pause the group and gather everyone together to explain/show it so by the end of the class everyone understands how each dish was made.

What age range do you allow in classes?

We are happy for anyone of any age to attend. If they are very young, an adult needs to work with them, in which case we would only charge for one space. We aren’t a creche service though so no dump-and-runs while you go shopping! Teenagers may like to join our Summer Cooking Camp where they will be with other kids the same age.

Will I get the recipes?

Sustainability has always been part of our ethos which is why we made the decision not to print recipes for students to take home with them, except when printed recipes are specifically requested. Instead, we email the recipes to students shortly after the class.

Can I change my booking?

You may transfer to an alternative class if you give us notice not less than 21 days before the date of the class. In this case, we will rebook you on to your selected class or issue a voucher valid for one year from date of issue. Transfers or issuing of a voucher will be subject to an administration fee of £15. Confirmed bookings are not eligible for refunds or cancellations under any circumstances. If you cannot attend a class you may send someone else in your place, just let us know the name of the attendee in advance of the class, where possible.

Can I take home the food I make?

At the end of most classes you will sit down around the Cookery School table and enjoy the food that you have made. Any food that is leftover from this is kept for staff lunches so nothing goes to waste

The exception to this is that you are welcome to take home the chicken that you de-bone in the meat & poultry class provided you bring a chiller bag with you and we provide you with a freezer block. Additionally, many of the items in our baking classes and courses are low risk and safe to take home so you will need a carrier bag of some sort.

We have very little waste as we order based on the number of people in the class.  We generally do not allow people to take food home because we have found that many people come into central London, do a class at Cookery School and then go off to the theatre, cinema, clubbing or shopping.  During that time the food that left Cookery School in good condition, deteriorates and can cause illness.

Can I take the Intermediate cooking course without taking the Beginners Course first?

Absolutely! If you have been cooking a bit already at home then you are welcome to skip the Beginners course.

Will I receive a certificate?

Our six week professional cooking course, Cook’s Certificate, is the only accredited course we run. You will receive a Cook’s Level 3 Training certificate from OCN London at the end of this course.

If you would like a certificate of attendance from any other class or course, we are happy to provide one. Just make a note of this in the ‘notes’ section at the checkout.

What do I need to bring?

You do not need to bring anything with you to most classes. However, if you are taking the Ultimate Meat & Poultry Class you should bring a chiller bag for your de-boned chicken and for any baking class or course, please bring a carrier bag to take home some of the items you make. 

Please make sure you are wearing closed toe shoes.

Will I be the only person there who doesn’t know anybody?

Not at all! The majority of our students come alone. We pride ourselves on having friendly staff and our kitchen is very un-intimidating and relaxed so you don’t need to feel scared of attending alone.

I have a pacemaker or electrical implant – can I attend a class?

Induction hobs use electromagnetic technology which may interfere with cardiac pacemakers or electrical implants, such as insulin pumps. We use induction hobs in our kitchen so recommend that if you use a cardiac pacemaker or electrical implant you remain a safe distance from the hobs.

Upcoming Classes

  • At Cookery School London
    near Oxford Circus
  • Thursday 18 July 2019
  • 10am - 1pm

£125

Class Snapshot

  • You will leave us thrilled to have discovered a wonderful cuisine whose dishes you can replicate at home with ease
  • Leave having learnt a raft of new techniques so that you will feel confident about recreating the meal at home
  • Expert teaching and advice, using standard home kitchen equipment
  • Leave with the knowledge and understanding to make the delicious recipes at home
  • Hands on experience
  • You will use sustainably sourced, best possible ingredients – organic where possible