Name: Mastering French Cooking
Start: 2019-06-15T12:00:00+10:00
End: 2019-06-15T14:00:00+10:00
Location: The Neff Market Kitchen

Cooking Class

Mastering French Cooking

Essential techniques and knife skills

Learn the essential cooking techniques and knife skills required to successfully prepare delicious French dishes that every modern cook should master. Rob’s recipes include: seared salmon with creamed wild mushrooms, feuillete (puff pastry) and caper-nut butter; confit of duck with herbed potato mash, poached shallots, tarragon and jus (a thin sauce made from pan juices); and for a sensational dessert classic, light and airy hot vanilla soufflé served straight from the oven with a side scoop of ice cream. Not to be missed!

Cooking Classes

Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.

2 hours

Basic – intermediate

Includes lunch/dinner & recipe pack

120.00 pp

Disclaimer:

Image is indicative only and does not reflect the exact ingredients or dishes you will use/ make during this class.

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Sat 15 June 2019
12:00 pm to 2:00 pm

SOLD OUT

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The Neff Market Kitchen

Stall 90, Cecil Street, South Melbourne, 3205

9209 6295

About the Chef

Rob Rees MBE DL

Chef/Director, Food Works Australia

Rob began his culinary career at Westminster College in London where he gained work experience at the Hyde Park Hotel, His first Chef position was at the Crescent Hotel in Bath, which was followed by culinary roles with Albert Roux and Michel Roux Jnr at Le Gavroche, Hyatt Regency Grand-Cayman Islands, Bath Spa Hotel and The Circus Restaurant. In 1994 with his brother he opened the Country Elephant in Painswick. As the Head Chef, the restaurant was awarded a Michelin Bib Gourmand and 2 AA Rosettes.
In 2005 he was awarded an MBE for his services to the food industry and was inspired to found his own social enterprises Rob Rees CIC and the Wiggly Worm Charity. In 2014 he received a Lifetime Award: Gloucestershire Media Taste Award. In 2015 he was appointed Deputy Lord Lieutenant for Gloucestershire joining a number of people as HRH Queen Elizabeth 11 representative. Moving to Melbourne in late October last year, he is collaborating with others to improve lives of the most vulnerable and reduce global inequality. Currently, in his Chef role, he is teaching culinary classes.
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