Join a Cooking Class

Italy & Meat Class by Chef Alon Livne

A Class with the familiar Italian cuisine dishes in their meat variation. We will prepare fresh pasta, ravioli and handmade gnocchi from the dough stage. We will continue with Saltimbocca with smoked goose breast, Tuscan chicken stew and hot chocolate fondant for dessert.

Restaurant Desserts Class by Pastry Chef Michel Badihi

Your favorite desserts all combined in one delicious class If you feel like indulging in exquisite desserts and of course learn how to make them all by yourself, this class is perfect for you.

Carnivores Class by Chef Ziv Steinberg

In this class you you will take part in preparing plenty of meat dishes hands-on, with a total of over 600 grams of quality meat per participant.

Italian-French Gourmet Class by Chef Amir Schuler

A "specials" cooking class, based on the best dairy dishes the Italian and French kitchen.
In this class we'll learn about the techniques used in these kitchens, with a combination of culinary methods from these regions.

Classic Chocolate Class by Pastry Chef Michel Badihi

We will learn and prepare a variety of desserts from different choclate types. All the recipes in the class will be prepared using quality Belgian chocolate. The class is very active and fun, and includes the use of tempering techniques, baking and a lot of hands work.

Mexican Cuisine Class by Chef Alon Livne

In this class we'll learn how to about the most popular and loved Mexican dishes, sauces and dips. The class is meat based and contains over 8 dishes.

Italian Cooking Class by Chef Shlomi Falah

Prepare the classic and most famous dishes of the Italian cuisine. We'll make hand-made pasta and ravioli, including the dough, and a variety of sauces.

In addition, we will prepare familiar dishes like mushroom risotto, focaccia, pizza, polenta, antipasti and tiramisu for dessert.

Carnivores Class by Chef Ziv Steinberg

In this class you you will take part in preparing plenty of meat dishes hands-on, with a total of over 600 grams of quality meat per participant.

Gluten Free Baking Class by Pastry Chef Naama Bekerman

We started this class in order to provide helpful tools for gluten-free home baking for a growing portion of the population that abstains from gluten.
We'll use a variety of flours such as teff, rice, tapioca flour and more, as well as different baking techniques and styles.

Healthy Cooking Class by Chef Shlomi Falah

In this class we'll learn how to prepare tasty and nutritious dishes as well as learn how to stay healthy and take care of our body.
Well learn about unique ingredients and how to use them to prepare a feast. We’ll get acquainted with the virtues of vegetables, legumes, grains, sprouts, herbs, fruits, etc.

Mediterranean Fish Class by Chef Amir Schuler

A fish cooking class where we will prepare an abundance of dishes based on Mediterranean fish, and a little beyond. We will learn about the fish structure, filleting techniques, cutting, the handling and storage of fresh fish.

Asian Cooking Class by Chef Shay Zemler

An introduction to the flavors and aromas of the far-east in a class that includes recipes from the Chinese, Thai, Vietnamese and Indonesian worlds of cooking.
The workshop is also suitable for vegetarians and vegans (tofu will serve as a substitute for meat).

Asian Cooking Class by Chef Shay Zemler

An introduction to the flavors and aromas of the far-east in a class that includes recipes from the Chinese, Thai, Vietnamese and Indonesian worlds of cooking.
The workshop is also suitable for vegetarians and vegans (tofu will serve as a substitute for meat).

Middle Eastern Cooking Class by Chef Yigal Mulner

In this class, you will learn and participate in preparing many famous dishes of the Middle Eastern cuisine.

Classic Yeast Pastries Class by Pastry Chef Michel Badihi

In this class we'll experience the principles of working with a variety types of doughs and we'll bake both sweet and salty pastries.

Thai Street Food Class by Chef Gabi Ninio

A class that will take you along Thailand's enchanting markets and streets to the familiar flavors and aromas of Thai street food that you can now prepare at home.
The class includes the unique ingredients of the Thai cuisine, but is adapted to the Israeli palate.

Asian Cooking Class by Chef Shay Zemler

An introduction to the flavors and aromas of the far-east in a class that includes recipes from the Chinese, Thai, Vietnamese and Indonesian worlds of cooking.
The workshop is also suitable for vegetarians and vegans (tofu will serve as a substitute for meat).

Carnivores Class by Chef Ziv Steinberg

In this class you you will take part in preparing plenty of meat dishes hands-on, with a total of over 600 grams of quality meat per participant.

Worldwide Meats by Chef Haim Dahan

This class contains dishes for a number of different kitchens. We'll learn how to work with beef as well as prepare chicken based dishes. The variety of dishes exposes the participants to a range of different materials and cooking styles.

Classic Chocolate Class by Pastry Chef Michel Badihi

We will learn and prepare a variety of desserts from different choclate types. All the recipes in the class will be prepared using quality Belgian chocolate. The class is very active and fun, and includes the use of tempering techniques, baking and a lot of hands work.

Carnivores Class by Chef Ziv Steinberg

In this class you you will take part in preparing plenty of meat dishes hands-on, with a total of over 600 grams of quality meat per participant.

French Patisserie Class by Pastry Chef Michel Badihi

This class is based on the French boulangerie and patisserie and includes both sweet and non-sweet pastries. In this class we will learn how to work with sweet and salty pastry crust, babka dough, we'll prepare peasant loaves, brioche, cheese and vegetable mix quiche, Crème Brule and pear and almond cream tart.

Dim Sum and Ramen Class by Chef Gabi Ninio

This class combines the Chinese-Vietnamese world of Dim Sum and the Japanese Ramen Soup. It's suited for vegetarians and most dishes are also suited for vegans.
In this class you'll learn how to prepare 4 types of Dim Sum with different fillings.
The class is practical and hands-on, and participants make most of the dishes themselves.

Sushi and Japanese Cuisine by Chef Shay Zemler

In this class we'll learn how to prepare the rice for making sushi, how to prepare different types of rolls – Maki, Nigiri, Inside Out, Sushi Sandwich, Cones and more.
We will also prepare several first courses from the Japanese kitchen and end with an Asian dessert. The class is suited for vegetarians.

Mizrahi Jewish Food by Chef Sharon Gabbai

Italian Cooking Class by Chef Shlomi Falah

Prepare the classic and most famous dishes of the Italian cuisine. We'll make hand-made pasta and ravioli, including the dough, and a variety of sauces.

In addition, we will prepare familiar dishes like mushroom risotto, focaccia, pizza, polenta, antipasti and tiramisu for dessert.

Carnivores Class by Chef Ziv Steinberg

In this class you you will take part in preparing plenty of meat dishes hands-on, with a total of over 600 grams of quality meat per participant.

Homemade Breads Class by Pastry Chef Naama Bekerman

In this class we'll learn how to make different breads, including Baguettes, Fuccacia, Chala and Sourdough. We'll learn about the different materials we use and their purpose: flour, water, yeast, as well as salt, sugar, oil and additional ingredients that serve to add flavor.
We'll practice the correct techniques for mixing ingredients and kneading dough, rising and baking, proper use of home ovens, baking stones and more.

Thai Street Food Class by Chef Gabi Ninio

A class that will take you along Thailand's enchanting markets and streets to the familiar flavors and aromas of Thai street food that you can now prepare at home.
The class includes the unique ingredients of the Thai cuisine, but is adapted to the Israeli palate.

Sushi and Japanese Cuisine by Chef Shay Zemler

In this class we'll learn how to prepare the rice for making sushi, how to prepare different types of rolls – Maki, Nigiri, Inside Out, Sushi Sandwich, Cones and more.
We will also prepare several first courses from the Japanese kitchen and end with an Asian dessert. The class is suited for vegetarians.

Worldwide Meats by Chef Haim Dahan

This class contains dishes for a number of different kitchens. We'll learn how to work with beef as well as prepare chicken based dishes. The variety of dishes exposes the participants to a range of different materials and cooking styles.

Restaurant Desserts Class by Pastry Chef Michel Badihi

Your favorite desserts all combined in one delicious class If you feel like indulging in exquisite desserts and of course learn how to make them all by yourself, this class is perfect for you.

Italy & Meat Class by Chef Alon Livne

A Class with the familiar Italian cuisine dishes in their meat variation. We will prepare fresh pasta, ravioli and handmade gnocchi from the dough stage. We will continue with Saltimbocca with smoked goose breast, Tuscan chicken stew and hot chocolate fondant for dessert.

Italian-French Gourmet Class by Chef Amir Schuler

A "specials" cooking class, based on the best dairy dishes the Italian and French kitchen.
In this class we'll learn about the techniques used in these kitchens, with a combination of culinary methods from these regions.

Asian Cooking Class by Chef Shay Zemler

An introduction to the flavors and aromas of the far-east in a class that includes recipes from the Chinese, Thai, Vietnamese and Indonesian worlds of cooking.
The workshop is also suitable for vegetarians and vegans (tofu will serve as a substitute for meat).

Carnivores Class by Chef Ziv Steinberg

In this class you you will take part in preparing plenty of meat dishes hands-on, with a total of over 600 grams of quality meat per participant.

Italy & Meat Class by Chef Alon Livne

A Class with the familiar Italian cuisine dishes in their meat variation. We will prepare fresh pasta, ravioli and handmade gnocchi from the dough stage. We will continue with Saltimbocca with smoked goose breast, Tuscan chicken stew and hot chocolate fondant for dessert.