Join a Cooking Class

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.

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).

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.

Indian Cooking Class by Chef Shlomi Falah

For those acquainted with the Indian culture, whether from touring the country or just by visiting your local Indian restaurant, it is impossible to stay indifferent to the Indian cuisine.
Our Indian cooking class is taught by Chef Shlomi Falah, who specializes in the Indian kitchen, who happens to come from the local "24 Rupi" Indian restaurant.

Healthy Cooking Class by Chef Yigal Mulner

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.

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).

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.

Dim Sum and Ramen Class by Chef Nathan Spivak

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.

Dim Sum and Ramen Class by Chef Nathan Spivak

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.

Between Bali and Singapore Class by Chef Ziv Steinberg

The cuisines of Indonesia, Malaysia, and Singapore reflect a unique cultural and culinary mosaic shaped over centuries, alongside ethnic diversity and a colonial legacy.

These cuisines are distinguished by generous use of spices and coconut, distinctive flavor pairings, local ingredients, and a wide range of cooking techniques.

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).

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).

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.

Asian Cooking Class by Chef Amir Schuler

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).

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.

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.

Dim Sum and Ramen Class by Chef Nathan Spivak

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.

Indian Cooking Class by Chef Shlomi Falah

For those acquainted with the Indian culture, whether from touring the country or just by visiting your local Indian restaurant, it is impossible to stay indifferent to the Indian cuisine.
Our Indian cooking class is taught by Chef Shlomi Falah, who specializes in the Indian kitchen, who happens to come from the local "24 Rupi" Indian restaurant.

Between Bali and Singapore Class by Chef Ziv Steinberg

The cuisines of Indonesia, Malaysia, and Singapore reflect a unique cultural and culinary mosaic shaped over centuries, alongside ethnic diversity and a colonial legacy.

These cuisines are distinguished by generous use of spices and coconut, distinctive flavor pairings, local ingredients, and a wide range of cooking techniques.

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).

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.

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.

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).

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.

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.

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).

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.

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).

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.

Indian Cooking Class by Chef Shlomi Falah

For those acquainted with the Indian culture, whether from touring the country or just by visiting your local Indian restaurant, it is impossible to stay indifferent to the Indian cuisine.
Our Indian cooking class is taught by Chef Shlomi Falah, who specializes in the Indian kitchen, who happens to come from the local "24 Rupi" Indian restaurant.

Between Bali and Singapore Class by Chef Ziv Steinberg

The cuisines of Indonesia, Malaysia, and Singapore reflect a unique cultural and culinary mosaic shaped over centuries, alongside ethnic diversity and a colonial legacy.

These cuisines are distinguished by generous use of spices and coconut, distinctive flavor pairings, local ingredients, and a wide range of cooking techniques.

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).

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.

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.

Dim Sum and Ramen Class by Chef Nathan Spivak

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.

Indian Cooking Class by Chef Shlomi Falah

For those acquainted with the Indian culture, whether from touring the country or just by visiting your local Indian restaurant, it is impossible to stay indifferent to the Indian cuisine.
Our Indian cooking class is taught by Chef Shlomi Falah, who specializes in the Indian kitchen, who happens to come from the local "24 Rupi" Indian restaurant.

Healthy Cooking Class by Chef Yigal Mulner

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.

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).

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.

Dim Sum and Ramen Class by Chef Nathan Spivak

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.

Dim Sum and Ramen Class by Chef Nathan Spivak

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.

Between Bali and Singapore Class by Chef Ziv Steinberg

The cuisines of Indonesia, Malaysia, and Singapore reflect a unique cultural and culinary mosaic shaped over centuries, alongside ethnic diversity and a colonial legacy.

These cuisines are distinguished by generous use of spices and coconut, distinctive flavor pairings, local ingredients, and a wide range of cooking techniques.

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).

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).