Mediterranean cuisine has millions of fans all over the world, and our courses are also in great demand.

The course is designed for chefs. We offer in-depth lessons with instruction in culinary techniques.

This course is broken down into five sections with hands-on labs to teach you culinary techniques and how to choose, serve and cook professionally.

Section 1
Spanish cooking
This section includes:

An in-depth lesson on cooking Spanish dishes: Tapas
In-depth Spanish cooking lesson: Seafood paella
Techniques and “secrets” of the Chef on cooking, professional serving and presentation

In this training, you will learn:
Culinary techniques for preparing Tapas and Paella, and learn the differences between Paella and Italian Risotto
Subtleties of Choosing and Processing Various Seafood Types and Nuances of Heat Treatment
Ways to serve Spanish food
And some more special culinary techniques.

Chapter 2
French Cooking
This section is waiting for you:

An in-depth lesson on French cooking: Quiche Laurent
French cooking lesson in detail: Salade Nicoise
Techniques and “secrets” of the Chef on cooking, professional serving and serving

In the process of training, you will learn:
Techniques for making the perfect shortbread pie dough
The correct combination of ingredients in an open pie filling and possible variations of toppings
A Quick Recipe for Dressing Nicoise Salad and Serving French Dishes
And a few more special cooking techniques

Chapter 3
Italian Cooking
In this section you will find:

An in-depth Italian cooking lesson: Risotto Milanese
Italian cooking lesson in detail: Tiramisu
Techniques and “secrets” of the Chef on cooking, professional serving and serving

In this training, you will learn:
Italian Soffritto, Tostatura and Mantecatura techniques for getting the right texture of Risotto Milanese
Rules of serving Italian Risotto
Techniques for a quick cooking of the Italian Tiramisu dessert
And a few more special cooking techniques.

Chapter 4
Lebanese Cooking
In this section you will find:

An in-depth lesson on cooking Lebanese cuisine: classic Hummus
An in-depth lesson on cooking Lebanese food: Fatouche Salad.
Techniques and “secrets” of the Chef on cooking, professional serving

In this training, you will learn:
Two different techniques for making classic Hummus
Traditional Hummus serving and preparation
The method of cutting vegetables and the nuances of making salad dressing
And a few more special culinary techniques

Chapter 5
Italian Cooking
In this section you will find:

A detailed lesson on cooking Italian cuisine: Focaccia
Italian cooking class: Caprese salad and pesto.
Techniques and “secrets” of the Chef for cooking, professional serving and presentation.

In the course of the training you will master:
Techniques for working with yeast dough for Focaccia
The correct preparation of Focaccia fillings and variations thereof
The universal way of making pesto sauce and its other variations
And some more special culinary techniques