POTYRIS INTERNETU
Learn Pasta with Michelin Trained Chef
Potyrį internetu organizuoja Anthea
90 min.Potyrio metu kalbama: Anglų k.
Prisijungti internetu
Susipažinkite su organizatoriumi per Zoom.
Ne daugiau 10 žmonių
Italian virtuvė
Ką veiksite
In this online class, I'm going to share with you my knowledge, so you too can create restaurant-quality pasta!
You'll be filled with the confidence you need to make pasta from scratch, without any fancy equipment, and the fundamental knowledge to really nail any fresh pasta you make!
We'll make a variety of pasta shapes by hand and you can then choose one or two to focus on making enough to cook and finish.
There'll be a couple of options of sauces to choose from, you can pick which you prefer ahead of the session (I'll send an email detailing which ingredients are for which sauce.
How it works:
1) You receive a link to join.
2) You'll learn everything you need to know about the wonderful world of fresh pasta!
3) We make and shape the pasta together by hand.
4) You learn how to really cook pasta (as important as making it!), finishing it with delicious seasonal ingredients.
5) You'll have a chef-quality meal to enjoy and will have the confidence to make fresh pasta from scratch.
What's included:
The opportunity for Q&A with a professional Michelin trained chef
An introduction to the fundamentals of great pasta
Tips and techniques passed on from years in award-winning kitchens
A load of fun!
Other things to note
If you have specific dietary requirements, just ask ahead of booking and I'll be happy to offer alternatives or suggestions.
You'll be filled with the confidence you need to make pasta from scratch, without any fancy equipment, and the fundamental knowledge to really nail any fresh pasta you make!
We'll make a variety of pasta shapes by hand and you can then choose one or two to focus on making enough to cook and finish.
There'll be a couple of options of sauces to choose from, you can pick which you prefer ahead of the session (I'll send an email detailing which ingredients are for which sauce.
How it works:
1) You receive a link to join.
2) You'll learn everything you need to know about the wonderful world of fresh pasta!
3) We make and shape the pasta together by hand.
4) You learn how to really cook pasta (as important as making it!), finishing it with delicious seasonal ingredients.
5) You'll have a chef-quality meal to enjoy and will have the confidence to make fresh pasta from scratch.
What's included:
The opportunity for Q&A with a professional Michelin trained chef
An introduction to the fundamentals of great pasta
Tips and techniques passed on from years in award-winning kitchens
A load of fun!
Other things to note
If you have specific dietary requirements, just ask ahead of booking and I'll be happy to offer alternatives or suggestions.
In this online class, I'm going to share with you my knowledge, so you too can create restaurant-quality pasta!
You'll be filled with the confidence you need to make pasta from scratch, without any fancy equipment, and the fundamental knowledge to really nail any fresh pasta you make!
We'll make a variety of pasta shapes by hand and you can then choose one or two to focus on making enough to cook and finish.
There…
You'll be filled with the confidence you need to make pasta from scratch, without any fancy equipment, and the fundamental knowledge to really nail any fresh pasta you make!
We'll make a variety of pasta shapes by hand and you can then choose one or two to focus on making enough to cook and finish.
There…
Kaip dalyvauti
- Prisijungti prie vaizdo skambučioJei norite dalyvauti naudodami kompiuterį ar mobilųjį įrenginį, jums reikės Zoom platformos. Užsisakę gausite el. laišką su nuoroda ir prisijungimo informacija.
- Užsakyti privačiai grupeiAnthea gali priimti bet kokio dydžio privačias grupes, iki 10 žmonių. Privačių grupių įkainiai prasideda nuo $823.
Ką pasiimti
- 230g semolina
- 100g warm water
- 2 bunches of fresh basil leaves and 1 bunch of fresh mint leaves
- 150-200g ricotta
- sea salt flakes for the ricotta, and table (kosher) salt for the pasta water
- 27 atsiliepimai
- Tapatybė patvirtinta
I’m a trained professional chef based in London with a love of wine and all things food!
Over the last 10 years I’ve worked in some incredible kitchens, most notably the Michelin starred River Cafe in London which has been my biggest influence. I was also Head Chef at London's Venetian inspired small-plates restaurant Polpetto which received a Michelin bib gourmand during my time there. I’m all about seasonality and I generally love to cook everything…although I do have an insatiable sweet-tooth!
What excites me most is sharing my knowledge and enthusiasm with others. It just never gets old watching someones eyes light up when they create something which makes them proud, or when they have that ‘eureka moment’ when something they’ve found tricky finally falls into place.
Over the last 10 years I’ve worked in some incredible kitchens, most notably the Michelin starred River Cafe in London which has been my biggest influence. I was also Head Chef at London's Venetian inspired small-plates restaurant Polpetto which received a Michelin bib gourmand during my time there. I’m all about seasonality and I generally love to cook everything…although I do have an insatiable sweet-tooth!
What excites me most is sharing my knowledge and enthusiasm with others. It just never gets old watching someones eyes light up when they create something which makes them proud, or when they have that ‘eureka moment’ when something they’ve found tricky finally falls into place.
I’m a trained professional chef based in London with a love of wine and all things food!
Over the last 10 years I’ve worked in some incredible kitchens, most notably the Michelin starred River Cafe in London which has been my biggest influence. I was also Head Chef at London's Venetian inspired small-plates restaurant Polpetto which received a Michelin bib gourmand during my time there. I’m all about seasonality and I generally love to cook everything…although I do have an insatiable…
Over the last 10 years I’ve worked in some incredible kitchens, most notably the Michelin starred River Cafe in London which has been my biggest influence. I was also Head Chef at London's Venetian inspired small-plates restaurant Polpetto which received a Michelin bib gourmand during my time there. I’m all about seasonality and I generally love to cook everything…although I do have an insatiable…
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Anthea was very engaging and knowledgeable. She explained each step well and gave lots of little tips along the way. The recipes were simple and easy to follow and resulted in a delicious pasta dish. Can’t wait to practice some more and try the other sauces. Thank you, Anthea!
Anthea was very engaging and knowledgeable. She explained each step well and gave lots of little tips along the way. The recipes were simple and easy to follow and resulted in a…
Anthea was a sparkling ray of light and she truly loved her job as a teacher and chef! This was a great bday gift to my daughter during COVID. We had a great time and learned a lifetime of tips for making homemade pasta and numerous homemade sauces. Divine!
Anthea was a sparkling ray of light and she truly loved her job as a teacher and chef! This was a great bday gift to my daughter during COVID. We had a great time and learned a lif…
This was such a lovely class. Anthea was very patient with explaining everything, and we learned a ton, including that making pasta can be a weeknight activity. It's been a couple weeks since we took the class, and we've already made a version of the pasta we learned from her 3 times, and it's so good every time. I'd strongly recommend attending!
This was such a lovely class. Anthea was very patient with explaining everything, and we learned a ton, including that making pasta can be a weeknight activity. It's been a couple…
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