Week 4: Asian & Latino Cuisines

WEEK 4:  Asian & Latino Cuisines

Designed to explore the ingredients, spices, techniques, and flavour structures that define some of the world’s most vibrant cuisines.

This week moves beyond the European kitchen to explore the bold, layered flavours of Asia, India, Latin America, and Spain. Students learn how different culinary traditions build flavour through spices, aromatics, chiles, herbs, acids, fermentation, marinades, rice, noodles, breads, salsas, chutneys, and dipping sauces. The focus is not only on learning new dishes, but on understanding how each cuisine creates balance, contrast, heat, freshness, richness, and texture.

Students prepare a wide range of dishes designed to expand students’ palates, sharpen their technique, and help them cook with greater confidence across a broader world of flavour.

Dishes You Will Perform:

• Thai Fried Fish with Tamarind Glaze

• Phad Thai

• Coconut Chicken-Mushroom Soup

• Thai Pork and Basil Stir-fry

• Coconut-Lemongrass Rice

• Samosas

• Naan Bread

• Vegetable Biryani

• Lamb Vindaloo

• Mango Chutney, Raita

• Japanese Cucimber Salad

• Chicken Karaage

• Sushi

• Hiroshimi-Style Okonomiyaki

• Scallop and Prawn Aguachile

• Tacos

• Charred Tomatillo and Cactus Salsa

• Patacones

• Aranitas de Yuca

• PinxtoS

• Paella

• Basque Cheesecake

FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).