Week 4: Around the World
Week 4: Around the World
What makes food truly unforgettable? The bold flavours, unexpected pairings, and intoxicating aromas that different cultures have crafted over centuries. This week, we take your palate on a tour around the world—with a chef’s eye and an open mind.
You’ll explore the spice markets of the Middle East and India, the bright, soulful kitchens of Latin America, the elegant balance of Japan, and the layered intensity of Thai cuisine. You’ll work with unfamiliar ingredients, new techniques, and flavour profiles that challenge and inspire.
Get ready to toast and grind spices, build pastes, and balance heat, acid, and umami.
Dishes you will learn from include:
Harissa Paste
Harirra Soup
Shakshuka
Moroccan Bistella
Latino (best 3-4)
India (best 3-4)
Thailand (best 3)
Japan (best 3-4)
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).
Week 4: Around the World
What makes food truly unforgettable? The bold flavours, unexpected pairings, and intoxicating aromas that different cultures have crafted over centuries. This week, we take your palate on a tour around the world—with a chef’s eye and an open mind.
You’ll explore the spice markets of the Middle East and India, the bright, soulful kitchens of Latin America, the elegant balance of Japan, and the layered intensity of Thai cuisine. You’ll work with unfamiliar ingredients, new techniques, and flavour profiles that challenge and inspire.
Get ready to toast and grind spices, build pastes, and balance heat, acid, and umami.
Dishes you will learn from include:
Harissa Paste
Harirra Soup
Shakshuka
Moroccan Bistella
Latino (best 3-4)
India (best 3-4)
Thailand (best 3)
Japan (best 3-4)
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).
Week 4: Around the World
What makes food truly unforgettable? The bold flavours, unexpected pairings, and intoxicating aromas that different cultures have crafted over centuries. This week, we take your palate on a tour around the world—with a chef’s eye and an open mind.
You’ll explore the spice markets of the Middle East and India, the bright, soulful kitchens of Latin America, the elegant balance of Japan, and the layered intensity of Thai cuisine. You’ll work with unfamiliar ingredients, new techniques, and flavour profiles that challenge and inspire.
Get ready to toast and grind spices, build pastes, and balance heat, acid, and umami.
Dishes you will learn from include:
Harissa Paste
Harirra Soup
Shakshuka
Moroccan Bistella
Latino (best 3-4)
India (best 3-4)
Thailand (best 3)
Japan (best 3-4)
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).
*This program does not require approval by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills. As such, PTIRU did not review this program.*