Day 3, November 24
Day 3 is about bread and viennoiseries. Or in other words, refining your baking skills. We will discuss various types of bread and dough before getting down to a day of baking bread and luxury rolls.
In the afternoon you depart by boat to our wine supplier and you will do a wine tasting. Back in the kitchen we continue cooking and tasting!
Day 4, November 25
After a coffee and a treat, we leave town and head for the countryside. We will get our ingredients at a very special farm with an equally special mission: Supplying the very best products from farmers, horticulturalists, and growers, and invite people to try food with an authentic flavor.
The farm has a wide range of its own meat, home-grown, open-field vegetables, wines and cheeses, as well as fresh fish, bread and chocolate made by local producers. It’s a great place to browse and maybe buy some fresh local produce to take home.
Once we’re back in the cooking school, you’ll have the chance to be creative and improve your culinary techniques.
Day 5, November 26
Dutch cuisine is also good pastry. In the morning you will practice the art of pastry and in the afternoon there will be time to go with your own creativity. You will make your own dish, based upon what you learned this week. A challenging end of this cooking week!