One three-hour class that takes you through a full three-course meal — knife work, heat control, flavor building, and plating, back to back. You leave having cooked dinner, and eaten it.
One class · Three courses · Every technique
Taught at your place, or at mine in Haarlem. Real knives, no shortcuts, one meal you cook from scratch.
Reserve your day →Starter, main, and dessert — each one built to put a different technique to work.
Focus: knife work & seasoning
A quick, precise plate that leaves nowhere to hide — clean cuts, correct seasoning, nothing simmered long enough to fix a mistake.
Focus: heat control & flavor building
A stovetop dish built in stages — searing, deglazing, and layering a sauce until the seasoning is right, not just added at the end.
Focus: plating & presentation
Simple to cook, exacting to plate. This is where you slow down and compose: height, spacing, and a final garnish placed on purpose.
Three hours, start to finish, prep included. One table, one instructor.
Aprons on. Ingredients are portioned, and the first technique is explained before anyone touches a knife.
Small and fast, so early mistakes are cheap and the corrections stick.
The class's hardest technique lives here — where you'll spend most of your bench time.
Usually make-ahead, finished and plated while the main rests.
You plate all three courses yourself. Then everyone sits down and eats what they made.
No demo plate goes to waste and nothing gets boxed up for later. The class ends the way it should: everyone sits down at one table and eats the three courses they just cooked, together.
Taught at your place, or at mine in Haarlem — knives, boards, and ingredients are provided either way. Just bring your appetite and closed-toe shoes.
Reserve your day →Monday through Friday, one class per day. After booking, a short intake form shapes your menu.