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MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK ONE

Whether you’re a beginner in the kitchen looking to progress beyond boiling water or an advanced home cook wanting to take your cooking to the next level, the 6-week cooking basics series is just right for you.

In this cooking class series, you’ll go beyond merely following recipes to explore the cooking techniques that are the foundations for all recipes. Understanding what makes a recipe work rather than just how to follow it blindly will help you pull off dishes to perfection every time! Chef Frank will help you learn to be confident in the kitchen and teach you how to improvise using ingredients you find in your kitchen. You’ll learn the basic science and proper cooking methods that will make all cooking a breeze, from quick weeknight family meals to entertaining for a crowd! When we are finished cooking each week, we'll sit down together to enjoy the meal we've just prepared.

Take the whole course and pay for only 5 of the 6! Or come along to individual classes. For the whole series, contact Wendy at 022 077 4651 for the special price.


We start your training with basic, essential skills in the kitchen and working with your most important tools – your knives. We show you all sorts of knives and what they are used for, how to sharpen and hone your knife to perfection. Then we move on to Knife Cuts (brunoise, julienne, chiffonade, etc). You’ll learn about cutting surfaces, setting up a work station, proper prep procedures, keeping food fresh and safe, and the basics of kitchen safety. Get ready to become the best home chef you can be!

Once you've practiced that, you will use your new skills to make dinner which you’ll enjoy with a glass of vino or juice. 


It’s time to put your newly-honed knife and kitchen skills to use! In this second class, we’ll chop ingredients for sautéing and stir frying, and break out the sauté pans for a night of stove top fun! While cooking up some delicious international dishes for those winter months, we’ll explore topics such as choosing the right pans and utensils, oils vs. butter, why to add oil only to a hot pan, and proper procedures for ensuring both proteins and veggies are done to perfection. We’ll even explore how to set your cooking on fire, the safe way, with flambé.


WEEK 3: Confit, Braise and Stew (June 27)

We continue our technique of cooking foods by showing you how to make the best confit, a fantastic way of preserving meat and other ingredients (by submerging in oil).  We will cook a delicious traditional Braised meat and make a quick vegetable stew.

WEEK 4: SAUCES, CONDIMENTS and Dressings (July 4)

Chef Frank will demystify those French sauces you know and love (and are a little afraid of making!).  Think creamy sauces such as béchamel, hollandaise and velvety demi-glace that makes fantastic gravy. Say goodbye to lumpy, soupy and tasteless sauces forever.


Week 5: Plating and Desserts -July 11

We will show you how to plate up some restaurant style dishes to wow your dinner guests, using local foraged produce and Sauces. We will touch on a couple of different desserts to wow your guests.


Week 6: July 18

Kitchen Battle! We want you to use all of the skills that you have learnt and cook us a 3-course meal using skills learned in your previous classes. At the end of the battle, enjoy lots of great food and conversation as we dine to our hearts delight on our last class together with our newfound foodie friends.



$85pp for each class (or $425 for all 6) and includes class, recipes, dinner, and a glass of wine.