Gourmet Vegan Masterclass - Cooking Like A Chef (VIP Series)

Nov 02 2019 12:00 - 17:30

Made In Hackney - Local Food Kitchen, 3 Cazenove Rd, N16 6PA London

This masterclass is part of our 'VIP Series', working with experts who are renowned in their field.

"I’ll share my Michelin training experience and passion for nutrition to show you how to make incredible restaurant-standard food in your own home that will not only taste superb, but do you the power of good too.” Sarmado Sibley, Michelin trained chef.

The class will include:

  • Learn knife skills and how to peel, chop and slice as precisely and as fast as a chef 
  • Understand flavours and learn how to subtly balance or adjust them 
  • Discover the singular umami flavour, its importance and how to achieve it in your dishes 
  • Learn technical cooking methods such as braising, poaching and emulsification 
  • Improve your presentation skills; learn how to plate a dish and create a harmony of colours, shapes and textures 
  • A delicious organic plant based lunch, and recipe pack

    Sarmado Sibley is an internationally known world-class leader in plant-based food. He marries his Michelin star kitchen experience with  a flair for flavour and a passion for nutrition. Sarmado is currently head chef and plant-based educator in Europe’s leading transformation retreat centre, The Body Camp, Ibiza. He is a consultant to several food outlets, including plant-based restaurants Nourish and Combe Grove Manor Hotel Spa, both in Bath.


    Fee: £118 (£90 Concession**) inclusive of VAT, includes a delicious plant based organic lunch

    * This fee is used to fund our programme of free courses to vulnerable and low-income community groups.

    ** Concessionary rate available for students, pensioners, unemployed and low waged

    Refunds: We require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class

    For information: info@madeinhackney.org / 020 8442 4266

    ALLERGEN ALERT 

    Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.