skip to main content

Event ended - Missed this event?

Check out these handpicked upcoming ones!For past event details, just scroll down.
Other events from the organiser
Loading...
 
 
Loading...
 
 
Other events from this category
Loading...
 
 
Other events from the organiser
Loading...
 
 
Recommended Events
Loading...
 
 

Vegan Italian Chef 3 day accredited* course (VIP Series)

Event ended

Vegan Italian Chef 3 day accredited* course (VIP Series)

From GBP 160.00

Location

Date

Mar 13 2020 09:30 - Mar 15 2020 18:30

Description

At my first ever course in the UK, I will be thrilled to teach stunning plant-based whole grain versions of Italian classics using my family’s authentic culinary secrets handed down over generations, gained from years of experience and based on the macrobiotic philosophy. You’ll learn how to make exquisite fresh pasta, sourdough bread, pizza, focaccia, traditional main course dishes, pastries and desserts to a professional vegan Italian chef standard using seasonal organic ingredients

Stefania Daniele, owner of renowned Gioia di Vivere Cookery School, certified organic vegan chef, cookery teacher and food therapist


This incredible course, exclusive in the UK to Made In Hackney, is available to book as single days, or book all 3 days and receive a 10% discount which will automatically be applied when you select the 3 dates at booking stage. 

The course will include the following authentic advanced topics:

DAY 1: TUESDAY 10 MARCH OR FRIDAY 13 MARCH 2020

MORNING: FRESH PASTA

  • Techniques for creating light, whole grain, fresh egg-free tagliatelle and ravioli from scratch - without using a machine
  • Learn how to make traditional tasty sauces such as Tuscan Ragù and Salsa Pasticciata - ‘messy sauce’-, and a plant based version of the traditional spinach & ricotta cheese filling
  • How to make the perfect vegan Parmigiano cheese

AFTERNOON: ITALIAN SAVOURY PIES

  • How to make a mouth-watering savoury, whole grain pie crust from scratch using authentic techniques
  • How to make a smooth and dreamy vegan béchamel sauce
  • Authentic techniques to create gorgeous calzoncini pies and a stunning traditional Tuscan savoury pie
  • How to make Sformato, an elegant traditional Italian crustless soufflé style pie.  

DAY 2: SATURDAY 14 MARCH 2020

MORNING: SOURDOUGH BREAD, PIZZA AND FOCACCIA

  • How to create and maintain an Italian levain – a sourdough starter - and receive your own starter to take home
  • Learn techniques to make delicious crusty whole grain sourdough bread from scratch
  • How to use levain to make dough for tasty bread, pizza or focaccia
  • Kneading, shaping and rolling techniques
  • Learn the secrets of making delectable plant-based pizza and focaccia toppings such as garlicky tofu and carmalised red onions with fresh herbs.

AFTERNOON: ITALIAN TRADITIONAL RECIPES

  • Make the perfect tasty topping for Italian bruschette, Italy’s most popular starter
  • How to create a delicous and nourishing creamy whole grain risotto
  • How to make ‘meat-less balls’ with deep flavour and satisfying textures
  • Learn how to create perfectly seasoned dishes with wonderful depth of flavour

DAY 3: SUNDAY 15 MARCH 2020

MORNING: SHORTCRUST PASTRY

  • Techniques for making a versatile light, whole grain shortcrust pastry from scratch to create exquisite sweet or savoury tarts
  • How to make an exquisite Torta Coi Becchi, a traditional Italian custard tart decorated with a stunning ‘crown’ crust
  • Learn how to make a beautiful lattice pie

AFTERNOON: WHOLE GRAIN ITALIAN BAKING

  • Techniques for making versatile whole grain ‘impasto’ - cake batter and biscuit dough
  • How to shape and bake the perfect vegan biscuits
  • Learn to make whole grain muffins and mini cakes, which can also be made as whole cakes
  • How to reduce sugar by using unrefined sweeteners such as fresh and dried fruits, fruit essences, spices and natural syrups
  • Discover natural plant based cake toppings

All days will include:

  • Knife skills - how to peel, chop and slice like a professional 
  • Using ‘integrale’ - whole grain - and ‘semi integrale’ - light whole grain - flours and whole grain rice for deliciously healthy results
  • Healthier cookery techniques based on the macrobiotic philosophy such as steaming and blanching, as well as careful use of salt and oil.
  • A delicious plant based meal will be served during each half day session, as well as plenty of tastings.
  • Take home recipe packs for each topic
  • Maximum of 8 participants in a class
  • 10% discount for booking the whole accredited* course (3 days)
  • 10% discount in neighbouring whole food shop Food for All

*By completing days 1 and 2 of this 3 day course, participants gain module 1 of the Gioia di Vivere certified Organic Vegan Chef diploma (the diploma is comprised of 4 modules total). Completion of day 3 will count towards module 1 of the Organic Vegan Pastry Chef Certificate programme.

Stefania is an organic vegan chef and the owner of internationally renowned ‘Gioia di Vivere Cookery School’ a not-for-profit family organisation in Lucca, Tuscany.  Stefania’s mother Marina, a pioneer of macrobiotic philosophy and vegan cuisine in Italy, founded the cookery school in 1992 to share her passion for creating delicious vegan versions of traditional Italian recipes using fresh, organic, seasonal and local ingredients. Students visit from all over the world to learn family recipes handed down through generations and vegan cookery secrets gained from years of experience.


Fee: £432 (£393 Concession**) for full 3 days inc. VAT or £160 (£145 Concession**) per day inc. VAT includes two delicious plant based organic meals per day.

The 10% discount for booking the 3 days will automatically be applied when you select the 3 dates at booking stage. 

DUE TO DEMAND THERE IS NOW ANOTHER CHANCE TO BOOK FOR THE PASTA & PIES DAY​ ON TUES 10th MARCH

* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.

** Concessionary rate available for students, pensioners, unemployed and low waged. Please contact veryan@madeinhackney to arrange a concession payment. 

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

Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.

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.

Organiser

Community Cookery School and charity running vegan cooking classes. All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!

Venue

Made in Hackney Community Cookery School Made in Hackney Community Cookery School, 3 Cazenove Rd, N16 6PA London

FAQ

  • I have not received my ticket via email. What should I do?

    The first thing to do is check your spam/junk filters and inboxes. Your tickets were sent as an attachment and can be thought of as spam by some email services. Alternatively, you can always find your tickets in your Billetto account that you can access in the browsers or the dedicated Billetto app. For more help with this, read here.

  • I wish to cancel my ticket and receive a refund. What should I do?

    The approval of refunds is entirely at the event organiser’s discretion, and you should get in contact with the event organiser to discuss what options are available to you. To get in touch with the event organiser, simply reply to your order confirmation email or use the "Contact organiser" form on the organiser's profile. For more help with this, read here.

  • I have registered on the waiting list, what happens now?

    If more tickets become available you will be notified (by email) amongst others who have joined the list. Purchasing is on a first-come first-serve basis. For more information, read here.

  • Where do I find a link to an online event?

    Check your order confirmation page or order confirmation email. Usually, the organiser of the event provides the details in the order confirmation email or they might send you a follow-up email with a link to their online event. You might also want to read the event description on Billetto where an event organiser should describe how to join the event online. For more information on this, read here.

  • What is refund protection and why would I need it?

    Refund Protection provides you with the assurance that if unforeseen and unavoidable circumstances interfere with your ability to attend an event you can claim a refund. For more information on this, read here.

Discover more