Cooking Classes Schedule for September:

Dear Reader: Please check the dates, subjects and hours for the coming San Miguel de Allende cooking classes and if you would like to sign up for any of them, please send me a message to david.jahnke@gmail.com and I will reserve your spot.

Calendar for October cooking classes:

Monday 01th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 1st class of Spanish Cuisine Course, we will make; Tapas; Spanish chilly mussels (spicy steamed mussels served in his shell), baked serrano ham stuffed mushrooms, clams in tomato sauce, Serrano ham Croquettes, 'Pinchos Morunos' (mini kebabs), 'Patatas bravas' (potatoes in spicy tomato sauce)

Monday 01th of October from 14:00 to 17:00 Cost 550.00 Pesos Per Person = 1st class of Italian Dessert Course, we will make; Tiramisu with real mascarpone cheese and we also will make fresh ladyfingers, 'Panna Cotta' (sweetened creamy gelatin), Italian Vanilla Gelato (ice cream), 'Italian Cartellate' (Crunchy wine fritters marinated with bee honey)

Wednesday 3th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 2nd class of Spanish Cuisine Course, we will make; Appetizers / first course dishes; Spanish empanadas (fried or baked stuffed bread pies), aioli sauce (garlic-olive oil mayonnaise), Galician style octopus (served with potatoes, smoked pepper & olive oil), Spanish potatoes-egg omelet, 'sofrito' braised tomato sauce, sautéed mushrooms marinated in escabeche

Wednesday 3th of October from 14:00 to 17:00 Cost 550.00 Pesos Per Person = 2nd class of Italian Dessert Course, we will make; Stuffed Cannolli (with ricotta cheese and fruit stuffed crunchy pasta rolls, of course we make them with fresh pasta dough), Italian anisette cookies, 'Chiacchiere' (fried pasta garnished with icing sugar), 'Baba' (yeast cake with Rum syrup), 'Zeppole' (stuffed fried yeast dough bites, stuffed with strawberry cream)

Thursday the 4th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 3rd class of Spanish Cuisine Course, we will make; Spanish Soups; 'Ajo Blanco' (chilled bread and almond soup), Riojana potato chorizo soup, Cold served gazpacho soup, 'Caldo Gallego'-Galician Broth (white bean & vegies), Couscous soup, 'Salmorejo' (creamy tomato soup)

Thursday the 4th of October from 14:00 to 17:00 Cost 550.00 Pesos Per Person = International breads, we will make many different bread types; Brioch Bread, Italian parmesan cheese & Bacon bread sticks, English muffin (backed on iron pan), Bagels, thick Pita Bread, Naan (Asian Bread)

Friday the 5th of October from 10:00 to 13:00 Cost 680.00 Pesos Per Person = 4th class of Spanish Cuisine Course, we will make; Paellas;

Valencian paella – (with quail, chicken, rabbit, clams, mussels, pork meat, shrimp, mussel, crab, bell peppers, white beans, green beans, peas, red bell pepper, artichokes, saffron & more)

Seafood paella – (2 sizes of shrimp, mussels, 3 types of clams, octopus, squid, crab, roasted green bell pepper, peas, green beans & more)

Black Paella – (with Mussels, clams, squid, octopus, roasted red bell & yellow pepper, green beans, peas, white beans, fresh squid ink & more)

Monday the 15th of October from 10:00 to 13:00 Cost 680.00 Pesos Per Person = 5th class of Spanish Cuisine Course, we will make; Meat main / principal dishes; Pan-roasted Duck in Sherry sauce, Pollo Chilindron (braised chicken with peppers), Andalusian Beef Stew, spicy Spanish meatballs, Rabo de Toro' (slow cooked Oxtail stew)

Monday the 15th of October from 14:00 to 17:00 Cost 550.00 Pesos Per Person = French Mother Sauces Cooking Class, in which we will make; All French Escoffier Basic Sauces + 2 others; Béchamel sauce, Hollandaise sauce, Velouté sauce, Espagnole sauce (dark roasted bone gravy), Tomato sauce, French Raito sauce (Provençal red wine sauce with tomatoes, capers and olives), Aioli Sauce (French Garlic Mayonnaise)

Tuesday 16th of October from 10:00 to 13:00 Cost 500.00 Pesos Per Person = Mexican Local 'Tianguis' Tuesday Market - Chef Tour: Let's walk through the market: We will have a 3 hour walk, in which we will slowly go through all parts of the big Mexican 'Tianguis' market, which is located in the back part of the San Miguel Fire Station every Tuesday and in smaller version also Sundays. During our walk I will share with you very interesting details about the local and national ingredients (spices, herbs, vegies, meats, seafood, fruits and more) offered at the market and how to use and prepare them, about the food stands and the varieties of food which are sold in the different stands and about the Mexican artwork which is worth buying there. Of course I will also share my personal tips with you and we will do tastings at some of the food stands, to sample varieties of delicious Mexican street food.

Wednesday 17th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 6th class of Spanish Cuisine Course, we will make; Spanish desserts and sweets; Catalan Cream (vanilla custard with caramelized sugar crust), 'Tarta de Santiago' (Almond cake), 'Suspiros de monjas' (Spanish fritters covered with icing sugar), Red wine Pear (slow cooked with cinnamon & more), 'Yemas de Santa Teresa' (sweet egg yolk cookies), 'Leche Frita' (fried milk dessert)

Wednesday 17th of October from 14:00 to 17:00 Cost 550.00 Pesos Per Person = 1st class of Mexican Cuisine Course, we will make; Mexican Appetizers/ first course dishes; Cesar salad (the classic Tijuana recipe), Mexican Ropa Vieja (Cactus leaf salad with shredded beef meat), Stuffed jalapeño peppers (with Huitlacotche fungus and Oaxaca Cheese), Crunchy Corn Tortilla Cheese Quesadillas, Guacamole, Molcajete sauce (green & red), Traditional 'Sopes' (fresh baked corn dough with black bean mousse, fresh cheese and cream)

Thursday 18th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 1st class of German Cuisine Course, we will make; German Leberwurst (homemade liver paste), Gefuellte paprikaschoten (with meatloaf stuffed belt peppers, baked with red wine sauce), 'Flammkuchen' (German style Pizza with caramelized onion, bacon & sour cream), Fish filet in creamy dill sauce, 'Maultaschen' (pasta dough stuffed with ground meat, cooked in beef broth), Erdbeer sahne creme torte (Strawberry cream sponge cake)

Thursday 18th of October from 14:00 to 17:00 Cost 550.00 Pesos Per Person = 2nd class of Mexican Cuisine Course, we will make; Mexican desserts; Sweet corn cake (made from fresh yellow & white corn), 'Flan' (poached vanilla pudding with caramel sauce), Mexican 'Budin' (bread pudding), Fried Plantain with cinnamon sugar, 'Dulce de Camote' (Sweet Potato pure dessert), 'Niño envuelto' (sponge cake roll stuffed with strawberry cream), we also will make fresh Tamarind water and 'Chilate' water (cacao seed, cinnamon & rice)

Friday 19th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 2nd class of German Cuisine Course, we will make; 'Kartoffel puffer mit apfelmus' (crunchy potato tarts with apple sauce), 'Koenigsberger kloepse' (meat balls in creamy caper sauce), 'Jaeger schnitzel' (breaded pork steak with mushroom sauce), German style pasta salad (with bacon & homemade mayonnaise), fresh Berliner cakes (sweet yeast breads stuffed with fruit jelly), German gluehwein (hot red wine drink with spices)

Friday 19th of October from 14:00 to 17:00 Cost 550.00 Pesos Per Person = 3rd class of Mexican Cuisine Course; Mexican Prehispanic Cooking tools & Cooking techniques Course: You will learn how to use Traditional Mexican Prehispanic Culinary Tools; we will work with different types of 'Molcajete' grinders, different types of 'Metate' grinders, roast on 'Comal' pan, use the mesquite wood Tortilla press and you also will learn about the mesquite wood Tortilla printer. You will learn about 'nixtamalization' of corn, about 'tatemar' on open fire and we will make tortillas with our fresh made dough. We also will prepare different molcajete sauces, a prehispanic cacao drink and make guacamole in molcajete.

Saturday 20th of October from 09:00 to 13:00 Cost 900.00 Pesos Per Person (includes Transportation Costs) = Local Market Chef Tour - Art, Food & Food Ingredients sources. We are going to drive to several San Miguel de Allende Markets and walk around in each of them. During our walk's, I will introduce you to many of the local sellers and tell you about them & their products. I will also share with you lots of interesting things about the local and national ingredients (spices, herbs, vegies, meats, seafood, fruits and more) offered at the markets and how to use and prepare them, about the food stands and the varieties of food which is sold in the different stands. I will also share interesting details and tips about the Mexican artwork we will see at the markets and introduce you to some of the artisans and of course also share my personal tips about what, where and when to buy. We will visit: Organic Food Market TOSMA, Mercado Sano Market, San Juan de Dios Market, Ignacio Ramirez Market

Monday 22nd of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 3rd class of German Cuisine Course, we will make; 'Gurken salad' (cucumber dill salad), 'Eisbein' (Slow cooked German Pork shank), 'Sauerkraut' (choucroute – homemade fermented cabbage), 'Erbsen purre' (mashed fresh peas pure), 'geduenstete forelle' (fresh Trout steamed with white wine), Bavarian cream (Vanilla –whipped cream dessert)

Monday 22nd of October from 14:00 to 17:00 Cost 550.00 Pesos Per Person = 4th class of Mexican Cuisine Course, we will make; Let's make Mexican Tamales;

'Tamales Oaxaqueño;' (Fresh corn dough stuffed with Turkey meat in Oaxaca Cacao Mole Sauce, wrapped and steamed inside a fresh banana plant leaf),

'Corn leaf Tamales;' (Fresh corn dough stuffed with pork meat in red Guajillo Chile sauce, wrapped and steamed inside a dehydrated corn leaf),

'Corundas from Michoacan'; - Corn plant leaf Tamales (Fresh corn dough, wrapped to a triangle shape and steamed inside a fresh corn plant leaf, they will be served covered with cooked soft & shredded pork meat in green tomatillo-chile sauce)

Tuesday 23th of October from 10:00 to 13:00 Cost 500.00 Pesos Per Person = Mexican Local 'Tianguis' Tuesday Market - Chef Tour: Let's walk through the market: We will have a 3 hour walk, in which we will slowly go through all parts of the big Mexican 'Tianguis' market, which is located in the back part of the San Miguel Fire Station every Tuesday and in smaller version also Sundays. During our walk I will share with you very interesting details about the local and national ingredients (spices, herbs, vegies, meats, seafood, fruits and more) offered at the market and how to use and prepare them, about the food stands and the varieties of food which are sold in the different stands and about the Mexican artwork which is worth buying there. Of course I will also share my personal tips with you and we will do tastings at some of the food stands, to sample varieties of delicious Mexican street food.

Wednesday 24th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 4th class of German Cuisine Course, we will make; different types of German Sausages (Beef/ veal, pork, mixed) and also, German potato salad, 'Kohlroladen' (Braised stuffed cabbage rolls, in red wine gravy), 'Bratkartoffeln' (sautéed potatoes with butter, bacon and onion)

Wednesday 24th of October from 14:00 to 17:00 Cost 550.00 Pesos Per Person = 5th class of Mexican Cuisine Course, we will make; Mexican Mole Sauces; complete homemade with traditional techniques and authentic Mexican ingredients and Mexican cooking techniques. We will make 4 different mole sauces and enjoy them after with some turkey meat and corn tortillas. We will make:

'Mole Oaxaca' (more than 30 ingredients including cacao),

'Mole Manchamanteles' (delicious, made with fruits & pork meat),

'Pipian' (green pumpkin seed sauce) and

'Mole Poblano' (made with smoked chilies other roasted ingredients)

Thursday 25th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 5th class of German Cuisine Course, we will make; 'Soljanka' (Soup from east Germany, made with cold meats and vegies), 'Geschmorte Schweinehaxe' (Slow Roasted Pork Shank), 'Rotkohl' (German red cabbage), 'Semmel Knoedel' (steamed bread crump & bacon balls), 'Linseneintopf' (lentil soup with potatoes, sausage and bacon), 'Rote Gruetze' (cold red berry fruit cocktail) with fresh vanilla sauce

Thursday 25th of October from 14:00 to 17:00 Cost 480.00 Pesos Per Person = 1st class of Basic Cooking Techniques (Part 1), you will learn:

Knife skills: How to use small and large knifes; holding and handling by sharping, cutting, chopping and storing

Cutting skills: 3 different cutting techniques for Chef Knifes (pull, push, lift), how to cut correctly all different types of French cuts, different sizes of Brunoise dice, the Julienne cut, the Batonnet cut, paysanne cut, rhombus, thin slices cut, sashimi (thick and thin cut), 3 techniques to cut vegetables into shapes, how to chop correctly

Other important tips & tricks: how to cut onion, how to peel correctly, how to mince garlic, how to clean and peel vegetables like Poblano chili, jalapeno chili and belt pepper, how to clean & prepare artichokes, how to caramelize onions, how to make ghee, how to peel asparagus, how to cut the filets out of the citrus fruits

Friday 26th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 6th class of German Cuisine Course, we will make; German style mushroom cream soup, 'Schmorbraten' (slow cooked beef and pork leg in dark gravy), homemade 'Spätzle' pastas, Fish filet in creamy mustard sauce, 'macaire kartoffeln' (mashed potatoes tarts with caramelized onion and bacon), homemade 'Lebkuchen' (Ginger bread – nut Cookies)

Friday 26th of October from 14:00 to 17:00 Cost 550.00 Pesos Per Person = 2nd class of Basic Cooking Techniques (Part 2), you will learn:

Basic cooking techniques skills:

With no heat: how to apply correctly cooking technics like; marinade with citric, curing with Salt & Sugar, pickling, souring

With heat: how to apply correctly cooking technics like; steaming, baking, sautéing, boiling, stir fry, deep fry, smoking, grilling, shallow frying, pressure cooking, simmering, poaching, pressure frying, slow cooking, roasting, drying, cook au gratin, combining cooking methods, applying thermal shock to finish cooking process, how to melt sugar and more.

Basic cuts for meat: How to clean and cut a whole chicken & how to clean, cut and filet a whole fish

Monday 29th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 7th class of German Cuisine Course, we will make; 'Dampfnudeln' (Iron-pan cooked, with milk steamed sweet cinnamon bread), 'Rinder rouladen' (Stuffed Beef meat rolls braised in red wine sauce), 'Kartoffel Kloesse' (poached scratched potato balls), 'Fischfrikadelle' (fresh fish filet burger), 'Streuselkuchen' (German crumble cake)

Monday 29th of October from 14:00 to 17:00 Cost 500.00 Pesos Per Person = Italian Cuisine Fun Course: Pizza Class We start to make our own fresh homemade pizza dough, after we do a quick fresh pizza sauce and then we will have fun and make many types of pizzas like thin crust, thick crust, with cheese stuffed crust. Everyone can finish his own pizza with your choice of ingredients (there will be many to choose). Everyone will also make a fresh made 'Calzone' (stuffed baked pizza dough) for which you also can choose your favorite ingredients for the stuffing.

Tuesday 30th of October from 10:00 to 13:00 Cost 500.00 Pesos Per Person = Mexican Local 'Tianguis' Tuesday Market - Chef Tour: Let's walk through the market: We will have a 3 hour walk, in which we will slowly go through all parts of the big Mexican 'Tianguis' market, which is located in the back part of the San Miguel Fire Station every Tuesday and in smaller version also Sundays. During our walk I will share with you very interesting details about the local and national ingredients (spices, herbs, vegies, meats, seafood, fruits and more) offered at the market and how to use and prepare them, about the food stands and the varieties of food which are sold in the different stands and about the Mexican artwork which is worth buying there. Of course I will also share my personal tips with you and we will do tastings at some of the food stands, to sample varieties of delicious Mexican street food.

Wednesday 31th of October from 10:00 to 13:00 Cost 550.00 Pesos Per Person = 8th class of German Cuisine Course, we will make; 'Eintopf' (clear Beef, vegetable and sausage stew), 'Sauerbraten' (pork leg stew in brown sour sauce gravy), 'Schupfnudeln' (nudels made out of mashed potatoes, bacon & onion), 'Zwiebelkuchen' (caramelized onion cake), 'Wiener schnitzel' (breaded pork Steak), German Black Forest cake (Chocolate sponge, sour cherry & whipped cream cake)

Wednesday 31th of October from 14:00 to 17:00 Cost 500.00 Pesos Per Person = Making Breads – starters, doughs, fermenting and baking, I will share with you; How to make your own sourdough and how to keep it alive, how to feet it and how to storage (I will give you some of mine, to take home), how to make pre fermentations (with natural bacteria and yeast fungus), How to make different European style Baguette, how to make your own whole weed bread, we will also make a few types of breads including sour dough bread. I also will show you how to obtain or avoid crunchy crusts on breads and about bread toppings, stuffing's and how to reach certain textures.

Please permit me, to present myself:

Short Introduction:
My name is David Jahnke and I was born in 1976 in Rostock, Germany. I’m living since the last 22 years in Mexico and in total I have worked about 27 years in the gastronomy business and also in University superior education for the last 5 years. After working international as Chef and beside in education on University level for licensed degree in gastronomy, I consider myself as a professional for food science of international gastronomy.
In the last years I have taken many different courses at University’s to refine didactic teaching, I have giving a few conferences in different University’s including in the Autonomy University of Barcelona, Spain and also recently at the annual COIL Conference 2018 in the Fashion Institute of Technology, State University of New York, USA.
I have participated in the writing of two books about superior education strategies and have developed with students from the University of Celaya, a few nonprofit social projects to elevate quality of Hospital meals, for the government office of Tourism, for associations which help people in needs, for children with disabilities or with cancer, for associations of Mexican farmers and also for the food industry.

I am international certified as:
1. Professional Cook by the Government of Germany
2. Chef Educator by France World Association of Chefs (WACS)
3. Graduated with University Title for Licensed Degree in Gastronomy, certified by the Secretary of Education, Mexico
4. Maître Cusinier by the culinary association of France
Contracted full time as professor and academic lieder for the licensed degree of gastronomy in the University of Celaya.

Detailed Introduction:
1992 – 1995: I study for professional cook in the Hotel & Gastronomy School in Holzstein, Germany and have my certificate as ‘Professional Cook’ from the German Chamber of Commerce and Industry, in the time I study I also worked full time as Cook in the Gourmet restaurant in the Gorch Fock Hotel in Timmendorfer Strand, Germany.
1994: 1th place in Germany in the “Bertholt Eisenhut” cooking contest organized by the German Ostholzstein State Cooking Association.
1995: 4th place at the national Germany Cooking contest “Rudolf Achenbach” organized by the national German Cooking Association.
1995: Winner of the “6 Dollar dish” cooking contest at the Casino Hotel Travemuende Germany, organized by German North States Hotel and Restaurant Association
1995 – 1997: I worked as a Demi Chef in the famous Dom Hotel in Koeln, Germany
1998: I participated at a course for hygienic food handling in Acapulco, Mexico.
1997 – 2007: I worked as Executive Chef in the Boca Chica Hotel in Acapulco, Mexico. The Hotel was visited offend by international and national celebrities and is now one of most expensive boutique hotels from Acapulco.
2004 and 2005: Twice State winner from State of Guerrero, Mexico in the Chef Contest organized by USA Meat and represent twice the State in the finals in Mexico City.
2005: I participated at a course for wine pairing in Acapulco, Mexico.
2007 – 2011: Created with my business partner Miguel, the fish Store “La Isla” (first located in Colonia Guadalupe and now at “Mercado Sano”) and which is also participating at the Organic market since the beginning of it.
2013 – 2014: I worked as head Chef in the MX Restaurant, in that time we won 1th price at the “100 paella contest” which was organized at the Real the Minas Hotel, we participated at the “Lamb and Mescal” festival at the Sierra Nevada Hotel, at the first “Sabores San Miguel” event, did an Event at the Toyan Ranch together with the “Casa the Ave” and “Rosewood” Chef where we served a 5 course menu for 300 people, we served the red carpet for the GIFF 2013 and 2014 Festival and we were mentioned in local, national and international magazines.
2012 – 2016: I worked as professor for hours in 3 different University’s and had teach classes for licensed degree in “Gastronomy”, in “Nutrition” and “Tourism” in the University UCA Celaya, in the University CEDVA Celaya and also in the University UNI Celaya which is awarded with excellence by FIMPES and is considered as one of the best University’s in Mexico.
2013: I did my test and got my certification as “Professional Chef Educator” from WACS (World Association of Chefs Society), known as world oldest international Professional Chef Society.
2016: 1th place at goat cooking contest at the beer festival in Celaya
Since June 2016: Contracted at the University of Celaya as full time professor and academic lieder for license degree in Gastronomy
2016: Participated in 2 different Master degrees at the University of Barcelona, Spain and also gave a conference about “Mexican Gastronomy and Cultural World Heritage”
2017: I teach international with collaborated education program COIL between University of Celaya and New York State University of Corning CC
2017: I represented the University of Celaya at the annual COIL Conference in the Fashion Institute of New York.

In case you have any question, please let me know.
Best wishes,

Chef David Jahnke

My Courses, Classes and Subjects:
Please note: The division, price and theme for the Courses, their dates and subjects, will be published to everybody who is on my mailing list, if you are not on my list yet but want to be added to get informed about all upcoming dates for courses, then please send me an email.

1. Course contents: Basic cooking techniques;
In the 2 introduction classes of each 3 hours you will learn:
Part 1:
Knife skills: How to use small and large knifes; holding and handling by sharping, cutting, chopping, storing
Cutting skills: 3 different cutting techniques for Chef Knifes (pull, push, lift), how to cut correctly all different types of French cuts, different sizes of Brunoise dice, the Julienne cut, the Batonnet cut, paysanne cut, rhombus, thin slices cut, sashimi (thick and thin cut), 3 easy techniques to cut vegetables into shapes, how to chop correctly
Other important tips & tricks: how to cut onion, how to peel correctly, how to mince garlic, how to clean and peel vegetables like poblano chili, jalapeno chili and belt pepper, how to clean & prepare artichokes, how to caramelize onions, how to make ghee, how to peel asparagus

Part 2:
Basic cooking techniques skills:
With no heat: how to apply correctly cooking technics like; marinade with citric, curing with Salt & Sugar, pickling, souring, pre-ferment
With heat: how to apply correctly cooking technics like; steaming, baking, sautéing, boiling, stir fry, deep fry, smoking, grilling, shallow frying, pressure cooking, simmering, poaching, pressure frying, slow cooking, roasting, drying, cook au gratin, combining cooking methods, applying thermal shock to finish cooking process.
Basic cuts for meat: How to clean and cut a whole chicken & how to clean, cut and filet a whole fish

2. Course: Italian Cuisine;
Appetizers/ Antipasti; Bruschettas, Beef filet Carpaccio, Seppie Ripiene (stuffed Squid), Polpette di Melanzane (Crunchy Eggplant balls), Caprese Salad, Panzenella (Tuscan bread salad)
Soups; Minestrone soup, Italian wedding soup, Italian stracciatella soup, Zuppa di Porcini (Mushroom soup)
Primo or side dishes; Risotto Milanese, Polenta with mushrooms, Potato Gnocchi’s, Gnocchi di semolino
Fresh Pasta ‘Lunga’ & Sauces: Homemade pasta dough, homemade Linguini’s and thin pasta made with natural colors (black, yellow and green), Fruite de mare (seafood) sauce, Carbonara sauce, Vongole sauce
Stuffed Pasta & Sauces: Homemade pasta dough, Shrimp cannelloni, Triangoli di salmone (triangles of pasta filled with salmon), homemade raviolis, homemade stuffed tortellini, Arrabiata sauce, Pesto sauce, Pomodoro sauce
Lasagnas; Homemade pasta dough, Bolognese sauce, Lasagna Bolognese with cream spinach & parmigiano sauce, Vegetarian Lasagna
Pizzas: Fresh Pizza dough, pizza sauce, handmade Pizzas (different styles & Types), Homemade Calzone, Pancetta Focaccia Twists (twisted crunchy bread sticks with parmesan and bacon)
Meat main / principal dishes; Suppli al telefono (Rice croquettes stuffed with chicken and Cheese) Saltimbocca (Prosciutto ham stuffed beef rolls), Ossobuco (braised veal shank cooked in his own juice), Uccellini Scappati (Stuffed pork Loyne rolls), Italian Lamb Stew, Italian Meatloaf roll stuffed with Mozzarella cheese, Italian backed meatballs, Pollo Cacciatore (Chicken thighs hunters style), Rabbit in Bologna wine sauce, Carne Pizzaiola (meat in tomatoe sauce), Chicken Parmigana (chicken breast with marinera sauce and cheese)
Seafood main / principal dishes; Acqua Pazza (Mediterranean fish dish), fish filet piccata style (caper, lemon butter sauce), Venetian style fish stew, Buridda (seafood stew)
Desserts: Tiramisu, Panna Cotta, Italian Gelato (2 different flavors of Italian ice cream), Italian Cartellate (wine fritters in Honey), Stuffed Cannolli, Italian anisette Cookies, Italian Chiacchiere, Italian Sfogliatelle (backed, filled shells), fruit au gratin with sabayon, Baba, italian parfait, Zeppole

3. Course: Spanish Cuisine;
Appetizers / first course dishes; Different types of Spanish Tapas, Spanish chilly mussels, Serrano jam stuffed mushrooms, Spanish empanadas, aioli sauce, Clams in tomato sauce, Serrano ham Croquettes, Galician Style octopus, Pinchos Morunos, Patatas bravas, Spanish omelet, sofrito sauce, Spanish vegetable coca, Spanish quinoa, mushrooms in escabeche, Pisto (Spanish ratatouille)
Soups; Ajo Blanco (white garlic soup), Riojana potato soup, Sweet and salty gazpachos, Caldo Gallego (soup), Pastor Manchego soup, couscous soup, Salmorejo
Paellas; Valencian paella, Seafood paella, Black paella, Fideua
Meat main / principal dishes; Spanish sherry duck, Pollo Chilindron (chicken), Andalusian Beef Stew, spicy Spanish meatballs, Rabo de toro (Oxtail stew), Conejo San Feina (Rabbit), Asturian fabada, Gazpacho manchego, Olla Podrida (been & meat stew),
Seafood main / principal dishes; Fish backed in salt crust, Marmitako de Atún (Tune fish stew), Barcelona seafood stew, Trucha a la Navarra con mojo de cilantro (fried trout Navarra style)
Desserts: Polvorones cookies, Alfajores cookies, Catalan Cream, Tarta de Santiago (Almond cake), Suspiros de monjas, Spanish hazelnut custard, Red wine pears, Spanish Quesada cake, Yemas de Santa Teresa (Santa Teresa yolks), Leche Frita (fried milk)

4. Course: Traditional & modern Mexican Cuisine;
How to use Traditional Mexican Prehispanic Culinary Tools; Using Molcajete, using Metate, using metal and clay Copal, using mesquite wood Tortilla press, using mesquite wood Tortilla printer to put ceremonial print on Tortillas, nixtamalizació n, Tatemar on open fire. You will make tortillas, different molcajete sauces & prehispanic cacao drink.
Appetizers / first course dishes; Cesar salad (the classic Tijuana recipe), Mexican Ropa Vieja (Cactus beef salad), Stuffed jalapeño peppers (with Huitlacotche fungus and Oaxaca Cheese), Guacamole, Pico de gallo sauce, Traditional Sopes, Tamales Oaxaqueño (in banana leaf and in Corn leaf), Pulpo enamorado (Octopus salad with Chipotle mayonnaise)
Sopas; Mexican style seafood soup, Tortilla soup, Chile poblano cream soup, Corn cream soup, black bean soup, lent soup with banana macho and pineapple
Mole sauces; Different Mole sauces complete homemade with traditional techniques and authentic Mexican ingredients and Mexican cooking techniques, (Oaxaca, Manchamanteles, Pipian & Pueblano)
Vegetarian main / principal dishes; Rajas de chile, calabacitas a la mexicana (Zucchinis Mexican style), Huitlacotche fungus & zucchini flower Quesadillas, Poblano rice, Poblano chile in egg, stuffed with fresh cheese served with tomatoe sauce
Meat main / principal dishes; Chiles Nogada (Stuffed Poblano Chile), 3 types of Enchiladas (rojas - red, verdes - green y suizas - swiss), Enchiladas Mineras (Guanajuato Style), Enfrijoladas, Entomatadas, Chilaquiles (Verdes- Green & Rojos-Red), Fried black bean mouse, Cochinita Pibil (Pork Yucatan style with Achiote sauce), Tacos dorados (crunchy chicken tacos), Red and green Pozole Soup, Arrachera Burritos, Chimichanga, Chicharon in salsa Verde, Tinga de pollo, Tostadas de Picadillo, Torta Ahogada, Pastel Azteca, Fajitas de pollo, Poc Chuc, huevos con machaca en salsa (eggs with machaca meat and sauce), Carnitas Michoanaca style, Carne en su Jugo (Meat in his own juice), Tinga Pueblana, Birria (Goat Stew), Caldo rojo de res
Seafood main / principal dishes; Mexican style Ceviche, Shrimp Mexican devil style, Mexican shrimp agua chile, Fish filet Veracruz Style (in banana leaf), minilla quesadillas (shark meat quesadillas) , Veracruz Shrimp Pozole, Caldo de piedra (Fish soup cooked with hot stones),
Desserts; Sweet corn cake, Chocolate Flan, Mexican Budin, Mexican Torrijas, Fried Macho banana with cinnamon, Dulce de Camote (Sweet Potato pure), Torrejas (fried Bread in piloncillo sauce)
Mexican fresh waters; Horchata water, Jamaica water, Tamarindo water, Chilate water (with cacao seed), Fresh Lemon water, Tepache

5. Course: German Cuisine;
Appetizers / first course dishes / snacks; German leberwurst (liver paste), Different types of German Sausages (Beef/ veal, pork, mixed), German Frikadelle/Bulette, Kartoffel puffer mit apfelmus (potato tarts with apple pure, gurken salat (cucumber dill salad)
Soups; Soljanka soup, German Mushroom cream soup, Linseneintopf (lentil soup)
Side dishes; Sauerkraut, Rotkohl, Kartoffel Kloesse, Semmel Knoedel, Schupfnudeln, homemade Spätzle, Erbsen purre (mashed peas pure), Bratkartoffeln, German potato salat, German noodle salat, Zwiebelkuchen (Onion cake)
Meat main / principal dishes; Wiener schnitzel, Jaeger schnitzel, Zigeuner schnitzel, Geschmorte Schweinehaxe, Koenigsberger kloepse (meat balls in caper sauce), Schmorbraten (beef and pork leg stew), Gefuellte paprikaschoten (Backed Stuffed belt peppers), Flammkuchen (German style Pizza), Eisbein (German Pork shank), Sauerfleisch, Kohlroladen (stuffed cabbage rolls), Rinder rouladen (Stuffed Beef rolls in gravy), Eintopf (Beef, vegetable and sausage stew), Sauerbraten (stew in sour sauce), Maultaschen (stuffed pasta), Dampfnudeln (steamed bread with toping)
Fish main / principal dishes; Fish filet in dill sauce, Fish filet in mustard sauce, geduenstete forelle (steamed Trout), deutsche fischfrikadelle (fischburger with remoulade sauce)
Sweets and Dessserts: Lebkuchen, Bavarian cream, Rote Gruetze (cold red fruit cocktail), German Black Forest cake, Berliner stuffed with jelly, German gluehwein, Bretzel, Streuselkuchen

6. Course: French Cuisine;
Appetizers / first course dishes / snacks; Croque Madame sandwich, Oeufs en meurette (in red wine poached eggs), Fondue Saboyana, Oyster Rockefeller style, Oysters with Emmental Cheese sauce, Pissaladierre, Onion tart, Truffade, Quiche Lorraine, Tartiflette au Roblechon, Volovant, Beef tongue in Madeira sauce, Ratatouille, Nicoise Salad, Roquefort Salad, Forcemeat, Pomme Dauphine, Pomme Croquette
French Basic Sauces; Demiglace sauce, Béchamel sauce, Hollandaise sauce, Velouté sauce,
Espagnole sauce, Tomato sauce, French Raito sauce, Aioli Sauce
Soups; Clarified meat stock (le bouillon), Bouillabaisse (fish stew), Vichyssoise (potato cream), Bisque (crustacean cream soup), French Beer soup, French onion soup au gratin, Broccoli cream soup
Meat main / principal dishes; Poule au pot (chicken), Duck in orange sauce, La fricassee de veau (veal stew), La blanquette d agneau (Lamb stew), Beef Bourguignon (Beef stew), Lapin a la moutarde (Rabbit in mustard sauce), Coq au vin (Chicken pot roasted with wine), Cassoulet (meat & white bean stew), Confit de canard (marinated Duck slow cooked)
Seafood main / principal dishes; Bourride (fish stew), Sole Meunière (fish filet with lemon butter sauce), Bouillinade (Fish and Potato Bake), Moules Mariniere (mussels), Fish quenelle
Sweets and Desserts; Tarta Tartin (French apple tart), Ceufs a la neige (sweet snow eggs), Souffle, Bizcocho Saboya (pear cake), French crepes with flamed bananas, white and dark mousse au chocolate, Green Apple Sorbet, Crème Brulee, Éclair, Paris Brest, Beignet, Mille feuille cake, French strawberry charlotte cake, Custard tart, Pralines, Chocolate Mendiants, Gateau au noix (French nut cake), Corquembouche, crepes suzette

7. Course: International Cuisine;
Soups; Russian Borscht Soup, Asian Won Ton Soup, Hungarian Goulash Soup, Japanese ramen soup, 3 color bell pepper soup, Duck broth with meatballs, Carrot cream soup
Side dishes: Almond Broccoli, Cauliflower au gratin Polish style, Caramelized Vichy Carrots, marinara sauce stuffed & backed zucchinis, Potato cheese gratin, Spinach potato pure, Chayote pearls in butter sauce, green beans in bacon with caramelized onion, cream spinach, Asparagus ‘a la flamande’, fried onion rings, Garlic bread
Appetizers; Peruvian ceviche, Hummus, Falafel, Spring rolls, Crab cakes, Club sandwich, Tune fish salad, Greek salad, Herb dressing, Yoghurt dressing, Green salad, Ranch dressing, Babaghanoush (Eggplant dip for vegies), Artichoke dip for vegies, garlic and herb butter for breads,
Main dishes; Hungarian Goulash (Beef stew), Japanese style Teppanyaki (vegies, beef & shrimp), Japanese teriyaki (vegies, pasta and chicken thigh), Turkish Doner Kebab, Tzatziki sauce, Yakimeshi (Japanese style rice dish), Japanese style Tempura (shrimp, fish and vegies), Teriyaki sauce, Homemade Thai curry’s (Red, Yellow & Green), Bami Goreng, Homemade Indian Curry’s, Moroccan Couscous with Lamb meat, Vietnamese rolls, Gourmet Meat Burgers (2 styles – meat natural & prepared meat), Fish burger, Fish & Chips English style, Gordon Blue Steak, Austrian Tafelspitz Meat stew (veal in horseradish sauce), Boneless quail stuffed with mushrooms, Beef wellington, Eggs benedict style, Rack of ribs (Pork & Beef) with BBQ sauce, crunchy Chicken wings
Desserts; Red velvet cake, Egg white sponge cake, Cheese cake (Lemon & Blue berry), Lemon Pie, Fruit Pie, Apple Strudel, Brownies, waffles, Hot cakes, Tapioca Dessert, homemade vanilla sauce, homemade ice cream, almond paste, fruit coulis, Carrot cake, Fruit salad

8. Course: International Breads;
We will make:
How to make your own sourdough, how to make pre fermentations, homemade Pastry dough, Chocolatine (pain au Chocolate), Almond Croissants, Cinnamon rolls, Baguette, Pain de capagne (sour dough bread), Brioch, Biga Breads, Italian parmesan Bread sticks, Ciabatta bread, English muffin, Lardy cake, Scone Breads, Stuttie cake Breads, White toast Bread, Roasted Onion Bread, Banana Bread, Bulkie Roll Breads, Corn bread, Sweet Muffins, Bhatura Bread, Pita Bread, Naan (Asian Bread), Herb bread, Garlic Bread, Stuffed peperoni cheese bread roll, Mexican Bolillo bread, Mexican Telera bread, Mexican “Bread of the dead”

9. Course: Fish and Seafood;
You will learn how to: filet correctly and with efficiency big & small size fishes, round and flat fishes, how to identify quality and freshness of fish, mollusks and crustaceans, how to handle fresh or frozen seafood, how to storage or conserve seafood, how to apply different cooking techniques for the different types of seafood, how to clean and prepare for storage whole fishes, crustaceans and mollusks. How to treat, clean, cook and prepare lobster, how to apply different cooking techniques to fish filets or whole fish, how to clean shrimps with shell, how to clean and cook whole crabs, how to clean and cook many different types of clams like geo duck clam, chocolate clam and other mollusk like Octopus and squid. How to open, clean and prepare live oysters, how to clean and prepare mussels, how to cook scallops, what to do with surimi, how to make Grave Lax (marinated salmon), how to cook salmon, tune and white fish filets with correct cooking technique, how to make a stuffed seafood roll.
In this course we will make these dishes: Basic Fish broth, Clarified fish broth, Sushi (sashimi, rolls and nigiri), Gravelax (Salmon marinated Islandic style), fish balls in tomato sauce, baked stuffed fish, stuffed blue crab with crab salad, ricotta cheese and spinach stuffed mussels, backed clam’s au gratin, Octopus in white wine tempura, backed seafood pie and more.

10. Course: Professional / Advanced Cooking techniques;
You will learn: How to take the bones out of a whole quail, duck and chicken. How to cut correctly the different muscles of veal, beef and pork meat, how to make a clear or brown stews, broths and sauces, how to use and apply Molecular Cuisine cooking techniques, how to cook with hot & cold smoke, how to vacuum marinade & cook (sous vide), using the siphon, how to combine & mix cooking techniques, how to create dishes rich in natural UMAMI chemicals, how to create deconstructed food, how to cook with nitrogen and dry ice, applying controlled temperature and time cooking, how to create your own Author Cuisine, how to create contemporary cuisine, preserve food techniques, fruit & vegetable carving techniques, styles of how to decorate, present and plate food correctly, how to balance food ingredients and servings, how to combine food ingredients, how to make caramel and caramel hair, how to temper chocolate, how to apply degrees of steak doneness

11. Course: Healthy Cuisine;
You will learn how to make: Gluten free cakes, gluten free pastas and other gluten free side dishes, gluten free cookies, lacteous free food, use and applying of healthy cooking techniques, sugar free (but still tasty) deserts, how to balance correct the creating and making of meals, how to buy correctly and how to choose the correct ingredients for your diet, how to choose healthy ingredients, why and where to by local, how to cook with low carbohydrates content, how to eat fiber rich, how to cook healthy side dishes, how to cook and eat vegetarian and more.

12.: Employer training, class for maids and/or male servants:
I will train: How to dress, how to set a table, how to serve food, wine, drinks, ice, water. How to hold different glasses. How to open and serve wine and champagne, how to pour beer. How to make and serve coffee and tea. How to clear the table after each course or meal. How to wash dishes. How to clean the kitchen and food storage places. How to storage in the fridge or Freezer efficient and to avoid cross contamination. How to greet guests.. Proper manners if there is more than one person in the kitchen (talk in whispers)
Another suggestion a class for household help: How to take care of the sick and elderly - basic needs
My last suggestion for maids and/or male servants: Cooking easy and basic foods for owners and/or visitors Breakfast, lunch, dinner

13.: Administration for Gastronomy Businesses:
This block is a personalized sit and talk session in which you will learn how to: plan and organize menus for different types of events or food business, how to costs recipes and menus, how to plan with strategy a kitchen design, how to analyze competitions and food industry in general, how to create competitive concepts, how to create and design dishes and menus with strategy, how to buy and storage with strategy and care food ingredients, how to plan, organize and run with efficiency a restaurant or food business, how to apply an Hazard Prevention and Control, how to set up efficient schedules for your workers, how to set up an cost control, how to find food suppliers, how to select your employees, what to train your employees, analyze of efficiency