Culinary Masterclasses

    Culinary Masterclasses

    To book a masterclass please email events@pallasfoods.com
    Limited places available – Book early to guarantee places


    Yoshihiro Iguchi – Undersatanding Japanese Food



    Take your menu to the next level with a culinary masterclass.
    Chef Yoshihiro Iguchi, Chef to the Ambassador of Japan to Ireland will demonstrate the best in Japanese techniques.

    About Yoshihiro.
    From Hamura City, Tokyo Chef Yoshihiro Iguchi began cooking at home for the first time at the age of 10. After graduating from high school, he enrolled in a culinary school and studied the foundations of Japanese, Western and Chinese cuisines and graduated in School of Culinary Arts, Futaba Nutrition College (Kichijoji, Musashino City, Tokyo)

    Following graduation, began training in French cuisine French Restaurant Ma Maison (Ome/Kodaira City, Tokyo). Afterwards, back in the same college he studied “understanding the importance of Japanese cuisine” and worked in the following restaurants.
    Wedding Venue Camelot Hills (Ageo City, Saitama pref.)
    Japanese Restaurant Yakuzensabou ‘Naka’ (Okutama town, Tokyo)
    Japanese Restaurant Shunsaishokubou ‘Usagi An’ (Okutama town, Tokyo)

    During 10th year of culinary studies, on recommendation of a colleague at a French restaurant, Yoshihiro applied to become an official residence chef and commenced working as Head chef to the Consul General of Japan in Strasbourg, France and went on to work also for the Consul General of Japan in Frankfurt before been promoted to Executive chef at the official residence of the Ambassador of Japan in Ireland.

    Chef Yoshihiro Iguchi preferred Dishes are Sashimi, broiled fish with salt, Tatsuta-age (deep-fried marinated chicken), cod roe eggs.

    The Embassy of Japan in Ireland fully appreciates and supports the activities of Japanese Cuisine Masterclass to introduce and promote Japanese food, which was added to UNESCO’s Intangible Cultural Heritage list in 2013, for a better understanding of our culture and society in Ireland. We look forward to our culinary experience together.

    The Programme

    · Explanation of Japanese Food
    · How to Make Dashi
    · Cooking Rice the Japanese Way
    · Japanese Methods for Preparing Fish
    · Basic Japanese Sauces
    · Art of Japanese Knife Work and Japanese Food
    · Tasting Japanese Cuisine

    Date: August 22nd & 23rd (One Day Course), 2018
    Time: 9.30am to 4pm
    Location: Foodservice Centre, Kilamonan, Co Dublin
    Cost: €100, Subject to VAT

     


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    Damian Pichon (Executive Pastry Chef chez DGF) Chocolate Masterclass



    Take your menu to the next level with a culinary masterclass.
    Chef Damian Pinchon will demonstrate the best in Chocolate techniques.

    About Damian.
    Damian is a part of the DGF integrated team of chefs. Having trained for five years at the Thermes Marins de Saint Malo, winner of numerous competitons, he has notably worked in prestigious Bordelaise establishments, namely Fauchon and Lacarte.

    In 2011, he opened his first boutique of fine pastries and chocolates, with a catering activity. In the same year, Damian shared his passion for pastry becoming an instructor at INBP.

    Date: June 20th (Introduction to Chocolate)  or June 21st (Chocolate Advanced), 2018
    Time: 9.30am to 4pm
    Location: Foodservice Centre, Kilamonan, Co Dublin
    Cost: €100


    Benoit Blin (MCA) Pastry Masterclass



    Take your menu to the next level with a culinary masterclass.
    Chef Benoit Blin will demonstrate the best in Dessert Sur Assiette and Entremet.

    About Benoit.
    Benoit has been Raymond Blanc’s Head Pastry Chef at the award winning Belmond Le Manoir aux Quat’Saisons in Oxfordshire since 1995 where he leads a team of 14 looking after all the desserts and bread preparation.

    Having worked in places such as the Ritz Hotel in Paris, Benoit has continued to develop himself throughout his career and has trained with numerous Meilleur Ouvrier de France. He was awarded the most prestigious Pastry accolade in the UK, with the title of Master of Culinary Arts, MCA, in 2005. In 2009, he was recognised as Pastry Chef of the Year.

    As President, Benoit led the UK pastry team to the Coupe du Monde finals in Lyon, January 2011 and is now the Chairman of the UK Pastry Club which has been created to find and support future UK pastry teams whilst developing the pastry skills in our industry.
    Benoit is also one of the Judges on the now famous pastry program of Bake off crème de la crème program on BBC

    Date: Wednesday 29th or 30th of August, 2017
    Time: 10am to 4pm
    Location: Foodservice Centre, Kilamonan, Co Dublin
    Cost: €100


    Dessert Sur Assiette Masterclass



    Take your menu to the next level with a culinary masterclass.
    Chef Anabelle Locantonio will demonstrate the best in Dessert Sur Assiette.

    About Anabelle.
    After a number of years experience in well-known establishments / Michelin-starred in Paris, Annabelle has become a DGF Pastry Chef.
    Bronze medalist in the 2012 International Confectionery Art competition and winner in 2013 of the Trophée Gérard Barse, Anabelle has worked in prestigious hotels: the Westin, Prince de Galles and the restaurant Antoine in Paris.

    Date: Wednesday 12th & Thursday 13th July, 2017
    Time: 10am to 4pm
    Location: Foodservice Centre, Kilamonan, Co Dublin
    Cost: €100