An Introduction to Classic French Cookery

Wednesday 13 November
6.30pm - 9.00pm
The Triggerfish Cookshop

Classic French Cookery is still the gold standard among the global chef community. It is the base from which good flavour, presentation and culinary skill are formed. This Introduction class is ideal for anyone looking to lay certain foundations in their cooking. You will learn how to make classic French sauces, how to cook fish, meat and vegetables with real precision. You will also learn a few basic but important rules of cooking to raise the standard of your cooking forever. The price includes a glass of prosecco on arrival, along with generous tastings (arrive hungry!) and your recipe packs. 

About Your host

Daniel Koenig grew up in Asia, Africa & the US where he developed his taste for different food cultures and cookery. He was classically trained as a chef in Switzerland, working at various 5 star hotels including the official hotel of the Swiss Government, The Bellevue Palace in Bern. He then traveled the globe aboard the yachts of Seabourn Cruise Lines which was voted the world’s best luxury cruise line & best food at sea during his time. Daniel is a tutor in Ballyknocken Cookery School. He worked alongside Catherine Fulvio, Derry Clarke and Paul Flynn on the TV series Lords and Ladles and other culinary TV productions for RTE. In his spare time, he produces handmade chefs knives and cutting boards. His special interests are the history of food, food cultures around the world and sustainable healthy food that nourishes.

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