Yep, after last spring’s success, we’ve lined up more cooking workshops for you, your friends and, of course, your taste-buds to enjoy. This time, we’ll be holding two courses on the same day, with the same topic, so nobody need miss out!
The theme will be Flexitarian cooking. And what on earth’s that, we hear you cry! Well, if you’re one of those people who mostly eats vegetarian food, but occasionally indulges in animal protein, then this course is for you! Learn how to make a dish with or without meat, without any complicated steps. It’s easy for meat eaters and non meat eaters to share a table without having to cook two completely separate dishes; and Chef Maki Stevenson, along with the FUNZINE team, will be there to show you how.
Maki who? Makifood!
Makifood’s a Budapest-based cooking school, with Chef Maki Stevenson at its head. Chef Maki was born into a food-obsessed family, and her adventurous spirit took her to New York, where she harnessed her true calling as a chef at the Natural Gourmet Institute for Health and Culinary Arts. After graduating, she worked as a professional chef at well-known Manhattan restaurants, like Megu and Craft.
Makifood courses are informal and intimate, and groups are small. Lessons begin with a short theoretical introduction to the dishes to be prepared, the ingredients, the most appropriate raw materials and their acquisition. As a result, the lesson’s not just about cooking a given list of recipes. Dishes will reflect the cooking style and food philosophy of Chef Maki: simple, easy-to-prepare, but high standard and healthy. Raw materials used are mostly from local farms, including seasonal fruits and vegetables combined with some special, exotic ingredients.
Entry includes the cooking class, dinner, water and tea… So go on, dig out that pinny!