Teen Kitchen with Chef Jeremy Clark
This course is designed for young people (12+) who want to learn more about the amazing world of food, flavour and fun of cooking.
Teen Kitchen aims to widen the vision of young people into the wonderful world of food and its creation. By understanding the chemistry and art of cooking, anyone can become a Chef!
In these sessions we not only have fun creating exciting and interesting products, we also learn HOW ingredients work and are used. With this knowledge, you can create anything.
Chef Jeremy stresses not only the value of ingredients with their textures and flavours but you’ll also learn how to cook and eat healthily, with quick and easy dishes you can make for yourself or your friends and family.
Armed with “The Knowledge”, you can take part in our Ready-Steady-Cook competition and demonstrate the skills you’ve learned!
Accompanying parents are also welcome!
~
Sundays, 2.30 – 4.30pm
Cooking School, Tropical Spice Garden
Dates:
26 Jan · #1 Food Alchemy: Flour Power and Eggcellent Adventures
16 Feb · #2 Savour the Flavour: Souper-douper
16 March · #3 Wakey Wakey! The Brunch Bunch
27 April · #4 Pasta La Vista Baby!
18 May · #5 May The Sauce Be With You!
29 June · #6 Ready! Steady! Cook!
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1 Class Pass
Spice Fam: RM160/person | Public: RM180/person
Spice Fam: RM240/station (2pax) | Public: RM270/station (2pax)
3 Class Pass
Spice Fam: RM450/person | Public: RM500/person
Spice Fam: RM699/station (2pax) | Public: RM799/station (2pax)
6 Class Pass
Spice Fam: RM900/person | Public: RM975/person
Spice Fam: RM1350/station (2pax) | Public: RM1550/station (2pax)
Note: Prices are the same for adult or child.
~
Important:
1. The class is restricted to youngsters aged 10 and above.
2. Adults may join the class together with a child / teen or alone as an adult but please take note the content pitch is aimed at younger people.
3. We require a minimum of 4 people (4 stations) to start the session.
4. The cut off time for booking is 24 hours in advance. Please book well in advance to avoid disappointment.
5. There is a strictly no-refund policy on classes that have been purchased. Where possible we will try to accommodate the cancelled booking on a different session subject to availability.
6. Disclaimer: If a participant has any allergies, you must advise in the checkout form. We will let you know in advance if the session you choose is not suitable. There are no allowances made for allergies and TSG and Chef Jeremy accept no liability.
7. For further enquiries, please contact +60 12-412 1744.
This course is designed for young people (12+) who want to learn more about the amazing world of food, flavour and fun of cooking.
Teen Kitchen aims to widen the vision of young people into the wonderful world of food and its creation. By understanding the chemistry and art of cooking, anyone can become a Chef!
In these sessions we not only have fun creating exciting and interesting products, we also learn HOW ingredients work and are used. With this knowledge, you can create anything.
Chef Jeremy stresses not only the value of ingredients with their textures and flavours but you’ll also learn how to cook and eat healthily, with quick and easy dishes you can make for yourself or your friends and family.
Armed with “The Knowledge”, you can take part in our Ready-Steady-Cook competition and demonstrate the skills you’ve learned!
Accompanying parents are also welcome!
~
Sundays, 2.30 – 4.30pm
Cooking School, Tropical Spice Garden
Dates:
26 Jan · #1 Food Alchemy: Flour Power and Eggcellent Adventures
16 Feb · #2 Savour the Flavour: Souper-douper
16 March · #3 Wakey Wakey! The Brunch Bunch
27 April · #4 Pasta La Vista Baby!
18 May · #5 May The Sauce Be With You!
29 June · #6 Ready! Steady! Cook!
~
1 Class Pass
Spice Fam: RM160/person | Public: RM180/person
Spice Fam: RM240/station (2pax) | Public: RM270/station (2pax)
3 Class Pass
Spice Fam: RM450/person | Public: RM500/person
Spice Fam: RM699/station (2pax) | Public: RM799/station (2pax)
6 Class Pass
Spice Fam: RM900/person | Public: RM975/person
Spice Fam: RM1350/station (2pax) | Public: RM1550/station (2pax)
Note: Prices are the same for adult or child.
~
Important:
1. The class is restricted to youngsters aged 10 and above.
2. Adults may join the class together with a child / teen or alone as an adult but please take note the content pitch is aimed at younger people.
3. We require a minimum of 4 people (4 stations) to start the session.
4. The cut off time for booking is 24 hours in advance. Please book well in advance to avoid disappointment.
5. There is a strictly no-refund policy on classes that have been purchased. Where possible we will try to accommodate the cancelled booking on a different session subject to availability.
6. Disclaimer: If a participant has any allergies, you must advise in the checkout form. We will let you know in advance if the session you choose is not suitable. There are no allowances made for allergies and TSG and Chef Jeremy accept no liability.
7. For further enquiries, please contact +60 12-412 1744.
This course is designed for young people (12+) who want to learn more about the amazing world of food, flavour and fun of cooking.
Teen Kitchen aims to widen the vision of young people into the wonderful world of food and its creation. By understanding the chemistry and art of cooking, anyone can become a Chef!
In these sessions we not only have fun creating exciting and interesting products, we also learn HOW ingredients work and are used. With this knowledge, you can create anything.
Chef Jeremy stresses not only the value of ingredients with their textures and flavours but you’ll also learn how to cook and eat healthily, with quick and easy dishes you can make for yourself or your friends and family.
Armed with “The Knowledge”, you can take part in our Ready-Steady-Cook competition and demonstrate the skills you’ve learned!
Accompanying parents are also welcome!
~
Sundays, 2.30 – 4.30pm
Cooking School, Tropical Spice Garden
Dates:
26 Jan · #1 Food Alchemy: Flour Power and Eggcellent Adventures
16 Feb · #2 Savour the Flavour: Souper-douper
16 March · #3 Wakey Wakey! The Brunch Bunch
27 April · #4 Pasta La Vista Baby!
18 May · #5 May The Sauce Be With You!
29 June · #6 Ready! Steady! Cook!
~
1 Class Pass
Spice Fam: RM160/person | Public: RM180/person
Spice Fam: RM240/station (2pax) | Public: RM270/station (2pax)
3 Class Pass
Spice Fam: RM450/person | Public: RM500/person
Spice Fam: RM699/station (2pax) | Public: RM799/station (2pax)
6 Class Pass
Spice Fam: RM900/person | Public: RM975/person
Spice Fam: RM1350/station (2pax) | Public: RM1550/station (2pax)
Note: Prices are the same for adult or child.
~
Important:
1. The class is restricted to youngsters aged 10 and above.
2. Adults may join the class together with a child / teen or alone as an adult but please take note the content pitch is aimed at younger people.
3. We require a minimum of 4 people (4 stations) to start the session.
4. The cut off time for booking is 24 hours in advance. Please book well in advance to avoid disappointment.
5. There is a strictly no-refund policy on classes that have been purchased. Where possible we will try to accommodate the cancelled booking on a different session subject to availability.
6. Disclaimer: If a participant has any allergies, you must advise in the checkout form. We will let you know in advance if the session you choose is not suitable. There are no allowances made for allergies and TSG and Chef Jeremy accept no liability.
7. For further enquiries, please contact +60 12-412 1744.
Sessions Details
Program 1 · Food Alchemy – Flour Power and Eggcellent Adventures
Understanding the flexibility and amazing properties of flour, eggs and other ingredients, we will create two dishes: one savoury and one sweet with a delicious French classic dessert sauce. The current lineup: Twice Baked Cheese Souffle, American Style Pancakes, and Crème Anglaise using eggs, flour, milk, cheese cream, onion.
Program 2 · Savour the Flavour – Souper-douper
In this session, students will learn about flavour and colour and texture combinations, and how to transform seemingly boring items into exciting, attractive and tasty dishes: Pumpkin soup using the “holy Trinity” of all French cooking and Poulet Saute Champignon au Vin Blanc. This session demonstrates cooking techniques that can be applied to almost all food types. This is more about the process and sequence and style than the specific dishes.
Program 3 · Wakey Wakey! The Brunch Bunch
A must-do session with two fabulous Brunch ideas. Students will learn how to poach eggs properly to make the classic Eggs Benedict, also to make a no-egg Béarnaise that never curdles and the classic Corned Beef Hash. Lots of careful cooking skills and knife skills.
Program 4 · Pasta La Vista Baby!
Pasta is so much more than Bolognaise or Penne with Tomato Sauce – we will explore some fabulous flavours all completely different with pasta-based components. Students will learn the varieties of pastas and how to make them delicious and interesting. As we are going Italian this session, how about an egg-free Tiramisu!
Program 5 · May The Sauce Be With You
Interstellar Flavours! Never buy supermarket BBQ Sauce, Ketchup or Mayonnaise again. Learn how to make your own. Healthier, easy and quick to make, this session will open your eyes to the world of preserved sauces. Make your own BBQ Sauce and Ketchup. Take home and impress all the family!
Program 6 · Ready, Steady, Cook!
Using skills from the previous sessions, but not necessarily a need to have been at all sessions, you will be given a range of ingredients (advance notice) and create whatever dishes you choose from your imagination! Chef Jeremy will be on hand to advise and suggest, and there might be a couple of surprise ingredients in the bag you must also incorporate into your dish or dishes. Each team will taste the others and Chef Jeremy alongside the Garden’s Katharine will judge the winner - and prizes await!
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About Chef Jeremy
Jeremy Clark is a Penang resident and has 45 + years in the hospitality and culinary industry, working with some of the world’s top chefs creating for the travel and leisure industry. He is a member of the Penang Chefs Association, Malaysia F&B Executives Association, Worldchefs and speaks at international conferences and on TV on the culinary travel industry.
