Join Chef Titik on a journey through the exotic fusion of French and Moroccan cuisine.
In this in-person cooking class, you'll learn how to prepare a menu that blends French cooking techniques with the flavors and fragrances of Morocco. You'll start with French onion soup with Gruyère cheese and a baguette. Your main course is a lamb chop accented with almonds and fennel accompanied by roasted vegetable couscous. For dessert, you'll enjoy rustic apple galette with the smooth flavors of honey, mint and orange.
French Onion Soup
With beef broth, baguette and Gruyère cheese
Lamb Chop in Moroccan Spices
With almonds and fennel
Roasted Vegetable Couscous
With bell peppers, asparagus and red onion
With almonds, honey, mint-orange supreme and cream Chantilly
Chef Titik's proud Indonesian heritage informs her life as much as her cooking. A graduate with honors from the Art Institute of California with degrees in culinary art, baking and pastry art, she hopes to impart her passion for food to her students as they learn to create incredible meals in a variety of cuisines ranging from Italian to Indian and beyond.