Cooking Class: A Bold, Fiery Spanish Feast

Join Chef Marc in this Spanish cooking class to learn how to create bold Spanish dishes using authentic cooking techniques and traditional Spanish seasonings. To start, you'll prepare a tapas-style potato omelette before moving on to the main masterpiece: classic seafood paella Valenciana featuring fluffy saffron rice, lemon and a mix of fresh shrimp, calamari, mussels, clams and scallops. Finally, your Spanish feast will end with a sweet and creamy flan de queso, a traditional Spanish cheese custard dessert.

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Tapas Style Spanish Potato Omelette

With eggs, extra virgin olive oil, salt and pepper


Authentic Seafood Paella Valenciana

With shrimp, calamari, mussels, clams, scallops and Spanish pimentón


Flan de Queso

Spanish cheese custard with condensed milk, cream cheese and vanilla

  • Minimum Guests 2
  • Maximum Guests 6
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsGroup, Beginner, Date Night, Spanish, Pescatarian

Reviews Guests Left For Other Experiences

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Michael

18 Jan 2023

We had a great time cooking & eating with Chef Marc, a great gift idea for family members!

Outside Reviews for Chef Marc

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Nicole W.

18 Apr 2022

Chef Marc has a lifetime of experience and love for cooking that he wants nothing more than to share with his guests. He has worked in different culinary environments in major cities all over the US in his career including opening up his own cooking school. His food is something you'll surly want to try!

$ 95 Per person

all-inclusive: 3-hour class, meal and taxes.


This class does not have any dates.

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Meet your chef

Chef Marc
Chef Marc Verified chef

New chef


Chef Marc’s culinary career began in his native France with an apprenticeship. His drive and skill soon took him around the world from France to Los Angeles, Spain to Venezuela and more. With 50 years of experience in the culinary industry as a chef and restaurateur, Chef Marc is no stranger to cooking and certainly no stranger to cooking delicious food.

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