Hands-On Cooking / Baking Classes

European Theme Hands-On Cooking Class

Type:Team Participation
Description:1, 2, or 3 hour team bonding/building classes with hands-on cooking. For additional details please refer to the Cooking Studio Events Kit.

Hands-On Baking Class

Type:Team Participation
Description:1, 2, or 3 hour team bonding/building classes with hands-on baking. For additional details please refer to the Cooking Studio Events Kit.

Cheese, Wine & Spirits Tastings

Cocktail Appreciation Class – Price Subject to Discussion

Type: Introduction and group tastings.
Description:Learn the basics of cocktail bar tending, along with the proper use of its tools, techniques and how to make your own cocktails, which you’ll get to enjoy after the class! You will also be guided on the appreciation of the spirits, along with tastings and brief introductions to the individual spirits!

Wine & Cheese Class – Price Subject to Discussion

Type: Introduction and group tastings.
Description:Introduction to wines and cheeses. Guided group tastings. Experience various types of cheeses and wines in an introductory styled informative class.

Seasonal & Lifestyle

Frequently Asked Questions

COVID19:

Q:What is the Cooking Studio doing to comply with the COVID19 Rules and regulations?
A: At The Providore Cooking Studio, these are few things we’re implemented to make our Studio safe for all:
– Compulsory Check-In at the outlet
– Compulsory Waiver Log
– Participants to wear Masks at all times
– Depending on event type, segregated benches/ingredients for safe distancing.
– Chef instructors to maintain best hygiene practices all times.

General:

Q:Will we get to take home the dishes/food we’ve created?
A: Depending on the classes you attend, sometime we do encourage to take home your creations – this is often in our hand-on baking classes where we will provide receipticles to conveniently store and bring them home. However all food, should be consumed if possible on the same day as they have very little or no preservatives and not to be stored for an extended period of time. For our hands-on cooking classes, food is meant the be consumed on premise.

Q: What are the portion sizes?
A: Generally, the chef instructor of the day will be portioning by per person and this will vary depending on the type of class. For our hands-on cooking classes, generally, 2 courses will be a substantial meal, whilst a third might be more decadent. Recipes are often written in 2-4 pax; as they usually cooked in teams w/ that portionality. For our hands-on baking, the yield will specifically stated with the class parameters.

Q: How long will the sessions/classes be?
A: We generally time the classes/session by the amount of “demo” + “hands-on” content we have. So typically for a 1 hour class the format would be: 1 hr = 10 min introductions + 20 mins demo + 30 mins hands-on. However, we do understand that in the midst of enjoying the class, that the hands-on timing may run longer than anticipated and they often do!

Q: Are all ingredients provided for?
A: Generally, all ingredients are provided for. Additionally, we’ll often provide a use of aprons and we’ll print out the recipe sheet for your keeps! However, if you would like to add something and/or have certain dietary requirements; please do consult our instructors beforehand.

Q: Will we make everything from scratch?
A: Dependant on the content of the class, we might pre-make some of the elements of the dish as it requires too lengthy of a timeframe to create it from scratch. For example, Pizza dough, often required hours of proofing – and thus premade dough will be used in an 1 hour format class.

Q: Can I take home excess ingredients?
A: Ask the chef of deck! It’ll be up to the chef to determine what can be given away; and what goes in the bin after every class

Q: What should I wear to the Studio
A: We often encourage all participants to wear non-restrictive comfy clothing and flat, toe covered shoes. This is both for comfort as well as safety in the kitchen.