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Zineb Hattab
Smoky peppers, fruity tomatoes, and fresh cilantro - Zineb Hattab shows you how to easily prepare Mexican classics at home. Authentic and vegan! Learn all about the world of tortilla, tostada, and totopos, and how to transform different corn pastes into delicious Mexican dishes. Fancy some chilaquiles divorciados? In this masterclass, you'll learn how to make the perfect guacamole, which of the many types of chili peppers to use for salsa roja and salsa verde, and how to gently balance the heat with sweet apple and cinnamon tamales.
Josè Maria Lopez Gonzalez
Josè Maria Lopez Gonzalez, 30 years old, specialises in the cuisine of the entire Mediterranean Sea, and in particular Spanish cuisine. He studied at the 'School of the Mediterranean' in Valencia, after which he immediately began 'putting his hands to work' in the kitchen, practising mainly in two restaurants in Valencia, 'Restaurante Ana' and 'Restaurante Boscà'. He then sought his fortune in Italy, where he has been living for five years now, and took on the role of chef at Tienda de Juan, one of the most popular Spanish restaurants on the Milanese scene.
Jeroen Achtien
Fermenting is a great way to preserve food, but it also offers a lot in terms of flavor: the acidity and spiciness that develop through fermentation add excitement and dynamism to dishes. But how do you combine those sour flavors? In this course, you'll learn how to incorporate fermented products into balanced and delicious creations. Jeroen Achtien serves a soft lime leaf crèmeux and trout tartare with the fermented tomato sauce. The fermented beetroot sauce pairs well with turmeric-celery cream and spiced cashew nuts, for example. And for the Kombucha ceviche, he uses it to marinate the langoustine, accompanied by grilled pak choi and a fresh mango-papaya salad.
Jacob Jan Boerma II
Step back into the culinary world of Chef Jacob Jan Boerma during his second masterclass. After the great success of his first masterclass and the many enthusiastic reactions and photos of his dishes, a second masterclass was of course inevitable. What the theme will be, we will keep secret for now! But we can already tell you that it will be stunning and creative dishes with a gastronomic twist. Let yourself be guided by the passion and expertise of this renowned chef, and discover a world of flavours that will enchant you. Cook like a professional, share Jacob Jan Boerma's unique signature and create an unforgettable experience at home.
Mark Captein
At a young age, chef Mark Captein started working in his parents' cheese shop. As a teenager, he soon began dreaming of running his own restaurant. He decided to further develop his skills and attended culinary school. Afterward, he moved to Bonaire, where he joined Rick Van den Broek’s team at Restaurant At Sea. After a brief return to the Netherlands, he set off for a new adventure with his partner Marjolein in Curaçao. Upon their return to the Netherlands, Mark continued his career at restaurant De Nederlanden. In 2018, he joined Van den Broek at Orangerie De Pol, where he became sous-chef in May 2018. That same year, chef Mark Captein’s teenage dream finally came true. Since 1 December 2018, he and his partner, hostess, and sommelier Marjolein van der Ham, have been the proud owners of Orangerie De Pol.
Michael Nizzero II
After his successful first masterclass in which Michael Nizzero shared with you his signature dishes, a second masterclass was bound to happen. This time, he goes back to basics and teaches you some simple techniques and recipes from French cuisine that any home cook can use. He then shares some of his vegetarian favourites, showing how versatile you can cook without meat or fish. It is Michael's mission to pass on his knowledge to as many culinary epicureans as possible, and this passion is reflected in his masterclass. Learn all about modern, vegetarian French cuisine with Michael Nizzero.
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