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The art of risotto
This masterclass dedicated to risotto by Cesare Battisti is a journey through the four seasons and results in four risottos prepared with seasonal ingredients: Milanese risotto, risotto with asparagus, tomato risotto and risotto with porcini mushrooms. Each risotto involves many interesting and useful preparations and cooking techniques that can also be applied to other recipes. Cesare explains in great detail the process of cooking the rice to achieve an al dente grain and a risotto on the wave. If you want to learn how to make risotto like a real chef, this is the perfect course for you!
Elevated apero
After the success of his first masterclass, Stijn Rotthier is back! This time with a stylish twist on the beloved ‘apero’. Get ready for indulgent bites like oysters au gratin with champagne sauce, velvety North Sea fish rillettes, rich brioche with smoked eel and sour cream, and a bold take on the classic toast cannibale. Stijn reveals the secrets to turning small bites into big flavour moments, showing you how to create elegant, homemade butters (three kinds!), layer textures like a pro, and elevate your aperitif to a fine dining experience, right at home.
Wild & poultry
Chef Nico Klaver has been the face of restaurant ’t Kalkoentje in Rhenen for 35 years, where he combines the classic French cuisine with pure creativity and a deep love for nature. His career began under the guidance of Michelin-starred chef Paul Fagel and evolved into a style he calls ‘nonchalant perfection’: elegant dishes without fuss, but bursting with flavor and character. Nico’s strength lies in his ability to merge tradition and innovation, drawing inspiration from the nature that surrounds him. His love for local game, like fallow deer, translates into authentic dishes that always surprise. In addition to his work in the kitchen, Nico is a passionate mentor, now sharing his knowledge and experience in a unique Cheflix masterclass. Here, he shows that cooking is all about joy, intuition, and courage. And that the most beautiful dish is often the simplest.
Wild – autumn: abundance of the seasons
Dear CHEFLIX members, I am thrilled to announce a brand-new series of masterclasses all around the theme of WILD. This autumn, I will take you into the world of pure, wild ingredients sourced from our very own Dutch nature. This year, I opened a new restaurant together with Hotel de Echoput, called Wild Atelier. A place where we work in harmony with nature, using everything that lives freely in the forest, on land, and in the water. You can read more about it here: https://echoput.nl/wild-atelier/. What is wild? Wild goes far beyond just game meat in the autumn. Anything that has lived freely, from roe deer to wild duck, from sea bass to meadowsweet, falls under this definition. It requires respect for nature and knowledge of origin and preparation. We kick off with the theme "celebration", as the holiday season is approaching, the perfect moment for home cooks to show their best side. In this series, I will also share: what truly counts as wild (and what doesn’t), where to source reliable wild ingredients, how to prepare them, with practical tips from the kitchen. I look forward to cooking, discovering, and tasting together with you. See you soon on CHEFLIX!
Classic stews
In his very first Cheflix masterclass, Roel Sieverink takes you on a flavourful journey through the art of slow cooking. Think French classics with a modern chef’s touch. Rich, comforting dishes that simmer gently and are made to be shared. With his calm approach and sharp eye for detail, Roel shows you how to create depth, balance and texture without overcomplicating things. From essential techniques to clever finishing touches, you’ll learn how to elevate familiar dishes to something truly special. Curious which stews and sides are on the menu? We’re keeping that under wraps for now. But trust us: this is comfort food at its finest. A masterclass full of calm confidence, classic skill and a dash of creative flair.
Fine dining at home
Thomas Diepersloot from restaurant Fine Fleur earned his stripes with Jacob Jan Boerma, a familiar face on our platform, where he started out in the kitchen as a young lad. He’s here to get you ready for the holidays, so you can impress all your guests at the highest level. In this masterclass, he takes you into the world of fine dining, but right in your own home. Thomas started his career in the kitchen at De Leest and is now the head chef of a Michelin-starred restaurant. He knows better than anyone how to build flavors to perfection and present dishes as if they were true works of art. With thoughtful combinations, innovative techniques, and practical tips, Thomas effortlessly elevates your cooking skills to the highest level. With the holidays approaching, this is your chance to dazzle at home like a real chef.
Porcini
Fragrant, earthy, and intensely flavorful, porcini mushrooms have been a beloved delicacy in Italian cuisine for centuries. In this masterclass, chef Mario Marini takes you deep into the forests of Borgotaro, the birthplace of this extraordinary mushroom. You’ll learn where and how to forage it, how to clean it without damaging its delicate texture, and how to prepare it in a variety of ways. Whether sautéed, fried, folded into a risotto, or served atop freshly rolled tagliatelle: the possibilities are endless. Which recipes will be featured? That remains a surprise for now. But one thing’s for sure: you won’t want to miss it.
Gastronomy at home
Jacob Jan Boerma, a familiar face on our platform is back with a brand-new masterclass. Building on his previous courses, this time he transforms the everyday meal into something truly festive. No one masters the art of turning a simple weeknight dish into a spectacular plate quite like Jacob Jan. Perfect for anyone with little time, but a taste for something special. Quick, flavourful and surprisingly refined, just the boost your weekday cooking needs. It’s easy, festive, and exactly what you need to break up the week.