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Asian comfort food
Years ago, Jermain worked at a restaurant that earned two Michelin stars during his time there. While the stars weren’t his own, it was a remarkable experience nonetheless. Even more special, however, was earning a Michelin star for his own restaurant, just two years after opening its doors—a true testament to the energy and passion he poured into cooking at the highest level. Now, years later, Jermain knows what it’s like to lose a star, too. The Michelin clothes have been tucked away, and a new chapter is unfolding. In his Cheflix masterclass, Jermain is getting back to real cooking—raw, authentic, and bursting with flavor. He calls it "ego-free cooking." It may sound like a cliché, but his goal is to inspire viewers to truly taste, observe, and smell again. To cook from the heart and to create dishes that reflect your personal style and intuition. The recipes selected for this series are sure to spark creativity and give you the confidence to step into the kitchen and make them your own.
The art of gnocchi
Gnocchi with ragù, gnocchi alla sorrentina, Roman-style gnocchi and ricotta gnocchi: if you love gnocchi, this cooking class is for you. Thanks to the experience of Matteo Monti, a chef from Emilia-Romagna, you will learn how to make potato gnocchi using two different techniques, hot and cold, which are reflected in two products with very different textures. You will then move on to the preparation of two “non-gnocchi" gnocchi, since they are not made from a potato base: Roman-style gnocchi, made with a semolina polenta, and Tuscan gnudi, gnocchi made with ricotta and spinach.
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.