Masterclasses
French bistro
Alain Caron is back! This time, he’s bringing one of his chefs along. Anyone who knows Alain knows that in his kitchen, it’s all about flavor, craftsmanship, and enjoyment. But great chefs also mentor new talent. That’s why he introduces you this time to his chef at Cantine de Caron: David Esteban. David cooks with the same French foundation that Alain loves, but clearly adds his own twist. And you’ll see that in this new masterclass. David takes you through some of his favorite dishes: a bisque of sea crabs with brioche and XO sauce, BBQ leek, perfectly cooked duck breast, and celeriac slowly baked in a pastry crust. He finishes with a classic that combines simplicity and technique: riz au lait. Expect smart techniques, practical chef tips, and dishes where classic flavors meet modern ideas. And Alain? He watches along—and loves seeing David put his own signature on the dishes.
Plating techniques
Chef David Rickett became known as a finalist on MasterChef UK (2020), but his path to the kitchen is a little different: he studied fine art and only later became truly hooked on cooking and presentation. That’s exactly why he has such a sharp eye for detail: how a plate looks, where the focus should be, and how small adjustments can instantly make a dish feel “finished.” In this masterclass, it’s all about plating techniques that take your dishes straight to the next level. David shows you how to build a plate with balance, height, and contrast, how to work cleanly with sauces and purées, and how simple garnishes can create that perfect final touch. This masterclass is ideal for home cooks and professionals who want to present their dishes more beautifully, without it becoming complicated.
Fine dining amuses
Chef Ollie Schuiling, an SVH Master Chef and the face behind Restaurant Kasteel Heemstede in Houten, is known for his refined style and keen eye for detail. The restaurant has been awarded one Michelin star. Expect bold, rich flavors, a fresh touch of acidity, and the use of spices and surprising ingredients that make every dish just that little bit more exciting. In this masterclass, he takes you into the world of amuses and starters, showing you how to create a dish with simple ingredients that looks and tastes like fine dining. You’ll not only learn professional cooking techniques, but also how to build a plate like a chef—from structure and temperature to height, color, and finishing touches. With Ollie’s techniques and tips, you’ll discover the secrets behind a Michelin-worthy presentation that you can apply at home right away. This masterclass is made for anyone who wants to serve impressive amuses without making it complicated.
French bistro
Now Alain introduces Thieme Alkema, the chef behind the pass at Petit Caron. In his masterclass, Thieme shows how he elevates dishes like confit rabbit, creamy ricotta with pumpkin caramel, and a refined lemon tart. You get an inside look at how he works, how he balances flavors, and how he pays attention to every detail to turn each plate into a little masterpiece. Expect techniques from a professional kitchen, smart tips, and dishes that are both elegant and approachable. This is Thieme at his finest.
Greek cuisine
Irini grew up in a small village on Crete, where fresh food and sharing meals together were at the heart of everyday life. That love for hospitality and connection shines through in everything she makes. Chef Irini Tzortzoglou, winner of MasterChef UK (2019), takes you on a journey through the true flavors of Greece in this masterclass: warm, pure, and full of character. It’s all about cooking with great ingredients, big flavors, and the kind of simplicity Greek cuisine is known for. You’ll discover the roots of her dishes, with influences from ancient and Byzantine traditions, as well as the Middle East, the Balkans, and Italy. Irini shows you how to create dishes at home that instantly feel like a holiday. By the end of this masterclass, you’ll understand the philosophy behind Greek cooking and be able to make classics like pita bread, stuffed tomatoes, baked giant beans, and red mullet with savoro.
Italiaans II
After his Italian masterclass, Demian Parasma invites you into a new chapter. Inspired by his cookbook Thanks for the Dance, this series explores the dishes and ideas that have shaped him as a chef. Expect bold flavours, layered dishes, and a deeper insight into how Demian develops his signature style: intuitive, thoughtful, and always guided by balance.
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.