In this introductory course we focus on setting up your kitchen work-space in the same way a chef would in a professional kitchen. We learn work station set-up, safe food handling, storage of food, and precission cuts that all chefs learn before progressing.

In this course you will learn 3 Vietnamese starters that are wildly popular through not only the Viet diaspora but in many Western countries as well. We will prepare: Goi Cuon (Fresh Rice Paper Rolls) BBQ Waygu Beef Wrapper in Betel Leaves, and Bahn Khot, Mini Turmeric Pancakes with poached Chicken, Coconut Cream, Cilantro, and Onion Oil, Chili, Nuoc Cham Dipping Sauce

In this course we will look at some of the most beloved dishes from your grandmother's kitchen, and of course handed down to many. Moj Kuhinja Majko (My Mother's Kitchen). These include Čobanac (A deeply rich beef casserole reminiscent of the great French Beef Bourgignon) Sarma (Cabbage Rolls stuffed with pork and veal, rice, onion, garlic, paprika) and Brudet (A favourite of Dalacija, made with fresh fish and shellfish, served with Polneta and/or Gnocchi)