If you’re looking for something fun to do in Abu Dhabi over the long weekend, look no further.
Part of Abu Dhabi Culinary Season, Chef Studio is taking over Central Kitchens in The Galleria Al Maryah Island.
It runs every day until December 15 and features free cooking classes covering all kinds of cuisines, dishes and styles, led by the city’s top chefs and some special celebrity guests.
For the full line-up of sessions you can click here, but to find out more about which classes will take place from December 3 to 5, read on.
With only six spots available for each session, they will be filled on a first come, first served basis.
To register to take part email your name, age, telephone number, class preference and cooking level to chefstudio@itp.com.
Chef: Stefano Conti, Sacci at The Westin Abu Dhabi Golf Resort & Spa
Dish: Risotto con pere, radicchio e gorgonzola – FULLY BOOKED
When: 2pm, Thursday December 3
Hailing from Italy, Chef Stefano Conti started out his career in Milan, and has since spent eight years working across restaurants in London and Abu Dhabi. His passion for cooking came from his grandmother and father, and he uses old Italian techniques to minimise food waste. Plus, his family background is from across Sicily, Campagna and Milan, meaning he mixes dishes from the northern, centre and southern parts of Italy. He’ll be showing you how to make a vegetarian risotto with pears, radicchio and gorgonzola. Risotto is one of those dishes that’s bound to impress anyone you make it for, and it sounds super delicious.
Chef: Raj Dagstani, Marmellata – FULLY BOOKED
Dish: Farinata di cece
When: 5pm, Thursday December 3
After spending ten years working in Michelin-starred restaurants in New York City, Chef Raj Dagstani opened up an artisanal jam company with his children, Dagstani & Sons. The multi-talented baker also has a background in sculpture and marble carving, and he discovered his love for Italian food while visiting the quarries of Carrara. He is committed to the traditions of Italian bread and pizza making, and hopes to create simple, delicious food. He’ll be making farinata di cece, a chickpea flatbread, on December 3.
Chef: Jacob Justin, Magnolia Bakery – FULLY BOOKED
Session: How to ice a cake
When: 8pm, Thursday December 3
Ever wondered how the professionals get their cakes looking so pretty? Well, you can find out at Magnolia Bakery’s masterclass, when chef Jacob Justin will be showing six lucky people how to ice a cake.
Chef: Walter Melo, Yamanote Atelier
Dish: Pancakes for kids
When: 3pm, Friday December 4; 3pm, Saturday December 5Mexican-born chef Walter Melo has a 16-year culinary career spanning Mexico, the USA, and now Dubai where he is executive chef of Yamanote Atelier. There he is renowned for bringing comfort foods to life with vibrant flavours and a Japanese touch. At Abu Dhabi Chef Studio he’ll be working his bakery magic with pancake lessons for kids featuring all their favourite toppings.
Chef: Nico, Radisson Blu Abu Dhabi Corniche
Dish: Motsvi salad
When: 8pm, Friday December 4
Georgian-born chef Nico was captivated by the kitchen the moment he came across traditional Italian cooking and was enthralled by the flavours and aroma. Starting as a pizza chef in Tblisi 14 years ago, Nico has refined his culinary skills and now only uses the highest quality of ingredients to offer premium freshness and taste. He’ll be showcasing his traditional roots in a motsvi salad.
Chef: Thinus van der Westhuizen, 99 Sushi Bar at Four Seasons Al Maryah Island –Dish: King crab au gratin – FULLY BOOKED
When: 8pm, Saturday December 5
After doing an apprenticeship at a Japanese fusion restaurant called fu.shi back in 2008, Chef Thinus van der Westhuizen has spent much of his career working at restaurants featuring cuisines such as Euro-African and seafood, before rekindling his love for Japanese food after joining 99sushi Bar. Since then, he’s taken the eatery from strength to strength, and if you head to his class, you’ll be making king crab au gratin. You’ll learn how to make tobiko mayo from scratch, prep the crab meat, as well as plate with flowers and petals.
