Media cooking class with Chef Wolfgang Puck

I’m a rubbish cook. Well I guess I toss a decent salad, and my smoothies are pretty darn sweet, but domestic goddess I ain’t. I do however, get a buzz out of being in a busy professional kitchen, all hot and heavy with testosterone and constant cries of “YES CHEF!” And I thoroughly enjoyed Wednesday’s cooking class at the Four Seasons¬†with celebrity chef, Wolfgang Puck.

We were greeted with mocktails and smiles at re Asian Cuisine on the 50th floor
Our recipe books with space for notes – Chef Wolfgang gave us all plenty of great advice
With Chef Wolfgang and the lovely @trestouline

We prepared two dishes – Vegetable Spring Rolls and Chef Wolfgang’s famous Chinois Chicken Salad, both deliciously fresh and flavourful. I actually spent more time taking pics than cooking, so it was lucky I was surrounded by both professional chefs and a competent cook – my partner Tulin.

Working the hot woks
From where I stood, through Tulin’s phone
The spring roll filling all cooked and ready to go
Our four perfectly-formed spring rolls ready to be cooked
Luckily the messy tasks such as chopping up the chicken were left to the professionals!
Chef Wolfgang was a wonderful teacher – funny, patient and of course full of great tips
The chefs were obviously entertained by our kitchen antics

Prep finished, we were seated in the stunning surrounds of re Asian Cuisine to enjoy our dishes, along with the most mouth-watering black sea bass, and carefully-paired beverages.

Our Vegetable Spring Rolls with sweet chili dipping sauce
The delicious Chinois Chicken Salad ready for eating
Chef paired our lunch perfectly with a stunning South African Sauvignon Blanc
You’ll find this mouth-watering Hong Kong-style Black Sea Bass on the re Asian Cuisine menu
Freshly-baked cookies were the perfect end to our lunch

What an amazing way to spend an afternoon. A HUGE thank you to Chef Wolfgang and his wonderful team. xxx

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