It’s time for the usual spring cookery classes at Capital City College (formerly Westminster Kingsway).
The hands-on half-day workshops will be hosted in CCC’s world-renowned training kitchens in Victoria – the same kitchens where former students TV chefs Jamie Oliver and Ainsley Harriott learned their trade.
The workshops are a great opportunity for novice or more experienced chefs to try their hand at something new and to taste the fruits of their labour afterwards against their fellow chefs!
Each workshop will focus on different Korean Foods:
K-Street Food Workshop – 25 April
A hands-on cooking session inspired by the most iconic “foodie” moments in K-drama and film. We’re recreating the snacks that are currently taking over our screens
- Korean Corn Dogs – Master the crunchy, cheese-filled snack seen in the massive superhero hit Moving and the charming Hometown Cha-Cha-Cha.
- Tteokbokki – Cook up the spicy, comforting rice cakes enjoyed by the leads in the global record-breaker Queen of Tears.
- Korean Fried Chicken – Perfect the “double-fry” technique for the ultimate crunch, a staple in every “Chimaek” scene from Business Proposal to the latest K-cinema hits.
Fermentation – Kimchi Workshop – 23 May
Try your hand at making this traditional Korean dish, abundant in flavour and health benefits. We’ll also incorporate the use of kimchi in a Korean favourite, Dubu Kimchi (Tofu with Kimchi).
Fermentation – Jang Workshop – 13 June
In Korean cuisine, jang (장) refers to a family of fermented seasonings. This workshop explores the three key jangs every chef should understand:
- Gochujang (고추장) – Korean red chilli paste
- Doenjang (된장) – Fermented soybean paste
- Ganjang (간장) – Soy sauce
Vegan Workshop – 20 June
This session will focus on food sustainability, so If you are interested in how a healthy plate can equal a healthy planet then this is the workshop for you. Dishes of the day will include Japchae, Bibimbap, and Yachae Bibim Mandu (vegetable mixed Dumplings)