COOKING CLASS
A CULINARY JOURNEY THROUGH VIETNAM, THAILAND & JAPAN - MON, NOV 23
- SKU:
- 74269
- Chef:
- Gurjyote Singh Sethi
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
A CULINARY JOURNEY THROUGH VIETNAM, THAILAND & JAPAN | 6 PM - 9 PM
Join us for an exciting cooking class, where you'll start your culinary journey with a welcome drink and light nibbles to set the mood!
Join Chef GJ for a hands-on cooking class inspired by the fresh, fragrant and bold flavours of Vietnam, Thailand and Japan. Together, you’ll explore how herbs, aromatics, sauces and contrasting textures can transform familiar ingredients into a memorable meal.
Begin by preparing Vietnamese fresh rolls, learning how to soften and handle rice paper before filling it with rice vermicelli, mint, cilantro and crisp vegetables. You’ll pair your rolls with a ginger sweet-chilli dipping sauce. Next, cook Thai lemongrass shrimp with garlic, ginger, chilli and seasonal vegetables, building a fragrant sauce that brings the dish together.
Chef GJ will then guide you through Japanese miso-glazed chicken, combining white miso, mirin, ginger and garlic for a balance of sweet and savoury flavours. Sesame and scallions provide the finishing touch, while delicately aromatic jasmine rice rounds out the meal. To finish, enjoy rolled coconut ice cream topped with fresh local berries.
Throughout the class, you’ll work with a variety of ingredients and learn practical preparation techniques and flavour combinations you can bring into your own kitchen. Come ready to cook, taste and enjoy an evening of discovery around the table.
MENU
• Vietnamese Fresh Rolls:
Rice Paper filled with Rice Vermicelli, Mint, Cilantro, Carrot, Bell Pepper and Cucumber, served with a Ginger Sweet-chilli Dipping Sauce.
• Thai Lemongrass Shrimp:
Succulent Shrimp Sautéed with Lemongrass, Garlic, Ginger, Chilli and Seasonal Vegetables in a Fragrant Thai-inspired Sauce.
• Japanese Miso-Glazed Chicken:
Tender chicken glazed with White Miso, Ginger, Garlic and Mirin, finished with Sesame and Scallions.
• Jasmine Rice:
Steamed Jasmine Rice with a Delicate Floral Aroma.
• Rolled Coconut Ice Cream & Local Berries:
Creamy Coconut Ice Cream Rolled and served with Fresh Seasonal Local Berries.
(Picture shown is for illustration purpose only)
Growing up in a business-oriented family and inspired by my grandmother's cooking, I envisioned merging entrepreneurship with culinary arts. The vibrant spices of India shaped my childhood, leading me to pursue a career as a chef by Grade 9. My culinary journey began in 1999 after graduating from the Institute of Hotel Management in New Delhi, starting as a kitchen trainee at Hyatt Regency and eventually becoming Executive Chef at The Taj Hotel. Over 26 years, I learned from top chefs while working with renowned brands like Marriott and Fairmont Hotels.
Fueled by my entrepreneurial spirit, I launched a food venture in Greater Kailash 1 Market, blending traditional Indian flavors with modern presentation. I had the honor of cooking for notable figures, including Prime Minister Narendra Modi and various Bollywood stars. My culinary path expanded in Scotland, where I deepened my appreciation for European cuisine. In 2014, I moved to Vancouver, Canada, earning my Canadian Red Seal Chef certification and establishing my catering company, GJ’s Kitchen. I had the privilege of cooking for prominent figures like former Defence Minister Jason Kenney, with my work featured in The Times of Canada and the Asian Journal.
