COOKING CLASS
BEEF WELLINGTON MASTERY: PERFECTING THE CLASSIC DISH - WED, MAY 13
- SKU:
- 72214
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
BEEF WELLINGTON MASTERY: PERFECTING THE CLASSIC DISH | 6 PM - 9 PM
Move over Gordon, there’s a new chef in town. Step into the world of gourmet cooking with our Beef Wellington Masterclass, a new hands-on experience designed for passionate home cooks and aspiring chefs alike. This elegant and iconic dish, featuring a perfectly seared beef fillet wrapped in layers of savoury mushroom duxelles, prosciutto, and golden puff pastry, is a true test of skill and technique.
In this hands-on cooking class, you'll learn the essential techniques for creating the perfect Beef Wellington. Whether you're a beginner or a seasoned cook, you'll gain confidence in mastering this elegant and impressive recipe. By the end of the class, you’ll have all the skills and knowledge needed to create a flawless Beef Wellington, ready to impress your guests on any occasion. Come hungry and ready to learn!
MENU
• House Made Sourdough with Honey Butter and Flaky Sea Salt.
• Traditional Caesar Salad with Bacon and Gremolata.
• Beef Wellington with Pomme Puree, Roasted Carrots with Maple and Sherry Vinegar, Truffle Jus.
• Sticky Toffee Pudding with Early Grey and Vanilla Ice Cream.
(Picture shown is for illustration purpose only)
Deniz’s love of food began in the Mediterranean, where he grew up surrounded by a food-obsessed family. It wasn’t until later in life that he began his professional cooking career. In 2003, Deniz began working in small establishments in East Vancouver after immigrating to Canada. After just a few years in the field, he attended VCC’s Culinary Arts program. During his school years he worked at Ouisi Bistro as Chef de Partie, which specialized in Cajun and Creole cuisine.
After completing culinary school, he began working at the four-diamond Diva at the Metropolitan Hotel. From there, he moved to Chambar Restaurant & Medina Café, some of the most significant restaurants in Vancouver’s culinary scene. After two years, he decided it was time to share his knowledge and love of cooking, and joined The Dirty Apron Cooking School & Deli as Chef & Culinary Instructor.
Once he mastered his dough, cake, and general pastry skills, Deniz opened Cadeaux Bakery with Eleanor Chow. Then, he returned to Café Medina as Executive Chef and led the team in one of the most successful years of the restaurant.
Chef Deniz has also mastered the large volume private catering market, hosting guests such as Jerry Seinfeld, Owen Wilson, Juliette Lewis, Canucks players, and many more. After working in top restaurants throughout Vancouver, Deniz then headed across the Salish Sea to Galiano Island, where headed Bodega Ridge as the Executive Chef.
