This is a Hands-On Culinary Work Shop!

Summary:

Designed for the ultimate culinary enthusiast, this unique chef-driven, chef-inspired series goes beyond the basics to teach you the foundational knowledge and techniques taught in professional culinary programs. Our most serious cooking class ever, Culinary Boot Camp combines the best elements of an expensive, time-consuming culinary degree into a two and a half hour immersion workshop. And best of all, after your work is done, you get to enjoy your culinary creation with optional wine pairings.

In this class, you’ll master the art of sushi making. Learn how to break down exotic ingredients and turn them into Japanese edible works of art under the guidance of our skilled Chef. 

In this class you will learn proper slicing techniques for various textures and other advanced techniques!
Your Chef will guide you on a culinary journey like no other, sharing the secrets of the pros to help you maximize your enjoyment, passion and love for cooking. Every class includes foundation builders such as sharpening your knife skills and selecting the proper equipment, plus expansion of advanced techniques from sauce and stock making, poaching, sautéing, braising, frying and baking to roasting, boiling, searing, emulsifying and reducing- all at your own work station!

You’ll not only master the fine art of cooking but you’ll take with you the confidence, skills and knowledge to embark on your own culinary adventure at home!

Following the culinary workshop, you will enjoy your creation with optional wine pairings paired from your own personal wine specialist.

Sample Menu*

Regular Maki Rolls
Inside Out Rolls
Hand Rolls
California Rolls
Nigiri
Spicy Tuna / Sesame and Yuzu Salmon / Tamago / Vegetarian Options

And optional wines, expertly selected, to accompany your creations.

*We will gladly accommodate food allergies with 72 hours advance notice. Please include your needs in the comments or email us at info@vinovenue.com.

About Chef Thomas Numprasong:

Chef Thomas Numprasong started his culinary journey at his parents restaurant in the early 90’s. Throughout high school and college he continued working in restaurants and hotels and quickly found his calling in the bakeshop.
He attended Johnson & Wales University in both Charleston SC and Providence RI and graduated Summa Cum Laude with a Bachelors of Science in Baking & Pastry Arts. During this time he also attended Culinary School in Southeast Asia at Suan Dusit University in Bangkok Thailand and At-Sunrice Global Chef Academy in Singapore.

He has been a chocolatier since 2005 after training with Swiss, German, and French Chef’s at JWU. His resume includes the Four Seasons Hotels, Foxwoods Casinos, Concentrics Restaurant Group, Circa 1886 at the Wentworth Mansion, and the Spiced Pear at the Chanler House. From 2008 to 2011 he was the Executive Pastry Chef at Canoe in Atlanta and also taught Baking & Pastry at Le Cordon Bleu College of Culinary Arts for 6 years.

Today he has his own business known as Temo Foods which specializes in private dinner parties, family dinners, cooking classes, and chocolate confections.

Class will include: