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Courses and Cooking


Cookery course "TOURING ASIA"

Price CZK 3,500/person

The price of the course includes a three-hour course and one-hour lunch.
The ingredients used, refreshments, and soft drinks throughout the entire course.
The client will leave with a book of recipes, BB sticks, Buddha Bar CDs and a course completion certificate.

Course of the training

Introduction, welcome drink/signature cocktail/and introduction of a course tutor
Hand-over of study materials, declaration of the absence of infections and risks during the training
Theoretical part - basic concepts that one must know when preparing Asian cuisine (suitable rice, names of ingredients, cooking techniques, history, tools and aids, HACCP basics)
Familiarization with the cuisine and work system
Own division of individual work on the menu according to the number of participants
Lending of logo aprons and knives
Slicing and preparing of vegetables for spring rolls
Wok pan throwing technique and food preparation by this method
Preparation of dessert using liquid nitrogen
Service menu
Consuming the menu with the basics of BB dining and the basics of traditional dining in Japan
Ceremonial handover of a certificate
During training, you can consume unlimited amount of non-alcoholic beverages and during lunch 2 glasses of wine according to the BB offer

Menu composition

Vegetarian miso soup with tofu
Vietnamese spring rolls
Thai red curry with shrimps
Chicken wok with teriyaki sauce and rice
Tiramisu from green tea
 

SUSHI CLASS

Price CZK 3,500/person

The price of the course includes a three-hour course and one-hour lunch.
The ingredients used, refreshments, and soft drinks throughout the entire course.
The client will leave with a book of recipes, BB sticks, Buddha Bar CDs and a course completion certificate.

Course of the training

Introduction, welcome drink/signature cocktail/and introduction of a course tutor
Hand-over of study materials, declaration of the absence of infections and risks during the training
Theoretical part - basic concepts that one must know when preparing Asian cuisine (suitable rice, names of ingredients, cooking techniques, history, tools and aids, HACCP basics)
Familiarization with the cuisine and work system
Own division of individual work on the menu according to the number of participants
Lending of logo aprons and knives
Slicing and preparing of vegetables for spring rolls
Wok pan throwing technique and food preparation by this method
Preparation of dessert using liquid nitrogen
Service menu
Consuming the menu with the basics of BB dining and the basics of traditional dining in Japan
Ceremonial handover of a certificate
During training, you can consume unlimited amount of non-alcoholic beverages and during lunch 2 glasses of wine according to the BB offer

Menu composition

Nigiri: Salmon, Tuna, Salmon Salmon, Avocado, Masago
Hoso maki: Cucumber, Tuna, Salmon
Ura maki: Special California, Salmon-Avocado, Philadelphia, Spicy Tuna, Prawn Tempura
Temaki: Salmon "Old fashion"

Tady by jsi být neměl.