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4-Day Classic and Modern Cuisine Advanced Cooking Class

Santiago, Chile.

Categories: Nourriture et Vin - Gourmands - Cours et Leçons

$ 285 USD

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Increase your knowledge in the kitchen while learning from professionals

Enjoy preparing delicious sauces, salads, and smoked dishes

Create different types of dishes every day

Remake and adapt these dishes at home with your family and friends


Location: Santiago


Operates: Monday - Saturday

Departs: 12:00 PM, 7:30 PM

Duration: 4 days

Tour Code: 12451


Our Professional Chef Instructors will lead you through this 4-day course aimed at those with previous cooking knowledge who'd like to learn to prepare new dishes. During our workshops, we'll utilize a variety of ingredients as we experiment with and follow recipes focusing on sauces, broths, and marinated dishes. At the end of each class, we'll enjoy trying our creations, which will not only be a tasty treat, but also a great learning experience.

On day one, we'll work with bases such as: tomato water, cilantro and parsley oil, preparing pestos, velouté of herbs, bisque, and macerated strawberries with white garlic. We'll also learn how to make dishes such as: Burrata with tomato water, vegetables, and pesto, cucumber salad with squid and feta cheese, crab risotto with prawns and barnacles, and strawberries with cream and Swiss meringue using almonds, grated lime, cream cheese.

During day two we will learn to use bases such as : citrus mayonnaise with clams, broth, tiger milk with sea urchins and chopped cilantro, roasted onion broth, and shrimp head broth. We will also make dishes like: two sauce sashimi, prawn tartare with head broth, shrimp soup with lemon grass, cucumber, and carrots, and finally pork belly in a broth of onions and grilled vegetables.

On day three we will prepare a salad with pickles, beetroot, mushrooms, red onion, carrot, and fennel, homemade smoked salmon carpaccio, pickled red onions and apples, steak sirloin with mushrooms, reduction of veal with porcinni and mushroom salt. For dessert we'll create a delicious toasted hazelnut and berry treat.

The last day of our course will focus on preparing a salad with clams, mussels, octopus, vegetables, avocado mayonnaise and herb oil, Valdivian guanaco tartare, twice cooked sea bass marinated in citrus fruits and herbs, and for dessert, baby pears with basil and cream of nuts.

Join us for a journey through flavors and aromas where we will discover the evolution of broths and sauces, and smoked, marinated, and pickled dishes, sure to be a treat for your friends and family at your next gathering.

Note: Course takes place over 4 sessions, 3 hours each day. Designed for a maximum of 14 people.


Per Adult: $ 285 USD

What To Bring

Comfortable clothes and shoes


Professional Chef Instructors, lunch or dinner at the end of the course with drinks, sparkling wines, beers, and wines

Meeting Location

Meeting point: Av. Presidente Kennedy 7518, Vitacura

Return Details:

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