Cooking Flavors of Asia With Chef Andy (Camp)
In this class students will be able to learn about different asian cuisines and how to make them from scratch. It will showcase techniques on proper knife skills and cooking techniques. No kitchen experience necessary.
Chef Andy Suarez
558 total reviews for this teacher
4 reviews for this class
Completed by 7 learners
There are no upcoming classes.
Once per week
over 3 weeks
learners per class
per learner - per class
How does a “Multi-Day” course work?
Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries
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In this class students will be learning how to make three types of dishes from different countries in asia. We are going to talk about flavors of China, Japan and Thailand. Topics that will be covered is how to make Potsticker(China), cucumber salad and teriyaki salmon(Japan), and lastly Thai basil chicken(Thailand). My style of teaching is allowing students to follow along while I demo how to cook/cut. I will provide individual feedback for each student during live class through zoom. No...
Day 1 (Japan) Cucumber salad and teriyaki salmon Ingredients: 1 English Cucumber or any Cucumber works. 1 small seasoned rice vinegar bottle 1 small bottle of teriyaki sauce 6 oz portion of salmon Sesame seeds for garnish Optional* Serve with rice but cook before class. Equipment: knife, cutting board, vegetable oil, saute pan, mixing bowl, pastry brush for brushing sauce. Day 2 (China) Potsticker/Dumplings Ingredients: Filling- 2 cups shredded cabbage , 2 Scallion, 1 cup shredded Carrot, 2 Garlic Cloves, Soy Sauce. Dumplings- 1 packet of Potsticker wrappers or won tons (find in fridge or freezer isle) Equipment: Saute pan, veg oil, measuring cups, cutting board, knife, tongs, mixing bowl, vegetable oil. Day 3 (Thailand) Thai basil chicken Ingredients: 1/2lb ground chicken, 1 jalapeño, 2 scallions, 1 garlic clove, 1/2 cup of Thai basil or regular basil Optional* Serve with rice but cook before class. Equipment: knife, cutting board, vegetable oil, saute pan.
1 hour 15 minutes per week in class, and maybe some time outside of class.
Parental guidance not necessary but suggested if they need help with knife handling. Heat, knife and allergies.
Chef Andy Suarez
Chef Instructor- Cook and learn with a Professional Chef :)
🇺🇸Lives in the United States
558 total reviews
209 completed classes
Hi, My name is Andy Suarez. I am a full time Chef instructor from Chicago. I have been teaching kids and adult cooking classes focusing on fun interactive scratch cooking. I especialize in international cuisine which means the possibilities are...