Cooking Class - A Traditional Valencian Feast
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In this hands-on Spanish cooking class, Chef Jacob will share the secret to making a fabulous paella.
Join Chef Jacob as he shares his tips and tricks to making a the perfect paella from scratch, along with a mouth-watering starter and a simple but decadent dessert.
Paella is a Valencian rice dish with ancient roots, though its modern form originated in the mid-19th century. The classic dish was made in the area around Albufera Lagoon on the East Coast of Spain, adjacent to the city of Valencia. Let Chef Jacob be your passport to Spain as you discover how to make gazpacho, seafood paella and chocolate sorbet.
Guests are welcome to bring wine and beer to enjoy during the class.
- Minimum Guests 4
- Maximum Guests 14
- Meal Courses 3
- Event Duration 3 hours
- Labels Couples, Fun, Group, Holiday, Spanish, Valentine's
Reviews guests left for this experience
Pierre-Alain
17 Jul 2019
Jacob was great! My wife, my mother and I signed up for the Paella class. We were the only people there that day, so we got a lot of one-on-one attention from Jacob and worked right up front on the gas range. We learned some knife skills, a couple great recipes, enjoyed some wine (BYOW), ate some delicious food and had an all-around wonderful time. I highly recommend it!
Franki
15 Jul 2019
What a wonderful afternoon. Chef Jacob was an amazing teacher, so informative and motivating. My son, daughter-in-law and I learned how to make gazpacho and authentic paella. It was absolutely delicious! We highly recommend any class taught by Chef Jacob. Bon appetit!
Michael
11 Jun 2019
Awesome experience!
Meet your chef
Guided by generations of familial wisdom as well as 10 years and counting of professional culinary experience under his belt, Chef Jacob’s ultimate aim and goal is to use his culinary knowledge and innovative techniques garnered over the years to equip and empower others with the skills and confidence they need to be able to cook healthy and delicious meals on a budget in their own kitchens.
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