Cooking Class - Moroccan Bread-Making

With Chef Yasmina
5.0 (103 Reviews)
CURRENTLY UNAVAILABLE
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Cooking Class - Moroccan Bread-Making: Moroccan Bread
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Cooking Class - Moroccan Bread-Making: Moroccan Bread
Cooking Class - Moroccan Bread-Making: chef yasmina
Cooking Class - Moroccan Bread-Making: Making bread
Cooking Class - Moroccan Bread-Making: Sweet Sesame Bread
Cooking Class - Moroccan Bread-Making: Moroccan Mint Tea
Cooking Class - Moroccan Bread-Making: chef yasmina
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$99 PER PERSON

UNAVAILABLE

all-inclusive: 3-hour class, 2-course meal.

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Verified guest reviews for other classes with Chef Yasmina

Matt O. Matt O.

Booked the class Romance in Casablanca with Chef Yasmina in Los Angeles (Culver City)

One of a kind experience and unmatched!! Chef Yasmine is a GEM, and her food and recipe is second to none. The Romance in Casablanca was perfect with her wonderful backyard and scenery. Definitely want to do this again.

Gaili S. Gaili S.

Booked the class Moroccan Chicken Tagine and More! with Chef Yasmina in Los Angeles (Culver City)

Our Moroccan cooking class with Chef Yasmina far exceeded our expectations. Yasmina is a great teacher, making sure everyone gets their needs and questions answered, and the food was truly amazing. Yasmina is an inspiring chef with a generous spirit - nothing was rushed and she even made an extra sauce just because we were interested. We left the class feeling confident that we could try these dishes at home, and that we also had learned much about cooking in general. We would highly recommend this class or anything that Chef Yasmina teaches.

Monte L. Monte L.

Booked the class Moroccan Chicken Tagine and More! with Chef Yasmina in Los Angeles (Culver City)

The evening with Chef Yasmina was more than just cooking and eating delicious food. Our time with Chef was an experience to last a lifetime, for real. Chef Yasmina was friendly and welcoming from start to finish. We experienced traditional Moroccan food, and Chef Yasmina shared history and stories along with everything she prepared (and taught us how to make) that made the evening a pure delight. We had chicken tagine and learned that one does not need to add liquids for the preparation, as the food, when cooked and prepared properly, creates its own flavorful broth that is beyond words. The eggplant caviar was softer than a cloud, and was seasoned in a way that was different from the chicken, yet the flavors provided the perfect compliment to the meal. And for dessert, we were treated to marzipan and fresh orange slices from her personal garden that were seasoned with a citrus liquid, cinnamon, and sesame seeds. Oh, let me not forget that we were greeted with farmer's cheese, olives, and toasts, along with a traditional green tea ceremony made with fresh mint and a wonderful story about the teapot and the centuries-old traditions surrounding the making and preparation of the tea. We cannot write enough superlatives about the evening and overall experience; we can only say that we hope everyone leaves with the same feelings we did.

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