ANTONIA’S KITCHEN – INSPIRATIONAL BUSH COOKERY COURSES, WHERE YOU ARE TAUGHT TO COOK WITH IMAGINATION & PASSION

Antonia is of Kenyan ancestry but grew up in England learning to cook with her mother, a talented ‘ad hoc’ cook and successful restauranteur.

Inspired she went on to train at the internationally renowned Leith’s School of Food and Wine.

Antonia’s amazing food is a healthy an light fusion of African, Middle Eastern, Mediterranean and Pan Asian. All ingredients are fresh, organic and locally sourced.

Antonia moved to Kenya in 2007 to open Tassia Lodge which is now famed for its nourishing & imaginative fare. Antonia’s cookbook Tastes of Tassia is filled with all the recipes that she created for her guests at the lodge. Tastes of Tassia was published in 2011 and is available at the Antassia shop at Langata Link.

‘COOKING IS AN ART’
THE PHILOSOPHY OF ANTONIA’S KITCHEN ENABLES COOKS TO BECOME ASPIRING CHEFS WITH A PALLET OF NEW RECIPES AND BEAUTIFUL PRESENTATION TO MATCH.

 

COURSE STRUCTURE

Antonia’s Kitchen offers inspirational bush cookery courses. The course are designed for cooks in the safaris industry as well as for guests on safari with Antonia’s husband Sam. You will learn to cook in the bush with passion & imagination.

The course takes culinary skills to the next level, helping to master fundamental cookery techniques, as well as encouraging creative flare.

The recipes learnt are designed to give a broad range of cookery skills, giving confidence to take on new recipes.

Cooks work their way through a rotational menu plan: working from Antonia’s Tassia cookbook, as well recipes from Ottolehengi, Pru Leith, Nigal Slater, Luiz Hara, Jamie Oliver and Ken Hom.
As the courses are tailored to the standard of the cooks and their audiences, an assessment is done on day one. If a cook lacks many fundamental skills a further course may be suggested.

The same applies to cooks who are ready to achieve higher levels of expertise and expand their repertoire.

COURSE CONTENT

  • Food safety & hygiene
  • Professional kitchen practices
  • Knife skills
  • Mise-en-place
  • Vegetable preparation
  • Stocks, soups and sauces
  • Prepare meat, poultry and fish
  • Pastry, cakes, biscuits and breads
  • Vegetarian/ special dietary requirement dishes
  • Canapés
  • Plating & presentation skill

Courses run for 7 consecutive days, 9am. to 5 pm.
The cost of the course is $2000 for a maximum of 6 cooks ($50 per person per day if there are 6 people).
Ingredients are charged separately.
Feed your family and friends for a whole week with the delicious spoils of the day!

 

Click here to download Antonia’s Kitchen Brochure