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[Cancelled] Japanese Cooking Class for Helpers!
Tuesday 28/04/2020 @ 11:00 - 13:30
$150
Ultimate Japanese food class for Helpers” (Hands-On practice) will be held! ! ! *
Students learn about 4 to 5 recipes per session (18 recipes in total) through practical training, including hygiene concepts, how to make stock, how to cook rice, boiled dishes, fried dishes, sushi, side dishes, party menus, and desserts.
We named this class “Ultimate” because of the class structure that we thought so that the correct taste of Japanese food can be reproduced by the hands of helpers!
“We want to convey the right message”, and as a company that supports the philosophy of SDG’s 2030 goals, we teach students how to avoid Food Waste when it comes to food preparation and cooking.
This class is made up of the passion of the instructor and Team Spoonful’s enthusiasm!
Initial promotion price! S$500 for 4 sessions (or S$501 where $1 will be donated to our charity partner – Food Bank Singapore upon request.)
(If participating in a single session: $ 150
* If you wish to participate in a single session only, please contact us at info@alchemist.sg)
Payment:
After submitting the application form, we will contact you and ask for payment via PAYNOW.
Number of participants:8 (scheduled)
Participants:
Helpers (and of course anyone who wants to learn the basics of Japanese food are welcome!)
Language:
English
MENU:
Day 1 – Apr 14 (Tue)
[Hygiene Guidance + Japanese Food Basics + Popular Side dish of Bento Lunch Box]
From 10:30 to 11:00: Orientation + Hygiene guidance
11: 00-13: 00 Cooking practice
①Three ways of making stock. (with powdered dashi, packet dashi and making authentic dashi from scratch using bonito flakes and kelp)
② Miso soup
③ How to cook delicious rice
④ Chicken Karage (Deep-fried chicken nuggets)
⑤ Tamagoyaki (Japanese rolled egg) using Dashi stock & the usual Tamagoyaki (Japanese rolled egg)
13: 00-13: 30 Lunch
Day 2 – Apr 28 (Tue)
[That Taste of Home]
11: 00-13: 00 Cooking practice
① Boiled salmon
② Nikujaga (meat, potatoes, and onion stewed in sweetened soy sauce)
③ Boiled Spinach salad with Tofu paste
④ Shiratama Dango (Japanese Mochi)
⑤ Dashi Clear Soup
13: 00-13: 30 Lunch
Day 3 – May 12 (Tue)
[I want someone to make it! Japanese food]
11: 00-13: 00 Cooking practice
① How to make Sushi rice with vinegar
② Sushi Roll
③Steamed Egg Custard
④ Lotus Root Dumpling with Gravy
⑤ Daifuku (Japanese confection consisting of a small round mochi stuffed with sweet filling)
13: 00-13: 30 Lunch
Day 4- May 26 (Tue)
[Fusion Japanese Food / Party Menu]
From 10:30 to 11:00 Test + Review
11: 00-13: 00 Cooking practice
13: 00-13: 30 Lunch + Closing Summary
① California Roll
② Japanese style rolled cabbage
③ Stir-fried Shrimp with black pepper (Mirin style)
④ Invisible Cake
13: 00-13: 30 Lunch
[Five major benefits (for those attending all 4 classes)]
(1) After the event, we will create a group chat for two months, and participants can follow-up to ask questions.
② Free hygiene class! For the helper who can come 30 minutes earlier than usual on the first day, there will be an orientation + hygiene instruction course
③ Free test! On the final day, test + review for helpers who can come 30 minutes earlier than usual.
(We will establish a place where you can check whether your knowledge is correct.)
④ Issue certificate
(Helpers will be confident!)
⑤ Exclusive gift from instructor Chiyomi Kawasaki! – Self-produced sushi vinegar!
[For Spoonful customers only]
Employers can visit at any time (from outside the kitchen)
For Helpers who don’t have much time to stay on for lunch, you can bring the food (other than soup*) home in your own food storage containers. (various conditions *)
ABOUT INSTRUCTOR
Chiyomi Kawasaki
Ms Chiyomi believes in delicious and healthy food that people could eat every day and feel warm, satisfied and relieved after their meals. Japanese food is often considered difficult to prepare but her style of teaching makes it simple.
Her lessons are crafted upon the philosophy of having 3 dishes and 1 soup for a complete meal and her technique to bring out the umami flavor is by using high-quality kelp and bonito dashi which enhances her recipes to be more flavourful and every day’s food much healthier as they are lower in saturated fat!
Chiyomi sensei teaches from basic to advanced levels. It is her passion to cook and teach Japanese home cooking, especially to people all over the world.
Qualifications
Chef Qualification (Japan)
First Class Decoration Sushi Instructor Qualification
The Food Hygiene Manager (Japan)
Activity
Ambassador of Sushi in the year 2017
Kelp Ambassador from the year 2017
Retrieve Miso Soup Culture Committee member from 2017
Progress History
2011 A Japanese instructor chef to the chefs at Four Seasons Hotel in Alexandria, Egypt.
2013 Started to promote decorative sushi in Japan.
2014 Moved to Singapore and started promoting Japanese home cooking.
2017 Trained maids/helpers to make Japanese dishes and Japanese home cooking. Instructed a total of over 250 helpers.
2017 At the Japanese Association of Singapore, garnished sushi and Japanese home cooking courses, four seasons courses, Instructed and taught a decorative sushi course for parents and children.
2018 Began comprehensive personal guidance on cleaning and daily work for helpers.
2019 Promoting Japanese Decorative Sushi Roll, conducted a workshop for Helpers in Malaysia and a Japanese cooking bonanza cooking class.
TERMS & CONDITIONS APPLY
Be sure to read and understand before applying for our event.
Images are for references only.
Cancellation after class registration will not be accepted unless the event is cancelled by the organiser.
Spoonful will not be liable for any food allergies. Please participate in the event at your own risk.
* Please bring along your own takeaway storage containers.