Now open for registration, the masterclasses will take place on May 9 – 10, and will be led by Executive Chef Carlos Frunze and Executive Pastry Chef Sheerin Ghaffar.
Dubai’s recently-opened farm-to-table restaurant, Teible, located at Jameel Arts Centre will host a series of culinary masterclasses as part of the Dubai Food Festival line-up from May 9 – 10 that will showcase skills used in the complex world of fermentation, and the creation of low-waste sourdough.
Priding itself on a no-waste, locally sourced approach, Teible’s kitchen ensures all ingredients are used to their full potential through use of fermentation, pickling and preserving, and for the first time, Executive Chef Carlos Frunze and Executive Pastry Chef Sheerin Ghaffar will be hosting masterclasses to educate budding chefs and eager home cooks on how to minimise waste in the kitchen through fermentation.
The first ‘Low Waste Sourdough Masterclass’ with Chef Sheerin will take place on May 9 at 1pm, and invites attendees to delve into how to make a simple sourdough starter from scratch, as well as its alternative uses by repurposing the discarded products – all with the aim of educating participants on how wastage can be minimised in a simple and effective way.
On May 10, the ‘Fermentation Masterclass’ with Chef Carlos will take place at 3pm and will highlight the main pillars of fermentation, as well as compare the reactions of fermentation on different ingredients such as vegetables, dairy products, and the liquid form. The interactive masterclass will provide first-hand exposure to the mechanism and benefits of fermentation in depth, allowing attendees to gain knowledge on fermentation, and to experience the flavour profiles the process creates.
Both masterclasses are priced at AED 550 per person to attend. Registration is essential and slots per class are capped at 10 people.