Edible Xmas Gifts – Culinary Workshop
Festive Edition
Do you know what oxymel is? Have you tried beet kimchi, or fudge with rosemary in it? No cooking experience is needed for any of it. You will make things to give away, the kind that surprise people and nobody else is giving this Christmas.
CHF 155.– | 3 hours | English/German
How the workshop unfolds
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1 — THE BENCH
Everything is set out when you arrive: seasonal ingredients, spices, jars and bottles, labels. After an introduction to the different possibilities and products you decide what your collection will be.
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2 — MAKE
No cooking involved, but very hands-on: things are infused, processed and adjusted until they taste the way you want them to. What comes out of it are everyday things for the house, the kind that make a day better. Some of what you make is ready when you leave, some carries on working in the jar.
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3 — LABEL & WRAP
Everything is made, filled, labelled and wrapped in the workshop, ready to hand over as single gifts or as one package. The wrapping is what decides whether something reads as homemade or as a considered object, so it gets the same attention as what is inside.
Your spot is awaiting.
INCLUDED:
–Ingredients, jars, bottles and tins
– Labels and wrapping materials
– A care card with shelf life and serving notes for each gift
About the Instructor
The founder of Paladar, Spanish for palate, grew up in Africa and South America before coming to Switzerland, in a family where nearly everyone worked in hospitality and most were chefs. The evenings after school were spent in the kitchen, picking up without noticing how you work with flavour and with whatever you have. Professionally, the arts came first though: visual arts, fashion design, then concept development in advertising. Finding her way back to the kitchen through a series of coincidences, she then trained as a chef in England, which brought her back to what those childhood memories are actually made of. She now works as a recipe editor and food designer, and hosts monthly Sunday lunches, changing theme depending on what pulls her interest at the moment. Her workshops treat food as material: tasted, taken apart, written down and made by hand.
