Write Your Own Recipe – Culinary Workshop
From favourite ingredients to a printed card
Designed for anyone who cooks, whatever their level, the workshop starts with a couple of ingredients you genuinely like and ends with a recipe of your own. Led by a chef who works as a recipe editor, the session covers ratios, quantities and the order of steps, with your draft edited alongside you one to one. Your finished recipe is laid out and printed as a card. At the end everyone holds their own personal recipe, to cook for guests, to keep, or to give away.
CHF 95.– | 2 hours | English/German
How the workshop unfolds
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1 — CHOOSE YOUR INGREDIENTS
You choose a couple of ingredients you like, before deciding on a dish. Then we work out what they could become: a tart, a braise, a salad, something sweet.
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2 — BUILD & BALANCE
We go through ratios, quantities, seasoning and the order of the steps, and the things that make a recipe fail for someone else: vague amounts, a missing temperature, steps in the wrong order. You write your draft and it is edited with you, one to one.
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3 — THE CARD
Your recipe is written to publishing standard and laid out as a printed card: title, portions, ingredient list, method. You take it home with you.
Your spot is awaiting.
INCLUDED:
– Recipe-writing template
– One-to-one editing of your draft
– Printing and card for your finished recipe
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.
