The ultimate 20-minute 'fast food' that is nutritious and healthy. We will show you how to make 3 different sauces - refined sugar-free!

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Online wholefood cooking classes with Concord Institute

Our beginner-friendly, budget-friendly online classes focus on easy-to-make weekday meals, using the basic principles of wholefood cooking. Wholesome dishes that the whole family can enjoy!

 

Online Cooking Classes” is a series of classes, taking place every Tuesday evenings, 6:30 – 8pm online.

The cost is £15 per session. Online Cooking Class Series runs from May to July 2024

If you would like to find out more about this cooking series, please contact cooking@concordinstitute.com.

 

Menu

Udon and Vegetable Stir-Fry 3-Ways

Stir-fry is the ultimate ’20-minute’ meal that you can easily get on the table whether you are dining alone or feeding your whole family. It’s quick, it’s simple… and it’s delicious!

However, much of the flavour of this dish comes from a thoughtfully created sauce that brings in a satisfying and more-ish combination of sweet and salty flavours. You will learn how to make 3 different sauces:

  • Sticky Sweet-Chilli Sauce
  • Garlicky Peanut and Chilli Sauce
  • Shoyu and Sesame Glaze

Much of the ‘packet’ sauces available in the supermarket does the same job… but you’ll find it contains a lot of refined sugar, a lot of salt, and other artificial ingredients. These recipes will use only a handful of quality ingredients and no refined sugar.

In this class, you will learn:

  • Three different stir-fry sauces that you can use on your stir-fry.
  • How to cut your vegetables such that they cook quickly in the wok, ready to be served on the table in no time.
  • How to introduce garnishes to elevate the flavour and presentation of your stir-fry

Facilitator Jean Torné

 

About your teacher

Chef Jean Torné has been involved in classical and natural food cooking for over 40 years. He gained experience in meal planning and kitchen management working in prestigious restaurants in Paris and Lyon.

He opened and operated several natural food restaurants, one in Paris in 1979 and another in Antwerp in 1981. He co-founded a natural food cooking school in 1990 and served as its Head Chef before founding the Concord School of Culinary Arts in 2003 and directed it until 2008. In 2019 he re-established it, opening the culinary education of Concord Institute to the general public.

He’s recognized for his passion for natural food and exploring new flavors and textures, drawing inspiration from different ethnic and traditional cuisines. He actively travels throughout Europe to cook and teach about wholefoods.

 

Other classes in this series

 

Black Bean and Sweet Potato Soup
Tuesday, 14th May, 6:30-8pm
Facilitator Jean Torné

Beluga Lentil and Mixed Mushroom Bowl
Tuesday, 11th June, 6:30-8pm
Facilitator Jean Torné

Red Bean “Lubya” Curry
Tuesday, 25th June, 6:30-8pm
Facilitator Jean Torné

Mexican-Inspired Burrito Bowl
Tuesday, 9th July, 6:30-8pm
Facilitator Jean Torné

White Bean and Vegetable Minestrone with Pasta
Tuesday, 23rd July, 6:30-8pm
Facilitator Jean Torné

If you have any allergies or dietary requirements (e.g. Vegan or Gluten Free), please let us know upon booking. We can adapt all of our dishes to accommodate your requirements.

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upcoming dates:

9th July 2024

6:30 pm – 8:00 pm

Facilitator Jean Torné

Udon and Vegetable Stir-Fry 3-Ways programme details

£15 per session, please book 3 days in advance.

 

 

Location: Online

Price: £15

other upcoming programmes: