Cooking Classes

We offer hands-on or demonstration classes for individuals or groups tailored to your personal desires.

Use your imagination and our skills to design your own personal culinary experience.

Whether you are a beginner or experienced cook, YaDa Chef offers cooking classes to serve you!

'adulting' cooking classes - life skills
corporate cooking classes
kids cooking classes
couples cooking classes

YaDa Chef is ready to come to you to guide you, or a group of friends through a fun time of cooking right in your very own kitchen. Classes are tailored to your own desire, so the sky is the limit.

YaDa Chef's interactive cooking classes, workshops, and sessions share secrets of the kitchen. Either teamed up or individual learning styles are offered with a class outline, recipe with instructions of the meal you will help prepare (or watch if you prefer), and a whole lot of fun and laughter. YaDa Chef will guide you and your guests through the lesson, having a great time and a fantastic edible delight at the end.

private chefs and event catering

Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach

info@yadachef.com | 954-367-YADA (9232)

561-285-7466

www.yadachef.com

south florida catering and personal chefs

Pastes that put the Pizzaz in your Plate

It is grilling season again. One of the biggest problems is over-cooked under seasoned meat, fish and vegetables. That and everything soaked in ooyie gooyie red stuff be it “BBQ” sauce or ketchup. We find that quick pastes or “wet rubs” both flavour and help your foods brown nicely. So whether your in the mood for a something with a bit of fruit, Indian, Moroccan, Asian inspired and more we've found some quick and easy recipes to help you YaDa Too! Floribbean Pineapple white fish, chicken, and pork 1 tablespoon/15ml coconut oil 4 teaspoons/20ml cumin 1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple) Apple Curry sword fish, tuna, chicken, pork, lamb 1 tablespoon/15ml canola oil 1 tablespoons/30ml curry paste (you can used 2 times the powder if you do not have the paste) 1/2 cup apple juice concentrate Jerk Style fish, chicken, pork, lamb, mutton, beef 1 tablespoon...

Gluten Free Minorcan Clam Chowder Recipe

This Floridian favorite — allegedly introduced by the Spanish who came over from the island of Minorca — is tomato-based and usuall y the hottest of all chowders. It contains several types of peppers, including habanero and, critically, datil chiles (hard to find anywhere except St. Augustine Florida). The Spanish were the first well-documented Europeans to settle the North American shores, there is no reason not to think that this was the first European clam chowder in the Americas. 1/8 pound/57g salt pork or smoked bacon chopped fine 2 large onions chopped 1 bell pepper chopped 2 cups/480g fresh clams, chopped fine, juice reserved 1-2 datil peppers, minced 3 cups/540g canned plum tomatoes drained, seeded, and chopped 1/2 cup/125ml tomato puree 1/2 tablespoon thyme, crumbled 1/2 tablespoon salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1-2 bay leaves crushed 2- 8 ounce bottles clam juice 3 cups/710ml fish stock 2 cups/306g new potatoes, diced Saute pork in ...

Imam Eggplants Recipe

Translated literally this means the Imam (a holy man) Fainted. I guess lying on their sides the stuffed eggplants look like a passed out Imam. Many included fresh tomato and cinnamon. This one does not. It was on the Isle of Crete that I learned the Turkish recipe. One year I decided to go to Greece early. A friend owned a resort. I ended up hooking up with a native of Crete that happened to be in the army and two tourist girls. He had extra bedrooms so we became “locals” for a while. Serves 4 4 eggplants 1/2 cup/125ml olive oil 2 onions, diced 3 cloves garlic, minced 1 teaspoon sea salt 1 teaspoon black pepper 2 tablespoons/30ml tomato paste handful parsley chopped Preheat oven to 400F/204C/Gas Mark 6 Cut the eggplant in half. Scoop out the center leaving about 1/2 inch/1.27cm around the skin. Chop up the insides. Heat half of the oil in a large stove top/oven proof pan. Fry the eggplant for 2-3 minutes on each side. Remove to paper towels to drain. Add r...

Caramel Custard Recipe

Caramel custard, or crème caramel, is a caramel-coated baked egg custard. It takes a little bit of practice to perfect, but the result is a creamy, flavorful dessert that’s well worth the dress rehearsals. Ingredients 1/2 cup/96g sugar 3 large eggs, slightly beaten 1/3 cup/69g sugar 1 teaspoon/5ml vanilla 1/8 teaspoon/.5ml salt 2 1/2 cups/625ml very warm milk Ground nutmeg Directions 1. Heat oven to 350F/176C/Gas 4 2. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes. 3. Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg. 4. Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. 5. Bake about 45 minutes or until kn...

Why Do We Sometimes Call Aluminum Foil "Tin Foil”?

In the early part of the 20th century, most of the foil produced was, in fact, made of tin. It was used in packaging—cigarette packs were lined with it and chewing gum sticks were wrapped in it—and also for wrapping leftover food. The problem was, it gave whatever it touched a distinctive “tinny” taste, just like foods left too long in a tin can. Tin foil had other uses, too. It was also used as a recording medium for a time (Thomas Edison’s famous 1877 recitation of “Mary Had a Little Lamb” was on tin), but because the recordings didn’t last very long, manufacturers switched to wax cylinders. In 1926, the U.S. Foil Company (the parent company of Reynolds Metals) introduced aluminum foil. It was an immediate hit. The material was lightweight, non-corrosive, and less expensive than other foils to produce, since it could be rolled much thinner and the yield per roll was much higher. One of the first commercially available products available pre-wrapped in alum...

Cauliflower Soup Recipe

Need a little something different and elegant - a little rustic? This soup is the answer. It is thickened with potatoes, not flour, and is hearty enough to serve as a luncheon main course or starter for your next dinner party. Why? The milky, sweet, nutty flavor of cauliflower is a nice change from stronger-flavored vegetables. Even though it lacks chlorophyll, cauliflower has plenty of other nutrients including vitamin C (91.5% of the DV), folate and dietary fiber. Cauliflower is even a good source of omega-3 fatty acids. Look for tightly packed heads with no brown spots Ingredients: 1 large head white cauliflower with leaves 2 medium potatoes (about one pound/450g) 1 handful dandelion leaves (or fresh celery leaves) 1 small onion, chopped 2 cups/500mls vegetable stock (water or chicken stock is fine) 1 tablespoon/30ml Italian seasoning 2 cups/500mls cauliflower water salt and white pepper, to taste (black pepper is fine) 1/2 cup125ml...

Quinoa Salad Recipe - Gluten Free

Quinoa (pronounced keen-wah) has been grown for thousands of years in the Andes mountains in South America. It is often thought of as a grain, but it is actually the seed of a leafy green plant called Chenopodium (also known as goosefoot), which is related to Swiss chard and spinach. The first time I encountered quinoa I was living with my cousin in Manhattan on the lower east side. She was not the most handy person in the kitchen. When I walked in she yelled from her bedroom that the air-popper may be broken as she tried to “pop” the little seeds like you would pop corn and they got sucked into the air vents . Serves 4 2 ½ cups/625ml water or vegetable broth 2 cups/450ml quinoa 2 cups/450ml broccoli ¼ cup/59ml red bell pepper ¼ cup/59ml yellow bell pepper ¼ cup/60ml canola oil 2 tablespoons/30ml fresh lime juice ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper Bring water or broth to a boil (if using water add salt). Add quino...

Lettuce Pesto Recipe

Recently we found ourselves with a glut of field greens. Lovely, green and deep purple, and eggplant with no one to eat them. We believe in using and eating food, not throwing it away. So what could be done to preserve the goodness at hand? Soup came to mind, but you can eat only so much soup and it has a tendency to get “grainy” when frozen. Juicing was another option, but our illustrious leader (Chef Ya) decided to go a different route. The sauce pesto originated in the northern region of Italy, Liguria, Genoa. According to Wikipedia The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle . The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word ...

Here's What That Drawer Underneath Your Oven Is Actually For

If you're like us, you probably use that big drawer underneath your stove to hoard cookie sheets, muffin tins, and bulky skillets. But regardless of what you put in it, we bet you aren't using that space for its intended purpose: a warming drawer. Yep, that's right. It sounds crazy that appliance manufacturers expect us to let such a large potential storage space sit empty, but on some oven models, it's designed to be a spot to keep your food warm. If you're skeptical, just dig up your oven's owner's manual. You may find a description like this: "The warming drawer is designed to keep hot foods at serving temperature. Always start with hot food. Cold or room-temperature foods cannot be heated, warmed, or cooked in the warming drawer." This news may or may not come as a surprise to you, but if you think you'd miss the extra storage space, we have a solution. Continue storing your extra pots and pans in the drawer—and then just empt...

European Crusty Rolls and Recipe

There is an art to making those wonderful rolls and every crusty bread you find in France. There are also rules to make sure you are gett ing only the finest of products. We have been working to Take the Mystery Out of the Kitchen. Below you will find a recipe that will result in the most delicious, crusty on the outside and chewy on the in with a wonderful crumb. Let us first explain a bit about the rules all French bakers (at least in Paris) must abide by. Article 1 -- Bread called "pain maison" or an equivalent name can only be sold under those names if the bread has been entirely kneaded, worked and cooked on their place of sale to the ultimate consumer. However, this denomination can also be used when the bread is sold away from the premises to the ultimate consumer by the professional who ensured that the operations of kneading, shaping and cooking occurred at the same place. Article 2 -- Bread called "pain de tradition française", "pain tradi...

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