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

Jacques Pepin's Flatbread Recipe

I saw Chef Pepin make this on one of his shows, and thought, that is almost like the bread I used to make when I lived on the Beach in St. Augustine Florida and I had no yeast. I called it a cheat pizza dough, and I added tons of granulated garlic. Serves 6 1 1⁄2 cups/188g regular all purpose flour 1 cup/250ml water 1⁄4 teaspoon/2ml baking powder 1⁄4 teaspoon/2ml salt 2 tablespoons/30ml olive oil 2 tablespoons/30ml water Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients. Heat a non-stick 10" / 25.4 cm skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.) Add remaining water around the outside of the dough where it meets the pan; the o...

Gluten Free Vegan Burger Recipe

We have done these with black beans, white beans, and garbanzo beans. Try them with your favourite and add whatever other veggie you like to make them your own. This calls for “Steak Seasoning”, but use any combination you like. They freeze great uncooked too. Throw a couple in the freezer for a quick nutritious meal any time. Makes 8 burgers ½ cup/85g quinoa 1 small onion, finely chopped 6 oil-packed sun-dried tomatoes, drained and finely chopped 15 ounce/425g can White beans (cannellini), rinsed and drained, divided 1/2 cup corn/72g 2 cloves garlic, minced 2 teaspoons/10ml steak seasoning 1 tablespoon/15ml flax seed mixed with 3 tablespoons/45ml water 8 hamburger buns Mix flax and water, stir and let sit for 5 minutes (this is your egg substitute) Stir together quinoa and 1½ cups/375ml water in small saucepan, and season with salt. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Place sun dried tomatoes, onion and garl...

Poached Cucumbers Stuffed with Lump Crab Meat Recipe

We tried this with slices, but they tended to become “slippery”. It made for messy service. Makes 16 pieces 2 English cucumbers 4 ounces/115g lump crab meat 2 tablespoons/30ml mayonnaise ½ tablespoon/7ml ketchup 6 small orange segments, cut in half 1 tablespoon/15ml fresh tarragon, minced ¼ teaspoon/1ml pepper ½ teaspoon/2ml salt 1 teaspoon/5ml Dijon mustard 2 teaspoons/10ml red wine or sherry vinegar 2 tablespoons/30ml extra virgin olive oil Optional: Edible Flowers, for garnish Bring 1 quart of water to boil in a medium sauce pot with 1 tablespoon/15ml salt. Trim the ends from each cucumber, then cut into 16, 1 inch/2.5cm pieces. Make sure the pieces have a flat bottom to sit evenly on a tray. Create a cavity for the filling by scooping out 3/4 of the center of each cucumber piece with a small melon baller. Drop the cucumber pieces into the boiling water. While they are cooking, prepare a large bowl of water with equal amounts o...

Lemon Pound Cake with Lemon Glaze Recipe

Fresh lemon zest brightens up this citrusy pound cake. The glaze makes the cake moist and irresistible. Ingredients 1 cup unsalted butter 1/2 cup Pyure Organic All Purpose Stevia Blend 4 eggs 1 tsp vanilla 1 tbsp finely grated lemon zest 1 3/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3 tbsp milk Lemon Glaze: 1/3 cup lemon juice 1/2 cup Pyrure Organic All Purpose Stevia Blend 1/2 tsp Pyure Organic Liquid Stevia Instructions: Preheat oven to 325 °F. Line an 8 x 4- inch loaf pan with parchment paper and set aside. Beat together butter and Pyure Organic All Purpose Stevia Blend until fluffy. Add eggs, one at a time, blending after each addition. Beat in vanilla and lemon zest. Whisk together flour, baking powder, baking soda and salt. Stir flour mixture into butter mixture, alternating with milk. Scrape batter into prepared pan. Bake for 50 to 55 minutes or until tester inserted into center comes out clean. Let stand 5 minutes. Remove cake from pan and le...

Sourdough Bread and Starter Recipe

1 package (¼ ounce) active dry yeast 2 cups warm water/500 ml (110 - 115 F) (43 - 46 C) 2 cups/250g all-purpose flour In a 4-qt. nonmetallic bowl, dissolve yeast in warm water; let stand for 5 minutes. Add flour; stir until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily (the mixture will become bubbly and rise, have "yeasty" sour aroma and a transparent yellow liquid will form on the top). Use starter for your favorite sourdough recipes. The starter will keep in the refrigerator for up to 2 weeks. Use and replenish at least every 2 weeks. Replenish with equal amounts of flour and water to restore the volume; stir. Yield: about 3 cups. Nutrition Facts: 1 serving (1 tablespoon) equals 19 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 4 g carbohydrate, trace fiber, 1 g protein. Bread preheat the oven to 425F/218C/Gas Mark 7 1 cup/227g "fed" sou...

Homemade Gluten-Free Fig Newtons Recipe

Yield: 32 cookies Crust: 3/4 cup/94g gluten-free oat flour 1/2 cup/74g gluten-free all purpose flour 1/2 cup/67g golden flax seed meal 2 tablespoons/30ml coconut flour 1 teaspoon/5ml baking powder 3/4 teaspoon/3ml xanthan gum 1/2 teaspoon/2ml salt 1/2 cup/113g butter, softened 1/2 cup/100g sugar 1 large egg 1/2 teaspoon/2ml vanilla extract 8 ounces/226g dried figs 1/2 cup/125ml water Instructions Dough: In a small bowl, whisk together the oat flour, all purpose flour, flaxseed meal, coconut flour, baking powder, xanthan gum and salt. In another bowl, beat butter with sugar until well combined. Beat in egg and vanilla extract. Beat in flour mixture until dough comes together. Turn out onto plastic wrap and shape into a low, flat rectangle. Wrap tightly and refrigerated 1 hour. Filling: Combine figs and water in the bowl of a food processor and puree until smooth. To assemble: Preheat oven to 350F/180C/Gas 4 Line a baking sheet with parchment paper. ...

Mrs. Cheney's McIntosh Cake Recipe

Sometimes “old” classic recipes are the best. This recipe has to be from at least the 1950’s. It was found whilst cleaning out my Nanna’s (Nonna’s) kitchen. No need to have McIntosh apples any good baking apple will do. Since the bottom is the top you can arrange a couple of apples before pouring in the first amount of batter. 5 apples, peeled, sliced, cored 1/2 cup/85g granulated sugar 1 1/2 teaspoons/7ml ground cinnamon Sprinkle the sugar and cinnamon over apples in a medium sized bowl. Toss to coat all the apple pieces and let sit while making the batter. 3 cups/298g all purpose flour 2 cups/383g granulated sugar 1 teaspoon/5ml baking soda 2 teaspoons/10ml baking powder 1 cup/250ml vegetable oil 4 large eggs 1/3 cup/80ml orange juice (we used triple sec) 2 teaspoons/10ml pure vanilla extract Greased bundt/tube pan Pre-heat oven to 350F/176C/Gas Mark 4 ...

Dijon Chicken Salad with Zucchini and Grapes Recipe & How-To Video

Chef Joseph Cooking at Home We created this recipe for Winn-Dixie grand openings some years ago. Along with the tastings, we held cooking demonstrations. Was a lot of fun. Serves 4 1pound/450ml Grilled Chicken (1 3/4-2 cups/402-450ml diced) 2 cups/248g Zucchini/courgette 1/4 inch/6.35mm 3/4 cup/30g Watercress chopped (substitute parsley) 3-4 Scallions chopped 1 cup/92g Green grapes sliced in half 1 tablespoon/15ml Dijon mustard 1/4 teaspoon/1ml Sea salt 1/8 teaspoon/.5ml Black Pepper Mix all of the ingredients in a bowl making sure to coat everything evenly. *add ½ cup/58g walnuts if desired personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Caesar Salad Recipe

You can do all of this in a food processor. Start by adding the egg yolk, and processing it for about 20 seconds, then proceed with the directions as below. Remember to add the oil drop by drop in the beginning. Makes enough for 4 - 6 peopled 1 head Romaine lettuces cut into bite sized pieces 1/2 of baguette cut into bite sized pieces , tossed with olive oil, seasoned t taste and baked until golden brown and crunchy Caesar Dressing 1 egg yolk (room temp) 1/2 clove garlic mashed to a puree 1 anchovy mashed juice of 1/2 lemon 1/4 teaspoon/1ml Worcestershire sauce 1/2 teaspoon/2ml dijon 1-2 dashes of hot sauce sauce 1/4 cup/60ml olive oil 1/4 cup/45g grated parmigiana Course ground pepper to taste In a bowl add crushed garlic and anchovy, mash with a fork to combine. Add egg yolk , lemon juice, worcestershire sauce, dijon, and tabasco. Whisk to combine and the yolk gets thick. Drizzle in oil while whisking and it get thick like ...

Roasted Eggplant Recipe

Roasting is one of the best ways to cook eggplant. 2 Medium Eggplants 1/4cup / 60ml Olive Oil 1/2teaspoon / 2.5g Sea Salt 1/2teaspoon / 2.5g Garlic Powder 1/4teaspoon/ 1.25g Black Pepper Instructions Preheat the oven to 400 degrees F (204 degrees C). Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brush with olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to. 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 cater...

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