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

Easy Soft Caramel Recipe - No Candy Thermometer Needed

These easy soft caramels can be whipped up in about 15 minutes. You do not need a candy thermometer to m ake these caramels and they literally melt in your mouth! EASY 4 INGREDIENT SOFT CARAMELS (NO CANDY THERMOMETER REQUIRED) INGREDIENTS 1½ sticks butter ½ cups/100g sugar 3 tablespoons/45ml light corn syrup 14 ounces/415ml/397g sweetened condensed milk optional: coarse sea salt, ½ teaspoon/2ml vanilla (see note) INSTRUCTIONS In a medium sauce add butter and sugar and stir over medium heat until melted. Stir in corn syrup and condensed milk. Bring to a boil and then decrease to simmer 7-10 minutes or until mixture achieves deep golden color, stirring constantly. (*For lower altitudes, simmer time may need to be reduced 2-3 minutes, watch carefully for coloring!) - See update below recipe! Pour caramel into a foil-lined 8x8 inch pan and allow to cool completely. Sprinkle with coarse sea salt if desired. When completely cooled, cut into squares and wrap in wax paper. NOTES...

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself...

Why Are Decaf Coffeepots Orange?

There's a story behind that bright orange handle. Not all coffee drinkers want the caffeine that comes with a cup ‘o joe. Plenty of people prefer decaf to cut back caffeine intake or simply because it’s later in the afternoon. Luckily, if you’re sipping coffee at a restaurant, coffee shop or even a gas station, you’ll always find orange plastic around the coffeepot to distinguish it from regular coffee. That orange plastic wasn’t selected as a random color for decaf. There’s a brew-ti-ful story behind this color. The History Behind Orange Decaf Pots The bright orange plastic ring on a decaf coffeepot will always catch your eye. It helps coffee drinkers and servers to easily distinguish between regular and decaf, lowering the chance of mix-ups. But why the orange? Sanka, a German company, first brought decaffeinated coffee to the United States in 1923. When the original decaf coffee was sold in stores, it had an orange label to stand out on the shelf. Because of its re...

Easy Baked Alaska Recipe (Betty Crocker)

Ingredients 1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies 6 cups (1.5 quarts) strawberry ice cream, softened 6 egg whites, room temperature 3/4 cup sugar 1/2 teaspoon cream of tartar 1 teaspoon vanilla Steps 1 Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. 2 Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour. 3 Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue. 4 In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed ...

Mulled Wine By Any Other Name...

Heated wine dates back to ancient times, when spoilt wine was converted back into a drinkable form by heating and the adding of spices and honey. In medieval times heated wines were called Ypocras or Hipocris, named after 'the father of medicine,' the Greek physician Hippocrates. Purer than the water in those days, it was thought to be a very healthy drink. During the 1500's, the mulling of clarrey , or bordeaux wine was popular, sweetened with honey and spiced with cinnamon and cardamon. Living in Southern Florida times are few and far between (at least according to our northern brethren) that we need a drink to warm us up on a cold winter’s night. The popularity that this spiced and sweetened wine enjoys in Great Britain and Europe has not hopped the pond. Why I am not sure. To me mulled wine spells holidays and festivity. It brings back wonderful memories of family and friends spending time together. Mulled wine goes by many different names here are ...

Benefits of Lemons

On a theme from a post yesterday, here are the benefits of lemons: Lemons are acidic to the taste, but are alkaline-forming in the body. In fact they are one of the most alkaline-forming foods; this makes them great for balancing a highly acidic condition in the body. Lemons are a favorite all over the world and an essential food in kitchens everywhere. “We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” –Alfred E. Newman 16 Health Benefits of Lemons: 1. Lemons are alkalizing for the body: Lemons are acidic to begin with but they are alkaline-forming on body fluids helping to restore balance to the body’s pH. 2. Lemons are rich in vitamin C and flavonoids that work against infections like the flu and colds. 3. Your liver loves lemons: “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile,” says Jethro Kloss in his book Bac...

Quick Sauerkraut Recipe

Fermented foods are so good for your immune system and gut health. No need to make huge crocks of the stinky stuff. You can make a couple of ball jars worth. I say if it tastes good eat it. So I don’t have an expiration time on the kraut. 1 medium head cabbage (about 3pounds/1.4kg) 11/2 tablespoons/22ml course salt 1 tablespoon/15ml caraway seeds, optional (3) 32 ounce/950ml wide mouth ball jars cheesecloth Some weights Remove the outer leaves of the cabbage. Do not wash the cabbage. The beneficial bacteria is in the cabbage, don't wash it all away.Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Massage/rub the salt into the cabbage.Gradually the cabbage will become watery and limp. This should take 5-10 minutes. If you are using caraway seeds or any other spice add it now. Pack the cabbage into your wide mouth mason ...

Chinese Chicken Teriyaki & Bok Choy Egg Rolls

T he original recipe came from Nakano. We have changed it up a bit to accommodate our clients tastes. Makes 18 egg rolls Serving Size: 2 egg rolls ⅓ cup/79ml soy sauce ¼ cup/60ml Seasoned Rice Vinegar 1 teaspoon roasted sesame oil 2 tablespoon honey 2 cloves garlic, minced 2 teaspoons fresh ginger, finely minced 3 tablespoon cornstarch 1 tablespoon canola oil 1 pound/450g of chicken breast, small diced 1 tablespoon canola oil ½ cup celery/115g, sliced thin 1 ½ cups/150g Napa cabbage, thinly sliced ¼ cup/12.5g carrots, thinly sliced 2 scallions, sliced 2 cloves garlic, minced Salt and pepper 18 egg roll wrappers 1 cup/250ml canola oil, to sauté Combine soy sauce, Seasoned Rice Vinegar, sesame oil, honey, garlic, ginger and cornstarch. Heat oil in pan and cook chicken, then add teriyaki sauce and cook until thickened, approximately 3 minutes. Set aside. Wipe pan clean and add oil, celery, Napa cabbage, carrots, scallions, garlic, salt and pepper. Cook until all water is...

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

Béchamel or Veloute Starting with the Basics (Recipe Included)

When starting out in the professional kitchen, whether it is via a classroom or in a real live restaurant it is best to start with the basics. When starting the “sauces” portion of education you start with the basics which are usually stocks, broths etc. You also learn the basics of building the sauces and eventually work up to the “Saucier”. The Saucier (sauce maker or sauté cook prepares sauce and warm hors d’oeuvres, completes dishes and might sauté items). A saucier is just below the sous chef, and as such is a much respected position. There are two basic sauces that are the base of many, many classic dishes and once you master these you can greatly expand your culinary repertoire. They are the béchamel and veloute sauces. The base of both sauces start with a “roux”. A roux is a combination of a fat, usually butter, and flour in equal proportions. The butter is melted over medium low to medium heat. The flour is sprinkled on, stirred to combine then cooked for 1-2 minute...

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