Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids!

Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun! YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills.

YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity. Each class is a new experience. Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen. Removing the fear of the unknown while incorporating subject matter which ties into each theme.

Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts.

Each class is designed to familiarize those attending with diverse foods, while experiencing what it feels like to create and taste recipes themselves. Building self-confidence, creativity and life long skills - important ingredients to LIFE!

YaDa Chef's young chefs will learn basics in:• kitchen safety
• proper food handling
• food preparation
• cooking and baking techniques
• presentation
• table setting
• manners
• basic cognitive subject matter
• and so much more!

Kid's Fun Two Hour Cooking Workshops $45 per child with a five child minimum.

Individual cooking classes available at $100.

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

Italian Cream Pie Recipe

This cream pie, often served at Easter and Christmas is rich and, oh, so, good. The recipe has been handed down from my Nonna's family who came to the USA in the late 1800's The basic recipe is for a vanilla cream pie, but you can also sometimes made a half vanilla/half chocolate cream pie by melting a couple of chocolate squares into half of the Italian cream. Then, pour the chocolate and vanilla creams into the crust at the same time (easier with help) so that they bump up against each other, but don’t mix. You can also pour the cream in two layers. 1 Quart/1 liter Milk 1 Cup/200g Sugar 3 Tablespoons/22.5g Cornstarch 8 Egg Yolks 1 Orange Peel (One Large Orange) Orange Flavouring ( we use the juice of 1/2 an orange and reduce until a thick syrup) Important: At no time should this mixture come to a boil. If it does, throw out and start over. Always stir slowly counter clockwise. From start to finish, the mixture must be stirred at all times. Combine milk, sugar, egg yolks,...

Pasta with Smoked White Fish, Tomatoes and Garlic Recipe

This recipe was originally written for smoked white fish. Our clients wanted fresh salmon so we roasted some salmon fillets. You get the recipe 2 ways Serves 4-5 1pound/450g linguine OR penne pasta 6 tablespoons/90ml olive oil 3 large shallots, finely chopped (about 3/4 cup/180ml ) 1 1/2 tablespoons/22ml finely chopped garlic 1 1/2 pounds/675g cherry tomatoes, halved (about 24 tomatoes) large handful fresh parsley, finely chopped r 3/4 teaspoon/4ml dried crushed red pepper (Optional) *18 ounces/510g smoked whitefish (chunks),* skinned, boned, coarsely flaked (original) or *18 ounces/510g fresh salmon fillets skinned olive oil to drizzle salt and pepper Preheat oven to 400F/200C/Gas 6 On a lined baking sheet place the salmon fillets. Drizzle with olive oil and season both sides with salt and pepper. Place in preheated oven and bake for 10-15 minutes, making sure you can flake the fish, but it is still slightly undercook...

Anchovy Essence Recipe

Anchovy essence is a handy cupboard staple that will anonymously enhance just about anything savory that you choose to cook. Your dish will have no hint of fish; it will, however, taste more like itself. This recipe almost belongs to Maxine de la Falaise, who proves that they do not make names like once they did. She writes in Seven Centuries of English Cooking (London 1973) that “[t]here are many, many recipes for this English essence par excellence. It is said to have been introduced by the Romans, whose liquamen , made from rotting fish, was described by Apicius.” Her recipe, as she notes, derives from several nineteenth century formulae; ours in turn derives from hers. -a 3.35 oz/103 ml jar of anchovies packed in olive oil -1 Tablespoon/15 ml malt vinegar -1 Tablespoon/15ml water -1 teaspoon/4 ml lemon zest -¼ teaspoon/1 ml cayenne Drain the anchovies and mash them to a rough pulp; a fork or teaspoon is the only tool you need. Put the pulp...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different forms. Cubed, minced and pureed. This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes 1 teaspoon/4 grams salt 1/4 teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika Trim the turkey if not trimmed alread...

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts 4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided 1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1 bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and ...

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul September 11th, 2020 Cookware , Grilling & Outdoors Aluminum foil – sometimes incorrectly called tin foil – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little dull at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives. Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of metal foil or metal leaf composed of an aluminum alloy containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended applicati...

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...

Wine Jelly/Jello Recipe

Yes that’s right! Wine! These go great with a sharp cheese, such as Feta and Blue. You can swap the wine and pair it with whatever cheese you normally would. Serves 6 2 ¼ cups/570ml Manischewitz Concord Grape Red Wine ¼ ounce/7g packet of powdered gelatin Pour wine in a medium saucepan. Sprinkle the gelatin over and stir in. Place it on a medium low burner and stir constantly for 1-2 minutes. Ladle equal amounts into 4 custard cups. Place in the fridge to set. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

2024 Passover Menus For Delivery

YaDa Chef’s 2024 Passover Menu The following menus are for delivery. Restrictions, delivery fee (if applicable) and availability apply. We also provide in-house personal chef services. Call +1 954-367-9232 or + 1 561-285-7466 or email info@yadachef.com for more information. Ashkenazi – INFLUENCED Menu 1 - Serves 8-10 $433 Traditional Chopped Chicken liver with Matzo points Cabbage and Carrot Coleslaw Pickled Beet Salad Gefilte Fish Loaf with Fresh Horseradish Vegetable or Chicken soup with Matzo Balls Traditional Roast Chicken with 40 Cloves of Garlic Traditional or Sweet Potato Kugel Roasted Mixed Vegetable or Carrot Kugel Menu 2 - Serves 8-10 $487 Traditional Chopped Chicken liver with Matzo points Cabbage and Carrot Coleslaw Pickled Beet Salad Gefilte Fish Loaf with Fresh Horseradish Vegetable or Chicken soup with Matzo Balls Traditional Beef Brisket with dried cranberry and Gravy Traditional or Sweet Potato Kugel Roasted Mixed Veget...

How to Understand Fruit and Vegetable Lables

Be A Sticker Do not be confused on the codes you see when buying produce. These codes are often the bane of any supermarket checkout employee's existence. The four-, sometimes five-, digit code is punched in for each produce that is bought, signifying to the computer how much it either costs per pound or by number of items. While they are a pain to learn, the codes signify certain types of produce. 4 digit code starting with a 3 or 4 = conventionally grown 5 digit code starting with a 9 = organic 5 digit code starting with an 8 = genetically modified personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

YaDa Chef Private and Personal Chefs

Search This Blog