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Since October 2024
Instructor since October 2024
Discover Middle Eastren Cuisine ( Egypt, Levant, Gulf)
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From 20.72 € /h
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Welcome to our Middle Eastern cooking class where we will explore the rich culinary traditions of Egypt, the Levant, and the Gulf region. Throughout the course, you will not only learn how to prepare delicious dishes but also discover the deep cultural aspects that shape the cuisine of these regions. Our focus will be on using fun, seasonal ingredients and mastering the art of flavor combinations.

Here is an overview of what you will learn in this class:
- We will delve into the Mediterranean influences in Middle Eastern cuisine and how they contribute to the unique flavors of the dishes.
- You will have hands-on experience making some of the most iconic and challenging dishes, such as Mahshi, Kushari, Tabouleh, Hummus, Molokhiya, Bamya, and tender grills.
- I will guide you through the techniques and secrets behind creating these dishes the right way, ensuring authenticity and delicious results.
- We will also cover the art of marination for tender grills, teaching you how to infuse flavors and achieve perfect grilled dishes every time.

Get ready to embark on a flavorful journey as we unlock the mysteries of Middle Eastern cuisine and learn how to make these dishes with confidence. Let's cook up some magic together!
Extra information
Get your note book and apron!
Location
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Online from Japan
About Me
As a dynamic and engaging culinary arts teacher, I have a deep passion for food, culture, and education. With a diverse background rooted in Arabic and Egyptian heritage, this unique perspective offers students a rich tapestry of flavors and traditions to explore.

Being married to an Italian chef has enriched my culinary journey, enhancing my skills and expanding my culinary repertoire to encompass a fusion of global influences.

In this class, students can expect an immersive and interactive experience that delves into the stories and traditions behind each dish. My dedication to sharing knowledge goes beyond just teaching recipes – As I provide a holistic understanding of the cultural significance and connections that food embodies. By shedding light on the beauty of Middle Eastern cuisine and dispelling misconceptions, I'll empower students to appreciate and embrace the richness of these flavors.

With a warm and welcoming approach, and a nurturing environment where students feel inspired to learn, explore, and create lasting memories. my classes are more than just cooking sessions; they are cultural exchanges that celebrate hospitality, diversity, and the joy of sharing a meal together.

Students will walk away from your class not only with new culinary skills but also with a deeper appreciation for the art of cooking and the stories behind the dishes they create.

A seat at my table promises a transformative and enlightening experience for anyone eager to embark on this culinary journey with you.
Education
Diploma in Ayurvedic Practice - STED COUNCIL - India 2022-2023
Higher Diploma in Ayurvedic Studies - NAMA - USA 2018 - Current
Diploma in Nutrirition Share Academy - Ireland 2016
Bachelor degree in Business Management Victoria Universirty - Australia
Experience / Qualifications
1. Teaching (2016-2019): Adept at creating engaging lesson plans, fostering a positive learning environment, and nurturing students' growth and development.
2. Culinary Food & Beverage (F&B) (2017-2020): Extensive hands-on experience in various culinary techniques, menu development, food presentation, and managing F&B operations to deliver exceptional dining experiences.
3. Ayurveda (2019-current): Specialized knowledge in Ayurvedic principles, holistic nutrition, herbal medicine, and promoting overall wellness through personalized health plans tailored to individual needs.
Age
Teenagers (13-17 years old)
Adults (18-64 years old)
Seniors (65+ years old)
Student level
Beginner
Intermediate
Advanced
Duration
60 minutes
90 minutes
120 minutes
The class is taught in
English
Availability of a typical week
(GMT -05:00)
New York
at teacher icon
Online via webcam
Mon
Tue
Wed
Thu
Fri
Sat
Sun
00-04
04-08
08-12
12-16
16-20
20-24
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If you are interested, please contact me.
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Discover the joy of hands-on cooking! In this workshop, you'll learn the techniques behind truly artisanal dough products: from mixing and kneading the dough to rolling it out, shaping, and baking fresh pizza.

We use simple, high-quality ingredients, and I'll explain how small variations in flour, moisture, or resting time affect the final result.

The lesson is designed for anyone who loves cooking and wants to learn something new—whether you're a complete beginner or already have kitchen experience. At the end, you'll take home not only delicious pizza, but also the knowledge to recreate it entirely on your own.
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This course is for people who want to learn how to cook in a way that meets specific dietary needs, particularly for those with diabetes, food allergies, or autoimmune diseases. The goal is to acquire simple, safe, and effective cooking techniques that allow you to prepare delicious meals while respecting nutritional restrictions and general health recommendations.

The course focuses on food education and culinary practice:

understanding of the ingredients and their effects (glycemic index, inflammatory load, common allergens),

adapting traditional recipes into lighter and better-tolerated versions,

food choices and cooking methods that promote balance,

smart substitutions (gluten-free, lactose-free, plant-based alternatives, low glycemic impact options),

prevention of cross-contamination in case of allergies,

meal planning and weekly preparation.

With extensive training in nutrition and wellness, as well as a long professional background in management, analysis, and communication, I take a structured, clear, and accessible approach. This course is not a substitute for medical advice, but it provides practical tools for cooking more mindfully, consciously, and healthily every day.

The sessions can take place in person in Geneva or online, depending on your preferences.
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