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Contact usAmateur Courses
3 hour workshops are taught by one of the Institute’s professional chef faculty members troughout the year.
No refunds are granted for cancellation request. Participant’s existing right will be carried over to a different class.
After you decide which workshop you would like to attend, please call at 0212 251 2215 or you can fill the application form.
We will be calling you soon about payment details…
Hosting Menu – Guest Chef Alpaslan Korkmaz
January 30th, 2012 Monday 19.00-22.00
- Breaded mozzarella salad
- Salmon fillet with spinach rice pilaf
- Apples poached in wine
130 TL
Italian Cuisine – Guest Chef Nejdet Tunca
January 31st, 2012 Tuesday 19.00-22.00
- Baked eggplants with mozzarella and tomato sauce (Melanzane alla parmigiana)
- Sea bass with olives and tomatoes
- Mushroom risotto
- Tiramisu
130 TL
Kids on Holiday – Guest Chef Feyza Bayrakçıoğlu
February 2nd, 2012 Thursday 13.00-16.00
- Mini mm cakes
- Chocolate and peanut butter sandwich cookies
- Banana and raspberry cup dessert
*The class doesn’t contain any use of knives or possibly dangerous tools, children of any age can attend.
120 TL
Valentine’s Day Special Desserts – Guest Chef Melek Gündoğdu
February 6th, 2012 Monday 19.00-22.00
- Fruit pavlova
- Double chocolate hazelnut biscotti
- Shortbread heart cookies
- Espresso panna cotta
130 TL
How to Make Macarons – Guest Chef İbrahim Kılıç
February 7th, 2012 Tuesday 19.00-22.00
- Raspberry
- Lemon
- Caramel
- Chocolate
- Pistachio
(Participants will work in pairs and each pair will practice two types of macaron and two filling recipes.)
150 TL
Romantic Italian Menu – Guest Chef Michelangelo de Lauretis
February 9th, 2012 Thursday 19.00-22.00
- Carpaccio di branzino (Marinated sea bass)
- Strawberry risotto
- Filetto di pesce al cartoccio (Sea bream en papillote)
- Pomegranate panna cotta
130 TL
Valentine’s Day Gifts – Guest Chef Feyza Bayrakçıoğlu
February 11th, 2012 Saturday 11.30-14.30
- Valentine’s day romantic cupcake
- Red and white eclaire
- Orange rum and honey lavender truffle
You can put these in special bags and present to your loved ones.
120 TL
Impressive Dishes – Guest Chef Alpaslan Korkmaz
February 13th, 2012 Monday 19.00-22.00
- Home made gnocchi with basil cream sauce
- Beef tenderloin with provençal sauce and grilled asparagus
- Apple and walnut strudel
130 TL
Turkish Cuisine – Istanbul Culinary Institute Chef Instructor Pamela de Andria
February 15th, 2012 Wednesday 19.00-22.00
- Cumin flavored chickpea soup
- Quince and beef stew
- Bulghur pilaf with crispy vermicelli
- Pumpkin dessert with tahini sauce
130 TL
Having Guests Over – Guest Chef Şenol Demirtaş
February 16th, 2012 Thursday 19.00-22.00
- Pea soup with milk foam
- Lemon and olive chicken legs, potato puree with parmesan and rocket
- Blackberry tatin with halva
130 TL
Winter Treats – Guest Chef Richard Madzar
February 17th, 2012 Friday 19.00-22.00
- Cinnamon spiced pumpkin soup
- Beef tenderloin with black pepper sauce
- Potato puree and caramelized pearl onions
- Molten chocolate and coffee cake
140 TL
A Different Approach to French Cuisine I – Guest Chef Ekin Doğrusöz
February 18th, 2012 Saturday 11.30-14.30
- Tuna and eggplant mille feuille with wasabi sauce
- Sea bass with crisp potato scales and beurre blanc sauce
- Double chocolate mousse with butter caramel sauce
140 TL
Selections from Turkish Cuisine – Guest Chef Laçin Behlil
February 20th, 2012 Monday 19.00-22.00
- Chickpea noodle soup
- Broad beans cooked in olive oil
- Baked lamb with quince
- Orzo pilaf
- Stuffed dried figs
130 TL
Specialties from Pakistan – Guest Chef Laçin Behlil
February 21st, 2012 Tuesday 19.00-22.00
- Flour fritters in yogurt curry
- Spiced eggplants
- Chickpeas and raisin rice
- Lamb cooked with turnips
- Carrot halva
140 TL
How to Make Macarons – Guest Chef İbrahim Kılıç
February 22nd, 2012 Wednesday 19.00-22.00
- Raspberry
- Lemon
- Caramel
- Chocolate
- Pistachio
(Participants work in pairs and each pair will practice two types of macaron and two filling recipes.)
150 TL
A Different Approach to French Cuisine II – Guest Chef Ekin Doğrusöz
February 24th, 2012 Friday 19.00-22.00
- Cold beef tenderloin salad with vinaigrette sauce
- King prawn ravioli with morel sauce
- Coffee flan with hot chocolate sauce and vanilla ice cream
130 TL
French Desserts – Guest Chef Esra Özkutlu
February 25th, 2012 Saturday 11.30-14.30
- Pear charlotte
- Verrine framboisine (Raspberry mousse cups)
- Madeleine cakes
130 TL
Winter Chocolate Treats – Guest Chef Joy Ludwig-McNutt
February 25th, 2012 Saturday 17.00-20.00
- Homemade hot cocoa
- Chocolate shortbread with sea salt
- Chocolate and citrus financiers
- Butterscotch milk chocolate brownies
140 TL
Italian Starters – Guest Chef Richard Madzar
February 27th, 2012 Monday 19.00-22.00
- Garlic, tomato and parmesan bruschetta
- Smoked salmon rolls with anchovies, capers and olive paste
- Eggplant wraps with mozzarella and basil
- Ricotta balls
130 TL
Levantine Cuisine – Istanbul Culinary Institute Chef Instructor Pamela de Andria
February 28th, 2012 Tuesday 19.00-22.00
- Sea bass soup
- Levantine patties (with meat and vegetables)
- Rakı flavored fried mussels with garlic sauce
- Squid and spinach rice pilaf
140 TL