Paris International Cooking School
Vanilla Cooking Workshop
vanilla beans
In this workshop you will learn all about vanilla, from it's origin, harvesting, curing, killing, sweating, drying, grading as well as the different type of vanilla on the market (essence, extract, paste, powder, beans, vanilla syrup, vanilla sugar and more) . We will also discover what other industry also use vanilla.

We will identify vanilla provenance while discovering vanilla from Tonga, French Polynesia, Réunion Island, Madagascar and other part of the world.

You will also learn a range of recipes all using vanilla as a main ingredient. We will use real vanilla (bean or paste) in this workshop. This workshop culminates with meal prepared during the class. (There will still be plenty to take home) .

Vanilla Cooking Workshop (closed arrow menu 1)



enrolment
To enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Workshops are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 12.

what to bring
Students are asked to bring an apron, two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the eggs and soufflé at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested in taking photos of the food they made.)