In LA, San Francisco, New York and London tapas bars are ultra-hip. Tapas are also the height of style for home - you can serve either just a few with drinks or a whole dazzling array, enough to make an entire meal.
Meanwhile, in modern day Spain the centuries-old tradition of tapas continues as strong as ever. Every evening after work people squeeze into tapas bars for a glass of wine, sherry or beer and they help themselves to complimentary plates of delicious appetizers laid out on the bar counters.

So many of us are "time-poor" - struggling to juggle careers with running our homes, doing our best to look after the important people in our lives - that we want to make sure that the food we are cooking is delicious, nourishing and healthy, simply oozing with tlc.
You will come away from this two day course armed with a repertoire of fuss-free, quick and tasty dishes - good, gutsy food with masses of flavour, guaranteed to gladden the hearts of your nearest and dearest, and tantalize the most jaded palate. We'll give you invaluable time-saving tips and a list of the essential ingredients you should have in your cupboard for those fraught occasions when you haven't had a chance to do a "big shop" and have very little time available to prepare something simple but delicious.
Easy Entertaining - Do-Ahead Dinner
with a class that places speed and ease at a premium with a smart, stylish menu that can be prepared ahead of time, enabling
you to relax and enjoy your own dinner party!
The course will include some quick and easy breads, starters, main courses, salads and some scrumptious mousses. Many of the recipes can be adapted to suit either conservative or adventurous tastes e.g. potato soup or potato and chorizo soup, potato soup with parsley pesto, chicken with mushrooms, chicken with mushrooms and green ginger, chicken with gentle spices, a quintessential apple tart, bananas and mango in lime syrup, a delectable meringue with caramel shards and other delicious temptations to guarantee a hug for the cook!

The term "bistro" is said to derive from Russian soldiers, who, when in Paris, demanded food "bistro, bistro": "quickly, quickly" in Russian. Thus casual, informal dining spots where one could get a good, relatively inexpensive, and quick meal became known as "bistros." Students learn to prepare the best of French bistro fare as they celebrate the season and the great cuisine of Paris

An easy, time-saving menu, based on a few fresh ingredients and low-fuss, delicious recipes, that can be on the table in a snap. Easy way of preparation light meals.

A classical French menu from the worldwide famous King of Chefs Mr. Esscoffier. Peach Melba, Consommé Sarah Bernhardt. Recepies from 1920 but still very much delightfull.

AGame is among the most versatile of meats. It varies from supremely delicate dishes, such as braised partridge of lightly hung hen pheasant, to robust meals like jugged hare or marinated venison. Unfortunately, many people have been "turned off" game by smelly, over-hung pheasants. This is a great pity since wild game is almost completely fat-free and has not been treated with antibiotics, steroids or growth promoting hormones. This course will teach you to buy game (and when), how to identify and select the best birds or cuts, and how to deal with furred or feathered presents. Learn to identify the different species, to hang, pluck and finally to prepare and cook a wide variety of different game dishes, using different recipes.

Fish and meat sauces

A course designed to dispel the beginner's fear of the kitchen and to help make cooking fun. Students learn the basic cooking skills that enable them to prepare simple yet elegant meals with ease and confidence. The proper use of kitchen equipment, menu planning, the selection and storage of food, and a repertoire of basic cooking techniques are emphasized as students prepare delicious dishes, including vegetables, roasts, soups, salads, rice, pasta, and desserts.Meal with wine served at each session.

Discover unique tastes of "Paris on Danube", i.e. Budapest. You will learn how to cook well-known goulash-soup as well as some other hot and spicy meals from meat, poultry, fish and vegetables and traditional desserts. Discover the main secrets of Hungarian Culinary Art and make an impression on your guests inviting them for Hungarian dinner in your house.

Do you know a bit about wine but wish you knew more? This course is ideal for any wine lovers moving from absolute beginner status towards more confident wine appreciation.

Unusual and usual desserts, this course has a little fusion cooking in it. Muses, creams and soufflé are only examples. This course will enable students to create stunning effects on desserts with simple but ingenious techniques that look dramatic and taste delicious, but are simple to execute. It is a feast for your eyes and taste buds. Students will have the opportunity to taste all the dishes prepared during the course and take home for your families as well.

Discover the essentials of classic Italian cookery with this special two-day course. Full of practical tips, based around simple, authentic recipes and featuring Kurt Scheller's own guide to ingredients, each day focuses on different skills essential to Italian cooking, including risotto, pasta and bread-making.

Essentials of classic Italian cookery, a menu which you won't have to spend days preparing. Full of practical tips, based around simple, authentic recipes.

Every Wednesday we gather to have a nice, informal cooking class. It's a great opportunity to meet and chat, while learning and preparing various dishes.

A sensational menu South American style.

ALOBSTER INCLUDED!!!Essentials: a guide to ingredients, each day focuses on different skills essential to Meditteranian cooking. In Italy, the tradition of eating in harmony with the seasons is kept alive by Italians reliance on markets, local ingredients and regional, family-style recipes handed down from generation to generation.
Mr. Kurt Scheller is not alone in his enthusiasm for Italian food; simple and healthy, with all the sunny, vibrant flavours of the Mediterranean ; it is still the number one choice of food lovers the world over. However, people now realise there is so much more to Italian food than pizza and pasta; they are discovering the country's vast variety of regional dishes with their distinctive robust flavours. This course takes a broad approach to Italian food. In addition to wonderful pasta, there will be pizzas and focaccias and you will taste many other dishes such as a variety of antipasti, bruschetta and crostini, pappa al pomodoro, polenta with cavalo nero, bistecca alla Fiorentina with cannellini beans, Tuscan chicken with green olives, schiacciata con uva, Tuscan plum tart, panna cotta with summer berries, a delectable tiramisu and,of course, some biscotti and vin santo to round off the day.
There will also be a master recipe for risotto, with suggestions for lots of variations.

Culinary erotica is a real science created by our ancestors. It plays a very important role in our life but we just do not take it seriously. After discovering all its secrets one can fully enjoy love. Do you want to no how to compose ingredients for love dishes and cocktails? If yes, this course is for you!

Family cuisine,dishes made from lamb, potatoes and onion.

A culinary journey tracing Marco Polo's tracks: Chinese and Italian dishes with noodles and pasta in a starring role.

Very intensive course for meat lovers. Understand the different cuts of beef, lamb and pork and have the mystery taken out of selecting, boning and preparing them to grace any table. All different meats, different techniques to prepare, to roast, to cook, to serve and to present final meals.

Topics:
- preparation techniques of meat dishes
- main course suggestions and ideas for cold and hot appetizers

Day 1: Middle East
Day 2: Bałkany
Day 3: Riviera, Cote d'Azur

Three-Day Hands-On Class plus Cookery Demonstration A cookery course
for participants of Part 1 or the more accomplished cook, with Pascal Brodnicki. Based around inspiring recipes, this cookery course takes
participants a stage further, building on the basic techniques and
introducing new skills to increase confidence in the kitchen and
encourage participants to innovate as they cook.
Please note: these classes are limited to 8 people.
Day 1 - Stocks and Sauces
Day 2 - Meat and Fish Dishes
Day 3 - Dessert Techniques

Multicultural New Yorker's kitchen.

How to butcher lamb cuts for roasting.
Roast Leg or Loin of Lamb with Rosemary, Garlic and Rustic Roast Potatoes
Lamb Roast with Coriander Seeds and a light Gravy
Roast Chump of Lamb with Haricot Beans with Rosemary and Tomato
Lamb Roast with Garden Herbs, Roast Potatoes
Mint and Onion Sauces
Slow Roasted Shoulder of Lamb with Cumin Seeds and Gravy

Bursting with sun-drenched fruits, vegetables and grains and fragrant
with aromatic spices - saffron, ginger, cinnamon - the cuisines of Morocco, Algeria and Tunisia are as delicious as they are exotic. Add a little spice to your table, with Kurt Scheller.

Ducks, gooses and chickens - all the kulinary knowledge how to prepare them. Learn how to joint, bone and prepare all kinds of poultry the professional way, creating new and innovative recipes.

Would you like to entertain more but can't bear the thought of all the hassle? Salvation lies in learning the secrets of virtually effortless entertaining. With the tips you pick up on this course you will be able to hit the ground running without collapsing in a heap! Your guests will be dazzled and you will still be able to relax and enjoy your own party.
We will show you how to make full-on flavour Mediterranean, Middle Eastern and Asian dishes for buzzy brunches, whiz-bang lunches, easy dinners, fab picnics and buffets. There will also be some great cakes and bakes and devilishly delicious puds to leave your guests clamouring for more.
Many of these are dishes that can be prepared ahead and most recipes can be adapted to entertain 20 - 30 people. All dishes are designed to create maximum visual impact because we eat with our eyes as well as our tummies. Finally, we will include tips on choosing cheese, serving wine and some great "no cooking" dishes.

Traditional Polish cuisine.

How to prepare this great Italian product coming from the Piemont region where rice, not pasta, is the staple and their velvet risotto are renowned throughout Italy. Specialties with Riso Gallo.

Chef gives salad greens a sensational new spin with an exciting collection of imaginative recipes guaranteed to bring a little zest and sunshine to the most tired of palates. Get all dressed up with this truly inspirational class.

Interesting recepies for sauces to different kind of fish

A Seafood Feast. An intensive 4-hour course, for those who want to learn everything about seafood preparation.

Exclusive and refined dishes made from seafood (including oysters, crayfish, shrimp and lobster).

Everything there is to know about soufflets both sweet and salty, including cheese and orange soufflets to name but a few.

An irresistible invitation to explore the Andalusia. Andalusia has a rich culinary history, beginning with the exotic influence of the Moors, who brought almonds and aubergines, oranges and lemons, honey and pungent spices - and this influence is still evident in the region's food today. We will be cooking simple, traditional dishes. Rice & Pasta Paellas, as well as Gazpacho Soup. Feast on the real taste of sun-baked southern Spain.

Light and delitious kitchen of that region of Spain.

Colorful and stunning appetizers which will make every party exclusive.

Strawberries as a dish basis but also as an additive.

The weekend is the perfect time to entertain friends over a leisurely meal and a good bottle of wine. Your guests will be relaxed and ready to enjoy themselves, and with help from this course, you can ensure that you are too. This is a great chance for people with a basic knowledge of cooking to develop a more stylish repertoire of recipes and learn the little trade secrets which can transform the simplest dishes into something outstanding. Surprise and delight your guests by creating mouth-watering lituanian soup, pork with gentle spices, summer garden salad, delicious mousses in wine snap cups. These are just a taste of what you'll discover on this inspiring course.

Rise and shine! Breakfast alone that accounts for the success of the most popular establishments. This eye-opening one-day course reveals an exciting range of breakfast dishes extending far beyond the predictable orange juice and fry to encompass delicious variations on breakfast. We offer advice on buying best quality ingredients and presenting food attractively. This course is for anybody who truly values the most important meal of the day, especially on Sunday.

First impressions matter, but help is at hand with these elegant and colourful starters that will brighten any menu and set a cordial beginning to your meal. Feast on the appetizers of Italy! Selection of 14 regional delicacies that make the perfect start to any meal. Small bites, which you can take home and which can make your dinner exclusive.

Substantial sandwiches and sassy salads can be just easy way to make a nice party.

Welcome to the pleasures of sushi! If you thought that making sushi was strictly for professionals, then this class is for you. A demystifying approach to this exquisite culinary art.
There isn't a pace-setting city in the world right now that doesn't have a host of sushi bars. This Japanese cuisine has a huge cult following, but beside being hip, very hip, it is also very healthy. It gets the 'thumbs up' from cardiologists and nutritionists - not least because it is based mainly on fresh fish, seaweed, vegetables and rice, and it is low in fat and high in minerals.
Sushi tastes great and it is quick to prepare, which makes it ideal for home entertaining.
During this course Mr. Scheller will concentrate on the more popular sushi dishes for home entertaining. Chef will show you how to make different types of sushi and California rolls - salmon and tuna sashimi, prawn nigiri, nori maki, home style sushi...
Students will become familiar with sushi rice, wasabi, and pickled ginger daikon. They will learn how to cook and season the rice; the art of using a sudari mat and the simple presentation which makes this food so universally appealing.

Farm style dishes, peasant cookery in the best sense of the word. A special menu that captures the sensuality, simplicity and rustic flavour of the country.

A complete dinner like in Switzerland. Swiss food has been shaped by its mountainous terrain, and rich agricultural areas with its fine cheeses. Chef Scheller demonstrates a menu inspired by the traditions and ingredients of the country he came from.

Improving skills of frying the steaks of loin, roastbeef, etc.
Frying on: grill pan, lawa grill, frying pan and in oven.
Achieving the following levels of frying:
- Rare
- Medium Rare
- Medium
- Medium Well
- Well Done

Young adults (13 to 17 years old) who enjoy Thai, Chine