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Sushi classes for Rs 3 lakh

india Updated: May 28, 2012 14:05 IST
Rochelle Pinto
Rochelle Pinto
Hindustan Times

You know what will really knock the socks off your future mother-in-law the first time you whip up dinner? Casually mentioning that your mentor was grand executive chef Hemant Oberoi, while you replicate her favourite sushi from Wasabi, the Japanese restaurant at Colaba’s Taj Mahal Hotel.

“I want to give all the young, pretty girls more confidence,” jokes the industry veteran, adding, “We thought of starting a cooking course, especially aimed at brides-to-be, because people have started travelling a lot now and they are all discerning about their food.”

The 12-class programme will be conducted over the course of six weeks, at the exclusive Chef’s Studio at the hotel. The space, which seats only 10 to 15 people, has previously seen patrons like Angelina Jolie, Brad Pitt and Hillary Clinton participate. But be warned that this gourmet offer doesn’t come cheap. At Rs 3 lakh, it’s obvious that the doors are open only to a select few.

Ashamed that kids on MasterChef Australia can differentiate between cilantro and chervil while you can barely find your way around the market? Well, for a dazzling Rs 3 lakh, Taj Group’s grand executive chef, Hemant Oberoi will give kitchen amateurs a crash course in all things tasty.

“We will expose the participants to different cuisines, from French and nouvelle Indian to Japanese and Mexican. They will learn how to carve vegetables and garnish their food like professional chefs,” explains the veteran chef, who will be conducting the first of the 12 classes in June. “I will take the classes whenever I’m in town. Otherwise, executive chefs with a minimum of 12 years expertise will take charge.”

If you baulked at the cost, Oberoi assures participants that they will be dealing with only the finest ingredients available, and partake in five-course tasting sessions where they’ll be offered exotic bites from truffles and rare mushrooms to imported asparagus and expensive salts.

“They will taste and cook with Chinese and Japanese ingredients that they’ve never seen before. Once they pass the final test and receive their certificates, we will also give them a tool kit with special instruments that are not easily available in India,” he explains, adding that they’ve taken care to include vegetarian twists on popular international dishes like sushi and lasagne.

And to make sure that these new chefs can also show off their hostess skills, the lessons will include a course on table etiquette and fine dining by image consultant Chhaya Momaya.

“We’re reaching out to young women who feel awkward to ask questions — how do you hold a wine glass, what’s the difference between Gouda cheese and Edam? We’re sharing our knowledge that will go a long way in giving them confidence as hosts,” says Oberoi.

To register, call 6665 1000