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Intermediate Cooking Skills Course

Hout Bay

Activity Description

This 4-day course will run on:

30 July – 2 August 2019 (13h30 – 17h00)
27 – 30 August 2019 (13h30 – 17h00)
16 – 19 September 2019 (13h30 – 17h00) – Please note: This class is scheduled to take place in our Waterfront premises, however, this is subject to change. You will be notified if there is a change of location.

The course focuses on advanced tips and kitchen shortcuts, as well as recipes that challenge the use of knife skills, timing, presentation and balancing nutrition. Each day participants work with the chef to test and sample new flavors, ideas and get to work with unusual and out of the ordinary ingredients to prepare delicious meals. Each day progresses onto more challenging and interesting recipe combinations. Please note: Skill level for this course should be at least 5/10.

This course is aimed at foodies and cooks wanting to take their cooking skills to the next level.

Day 1:
Introduction and Advanced Knife Skills. Planning and coordinating meals. Cooking techniques and food preparation. All food types

· Open mushroom lasagne

· French onion soup

· Chicken thumbs in honey & soy

· Prawns wrapped in Kataifi with Soy and Lime Mayonnaise

· Beef Tataki

· Granadilla Ice cream with hand-made Tuilles

Day 2:
Working with meat types. Knife Skills – deboning, trimming, French cut, etc. Sauces and marinades. Preparation of recipes:

· Red Wine Jus

· Ostrich Fillet with Béarnaise Sauce, Parmesan Mash and Mushrooms

· Stuffed French Deboned Chicken Leg with Red Wine and Soya Reduction

· Fish Balls with Shredded Wonton Coating Dim Sum

· Pumpkin & Sage Tortellini

· Brandy Snaps

Day 3:
Working with seafood. Knife skills – Filleting and deboning fish. Cooking fish types. Sauces and marinades. Preparation of recipes:

· Grilled Linefish with Roasted Peppers

· Marinated Prawns with Champagne Beurre Blanc

· Grilled East Coast Sole with Steamed Veg and Sauce Verge

· Ceviche

· Mauritian Fish Curry

Day 4:

· Demonstrations and preparation of ad-hoc recipes (own creations).


DurationOpen Ended
WhenThis course is available all year round.
Where3 Woodcutters Grove Estate, Hout Bay, Cape Town, South Africa
WeatherThis courses are not weather dependent. Come rain or shine, the course will proceed.
What to WearWear something comfortable to cook in.
Things to BringYou don't need to bring anything extra with you to cook with.
Guests or SpectatorsWe do allow spectators to join, at 50% of the course price.


Minimum Age12 years
Minimum Height0.0 m
Maximum Height0.0 m
Fitness LevelNo Fitness Requirement
Maximum Weight0.0 kg
CertificationNone Required
Experience LevelIntermediate

Inclusions and Exclusions

InclusionsAll ingredients, recipes, and lunch; professional chef to lead the course.
ExclusionsAny beverages.


We do not provide drinks. Please bring any beverages you may want.

Customer Reviews

I really enjoyed my course at Stir Crazy, we were a small group so Chef Jodi could give us individual attention. It was fun, generous, informative, creative and delicious. I would do it again in a heartbeat. - Hilary Clutten

Loved every minute . Chef Jody was a great inspiration and so patient. Thank you Stir Crazy Cookery School - Karen Denman

Absolutely amazing cooking school and experience. Our Chef, Jody was superb. His food knowledge as well as his passion for cooking helped me to excel in making amazing dishes. I have not cooked much fish in the last few years and vein my biggest challenge, I now feel super confident to cook many fish dishes for my clients. I highly recommend this school to anyone who wishes to pursue a career in cooking and cheffing. The entire team from the 2 owners to their assistant are outstanding people. They are warm hearted and very welcoming to their students. Thank you Stir Crazy. You are incredible. - Rene Carelse

just some quick thoughts, meant to be constructive! i called in advance to let you know i was going to be late on the first day, which i then confirmed later on another call. no one seemed to pass on the message as i was called asking where i was! communications? the introductory talk at the start of each session felt a bit too long? perhaps get the info across during the session and follow up with the notes? the last session for me was the best as i was challenged to create a menu and deliver it, including the plating. it made me achieve something which at the start of the week i don't think i could have delivered, so well done for that! i enjoyed the progress i made across the four sessions and pleased to have done the course! many thanks!! - Peter deering

I thoroughly recommend the Intermediate Cooking Skills course, not only as a very useful learning curve, but also as a great opportunity to meet like-minded people who love cookery, being shown, and then putting into practice, techniques we have all wanted to know about, perfecting our current skills, broadening our horizons as to what we can create, as well as superb interaction with Jody our Chef along with the group one cooks with. Stir Crazy is a unique concept for people such as I who have work commitments and cannot partake in a long full-on cookery course (much as we would love to!); it is a unique market and gives those of us who love cooking but lack the necessary skills and confidence to partake in a most enjoyable experience and atmosphere. I would love to return one day to Stir Crazy and cover more courses, or even re-fresh myself on courses covered already. I took many inspiring photos on my phone as to what I (we) could produce, as well as happy photographs of our group working and socialising together, but, unfortunately, do not have them downloaded on my Laptop. - P. June Song

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