Chef Bernard Janssen comes to The Happy Cook!

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We are excited have have international chef, Bernard Janssen joining us at The Happy Cook for a number of events on Friday, January 11th and Saturday, January 12th. Below are previews of the classes Chef Bernard will be teaching:

Culinary Adventures with Staub & Demeyere (Demo)

Click here for more info or to book class.

Friday, January 10th, 6:00 pm - 7:30 pm OR Saturday, January 11th, 3 pm - 4:30 pm

$25 per person (Demo) limited to 20 students.

Join Zwilling’s executive Chef Bernard Janssen who will teach you how to pick your cookware for different cooking techniques and how to use them. Enjoy a samples of the 4 courses Chef Bernard prepares and he will explain how to sear, cook, pickle, grill and make delicious sauces.

Menu:

Creamy Lemon Corn Soup

Basil, Crunchy Bacon and Sour cream

Seared Scallops

Cauliflower Two Ways, Pickled Raisins and Salsa Raja

Grilled Steak

Steam Grilled Asparagus with Oven Baked Potatoes and Red Wine Reduction

Torta di Noci

Italian Walnut pie with Caramel Sauce and Vanilla Ice Cream

Zwilling Knife Skills Class (Hands-on)

Click here for more info or to book class.

Friday, January 10th, 1:00 pm - 2:30 pm OR Saturday, January 11th, 11 am - 12:30 pm

$55 per person (Hands-on) limited to 10 students.

Includes 7" Zwilling Pro 7" Chef's Knife ($170 value)

Learn the fundamentals of good knife skills from the experts. Bernard Janssen ZWILLING’s executive Chef & Culinary Program Manager will teach you what makes a quality knife, which knife to use for each task and how to maintain/clean your knives. He will teach the circular rocking motion, the chopping motion, how to perfectly dice an onion, mince and how to use a flexible fish fillet knife. From brunoise to julienne, you will master a range of essential cutting techniques.

Information about Chef Bernard Janssen

Bernard Janssen currently serves as Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels. Originally from The Netherlands, Bernard has over twenty years of culinary experience working as Executive Chef in restaurants and cooking schools internationally. He travelled Europe to host trainings and demos for the Zwilling Group. Bernard’s cooking style specializes in inventive flavor combinations with a flair for creating beautiful plate presentations. Using this expertise, he often writes original recipes for retail partners and travels across the country for product trainings, trade shows, retail and cooking events supporting all premium brands falling under the ZWILLING J.A. Henckels umbrella like; Staub, Demeyere, Miyabi and Ballarini.

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