Master Chef Classes

Cooked chicken with onions and herbs in a black cast iron skillet, with broccoli and bread on the side.

From Tagine to Jawhara: Moroccan Traditional Cuisine

Moroccan cuisine sits in a beautiful intersection between the old European culinary traditions and the North African palate. It is exciting without being overwhelming. In this class, you will learn how to assemble a traditional Moroccan meal, from the appetizer platter with tektouka and homemade khobz to a perfect tagine and jawhara dessert. The class is hands-on and limited to 4 people.

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A bowl of vegetable stew garnished with chopped parsley, placed on a colorful patterned cloth.
A layered dessert with crispy pastry, topped with white cream and crushed pistachios, on a dark plate.
A freshly baked, large, square-shaped bread loaf topped with sesame and black sesame seeds, resting on a wire cooling rack.

All photos are by FoodFirst Culinary School of the food cooked on premises