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Young Chefs Culinary - Semester (13-17)
International Service and Flavor Academy USLA welcomes young talents who are interested in the kitchen and want to base this passion on a professional foundation. In our Young Chefs Culinary program specially designed for the 13-17 age group, participants are introduced to professional kitchen discipline and techniques under the guidance of our expert instructor chefs. During this intensive five-day training journey, young people experience a fully equipped kitchen experience across a wide range from basic techniques to the nuances of world cuisine. This program, where each participant will practice one-on-one at their own station, aims not only to teach cooking but also to develop organizational skills, technical knowledge, and creativity in the kitchen. You can ensure a strong start to the young people's culinary career or their passion for flavors that will develop at a professional level by reserving your place before the spots fill up.
Fee
1 - 5 Şubat
Select Date
1 options
Training Program
The entire training program is designed by our expert instructor chefs to ensure you are fully equipped for a culinary career.
Day 1:
Cutting Techniques (Eggs and Salads)
- Cutting Techniques (Demo)
- Technical Information about Eggs and Different Boiling Times (Demo)
- Orzo Salad (Salad dressing and cutting techniques)
- Devilled Egg
- Avocado Toast with Poached Egg
- Zucchini Frittata with Mustard Sauce Green Salad
Day 2:
Chicken and Fermentation
- Chicken Cutting, Technical Information about Poultry (Demo)
- Technical Information about Fermentation
- Home Project: Apple Cider Vinegar Setup
- Vietnamese Banh Mi Sandwich (Grilled chicken and quick pickled carrots)
- Quick Pickled Carrots and Cucumbers
- Chicken and Vegetable Burrito, Guacamole Making
- Quick Pickle Making to be Used in the Program
- Chicken Schnitzel with German Potato Salad
- “Maitre d'hotel” Butter on Chicken Schnitzel (Demo)
Day 3:
Red Meats
- Fillet Cutting, Technical Information Presentation (Demo)
- Cheeseburger, Baked French Fries and Quick Pickles
- Baked Women’s Bud Meatballs, Handmade Mayonnaise with Corn Cob Slices
- Philly Cheesesteak Sandwich with Beef Fillet, Mint Lemonade Making
Day 4:
Seafood and World Cuisines
- Sea Bass Cutting and Technical Information about Fish (Demo)
- Baked Sea Bass Fillet en Papillote, with Cherry Tomatoes, Olives, and Potatoes
- Sushi Rice Making
- Shrimp Futomaki Roll
- Surimi California Roll
- Tuna Onigiri
- Sunomono
Day 5:
Fresh Pastas
- Fresh Pasta Dough Making, Cutting and Shaping,
- Explanation of Pasta Types in Italy
- Béchamel Sauce Making (Demo)
- Ragu Sauce Making
- Baked Lasagna Making
Services Offered in Workshops;
2 soft drinks and 2 water servings
Digital recipe and personalized certificate
Event-Specific Notes
• The workshop is aimed at participants aged 13-17.
• Tickets are for one person only, and only one person can work at each station.
• Our programs take place with a minimum of 6 participants.
• No refunds or changes are allowed on tickets.
• We kindly ask you to bring a storage container to take your leftovers home.
General Event Rules
• Workshop tickets are personal. Name/ticket/age checks are conducted before the workshop starts.
• All workshops provide a digital personalized “USLA Workshop Participation Certificate” and “Recipe”.
• At the workshop entrance, your phones must have the 'QR code reading' feature enabled or have a QR reading program installed to access the recipes.
• Our workshops are conducted in Turkish.
• Our workshop kitchen is fully equipped for 18 people. Depending on the type of the event, planning is done so that one or two people will work at each station.
• Our semi-professional workshop kitchen is for 14 people and uses professional equipment along with small household appliances.
• Our chocolate workshop class is suitable for 8 adults and 10 children.
• Our cocktail workshops take place in the Usla Bar area with fully equipped equipment for 10 people to receive training at the same time.
• Our programs take place with a minimum of six participants. If the required number of participants is not reached, a refund is provided. Refund processes are completed within 5 to 7 days depending on your bank.
• USLA reserves the right to make changes to the kitchens where the workshops will take place.
• USLA reserves the right to cancel the organization by refunding the event fee paid by participants in cases deemed necessary.
• USLA reserves the right to change content and dates for events if deemed necessary.
• As stated in Article 48 of the Consumer Protection Law, “in distance contracts, contracts that are excluded from the scope, the rights and obligations of the consumer and the seller and provider, the right of withdrawal, the obligation to inform, delivery and other implementation procedures and principles are determined by regulation.” According to this article, it is clearly stated in subparagraph g of Article 15 titled “exceptions to the right of withdrawal” of the Distance Contracts Regulation published in the Official Gazette dated 27.11.2014 that “Unless otherwise agreed by the parties, the consumer cannot exercise the right of withdrawal in the following contracts: contracts for accommodation, transportation of goods, car rental, provision of food and beverages, and evaluation of leisure time for entertainment or relaxation purposes that are to be performed on a specific date or period.” Therefore, refunds or changes cannot be made on USLA Workshop tickets.
Up to 40% discount opportunity with Yapı Kredi and Restaurant Card at checkout!
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