Executive Chef at the Lighthouse Restaurant, Remy Azavedo, is re-starting his popular cooking classes on Saturday 17 January.
The class will have a maximum of eight to 10 students and the students will do all the cooking, with Chef Azavedo watching and supervising.
The classes will have the same format as they did previously. Held every Saturday between 11:30am and 1:30pm, the class costs $50, which includes a glass of wine and tasting notes.
‘The classes were started in November 2003. I used to have them in the Captain’s room – also known as the Port Room – at the restaurant, but they had to be stopped due to the damage we suffered after Hurricane Ivan,’ Chef Azavedo explained.
‘The classes have always been very popular,’ remarked Chef Azavedo. ‘I remember when we started, the first class had 12 people in it, which included Brian Uzzell and Michael Ryan. Most of my students back then stayed the same, as they always ended up booking the next class.’
The classes were resumed last year but were briefly paused recently due to Chef Azavedo’s vacation. They will now be re-started in the restaurant’s new fully-equipped studio kitchen, designed specifically for the classes.
‘This week’s cooking class will be all about appetisers, or, as I like to call them, Eyeppetisers,’ laughed Chef Azavedo. ‘They are something simple to do at home, yet you will get great compliments.’
On the menu for this class are Moroccan spice-rubbed jumbo prawns, conch ceviche, and two vegetarian appetisers – feta cheese fritters and goat cheese and mushroom tart with baby arugula salad.
Chef Azavedo is a Chef Rotisseur and has a number 19 years of experience in a hospitality environment. Before joining the Lighthouse Restaurant as executive chef in 2002, he has worked as executive chef at the Links restaurant at Safehaven and as a sous-chef on Carnival Cruise Lines.
Despite his impressive qualifications, however, he emphasised that the class is suitable for all levels.
‘My classes are not for professional cooks,’ said Chef Azavedo. ‘They are for normal people or house cooks and there are no cooking skills required.
‘It’s a fun, engaging class and the reason I keep the number to eight to 10 people is to ensure there is personal interaction with the students. All you require is your will to try the recipes at home and to have a fun attitude, as I believe that anyone can cook!’