Mozzarella and Burrata
Mild and milky, smooth and silky: any way you stretch it, we love fresh mozzarella! And in this hands-on crash course we'll teach you how to make it at home. First we'll set you straight on coagulation as we tell you how milk turns from fluid to firm curds. Then we'll all roll up our sleeves to turn curds into the beautiful balls that we know as fresh mozzarella. We will also learn how to make Buratta. Learn about selecting the right curd, proper water temperature, amount of salt and how to pull/fold to make your own mouth watering ball of this Italian staple. You’ll get to sample cheese made right in front of you with seasonal accompaniments, then make your own to taste! The venue will also offer best wines for sale to perfectly pair with the mozzarella and buratta cheese!
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing). You will work with other students in groups of 2-4.
Chef Victor has been a Chef for over 30 years. After graduating top in his class from the French Culinary Institute, now ICC, he honed his skills at a variety of Executive Chef and Pastry Chef positions throughout NY, Fla. and Ma.
Over his long career he has garnered much press including high marks from The NY Times and Zagats at his own restaurants, several television appearances and even a photo in Bon Appetit.
In 2005 he decided to sell his restaurants and guide the next generation of chefs. As a teacher he found a new passion and in 2009 was named Instructor of the Year by ACCSC, a prestigious national accrediting body. He went on to oversee five culinary schools in NY, NJ and Pa.
Chef Victor currently works in Manhattan involved with corporate dining and lives on Long Island with his two teenage sons.
