Chef Bernard Returns to Las Cosas Cooking School

We are excited to welcome back Chef Bernard Janssen, Resident Chef and Culinary Program Director for ZWILLING for a special series of cooking classes on Friday, September 18 and Saturday, September 19. Follow this link to register List of Classes \ Chef Bernard — Las Cosas Kitchen Shoppe

SPECIAL EVENT PRICING!

Knife Skills Workshop With Chef Bernard

Friday, September 18 at 12:30 PM

Special pricing $25! Class regularly $50.

Join Chef Bernard Janssen, Resident Chef and Culinary Program Director for ZWILLING for a special class to introduce our students to the fundamentals of good knife skills. We will discuss what knife to use for every task and practice a variety of important knife tasks including: the circular/rocking motion, cutting julienne, cutting brunoise, dicing an onion, how to supreme an orange, mincing herbs, filleting fish, meat trimming, and boning. (Hands-on) 

Kitchen Essentials With Chef Bernard

Friday, September 18 at 6 PM

Special pricing $55! Class regularly $110.

Join Chef Bernard Janssen, Resident Chef and Culinary Program Director for ZWILLING as he introduces us to the joys of cooking with ZWILLING knives, Demeyere cookware, and Staub cast iron. We will prepare a special menu including: Pan Seared Branzino with Parsnip Cream, Cauliflower & Lemon Caper Beurre Blanc; Thinly Sliced Hanger steak with French Garlic Mashed Potatoes, Sautéed Broccolini, Red Wine & Port Demi and for dessert: Caramelized Pineapple with Rum, Citrus Crumble, Coconut Ice Cream & Caramel Sauce. (Hands-on)

Lunch & Learn With Chef Bernard

Saturday, September 19 at 10 AM

Special pricing $55! Class regularly $110.

Join Chef Bernard Janssen, Resident Chef and Culinary Program Director for ZWILLING as he introduces us to the joys of cooking with ZWILLING knives, Demeyere cookware, and Staub cast iron. We will prepare a special menu including: Pan Seared Branzino with Parsnip Cream, Cauliflower & Lemon Caper Beurre Blanc; Thinly Sliced Hanger steak with French Garlic Mashed Potatoes, Sautéed Broccolini, Red Wine & Port Demi and for dessert: Caramelized Pineapple with Rum, Citrus Crumble, Coconut Ice Cream & Caramel Sauce. (Hands-on)

Advanced Knife Skills German vs. Japanese Cutlery With Chef Bernard

Saturday, September 19 at 3 PM

Special pricing $25! Class regularly $50

Elevate your culinary skills with this advanced Knife Skills Class, where we explore the artistry and functionality of German and Japanese cutlery. Discover the key differences between these two knife cultures and learn when, why, and how to use each blade to achieve perfect cuts. We will cover a refresher on basic knife skills with a focus on precision and efficiency. Advanced techniques will include fine garnish work to elevate your plating. Practice with up to six ZWILLING and MIYABI knife series. (Being an advanced class, we strongly recommend students have basic knife skills knowledge or have previously taken a knife skills class with us) (Hands-on)

Bernard Janssen

Originally from the Netherlands, Bernard Janssen brings a truly international flavor to every cooking task he approaches. As the Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels, Bernard launched the first ZWILLING Cooking Studio in the United States in 2015 at the company headquarters in Pleasantville, New York. The Cooking Studio offers hands-on cooking classes, as well as engaging corporate or private events.

Bernard has over twenty five years of culinary experience working as an Executive Chef in restaurants and cooking schools worldwide. He has travelled extensively throughout Europe hosting trainings and demos for the Zwilling Group. Through this experience, Bernard has become a preeminent authority on kitchen knife skills as well as best practices in culinary education.

Bernard’s cooking style is marked by inventive flavor combinations and beautiful plating presentations. Drawing on his years of expertise, he writes original recipes for ZWILLING cooking classes as well as for retail partners. Bernard also travels across the country to conduct product trainings, demos at trade shows, and retail and cooking events supporting all the premium brands under the ZWILLING J.A. Henckels umbrella including Staub, Demeyere, Miyabi, and Ballarini. Bernard lives in New York with his family along the majestic Hudson River.