- Home
- Masterclasses
Masterclasses
The art of gnocchi
Gnocchi with ragù, gnocchi alla sorrentina, Roman-style gnocchi and ricotta gnocchi: if you love gnocchi, this cooking class is for you. Thanks to the experience of Matteo Monti, a chef from Emilia-Romagna, you will learn how to make potato gnocchi using two different techniques, hot and cold, which are reflected in two products with very different textures. You will then move on to the preparation of two “non-gnocchi" gnocchi, since they are not made from a potato base: Roman-style gnocchi, made with a semolina polenta, and Tuscan gnudi, gnocchi made with ricotta and spinach.
The art of risotto
This masterclass dedicated to risotto by Cesare Battisti is a journey through the four seasons and results in four risottos prepared with seasonal ingredients: Milanese risotto, risotto with asparagus, tomato risotto and risotto with porcini mushrooms. Each risotto involves many interesting and useful preparations and cooking techniques that can also be applied to other recipes. Cesare explains in great detail the process of cooking the rice to achieve an al dente grain and a risotto on the wave. If you want to learn how to make risotto like a real chef, this is the perfect course for you!
Elevated apero
After the success of his first masterclass, Stijn Rotthier is back – this time with a stylish twist on the beloved ‘apero’. Get ready for indulgent bites like oysters au gratin with champagne sauce, velvety North Sea fish rillettes, rich brioche with smoked eel and sour cream, and a bold take on the classic toast cannibale. Stijn reveals the secrets to turning small bites into big flavour moments, showing you how to create elegant, homemade butters (three kinds!), layer textures like a pro, and elevate your aperitif to a fine dining experience – right at home.
Wild & poultry
Chef Nico Klaver has been the face of restaurant ’t Kalkoentje in Rhenen for 35 years, where he combines the classic French cuisine with pure creativity and a deep love for nature. His career began under the guidance of Michelin-starred chef Paul Fagel and evolved into a style he calls ‘nonchalant perfection’: elegant dishes without fuss, but bursting with flavor and character. Nico’s strength lies in his ability to merge tradition and innovation, drawing inspiration from the nature that surrounds him. His love for local game, like fallow deer, translates into authentic dishes that always surprise. In addition to his work in the kitchen, Nico is a passionate mentor, now sharing his knowledge and experience in a unique Cheflix masterclass. Here, he shows that cooking is all about joy, intuition, and courage. And that the most beautiful dish is often the simplest.