Wickedfood Cooking School Sunninghill – for groups, corporates & team building.
(See terms & conditions below – all prices exclusive of VAT)
Once you have read through this programme of exciting food experiences, please feel free to contact one of our directors for more information to tailor make an event for you.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to socialise. For corporate groups these classes are a novel way of creating staff interaction or entertaining clients.
We divide the group into teams of between 8 and 15 people per team (maximum 4 teams – see terms on page 6). Each team receives the same ingredients to cook the same 6 dishes at their own dedicated cooking station. Due to the nature of our hands-on classes, participants never feel threatened or moved outside their comfort zone as in many other team building activities.
Foods of the World
Thai – (R495pp excluding VAT). Halaal friendly (excluding beef salad), not vegetarian friendly
Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is also known for being quite spicy as well as balancing the four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and (optional) bitter. Learn how to balance these tastes in this cooking class.
• Fresh springrolls – filled with crunchy vegetables and served with a Thai dipping sauce.
• Tofu and tomato soup – a fragrant mix of fresh vegetables, complementing the tofu.
• Green Thai chicken curry – the classic authentic Thai curry, full of fragrance and flavour.
• Thai beef salad – spicy, sweet and sour, popular in restaurants throughout Thailand.
• Stir-fried noodles – dry fried, one of Thailand’s best known noodle dishes.
• Thai cooked rice – basic staple with all Thai meals.
• Sago pudding – ideal cooling pudding after a fiery curry.
Italian – (R495pp excluding VAT). – Halaal friendly (excluding dessert)
Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world. The main characteristics of Italian cuisine is its extreme simplicity.
• Melanzane with mozzarella – grilled eggplant, topped with mozzarella and tomato.
• Zuppa di verdure – a classic Italian vegetable soup with a delicate taste.
• Braised chicken with mushrooms – a classic dish for chicken pieces.
• Wet polenta – with butter and cheese, the classic way of serving polenta.
• Bean salad – ideal summer dish with poultry or fish.
• Tiramisu – A Tuscan chilled trifle, with custard, espresso, mascarpone and biscuits.
Spanish – (R495pp excluding VAT). Halaal friendly
Spanish cuisine is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. In this cooking class we introduce ‘the people’s cuisine’.
• Garlic mushrooms – with a coriander, garlic dressing.
• Tortilla Española – the popular Spanish frittata, with potato, light and crusty.
• Gazpacho – made with sweet, ripe tomatoes, bursting with flavour.
• Chicken in an almond sauce – Arab-inspired, with almonds and fried breadcrumbs.
• Poor mans’ potatoes – a classic Spanish dish, with peppers.
• Spanish salad – originating from the Moors, with a vinaigrette dressing.
• Orange and almond tart – popular in southern Spain.
The Naked Chef – (R505pp excluding VAT). Maximum 3 counters, Halaal friendly
Based on the Jamie cookbooks. Jamie Oliver introduces us to his concept of naked food, and shares his simple, feisty, and delicious recipes that combine bold flavours with fresh ingredients. Oliver’s cookbooks appeal to anyone who wants to prepare fantastic meals but doesn’t want to spend all night cooking. This cooking class proves that even kitchen novices can make the perfect meal.
• Fresh tomato and sweet chilli soup – with basil and olive oil, fiery refreshing cold soup.
• Pasta with mushrooms – ideal with different mushrooms and handmade pasta.
• Perfect roast chicken – with fresh herbs.
• Roast potatoes – with onion and mushrooms.
• Braised cabbage with bacon and peas – a delicious lift for cabbage.
• Fruit crumble – quick and easy, ideal with any fruit.
Hearty Home cooking – (R495pp excluding VAT). Halaal friendly
Simple, uncomplicated food perfect for any night of the week or lazy weekend lunches. Our Hearty Home Cooking classes are for anyone who wants to keep it down-to-earth.
• Hummous – chickpea dip, a delicious snack or easy starter, served with crostinis or with flat breads.
• Crostinis – ideal finger snacks, with dips.
• Roast chicken – How to make the perfect roast with little fuss.
• Roast potatoes – an easy accompaniment to roast meats.
• Sweet carrots – with parsley, always a crowd pleaser.
• Garden salad – fresh and healthy, make in minutes.
• Lemon mousse – a delicious end to any meal, ideal to make in advance.
Mexican – (R515pp excluding VAT). Please note: not vegetarian or halaal friendly.
Quick and easy salsas, dips and fillings, for nachos, tostadas and tortillas, perfect for al fresco dining. The history of traditional Mexican food is a long and complex one, and every bit of the complexity is reflected in the sheer variety of flavours in Mexican cuisine. Present day Mexican cuisine has evolved into something truly extraordinary. Join us in this Mexican cooking class as we blend the exotic flavours with that of the new world flavours.
• Chilli strips with cheese – a delicious chilli, cheese and onion filling for tacos and tortillas.
• Chicken tostadas – shredded chicken with re-fried beans and feta, on tortillas.
• Re-fried beans – a must, on shredded chicken.
• Salsa Mexicana – a salsa served with nearly every dish.
• Picadillo – meaning finely minced beef, with onions, tomatoes, raisins and almonds.
• Green salsa with avo – a hot avo salsa with chillies.
• Mushroom salsa – with jalapeño peppers, ideal for vegetarians.
• Rice pudding – Mexico’s favourite pudding in most restaurants, served hot or cold.
By booking for a class it is understood that these Terms and Conditions are understood and accepted by all participants, and that the booking agent or organizer of the team building group has explained these Terms and Conditions to all participants cooking.
- Cooking class content may change from time to time. Apart from the above suggestions, we are also able to tailor-make team building cooking classes to suit clients’ individual needs at an additional cost.
- Unless otherwise indicated, all cooking classes have a maximum of 60 participants (4 counters).
Prior to arrival, we would ask the organiser of the team building to divide the group up into cooking teams (or we would be happy to do it randomly, at your request), as follows (should you wish to divide the cooking teams up into smaller team building groups, there will be a surcharge of R1 000 per counter to cover additional staff and operational costs):
- Up to 15 participants – 1 counter
- 16 to 30 participants – 2 counters
- 31 to 45 participants – 3 counters
- 46 to 60 participants – 4 counters
- We supply all ingredients, extensive notes and the use of an apron to wear while the cooking class is active (we sell retail cooking aprons @ R100 per apron exc VAT). At the end of the cooking class, clients are invited to sit down and enjoy the food they have prepared, an ideal way of interacting with each other.
- See specially marked menus for halaal – Please give at least 7 working days’ notice. Please note that due to the format of classes, if halaal menus are chosen, the whole cooking counter will need to use these ingredients, so put all the halaal participants in one team. We can unfortunately not accommodate special dietary requirements and allergies. Please also note that in the majority of Thai and Southeast Asian dishes, the use of fish sauce for flavouring, cannot be substituted in these team building cooking classes.
- As these are hands-on cooking classes, we suggest that participants come comfortably dressed, preferably in jeans and T-shirt, with flat gym shoes, as leather soles are inclined to slip.
- Clients are welcome to bring their own beer, cider and wine only to the cooking classes (please deliver to the school premises in Sunninghill, Johannesburg – contact the school prior to delivery for directions). By prior arrangement (minimum 7 working days), we can order in wine, beer and ciders from our local liqueur store with an added handling fee. Please discuss when making your booking. The Cooking School In Johannesburg does not have storage facilities and all deliveries must take place no more than one working day prior to the event. If any alcohol is left over at the cooking school, collection must take place no more than one working day after the team building event. Any alcohol not collected on the day after the team building event will be disposed of. Please also note that we only have very limited fridge facilities for chilling drinks, and clients are advised to supply ice and a storage container to chill drinks for larger team building groups.
- As all of our cooking classes are hands-on, our knives are sharp and we cook with gas, we need to ensure that participants cooking are in full control of their actions at all times. Spirits are not allowed to be consumed on the premises. All cooking participants are asked to refrain from consuming alcohol prior to the class (any participants disregarding these stipulations, will be asked to terminate their participation immediately, and be removed from the property in Johannesburg if necessary).
- The object of the cooking school is to teach cooking skills in a fun environment, and the emphasis is on hands-on cooking, having fun and socialising. To ensure that our instructors have control, we are unable to accommodate individuals who are rowdy and unruly as this inevitably leads to a breakdown of the cooking class creating an unpleasant environment for the rest of the team building group. We would look to the organizer of the team building group to make this clear to all participants and to control the team building group. The booking agent or organizer of the team building group will be held liable for costs arising from damages caused to property and equipment due to negligence on the part of unruly students.
- As these cooking classes are very popular we would suggest that clients book at their earliest convenience. To confirm bookings we would require a 50% non-refundable deposit within 3 days of booking, with the balance paid not later than 14 days prior to the event (cooking classes will not be run, and we reserve the right to re-sell the date, if full fees are not received 14 days prior). Once bookings have been confirmed, no changes to the dates will be considered if these changes are made less than 14 days prior to the original date, and no refunds will be considered. No refunds will be considered for a decrease in numbers within 7 working days of the booked date.
- In the event of a confirmed booking being cancelled by the client, they will be liable for all legal fees arising out of the non payment of the invoice.
- Cooking classes run in the mornings and afternoons from ±10h00 or in the afternoon/evening, starting at 16h00, 17h00 or 18h00, and run for approximately 3–3½ hours, including eating the meal prepared, at the end of the cooking class. A R30pp charge per hour (or part thereof) overtime levy will be added to all invoices where groups arrive late and/or stay longer than 3½ hours or later than 21h30 (prior arrangements must be made with the booking clerk prior to the function). Due to the high demand for the school, classes need to be turned around promptly, to enable our staff to set up for the next group. This may result in your class having to be cut prematurely short if your group arrives late.
- Although every precaution has been taken to ensure the safety of participants, their belongings and their vehicles, Wickedfood Cooking School and its staff cannot be held responsible for any injuries or other mishaps that may occur while on the premises. By requesting an invoice to book a cooking class it is understood that these Terms and Conditions are understood, and accepted by all participants and that the booking agent or organizer of the group has explained these Terms and Conditions to all participants.