How to Cook Authentic Italian Meals in Houston... With Giuliano Hazan
11/8/08-11/9/08, 2/7/09-2/8/09 Join acclaimed cooking teacher, chef and author Giuliano Hazan, for hands-on, multi-course Italian cooking courses in a private kitchen. Classic cuisine, La Cucina Tradizionale, is featured. Learn special techniques and easy preparation of Italian meals and enjoy Northern Italian food tastings. You dine on the delicious meals you prepare, from antipasti to dolci, paired with regional Italian wines.
A consultant, teacher and author around the world, Giuliano began his education as a cook before he could reach the counter, and by age 17 was a hard-working assistant at Marcella Hazan’s renowned School of Classic Italian Cooking in Bologna. Giuliano is the author of three critically acclaimed cookbooks and the recipient of the 2007 International Association of Culinary Professionals Cooking Teacher of the Year Award.
Giuliano is assisted by Ann Iverson, who travels to Italy frequently to further her knowledge of Italy and expertise in Italian cooking. She believes hands-on classes like these are almost impossible to find outside of Italy. She has studied Italian cooking with Marcella Hazan, Giuliano Hazan, Mary Beth Clark, Giuliano Bugialli, and Lorenza de Medici.
Registration: $175/one day; $300/two days. Space is limited. Call 713-622-6936 now to register or for more information e-mail annci@sbcglobal.net
About Us
Year Established
1993
Program Description
1- & 2-day hands-on courses in Italian & occasionally other European cuisines.
Number of Programs/Year
4-6
Group Size or S:T Ratio
12
Program Focus
Italian, Vacation, Wine
Faculty
Ann Iverson studied with Giuliano Bugialli, Mary Beth Clark, Marcella & Victor Hazan, Giuliano Hazan, Lorenza di Medici. Guest chefs & authors such as Giuliano Hazan.
Costs
$175-400/session
U.S. Locations
Texas (Houston)
Months
Year round
Contact
Ann Iverson
Owner Creating Culinary Opportunities
2902 West Lane Dr., Unit E
Houston, TX 77027
United States
Phone: 713-622-6936
Fax: 713-622-2924
E-Mail:
