{"id":14991,"global_id":"www.teeninduskool.ee?id=14991","global_id_lineage":["www.teeninduskool.ee?id=14991"],"author":"4","status":"publish","date":"2022-04-26 21:57:23","date_utc":"2022-04-26 18:57:23","modified":"2022-05-18 10:05:16","modified_utc":"2022-05-18 07:05:16","url":"https:\/\/www.teeninduskool.ee\/?tribe_events=oskuste-oo-superkokkade-meistriklassid","rest_url":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/tribe\/events\/v1\/events\/14991","title":"Oskuste \u00d6\u00f6 superkokkade meistriklassid","description":"<p>Oskuste \u00d6\u00d6 toimub Euroopa kutseoskuste n\u00e4dala raames 19. mail 2022. Tallinna Teeninduskool kutsub sel \u00f5htul erinevatesse t\u00f6\u00f6tubadesse.<\/p>\n<ul>\n<li>Kell 17.00 \u00f5ppek\u00f6\u00f6gis B314 <strong>Hiro Takeda<\/strong> (restoran <a href=\"https:\/\/leeresto.ee\/\">Lee<\/a>) <strong>meistriklass Jaapani k\u00f6\u00f6gist<\/strong><br \/>\n<em>Together we will learn how to make pan fried gyoza, a pork dumpling served with a sour and umami sauce before moving on the chirashizushi, a type of sushi very different from the rolls and nigiri that you often find in restaurants. Growing up in Vancouver, Canada to Japanese parents, Hiro Takeda of Lee Restoran would love to introduce you to some of the food he grew up eating. Though Japanese cuisine is renowned for its mystique and precision, through our class, we can learn that the philosophy of this style of food can enter the Estonian household in exciting and fun ways! <\/em><em><br \/>\n<\/em>Korraga mahub kokkama kuni 14 osalejat, osalustasu t\u00e4iskasvanule 15 \u20ac, \u00f5pilasele 10 \u20ac. J\u00f5ua Hiro t\u00f6\u00f6tuppa\u00a0kirjutades <a href=\"mailto:vastuvott@teeninduskool.ee\">vastuvott@teeninduskool.ee<\/a><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15095\" src=\"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/04\/nigiri-e1652423791217.jpg\" alt=\"\" width=\"960\" height=\"961\" \/><\/li>\n<li>\n<div class=\"mceTemp\"><\/div>\n<\/li>\n<li>Kell 17.00 \u00f5ppek\u00f6\u00f6gis B216<br \/>\n<strong>Roman Za\u0161t\u0161rerinski<\/strong> (restoranid <a href=\"https:\/\/restoranmoon.ee\/\">Moon<\/a>, <a href=\"https:\/\/kolmsibulat.eu\/\">Kolm Sibulat<\/a>) <strong>meistriklass<\/strong><br \/>\nRoman on \u00fcks s\u00fcgisel alustava noorte kokkade superkursuse mentoritest ja tema t\u00f6\u00f6toas valmivad <strong>l\u00f5he tartar marineeritud ingveriga, peterselli vegan<em>aioli<\/em>, po\u0161eeritud muna ja riisipaberi kr\u00f5psud.<\/strong><br \/>\nKorraga mahub kokkama kuni 14 osalejat, osalustasu t\u00e4iskasvanule 15 \u20ac, \u00f5pilasele 10 \u20ac. Kinnita osalus Romani t\u00f6\u00f6toas kirjutades <a href=\"mailto:vastuvott@teeninduskool.ee\">vastuvott@teeninduskool.ee<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15094\" src=\"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/04\/lohetartar-e1652423114227.jpg\" alt=\"\" width=\"960\" height=\"959\" \/><\/li>\n<li>Kell 19.00 toimub \u00f5ppek\u00f6\u00f6gis B317 <a href=\"https:\/\/www.radissonhotels.com\/en-us\/hotels\/radisson-blu-tallinn-olumpia\">Radisson Blu Hotel Ol\u00fcmpia Tallinn<\/a> peakoka <strong>Andres Rahula<\/strong> <strong>meistriklass<\/strong>, kus valmistatakse igal juhul ja alati \u00f5nnestuvat <strong>\u0161okolaadifondanti , vaniljekasteme ja moonikr\u00f5buskiga.<\/strong> Korraga mahub kokkama kuni 14 osalejat, osalustasu t\u00e4iskasvanule 15 \u20ac, \u00f5pilasele 10 \u20ac. Magus meistriklass ootab kirjutades <a href=\"mailto:vastuvott@teeninduskool.ee\">vastuvott@teeninduskool.ee<\/a>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15092\" src=\"https:\/\/www.teeninduskool.ee\/wp-content\/uploads\/2022\/04\/fondant-e1652422905575.jpg\" alt=\"\" width=\"960\" height=\"960\" \/><\/li>\n<li>Kell 19.00 juhendab <a href=\"https:\/\/e-food.reaton.ee\/\">Reatoni<\/a> peakokk <strong>Edgars Jaunzems<\/strong>\u00a0\u00f5ppek\u00f6\u00f6gis B221 <strong>kalmaariroogade<\/strong> valmistamist. Valmistatakse kalmaari kombitsaid, Patagoonia kalmaare ja kalmaarifileed. Edgars oli sel aastal oli ta \u00fcks\u00a0 L\u00e4ti v\u00f5istkonna Bocuse d&#8217;or treeneritest. Korraga mahub kokkama kuni 15 osalejat, osalustasu t\u00e4iskasvanule 15 \u20ac, \u00f5pilasele 10 \u20ac. 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