Chef David Jahnke - Virtual Cooking Classes Online School

 

My Virtual public group classes: Will be Transmitted through Zoom, I am paying for an upgraded Zoom account for Professional use and all my classes will be recorded and storage for 48 Hours in my Zoom Cloud. You get a link short after the class so you can watch again the video or download the recording to your device and repeat watching it as many times you like.

In case you cannot assist to the announced time of a class, then do not worry, you anyway get the Video and the recipes, so you will not miss anything.

 

 

 

 

                 Upcoming Virtual public group classes:

 

 

1st Class is Tuesday 23.06.2020 starting 01:00 PM 

Class subject: - Sausage Making Class –

It is all about how to make your own fresh Sausages

I will talk about:

-           Which meat cut’s we can and should use,

-           What seasonings and spices we can use,

-           Which dry and fresh herbs to use,

-           Which sausage casings we can use and where to get them,

-           Which other ingredients are great and classics for the making of sausages, 

-           I will show how to make your sausage stuffing,

-           I will show you how to stuff your sausage casing without fancy tools or the need of professional equipment,

-           I will tell you how to apply different cooking techniques to sausages (Poaching, Grilling, Pan Fried or smoked)

And I will make my favorite recipe of Italian Sausage recipe in front of you. 

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

2nd Class is Wednesday 24.06.2020 starting 01:00 PM 

Class subject: - Delicious Breakfast Dishes -

Let us make two French and one Mexican Breakfast dish:

French ‘Croque Madame’; (A croque madame is a version of a ‘Croque monsieur’, but made with a French Mornay sauce, gruyere cheese and topped with a fried egg.

 

French ‘Oeufs en meurette’; (Poached eggs, served on a toasted bread slice and covered with a roux thickened sauce, made from red wine, smoked bacon, shallots, mushrooms, broth and more)

 

Mexican ‘Huevos a la Mexicana’ (Scrambled eggs made with serrano chilies, tomato and onion and served with corn tortillas, refried beans and avocado)

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

3rd Class is Thursday 25.06.2020 starting 01:00 PM 

Class subject: -The Shrimp class-

This is all about Shrimps and I will show you:

  • How to clean, peel and devein fresh shrimp,

  • Options on how to cut fresh shrimp,

  • How to boil and sauté them,

  • how to cover them (With Tempura, Panko, Coconut or Sesame seeds),

  • how to use them in Soups,

  • what to do with the shells,

  • and other things we can do with them.

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

4th Class is Friday 26.06.2020 starting 01:00 PM 

Class subject: - Oven Poached Desserts -

We will make:

‘Flan a lo Napolitano’ – (Vanilla Flan, served with caramelized sugar sauce)

 

‘Soufflé au Chocolat’; (‘Chocolate Soufflé’, baked sweet egg-based dish, made with egg

yolks and beaten egg whites, combined with Chocolate, Vanilla & other ingredients)

 

‘Crème Brûlée’; (Custard base cream made with sugar, egg yolks and vanilla. Topped with hardened caramelized sugar)

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

 

5th Class is Monday 29.06.2020 starting 01:00 PM 

Class subject:  - The Tomatillo Cooking Class –

This class is all about Tomatillos, I will demonstrate a few different varieties of Tomatillos and show many things we can use them for and what to do with them, including:

  • Mexican style Tomatillo Sauce Broth (Can be used for chilaquiles, green Pozole, green Enchiladas, for Mexican Meat stews, or for egg breakfast dishes),

  • How to make a Green Salsa for cold serving or Dip in a Molcajete grinder or in a Blender

  • And how to use them in a green ‘Mole Pipian’ which is based on Pumpkin Seeds, Tomatillo, and other ingredients

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

6th Class is Tuesday 30.06.2020 starting 01:00 PM 

Class subject: - Lets make Maki Sushi Rolls –

In this class I will show you:

  • How to easily cook the perfect Sushi rice  in a simple cooking pot

  • The utensils and ingredients we need and can use to make Maki Sushi Rolls

  • How to pre prepare the ingredients for Sushi rolls and how to set up the workstation to make Maki’s

  • The Technique how to make different Maki Sushi Rolls

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

7th Class is Wednesday 01.07.2020 starting 01:00 PM 

Class subject: - Delicious Vegetarían Dishes -

Let me prepare in front of you, two Vegetarian Recipes, I will show how to make a:

Vegetarían Jícama Taco; with homemade Chipotle Mayonaise

&

‘Vegetarian Lasagna’; (Made with layers of grilled veggies slices, including eggplant, bell peppers, zucchini, carrots, tomatoes, mushrooms, and layers of fresh Goat & Mozzarella cheese)

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

8th Class is Thursday 02.07.2020 starting 01:00 PM 

Class subject: - Healthy Refreshing Summer Soups -

Let me prepare in front of you, two Delicious Soup Recipes, I will show how to make a:

Italian ‘Zuppa Minestrone’; (Made with a rich stock, to which we add many fresh seasonal vegetables, pasta, rice, beans, tomatoes & more)

&

French ‘Bouillabaisse’; (Provençal fish & shellfish stew, made with veggies and seasoned with saffron, fennel, orange peel and more)

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

9th Class is Friday 03.07.2020 starting 01:00 PM 

Class subject: - Fresh made Italian Pasta Sauces -

‘Salsa de Frutti di mare’; (Creamy seafood sauce, made with clams, shrimps, octopus, fish filet & more)

&

‘Salsa Carbonara’; (Sauce made with hardboiled egg, fresh grated parmesan cheese, pancetta and more)

&

‘Sugo all'arrabbiata’; (Arrabbiata ‘angry’, is a spicy sauce for pasta made from garlic, tomatoes and dried red chili peppers cooked in olive oil)

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

10th Class is Monday 06.07.2020 starting 01:00 PM 

Class subject: - European Stews – Let us make 2 classics -

Let me prepare in front of you, two Delicious European Stew Recipes, I will show how to make a:

French ‘Coq au vin’; (Chicken braised with wine, smoked bacon, mushrooms, garlic and more)

&

Italian ‘Ossobuco’; (Cross-cut Veal shank, braised with vegetables, in a white wine tomato sauce)

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

11th Class is Tuesday 07.07.2020 starting 01:00 PM 

Class subject: - The Chicken Breast Cooking Class, 4 delicious ways to cook it -

-           Gordon Blue style

-           Stuffed with French Duxelle, wrapped with bacon and braised on the stove

-           Steamed chicken breast Roll stuffed with Farce and Asparagus heads

-           Creamy Ragout stew style (braised in a sauce made from butter, shallots, garlic, mushrooms, sour cream and more)

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

12th Class is Wednesday 08.07.2020 starting 01:00 PM 

Class subject: - Meatball Day – 4 International Meatball recipes -

Let me prepare in front of you, 4 Delicious Meatball Recipes, I will show how to make a:

Spanish ‘Albondigas horneadas’; (Meatballs with a spicy touch, baked in the oven)

&

German ‘Königsberger Klöpse’; (Meatballs (50% Pork + 50% Beef) served in a creamy sauce, made with lemon, capers, broth, sour cream and more)

&

Italian ‘Polpette ripiene’; (With cheese stuffed and after baked meatballs)

&

Mexican ‘Albóndigas de carne en salsa Chipotle’; (Meat balls (Beef & Pork) made with rice and stuffed with hardboiled egg and served with a tomato chipotle sauce)

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

13th Class is Thursday 09.07.2020 starting 01:00 PM 

Class subject: - Asian Style Soups -

Let me prepare in front of you, two Delicious Asian Style Soup Recipes, I will show how to make:

‘Chinese WonTon Soup’; (Wontons are filled with a juicy pork & shrimp filling and after served in a rich broth together with shallots, Bok Choy & more)

&

‘Japanese Ramen Soup’; (Made from stock based on pork, combined with kombu (kelp), katsuobushi (skipjack tuna flakes), beef bones, shiitake, onions & more. After it will be served with pork loin, hardboiled egg, noodles, Bok Choy, corn & more)

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

 

14th Class is Friday 10.07.2020 starting 01:00 PM 

Class subject: - The Salmon Filet Cooking Class, 4 delicious ways to cook it -

Let me prepare in front of you, 4 Salmon Filet Recipes, I will show how to cook:

 

-           Steamed Salmon Filet with fresh veggies inside a banana leaf (Parchment paper or large Chard Leaves also works)

&

-           Salmon Roll stuffed with Farce and braised shrimp

&

-           Salmon Filet poached in a Horseradish – Dill sauce

&

-           Hot smoked Salmon Filet (in Minutes on the top of your stove)

Short after the class you receive an email with recipes and a link to download the recording. 

The cost for a class of 45 minutes is 6.00 US or 120.00 Pesos Per Person

 

 

How to sign up for a class: 

Choose the class or classes you would like to join, choose your payment method and share it with me to my email david.jahnke@gmail.com and I will get back to you shortly to confirm.   

 

Payment options: 

1: PayPal payments: If you have an PayPal account than you can send me the payment to my PayPal david.jahnke@gmail.com

2: Deposit in cash in any OXXO to my bank account (request my number)

3: Credit or Debit Card payments: If you don't have PayPal and want to pay with your Credit or Debit Card, then I will send you an invoice from my PayPal to your email so you can pay with your Card through PayPal (as a guest) without the need to have a PayPal account. 

Please inform me with your reservation, which payment option you would prefer. 

 

Once you I have confirmed your reservation you will be signed up for the class or classes and will get an email 24 hours before your class with the Link, ID and Password to connect with me through Zoom.

 

 

 

If you need personalized private help or one to one consulting, then I offer this option:

 

Virtual personalized private classes, (You can choose Zoom, SKYPE or WhatsApp). For this option of a one to one (me and you) cooking class, you can set up and personalize the class content and subject and request if you want to learn:

1: A certain recipe (let me know which recipe you would like to learn, I also have a large list to share with you, from which you can choose)

2: A certain culinary technique (want to learn a new cooking technique or cutting technique?)

3: New recipes and creative ideas to cook with the Items you have in your home?

4: Or any other culinary consulting I can help you with?

For this option I can offer you: 

  1. A theory consulting class  

  2. A demonstration class to show you live culinary processes 

  3. Or to guide you for 60 minutes live during your (hands on) cooking 

You can choose the time you need, the cost per hour is 18.00 US or 360.00 Pesos

 

 

If you would like to know more about me, then please allow me to present myself:

Short Introduction:

My name is David Jahnke and I was born in 1976 in Rostock, Germany. I have been living in Mexico for 23 years and I have worked about 29 years in total in the gastronomy business and in University superior education for over 5 years. After working internationally as Chef and beside in education on University level for licensed degree in gastronomy, I consider myself as a professional for food science of international gastronomy.

In the last few years I have taken many different courses at Universities to refine didactic teaching, I have given a few conferences in different Universities including in the Autonomy University of Barcelona, Spain and also recently at the annual COIL Conference 2018 in the Fashion Institute of Technology, State University of New York, USA.

I have participated in the writing of two books about superior education strategies and have developed with students from the University of Celaya, a few nonprofit social projects to elevate the quality of Hospital meals, for the government office of Tourism, for associations which help people in need, for children with disabilities or with cancer, for associations of Mexican farmers and also for the food industry.

I am international certified as:

1.                  Professional Cook by the Government of Germany

2.                  Chef Educator by France World Association of Chefs (WACS)

3.                  Graduated with University Title for Licensed Degree in Gastronomy, certified by the Secretary of Education, Mexico

4.                  Maître Cusinier by the culinary association of France

 

Detailed Introduction:

1992 – 1995: I study for professional cook in the Hotel & Gastronomy School in Holzstein, Germany and have my certificate as ‘Professional Cook’ from the German Chamber of Commerce and Industry, in the time I study I also worked full time as a Cook in the Gourmet restaurant in the Gorch Fock Hotel in Timmendorfer Strand, Germany. 

1994: 1th place in Germany in the “Bertholt Eisenhut” cooking contest organized by the German Ostholzstein State Cooking Association. 

1995: 4th place at the national Germany Cooking contest “Rudolf Achenbach” organized by the national German Cooking Association.

1995: Winner of the “6 Dollar dish” cooking contest at the Casino Hotel Travemuende Germany, organized by German North States Hotel and Restaurant Association

1995 – 1997: I worked as a Demi Chef in the famous Dom Hotel in Koeln, Germany

1998: I participated in a course for hygienic food handling in Acapulco, Mexico. 

1997 – 2007: I worked as Executive Chef in the Boca Chica Hotel in Acapulco, Mexico. The Hotel was visited offend by international and national celebrities and is now one of the most expensive boutique hotels from Acapulco.

2004 and 2005: Twice State winner from State of Guerrero, Mexico in the Chef Contest organized by USA Meat and represent twice the State in the finals in Mexico City.

2005: I participated in a course for wine pairing in Acapulco, Mexico.

2007 – 2011: Created with my business partner Miguel, the fish Store “La Isla” (first located in Colonia Guadalupe and now at “Mercado Sano”) and which is also participating at the Organic market since the beginning of it. 

2013 – 2014: I worked as head Chef in the MX Restaurant, in that time we won 1th price at the “100 paella contest” which was organized at the Real the Minas Hotel, we participated at the “Lamb and Mezcal” festival at the Sierra Nevada Hotel, at the first “Sabores San Miguel” event, did an Event at the Toyan Ranch together with the “Casa the Ave” and “Rosewood” Chef where we served a 5 course menu for 300 people, we served the red carpet for the GIFF 2013 and 2014 Festival and we were mentioned in local, national and international magazines.

2012 – 2016: I worked as a professor for hours in 3 different Universities and taught classes for licensed degree in “Gastronomy”, in “Nutrition” and “Tourism” in the University UCA Celaya, in the University CEDVA Celaya and also in the University UNI Celaya which is awarded with excellence by FIMPES and is considered as one of the best Universities in Mexico.

2013: I did my test and got my certification as “Professional Chef Educator” from WACS (World Association of Chefs Society), known as the world's oldest international Professional Chef Society. 

2016: 1th place at goat cooking contest at the beer festival in Celaya

Since June 2016: Contracted at the University of Celaya as full-time professor and academic lieder for license degree in Gastronomy

2016: Participated in 2 different Master degrees at the University of Barcelona, Spain and also gave a conference about “Mexican Gastronomy and Cultural World Heritage”

2017: I teach international with collaborated education program COIL between University of Celaya and New York State University of Corning CC

2018: I represented the University of Celaya at the annual COIL Conference in the Fashion Institute of New York.

2018 - 2019: I started my own private cooking school in June 2018 and since them it’s our full time family business, which thanks to the support of all our customers and their great reviews, has brought us to the Top in TripAdvisor being recognized as the best traveler rated cooking school of all Mexico.

If you have any questions, please let me know.

Best wishes,

Lic. Chef David Jahnke

Chef David Jahnke 

Tel: 7441363963  |  Email: david.jahnke@gmail.com

I am located in San Miguel de Allende, GTO, Mexico

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