The Common Bird with Chef Peter Rollinson, Executive Chef of Flutes Restaurant and Bar

S$ 230.00

Easy

by Chef Peter Rollinson

Enjoy the dishes that you have made along with a glass of wine and coffee/tea.

Chicken is the staple meat among many houses here on the little red dot. But have you ever wondered how to hype up the antics and make this common bird a glam focus? Join Chef Peter as he guides you on how to break down an organic chicken and turn it into simple yet elegant dishes. From braised legs to panko crumbed breasts, de-boned half and marinating in local herbs and spices to sides and a dessert, you’ll be wondering why you never learnt more about this protein before!

Course Dates

Other Classes You Might Be Interested

S$ 280.00

by Chef Carlos Montobbio
Sous Vide: Beyond the Basics with Chef Carlos Montobbio, Head Chef of Esquina

24 Jan | 21 Feb

Sous Vide or also known as low-temperature long-time (LTLT) cooking is a style that many restaurants have adapted to keep…

Moderate Add to Cart

S$ 300.00

by Chef Jyune Read
2-Day Kids’ School Holiday Bootcamp Class with Chef Jyune Read (NEW RECIPES)

17, 17 Mar

It’s time to set your budding little chefs free in our kitchen for a 2-day cooking and baking lesson. Send…

Easy Add to Cart

S$ 220.00

by Chef Jyune Read
Food Styling Class with Chef Jyune Read

08 Feb | 07 Mar

You have all the food in the fridge but have no idea on how to make it Instagram worthy? Join…

Easy Add to Cart