Cicchetti Cooking school

This isn’t your typical cooking class. This is a closer look at how a professional kitchen actually thinks. An immersive, hands-on experience where technique, timing, and flavour come together with purpose. Less following recipes. More understanding of what you’re doing.

WHAT THIS IS:

A chef-led session inside a working kitchen, built around a curated multi-course menu. You’ll move through each element step by step — cooking, tasting, adjusting — with guidance throughout. It’s relaxed, but intentional. Hands-on, but refined.

WHAT YOU WILL LEARN:

Knife work that makes prep feel effortless.

How to build sauces with depth and balance.

Protein cookery — timing, temperature, finish.

How to bring a dish together so it actually makes sense.

Plating with restraint and purpose.

How to stay in control when multiple elements are in play.

THE DIFFERENCE:

This isn’t about copying steps. It’s about understanding the decisions behind them. Why does something need more acid? Why it rests? Why it works.? So when you cook again, you’re not guessing.

THE EXPERIENCE INCLUDES:

A curated multi-course menu.

Quality seasonal ingredients.

Hands-on guidance throughout.

A seated finish to enjoy the dishes you have created.

Optional wine pairing, matched to the menu

WHO IT’S FOR:

People who enjoy good food and want to go deeper with their cooking.

People who care about detail, but don’t take it too seriously.

People who want to cook with confidence and a bit of style.

YOUR TEACHER:

Founder of Cicchetti Street Food and International Chef, Craig Moloney, will be guiding you throughout your course. Having worked for renowned Chefs, Gordon Ramsay and Dave Rousse, it is Craig who is the creative force behind our Cicchetti concept and uniquely curated menu.