Algerian Cookery Class with Wassim | Veg Friendly | London Training Class

Our talented new cohort of Migrateful chefs are wrapping up their initial training and getting ready to hold their first cookery classes to the public.

This training class will be led by Chef Wassim from Algeria at the Migrateful Cookery School in Clerkenwell, London.

Please note, during these training classes, we will be testing the dishes, and how the class runs. Think of it like a technical rehearsal at the theatre. This means it may run for longer than a normal class and involve some stop/starting. Our Chef Development team will also be present to guide and observe, along with volunteers who will help support the chef, and we will ask for your feedback at the end of the class.

A sample menu of the dishes that will be taught includes:

• Dolma | Meat (Chicken, Lamb); Gluten
• Borek | Meat (Lamb) and Vegetarian; Milk, Gluten
• Shakshuka| Vegetarian; Eggs, Gluten
• Shalata (Algerian Salad) | Vegetarian; Eggs
• Tamina (Semolina and Honey Dessert) | Vegetarian; Milk, Gluten, Tree Nuts

This menu contains meat (chicken and lamb) but is vegetarian friendly (4/5 dishes are meat-free). Kindly note that we will not be substituting any ingredients to accommodate dietary needs, so please only book into classes that suit your dietary requirements. Please be aware that while all allergens listed above have been identified as being in this menu, traces of all 14 allergens will be present in this training class.

Please see our Food and Allergen Policy when booking into the class for more information.

Throughout the class, Chef Wassim will share stories about his food and culture. You’ll work together with other participants to prepare each of the dishes, before sitting down to share a meal together.

A message from our Chef Wassim:

“Hello, my name is Wassim and I am from Algeria - the largest country on the African continent, located in North Africa between Morocco, Libya, and Tunisia. I lived in the capital city, Algiers - which is located in the north of the country by the Mediterranean sea. I come from a big family and I have many beautiful memories of food and cooking from my childhood. I used to watch my mother and my father in the kitchen,and I fell in love with the flavours and smells. Algerian food is rich and varied, with Mediterranean, Arab and French influences. We use lots of fresh vegetables, and fresh spices such as cumin, coriander and paprika. Every meal is accompanied by a salad, and the presentation of the food is very important. My cooking class aims to reflect this and I have included recipes that are everyday, as well as some that we eat as part of special celebrations.”

We’re excited to have you in the class! Please take note of a few final reminders:

• Unlike normal classes, training classes cannot be booked using gift vouchers. We are also unable to accommodate any ticket transfers from non-training classes.
• We will not be able to cater to any dietary requirements nor substitute any ingredients to accommodate dietary needs so please only book into classes that suit your dietary preferences and needs. Please see our Food and Allergen Policy when booking into the class for more information.
• Ingredients used in our classes contain, may contain, or may have been manufactured/prepared on shared equipment with the 14 allergens listed above. We cannot guarantee that any food or drink prepared or consumed in any of the Migrateful Cookery Classes are free from any of the 14 allergens, or any other ingredient. Migrateful’s Cookery Classes are hosted in our busy cookery school or in external venues that handle allergens. Even in classes where allergens are not used, the ingredients for the class may have been stored in close proximity to allergens and other ingredients, and/or equipment and surfaces may have previously come into contact with allergens and other ingredients. Participants attend classes at their own risk.

We only process refunds if we are notified 7 days before the class takes place.