Professional Cooking Classes & Market Tours with Chef David Jahnke (March Schedule) - March 14, 2019

  • Professional-Cooking-Classes-Chef-David

Event Category: Cooking Classes

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  • Dear Reader:

    Please permit me to share the upcoming dates, subjects and hours for the coming San Miguel de Allende cooking classes and Chef Tours, if you would like to sign up for any of them, or in case you would like to reserve a private class, then please send me a message to david.jahnke@gmail.com

    Thank you for taking your time to read my message J

    Download and Print the entire schedule here


    Calendar for March
    Cooking Classes and Market Tours:


    Mexican Local ‘Tianguis’ Tuesday Market
    Chef TourLet’s walk through the market

    Tuesday 5th of March
    from 10:00 to 13:00
    Cost 500.00 Pesos Per Person

    We will have a 3 hour walk, in which we will slowly go through all parts of the big Mexican Tuesday ‘Tianguis’ market, which is located in the back part of the San Miguel Fire Station every Tuesday and in smaller version also Sundays. During our walk I will share with you very interesting details about the local and national ingredients (spices, herbs, vegies, meats, seafood, fruits and more) offered at the market and how to use and prepare them, about the food stands and the varieties of food which are sold in the different stands and about the Mexican artwork which is worth buying there. Of course I will also share my personal tips with you and we will do tastings at some of the food stands, to sample varieties of delicious Mexican street food.

    Sold out!


    Mexican Cuisine 1st Course;
    Mexican Prehispanic Cooking tools & Cooking techniques Course

    Wedenesday 6th of March
    from 10:00 to 13:00
    Cost 580.00 Pesos
     Per Person

    You will learn how to use Traditional Mexican Prehispanic Culinary Tools; we will work with different types of ‘Molcajete’ volcanic rock grinders, different types of ‘Metate’ grinders, roast on ‘Comal’ pan’s, use the mesquite wood Tortilla press and you also will learn about the mesquite wood Tortilla printer. You will learn about ‘nixtamalization’ of corn, about ‘tatemar’ on open fire and we will make tortillas with our fresh made dough. We also will prepare and enjoy after:

    Different molcajete sauces, a refreshing drink made with Mexican cacao seeds, guacamole in molcajete grinder and we also will make some Huitlacotche corn fungus quesadillas with Oaxaca string cheese.


    French dinner: Lets prepare together some delicious French dishes and serve them in order of a menu, so you can eat and enjoy them after at my Chefs table

    Wednesday 6th of March
    from 14:00 to 17:00
    Cost 750.00 Pesos
     Per Person

    Here the menu:

    1: ‘Tartiflette au Reblochon’ (Potato tart baked with French Reblochon cheese)

    2: Roquefort Salad (Pear, Roquefort cheese, Caramelized pecan nuts, lettuce, cherry tomatoes & more served with homemade Dijon dressing)

    3: French onion soup au gratin

    4: Beef Bourguignon (Beef stew in red wine sauce)

    5: Crème Brulee (custard base topped with hardened caramelized sugar)


    Mexican Cuisine 2nd Course; Let’s make Mexican Salsas:

    Friday 8th of March
    from 10:00 to 13:00
    Cost 580.00 Pesos
     Per Person

    1: Three different cold served table center sauces – Red Roasted tomato chili sauce + Roasted Green tomatillo sauce + Avocado/lemon sauce, all made in ‘Molcajete’ (volcanic rock grinder)

    2:  Mexican ‘Adobo’ (traditional to marinate any kind of meats or fish & also for stews and sauces)

    3: ‘Chile Toreados’ (spicy onion-serrano pepper sauce)

    4: Hot served sauces for ‘enchiladas’, ‘chilaquiles’, egg dishes or other Mexican dishes – Red (‘Salsa Roja) + Green (‘Salsa Verde’)

    5: Mexican “Pico de Gallo” Sauce

    And of course we will enjoy them all the sauces with some fresh and also crunchy baked corn tortillas and fresh cooked Turkey meat.


    Mexican Local ‘Tianguis’ Tuesday Market
    Chef TourLet’s walk through the market

    Tuesday 12th of March
    from 10:00 to 13:00
    Cost 500.00 Pesos Per Person

    We will have a 3 hour walk, in which we will slowly go through all parts of the big Mexican Tuesday ‘Tianguis’ market, which is located in the back part of the San Miguel Fire Station every Tuesday and in smaller version also Sundays. During our walk I will share with you very interesting details about the local and national ingredients (spices, herbs, vegies, meats, seafood, fruits and more) offered at the market and how to use and prepare them, about the food stands and the varieties of food which are sold in the different stands and about the Mexican artwork which is worth buying there. Of course I will also share my personal tips with you and we will do tastings at some of the food stands, to sample varieties of delicious Mexican street food.

    Sold out!


    German dinner:
    Lets prepare together some delicious German dishes and serve them in order of a menu, so you can eat and enjoy them after at my Chefs table

    Thursday 14th of March
    from 14:00 to 17:00
    Cost 680.00 Pesos
     Per Person

    Here the menu:

    1: Kartoffel puffer mit apfelmus (crunchy potato tarts with apple sauce)

    2: East German ‘Wild Mushroom Cream’ soup

    3: Jaeger Schnitzel (breaded pork shoulder meat)

    4: ‘Rinder rouladen’ (Stuffed Beef meat rolls roasted in a red wine gravy)

    5: Bavarian cream (vanilla-whipped cream dessert) with Rote Gruetze (cold red fruit cocktail)


    Mexican Cuisine 3th Course;
    All about Mexican Chiles;

    Friday 15th of March
    from 10:00 to 13:00
    Cost 580.00 Pesos
     Per Person

    We will work with Mexican dehydrated, canned, smoked and fresh Chiles and make different traditional preparations and dishes with them.  We will cook and of course join after

    1: ‘Crema de Chile Poblano’ (Poblano pepper cream soup)

    2: ‘Chile relleno’ (with egg covered Poblano pepper, stuffed with cheese and served in a light tomato broth)

    3: ‘Stuffed Passila Chile’ (with fresh goat cheese)

    4: Stuffed jalapeño peppers (with Huitlacotche corn fungus and Oaxaca string Cheese)

    5: Ten Pepper/Chili UMAMI sauce – Molcajete (Volcanic Rock) grinded


    Mexican Cuisine 4th Course; Let’s make Mexican Tamales

    Monday 18th of March
    from 10:00 to 13:00
    Cost 580.00 Pesos
     Per Person

    ‘Tamales Oaxaqueño;’ (Fresh corn dough stuffed with Turkey meat in Oaxaca Cacao Mole Sauce, wrapped and steamed inside a fresh banana plant leaf),

    ‘Corn leaf Tamales;’ (Fresh corn dough stuffed with Turkey meat in red Guajillo Chile sauce, wrapped and steamed inside a dehydrated corn husk),

    ‘Corundas from Michoacan’; Corn plant leaf Tamales (Fresh corn dough, wrapped to a triangle shape and steamed inside a fresh corn plant leaf or ‘Saint Leaf’, they will be served with shredded pork meat and green tomatillo-chili broth)


    Mexican Local ‘Tianguis’ Tuesday Market
    Chef TourLet’s walk through the market

    Tuesday 19th of March
    from 10:00 to 13:00
    Cost 500.00 Pesos
     Per Person

    We will have a 3 hour walk, in which we will slowly go through all parts of the big Mexican Tuesday ‘Tianguis’ market, which is located in the back part of the San Miguel Fire Station every Tuesday and in smaller version also Sundays. During our walk I will share with you very interesting details about the local and national ingredients (spices, herbs, vegies, meats, seafood, fruits and more) offered at the market and how to use and prepare them, about the food stands and the varieties of food which are sold in the different stands and about the Mexican artwork which is worth buying there. Of course I will also share my personal tips with you and we will do tastings at some of the food stands, to sample varieties of delicious Mexican street food.

    Sold out!


    ‘Lets shop and cook together’
    Chef Tour 
    – Market Tour + Home Cooking!

    Wednesday 20th of March
    from 10:00 to 14:00
    Cost 950.00 Pesos
     Per Person = 

    We are going to meet in front of the San Miguel de Allende ‘Ignacio Ramirez Market’ and walk through it to make some shopping together, for a beautiful traditional Mexican menu which we will cook and enjoy after. During our walk I will talk about the local sellers & their products and will also share with you lots of interesting things about the local and national ingredients offered at the market and how to use and prepare them. 2 hours

    After we drive to my home and cooking school in Colonia San Antonio, to cook together our menu and of course enjoy it after. 2 hours

    Our Menu:

    1: Blue corn Tortilla Quesadilla (stuffed with Huitlacotche Fungus or Zucchini flower & Oaxaca string cheese), served with fresh made ‘Moclajete salsa’

    2: Cactus leaf Salad with avocado & Mexican fresh Ranchero Cheese

    3: ‘Chile Relleno’ (with ‘queso fresco’ cheese stuffed Poblano pepper, wrapped in egg and served in a light tomato broth)

    4: Fried Plantain served with Cinnamon – Piloncillo – Guava sauce

    5: Mexican Horchata water (Refreshing rice cinnamon water)

    Sold out!


    Italian dinner: Lets prepare together some delicious Italian dishes and serve them in order of a menu, so you can eat and enjoy them after at my Chefs table

    Thursday 21th of March
    from 14:00 to 17:00
    Cost 680.00 Pesos
     Per Person

    Here the menu:

    1: Polpette di Melanzane (Crunchy Eggplant balls)

    2: Italian wedding soup (Rich chicken broth with green vegies and meatballs)

    3: Antipasto: Fresh made Potato Gnocchi’s with parmesan cheese

    4: Ossobuco (braised veal shank, soft and juicy, meat falls from the bone)

    5: Panna Cotta (cold Italian custard, served with fruit sauce)


    Mexican Cuisine 5th Course;
    Let’s make 
    Mexican Enchiladas

    Friday 22nd of March
    from 10:00 to 13:00
    Cost 580.00 Pesos
     Per Person

    1: ‘Enchiladas Rojas’ (with chicken stuffed Corn Tortilla in red Guajillo pepper sauce)

    2: ‘Enchiladas Verdes’ (with chicken stuffed Corn Tortilla in Green Tomatillo – Serrano pepper sauce)

    3: ‘Enchiladas Suizas’ (Swiss style Enchiladas with creamy tomatillo sauce, covered with Swiss cheese)

    4: ‘Enchiladas Mineras’ (Guanajuato Style, marinated fried corn tortillas stuffed with fresh cheese, served with sautéed carrot and potato dice)

    5: ‘Enmoladas’ (with chicken stuffed corn tortillas, covered with Mexican mole sauce)


     Mexican Cuisine 6th Course;
    Lets cook and enjoy after, Mexican Mole Sauces; complete homemade with traditional techniques and authentic Mexican ingredients and Mexican cooking techniques

    Monday 25th of March
    from 10:00 to 13:00
    Cost 580.00 Pesos
     Per Person

    We will make 4 different mole sauces and enjoy them after with some turkey meat and corn tortillas. We will make:

    ‘Mole Oaxaca’ (more than 35 ingredients including cacao seeds),

    ‘Mole Manchamanteles’ (delicious and rare to find, made with seasonal fruits & pork meat),

    ‘Pipian’ (green pumpkin seed sauce) and

    ‘Mole Poblano’ (made with smoked chilies + many other roasted ingredients)


    Mexican Local ‘Tianguis’ Tuesday Market
    Chef TourLet’s walk through the market

    Tuesday 26th of March
    from 10:00 to 13:00
    Cost 500.00 Pesos
     Per Person = 
    : 

    We will have a 3 hour walk, in which we will slowly go through all parts of the big Mexican Tuesday ‘Tianguis’ market, which is located in the back part of the San Miguel Fire Station every Tuesday and in smaller version also Sundays. During our walk I will share with you very interesting details about the local and national ingredients (spices, herbs, vegies, meats, seafood, fruits and more) offered at the market and how to use and prepare them, about the food stands and the varieties of food which are sold in the different stands and about the Mexican artwork which is worth buying there. Of course I will also share my personal tips with you and we will do tastings at some of the food stands, to sample varieties of delicious Mexican street food.

    5 spots left!


    Mexican Cuisine 7th Course;
    Let’s cook and enjoy some Mexican Seafood dishes

    Wednesday 27 of March
    from 10:00 to 13:00
    Cost 750.00 Pesos
     Per Person

    1: Mexican Guerrero style seafood soup (shrimp, fish, blue crab, octopus, clams and vegies in a rich tomato chili guajillo broth)

    2: Mexican shrimp ‘agua chile’ ceviche (Fresh marinated shrimp served with cucumber, avocado, serrano and habanero peppers and red onion)

    3: Acapulco Style ‘minilla quesadillas’ (shredded white fish filet, cooked in tomato chili sauce and after folded in crunchy corn tortillas)

    4: Veracruz Shrimp ‘Pozole’ (shrimp and hominy corn cooked tomatillo broth)

    5: Fish filet Veracruz Style (Red snapper filet steamed with a tomato sauce inside a banana leaf)


    Mexican Cuisine 8th Course; Let’s cook and enjoy a delicious Mexican Mestiza Menu

    Thursday 28th of March
    from 10:00 to 13:00
    Cost 650.00 Pesos
     Per Person

    1: Cesar salad (the classic Tijuana recipe)

    2: Traditional ‘Sopes’ (Crunchy corn dough circles with beans, molcajete grinded chili sauce, Mexican cream and ranchero cheese topping)

    3: Mexican Tortilla/Aztec soup (served with Chili Pasilla, Corn chips, avocado, cream and fresh ranchero cheese)

    4: Cochinita Pibil (Pork Yucatan style with Achiote sauce)

    5: ‘Buñuelos’ (Mexican Fritters with piloncillo sugar sauce)

    and we also will make Mexican Horchata (rice – Cinnamon) water


    International Cuisine dinner:
    Lets prepare together some delicious Famous International dishes and serve them in order of a menu, so you can eat and enjoy them after at my Chefs tabl

    Thursday 28th of March
    from 15:00 to 18:00
    Cost 750.00 Pesos
     Per Person

    Here the menu:

    1: Peruvian ceviche (fresh made with tuna fish filet, sea salt, lemon juice, red onion, fresh habanero and serrano chili & more)

    2: Goulash soup (rich soup made with bell peppers, garlic, onions, tomatoes, red wine and beef meat seasoned with paprika, cumin, lemon and other spices)

    3: Crab cakes (made from fresh boiled blue crabs)

    4: ‘Austrian Tafelspitz’ Veal shoulder meat stew (slow cooked and served in horseradish sauce)

    5: Lemon flavored cheese cake


    Mexican Cuisine 9th Course;
    Let’s cook and enjoy a delicious Mexican Mestiza Menu

    Friday 29th of March
    from 10:00 to 13:00
    Cost 650.00 Pesos
     Per Person

    1: Mexican ‘Ropa Vieja’ (Cactus leaf and shredded beef meat salad)

    2: Black bean soup served with tortilla chips, ranchero cheese, cream and avocado

    3: ‘Pulpo enamorado’ (Octopus salad with Chipotle mayonnaise) served with baked tortillas

    4: ‘Entomatadas’ (with chicken meat stuffed corn tortillas covered with tomato sauce, served with cream and cheese)

    5: Chocolate Flan with caramelized sugar sauce


    Mexican Cuisine 10th Course
    Let’s cook and enjoy a delicious Mexican Mestiza Menu

    Monday 1st of April
    from 10:00 to 13:00
    Cost 580.00 Pesos
     Per Person

    1: Guerrero style lentil soup with plantain and pineapple

    2: ‘Rajas de chile Poblano’ (Poblano pepper in cream sauce) served with crunchy baked tortillas and ranchero cheese

    3: Green tomatillo Chicken ‘Pozole’ Soup (with hominy corn)

    4: Carnitas Michoacan (Uruapan) Style – slow cooked Pork meat

    5: Homemade Avocado ice cream (with Maguey Honey)


    Mexican Local ‘Tianguis’ Tuesday Market –
    Chef TourLet’s walk through the market

    Tuesday 02th of April
    from 10:00 to 13:00
    Cost 500.00 Pesos
     Per Person

    We will have a 3 hour walk, in which we will slowly go through all parts of the big Mexican Tuesday ‘Tianguis’ market, which is located in the back part of the San Miguel Fire Station every Tuesday and in smaller version also Sundays. During our walk I will share with you very interesting details about the local and national ingredients (spices, herbs, vegies, meats, seafood, fruits and more) offered at the market and how to use and prepare them, about the food stands and the varieties of food which are sold in the different stands and about the Mexican artwork which is worth buying there. Of course I will also share my personal tips with you and we will do tastings at some of the food stands, to sample varieties of delicious Mexican street food.

    4 spots left!


    The May 2019 schedule will be published first week of May and from the 5th of April to 8th of May 2019 our cooking school will be closed.  If you would like to make a private reservation or reserve a personalized or private class for the period from 10th of May 2019 – 31st of December 2019, then please contact me in advance to my email david.jahnke@gmail.com and I will get in touch with you.


    Please permit me, to present myself:

    Short Introduction:

    My name is David Jahnke and I was born in 1976 in Rostock, Germany. I’m living since the last 22 years in Mexico and in total I have worked about 27 years in the gastronomy business and also in University superior education for the last 5 years. After working international 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 years I have taken many different courses at University’s to refine didactic teaching, I have giving a few conferences in different University’s 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 quality of Hospital meals, for the government office of Tourism, for associations which help people in needs, 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

    Just recently because of family tragedy, I had to quit my full time job as professor and academic lieder for the licensed degree of gastronomy in the University of Celaya which I was doing for the last 6 years.


    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 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 at 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 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 at 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 Mescal” 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 professor for hours in 3 different University’s and had teach 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 University’s in Mexico.

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

    Since June 2018 until today we have our private cooking school in San Miguel de Allende, GTO, Mexico

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