Course Summary

Cooking Duck Doesn’t Have to be Complicated

Chef Simone Mancin takes the mystery out of preparing and cooking beautiful duck dishes including duck l’orange, duck pot pie, red wine braised duck, crispy skinned duck and pappardelle with duck ragu.

 

Professional Chef and Cookery Trainer Simone Mancin is a European-trained chef who loves teaching people how to cook.  He has worked in leading restaurants in Italy, London, France and Switzerland as well as here in Melbourne.

Simone travelled to Melbourne in 2010, working in restaurants including Grossi Florentino, 400 Gradi and Locale at De Bortoli Winery.  He then embarked on a road trip around Australia before returning to his home town in Italy. 

Since his permanent move to Melbourne, Simone has been teaching a range of exciting hands-on cooking classes at CAE including the ever popular Kitchen Boot Camp, Pasta Fresca, Spanish Tapas, Kitchen Knife Skills and many more.

Course Sessions

Thursday, 5th December - 1 class


Session ID DHZ49102C
5 Dec - 5 Dec 6:00pm - 9:00pm
Location CAE
Session Fees
$165 / $157 (conc)
Teacher
Simone Mancin

Please bring an apron, notepad and pen to class.

Students with any special dietary requirements should contact CAE on 9652 0611 to advise. Please also mention it to the chef when arriving for the class.

Last updated: August 16, 2019 04:39pm