Small Plates, Big Tastes From Around the Globe

Every culture around the world has some form of Tapas, or small plates, which can be eaten alone as a appetizer or combined to make a meal.  Tapas are so versatile, they can be served hot or cold, eaten as finger food or with utensils and eaten anytime of day.  In this hands-on class Chef Sheldon Raju will teach you how to make four delectable tapas, each one having its own unique flavor profile from different parts of the globe.

• Salt & Pepper Squid (Calamari) Fried with Charred Cucumber
• Sesame Prawn Toasts
• Sashimi of Salmon with Salmon Roe Dressing
• Korean Beef Tenderloin Tartare
• Lemon Posset

About Sheldon:

Born in Durban, South Africa, Sheldon cultivated a deep love for cooking at a young age through his grandfather who managed the kitchen at the local temple which hosted weddings and cultural events.  Spending weekends with his grandfather Sheldon developed a great passion for cooking and the art of service.  After culinary school Sheldon cooked his way through numerous restaurants in Durban and Cape Town. From there he headed to Europe and worked at a two star Michelin restaurant in the Netherlands and then onto Germany. He expanded his culinary repertoire and began developing menus and concepts for new restaurants and started his own culinary consultancy business.  Over the years Sheldon has worked all over the world in top restaurants, trained with leading chefs and competed in culinary competitions developing his unparalleled expertise.