The Filipino Kitchen:
East Meets West

Starting February- Book Your Place

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Learn With Rassa

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Unleash your inspiration in the kitchen with cultural knowledge you won't find anywhere else.

About The Course

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Soak up the real tastes and techniques of world cultures with a mix of weekly classes, regular chef Q&A’s and live creative workshops - while using specialist ingredients delivered direct to your door. Push past the limits of your kitchen comfort zone, and join a community of like minded home cooks on a deep dive into a cuisine headed up by our expert regional chefs.


Years of culinary experience
Time To Make


Hours of content


Specialist ingredients
Recipe Book


Unique recipes for you
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Topics On The Course

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This course is your perfect first step into one of the world’s most exciting cuisines. Combining the flavours of South East Asia, Europe and the Americas - Filipino cookery is utterly unique, and must be tasted to be believed...


Introduce your taste buds to the Filipino kitchen with a trio of dishes showcasing the three pillars of the cuisine - tamis (sweet), asim (sour) and alat (sour). Here you’ll learn the skill of tasting your food, creating a perfect balance between flavours.


Master fire cooking, braising and steaming - and learn how method can be just as important as ingredients! From light and delicate, to bold and brash, you’ll discover how the Filipino kitchen methods are unlike any other in the world.


Discover the cultural melting pot of the Philippines with three dishes that represent this cosmopolitan nation. From Spanish colonial rule, to Chinese ingredients and American settlers - learn how each group left their own mark on the cuisine.
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Chefs Leading The Course

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Gene Gonzalez

As one of the most well known chefs in the Philippines, Chef Gene has been sharing the food of his homeland on TV, in his restaurants and in the famous Center for Asian Culinary Studies for years. With a host of awards for both his cook books and food, Gene is an icon of the Filipino kitchen!
Cultural Insight
Taking you on a heritage tour of the Philippines, Chef Gene will share stories, anecdotes and cultural information about his home country.
Gain a deeper appreciation of the animals we eat, through clear and simple butchery tips and a focus on less traditional cuts.

Budgie Montoya

Born in Mindanao, South Philippines, and raised in Australia, Budgie moved to the UK where he has made a name for himself pioneering Filipino food. Following a stint as head chef of Foley’s in London, he is now the owner and head chef of the Sarap restaurant family.
Find out how to control your coals, and develop deep flavour with an open fire barbecue - a classic Filipino cooking method known as ‘Inihaw’
Discover the world of Filipino street food from your own kitchen, best enjoyed with a cold beer as part of a collection of small plates.

Rex De Guzman

Boasting a number of culinary awards, Chef Rex has worked under Michelin Star chefs and spent time at Gordon Ramsay’s ‘MAZE’ restaurant, before returning to his Filipino heritage with his successful Turo Turo venture.
Stewing & Braising
Gain an understanding of how Filipino chefs build layers of flavour with different stocks, sauces and punchy secret ingredients.
Sweet Treats
Learn how Filipino chefs use different starches and sweeteners to create desserts and snacks unlike anything found in the West.

Mark Corbyn

As the co-founder of London based Filipino food institution ‘The Adobros’, Mark Corbyn has been championing his mother’s native food for almost a decade. The supper club has been introducing Brits to Filipino food through thoughtful and painstaking care with every dish.
As the Adobo king of London, Mark will be teaching some of the most iconic meat dishes that have come out of the Philippines.
Contemporary Plating
Your eyes are the first part of the body to taste your food, and Mark will be showing you a series of plating techniques to take your dishes to the next level.
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Box of Specialist Ingredients

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Every food culture has its own essential flavours that just can’t be replicated without the right heritage ingredients and equipment - and this is why we have prepared three specialist boxes that will be delivered to your door at the beginning of each month of the course.

Gone are the days of scouring supermarket shelves, and calling up wholesalers to seek out the right spice or syrup. On a Rassa course, we provide you with the exact quantities of the “hard to find” ingredients that will give your dishes the perfect flavour.
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Step-by-step Cohorted Curriculum

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Pre-Class: Onboarding & Introduction
When you sign up to a course with Rassa, you will be invited to book an onboarding call with a member of our team to let us know a little about your interests, skill level and geographic location. You will then be notified of your bespoke peer group and given a start date for when the course will begin, and shortly after, receive the first of your three specialist ingredient boxes before the start of the first module.
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Module 1: FLAVOURS
The first module of the course will consist of a month-long exploration of the pillars of the Filipino palate - Saltiness, Sourness, and Funkiness! Starting with Mark’s Arroz Caldo with salted duck egg and glutinous rice. Then we will be moving onto the unofficial national dish of the Philippines - Sinigag And finally Chef Rex will be showing you the fermented flavours of Kare Kare. In the fourth week of the modul you will produce your own creation inspired by one of the major flavour styles
Module 2: techniques
The second module of the course takes a look at the key techniques that make Filipino cooking unlike anything else. In week one, you will learn all about the iconic technique behind Adobo from the Adobro himself - Mark Corbyn. Then on week 2, Budgie will explain how to master filipino fire cooking with his pork skewers. The final cook along of the module will focus on Suman, a classic dessert that utilises the process of steaming. For the live class, our chefs will get you to prepare your own dish using one of these three classic techniques.
Module 3: influences
In the final module of the course we will be taking inspiration from the various waves of influence that have washed over the Filipino archipelago. Week one will see Mark taking a look at the Iberian influences on the cuisine with a Filipino take on Leche Flan. Moving onto the second class, we learn a little bit about how China influenced the Filipino cuisine with Pancit Palabok. Week three of the final module looks at the cultural overlap between the United States and the Philippines with Budgie’s Banana ketchup fried chicken. The final live class of the course will see you taking inspiration from the melding cultures of the Philippines, to create an entirely new dish of your own.
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How you'll be learning
Each week you will be taken through the creation of a dish from start to finish, giving you an insight into the culture that formed the dish you are cooking, as well as a deeper understanding of how a chef makes decisions in the kitchen.
Ingredients break down
This video is an opportunity to plug into the culture of the food you are cooking, and sharpen your senses when grocery shopping. The chefs will be talking you through the story behind each ingredient, the suppliers they use, and how to spot excellent produce.
Recipe Development
During this section you will get to peer behind the curtain and get the answers to the questions you have always wanted to ask your favourite chefs. The chefs will explain the decision making process that goes into forming a dish, why they brought it to the platform, and what ways you can make it your own.
Real time cook along videos
Once you know your ingredients, and understand the decisions that went into making the dish, you’re ready to get cooking. This video is purposefully paced to let you follow the steps without the need to skip, pause or rewind as you prep your dish alongside your instructors.
Live classes
The fourth and final week of each module is an opportunity to flex your creative muscles and use the learnings you’ve gained from the rest of the module. Under the guidance of the module leader, you will be provided with a brief that you will put your own spin on, bringing it to life in a live video class.
Supporting Materials
With each week of content, you'll also receive access to a host of supporting materials, including articles, bonus recipes, and cultural infotainment videos. These resources will give you a broader understanding of Ireland and its food culture, and are ideal for those of you who not only want to know the ‘how’, but also the ‘why’.
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Your Cooking Journey

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  • Learn 9 regional recipes by the end of the course.
  • Create 3 original dishes under the guidance of an expert chef.
  • Receive 3 Specialist ingredients boxes delivered direct to your door.
  • Master specialist chef skills from baking, to fish or meat butchery, and smoking.
  • Obtain bespoke feedback from other learners in a hand picked peer group.
  • Lifetime access to video lessons, full curriculum, and community.
Not enjoying the course? Switch for free up until day 5.
(£99 p/m + £149 upfront)
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Frequently Asked Questions

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Who is this class for?

Whether you’re a hobbyist looking to take your homecooking to the next level or are a more experienced chef looking to specialise further into different cuisines the course is designed to be engaging for a range of skill levels.

All dishes are available in video and written format to make them easy to learn from with insider chef tips and cultural tidbits throughout and you can lean on your peers for support and advice. If you’re looking to push yourself there’s plenty of bonus content, you can seek out fellow specialists within the Rassa community and tap into the deep knowledge base of our Irish chefs.

What's the time commitment?

This depends on your schedule, but you'll need to set aside around half a day a week to cover the key topics. If you have more time on your hands each course is packed with bonus content and recipes to get stuck into so that you can make the most of the platform.

Are the classes live?

The majority of classes are pre-recorded so you can work through them on your own schedule. Once a month you will be able to book onto a live online class with the chef. For these classes we will try to be as flexible as possible and offer multiple time slots to cater for different timezones around the world.

What tools and equipment will I need?

For this course, you will largely use common items found in the majority of kitchens for example, bowls, scales, an oven, chopping knives. For month 3 you will need a barbecue. Once you enrol onto the course, you’ll have access to the full checklist of equipment you need as well as a few optional but nice-to-have pieces of equipment.

Do you supply the ingredients?

Once a month you will receive a pantry box with the hard-to-find specialist ingredients for example, spices, oils, pulses and vinegars. You will need to buy the fresh ingredients, majority of which you should be able to find in a supermarket/grocery store however, where there are less common items we will let you know where you can get your hands on them.

How do groups and peer feedback work?

Once the course starts you’ll be placed into a peer group with other cooks from around the world who will be taking the course at the same time as you. You can ask and answer questions, share your creations with each other and throughout each week the chefs will be checking in to answer any questions you have and help with troubleshooting.

Am I able to interact with the chefs?

Yes, the chefs will be interacting with you and your peers answering any questions and giving support where they can. Every month you'll also take part in a live class with one of the chefs and your course peers, where you can ask for more in-depth feedback on your creations and showcase your work.

What if I fall behind?

We recommend doing a bit each week so that you don’t fall behind the rest of your peers but if you do we’ll help you get back on track.

Do I take this class from home?

Yes, every course is entirely virtual, so you can learn from anywhere. We’ve designed these courses to not just be convenient but also as interactive as possible: engage with your course peers from all around the world, ask the chefs questions, book onto live sessions and learn hands-on.

Will I still have access to the class once the course is over?

Yes, once the course is finished you will have full access to the pre-recorded video lessons and content. You can keep using the content as a resource to refer back to as you progress as a chef.

How much does the course cost?

For the full 90 days and the specialist ingredients box each month, the total price is £449/$650 (this works out £99/$139 per month plus an initial £149/$199 deposit). This includes the cost of the specialist ingredients box that will be delivered direct to your door at the start of each module (every month).

What if I change my mind?

If within the first 5 days you decide this course isn’t for you, you want to try a different cuisine or life’s busy schedule gets in the way, we can give you a voucher matching the course price which you can redeem at a later date (valid for 12 months).

Does it matter what timezone I'm in?

The majority of the lessons are pre-recorded and so can be watched in your own time however, once a month you will have a live online class with a chef. For these live classes we try to be as flexible as possible and offer multiple time slots to cater for different timezones around the world.