The Filipino Kitchen
East Meets West
coming summer 2022
spring 2022 cohort full
The Philippines is known for its bold flavours and rich produce. It's a cuisine where indigenous ingredients and dishes have been influenced by its neighbours, waves of immigration and colonisers throughout history but what is unique is how these influences have been adopted and made uniquely Filipino.
12 Weeks
4-6 hours per week
Group Structure
Small Class Sizes
Hands-on, direct feedback
Content Format
On Demand & Live
Video lessons, live workshops, Q&A
Ingredients & Tools
Pantry Box
Spices, pulses & pantry essentials
Course Overview
This course dives deep into the cultural history, flavours and techniques of Filipino cooking. It’s one for the curious cook or budding chef, looking to stretch their creativity and learn from the stories and chef expertise from the Philippines.
Iconic Flavours
Month 1
Explore the key flavours which make up the pillars of Filipino cuisine - salty and aromatic, sour and fermented and learn how they’re developed from the cuisine’s unique ingredients.
What you'll be cooking
1. Arroz caldo, calamansi and salted duck eggs
2. Seafood sinigang and jasmine rice
3. Oxtail kare kare with bagoong
Learn what goes into creating a recipe
Learn how you can experiment with different toppings, textures and condiments to create the perfect Filipino feast. This month is a real celebration of Filipino farming so look to your own local farmers for inspiration when putting your own twist on these dishes.
Get to know your ingredients and tools
Learn all about the ingredients you will be using this month, their origins and influence on the cuisine. You will also discover some local suppliers and their personal backstory.
Develop your own original recipe
Chef Gene Gonzalez will show you how bagoong is made and how you can go about customising your own Arroz Caldo dish.
Visit the rice fields with Chef Gene
Rice is a staple of Filipino cuisine and has a rich history among indigenous families. Watch as Gene guides you around the rice fields and walks you through the harvesting process.
Live: Creative Workshop with Chef Rex
Create and showcase your own Arroz Caldo getting creative with toppings and condiments, taking inspiration from all that you have learnt throughout the month and share it with the community.
Regional Techniques
Month 2
We’re taking on three major cooking techniques of Filipino cuisine which are at the core of some of the most iconic dishes. From steaming with banana leaves, to braising with vinegar and heading to the grill - you'll master some unique techniques.
What you'll be cooking
1. Banana-leaf wrapped suman topped with brown sugar
2. Pork belly adobo
3. Banana marinated BBQ pork skewers and sawsawan
Learn what goes into creating a recipe
Your chefs talk through their dishes and their key components, thinking about different flavours and textures. They also guide you on how you can put your own twist on the dish adding different ingredients.
Get to know your ingredients and tools
Gain an intimate understanding of these ancient ingredients from the banana leaves used for steaming your Suman to calamansi (the Philippine lime) which brings freshness to the warming dishes.
Develop your own original recipe
Chef Gene Gonzalez will have you experimenting with pickling, sauces and vinegars to give you inspiration for putting together your own Filipino feast.
Learn more about banana leaves in Filipino cooking and how cane sugar is made
Learn more about the culture behind the cuisine. Gene talks through the banana leaf and its long history in Filipino cuisine, the art of wrapping the leaves and how cane sugar is made.
Live: Creative Workshop with Chef Budgie
Time for another creation. Show us your own recipe created for the grill. You can experiment with different flavours and take all that you have learnt throughout the month and cook live with Chef Budgie who will be on hand to answer any questions.
Cultural Influences
Month 3
We're exploring the different cultural influences on Filipino cuisine from the influences of migration as well as the many who have fought for power over the country and its gateway into Asia's valuable spice trade.
What you'll be cooking
1. Pandan infused leche flan topped with latik
2. Pancit palabok with sweet-potato glass noodles
3. Banana ketchup fried chicken (enjoy with beer!)
Learn what goes into creating a recipe
The chefs talk through the historical significance of their dishes and their own inspiration for the ingredients they have combined. They also show you how you can make the dishes your own by experimenting with flavouring, texture, marinades and sauces.
Get to know your ingredients and tools
Get to know the ingredients you are working with this month including pandan, often nicknamed ‘the vanilla of the East’, crispy chicharron and the ingredients for our wonderful, sweet banana ‘ketchup’ marinade.
Develop your own original recipe
Ahead of your live class, Chef Gene will be giving you some inspiration on how you can create your own pancit palabok and how to make your own noodles from scratch.
Learn more about the production of both tahini and silan
Through a mini documentary style video, Gene takes you to his family’s bakery. These Spanish bakeries are one of the lasting legacies of the period under Spanish rule and are a delicious part of the country’s food landscape.
Live: Creative Workshop with Chef Eyal
You’re tasked with creating your own Pancit Palabok. This is the last live class of the course so it’s a great opportunity to make use of everything you have learnt over the duration of the course and to ask Chef Mark any questions along the way.
Bonus: The Competition
Throughout the course you will be encouraged to self assess your creations thinking about the flavour and the presentation and the chefs will also be offering feedback. The winners in each group will receive an extra bonus live class cooking along with Gene Gonzalez.
Meet Your Chefs
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!
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.
Rex De
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.
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.
Your Pantry Box
For each module you'll receive ingredients and tools directly to your door, designed to kick start your Filipino pantry. These cover condiments, aromatics, grains and vinegars which are chef-approved and hold cultural significance in Filipino cooking. For anything fresh, we provide shopping lists and different suggestions for dietary or local geography restrictions.
Sign up and choose your course
We'll send you your pantry items
Become a more creative cook
Meet Your Community
Learn with people across the world who are also taking part in the Filipino course at the same time as you. Get live feedback from your chefs, share your creations with your peers and get your questions answered in the weekly Q&A sessions. This is your space to learn, develop and become a more creative chef.
Ask questions of the community and the chefs
Anna Saunders
Hi all and @ChefRex, have you got any tips on what else would work well for topping the Suman dish?
Recieve instant replies on what you can do to develop and improve your recipe
Rex De Guzman (Chef)
Hey Anna, it’s a really versatile dish so you can have some fun with different fruits or you can try adding chopped nuts for texture. I’m also a big fan of trying different warming spices in with the rice mix!
Share pictures of your dishes, inspire and motivate your peers
Kwame Boateng
Hey crew, it was my first time making Adobo. What do you think?
What Are People Saying?
Why just listen to us? Hear from those who have gone through and completed the Filipino course themselves.
I've loved learning new techniques and using ingredients that I’ve not tried before, as well as creating my own original recipes with the help of the community.
It’s been an incredible experience learning from some of the best Filipino chefs and some of the dishes will be staples for me. I can’t wait to see what comes next.
I hadn't tried cooking many of the dishes before the course - but the team have made it so easy by delivering the ingredients as part of the course!
As Seen In
Our Other Courses
Why join Rassa?
Create at least 3 original recipes
Cook with new tools/ingredients
Join an exclusive community of chefs
Personalised feedback from instructors
Lifetime access to the course
What is Rassa?

Through video lessons, live virtual workshops and hands on feedback, we help home cooks learn how to develop their own recipes, understand the function of different ingredients and how to train their chef instincts. At the heart of each course is the cultural education behind the cuisine, gaining insider knowledge from local chefs, farmers, producers and experts in their craft to give a deeper understanding of the context behind the culinary techniques for example, you’re guided around the wet markets of Manila learning about Filipino produce or taught by an Irish hunter about game meats as a sustainable alternative to industrial farming.

Who are the courses for?

The courses are ideal for a keen cook looking to take their skills to the next level or even for a more experienced chef looking to explore a cuisine of a different culture. The chefs are on-hand to answer any technical or cuisine-related questions.

What's the time commitment?

A minimum of half a day per week but by enrolling on one of our courses, you're making a commitment to your personal learning journey so we encourage you to get involved as much as possible - ask the chefs for feedback or answers to questions, engage with your course peers and read and watch the extra material.

Are the classes live?

The majority of classes are pre-recorded so you can work through them on your own schedule. At the end of each module you will be able to book onto a live online workshop 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 our courses, you will largely use common items found in your average kitchen for example, bowls, scales, an oven, chopping knives. There may be equipment needed specific to the course you have selected such as, a barbecue or blender, but 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.

What comes in the specialist boxes?

Once a month you will receive a pantry box with a mix of ingredients and tools, which have been hand-selected either for their cultural significance or to highlight an independent supplier. You will need to buy the rest of the ingredients, majority of which you should be able to find in your local 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 - and we'll tailor those people to you based on your skill level, timezone and your goals for the course. 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 virtual workshop 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.

Are the courses online?

Yes, every course is entirely virtual, so you can learn from anywhere, all you need is wifi and a laptop, tablet or desktop computer. 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 receive a pantry box of tools and ingredients for each module.

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 virtual workshop 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.

Will I still have access the class once it ends?

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 each course cost?

For the 90 day courses, the price is £37.50/$50 per week (billed monthly) which works out at a total of £449/$600. The price includes your box of specialist ingredients and tools for each month, video classes, weekly Q&A sessions and a live virtual workshop with the chef at the end of each 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).

Why Rassa?

If you've been thinking about working on your culinary skills for a while or are keen to learn from another chef who has a different culinary and cultural perspective to your own, Rassa provides the structure and the perfect opportunity to set aside the time to work on your skills. Learn from the comfort of your own home, whilst putting cultural education at the core making sure you learn the crucial context to the skills you are developing. You'll join a community of people all around the world with a shared interest of cooking and food, who will be with you throughout your course as well as after in our alumni channels.

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