Starting 24th January

Rassa Rip

Learn With Rassa

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

About The Course

Green Line
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
Rassa Rip


from one of our boxes

Yellow Line
Pick your course, from meat to vegetarian friendly - both are equally delicious and a great way to journey around the world through food. With these two courses, your learning will be led by your nose, where you'll be exploring scents from woody and floral, to spicy and tangy.


On this course, you'll be learning a range of dishes, and you'll be mastering a set of techniques that you'll be able to use for the rest of your life. In the first week you'll be learning how to cold smoke salmon from home, moving on to preparing a Filipino classic - the pork adobo in week 2. In week 3, you'll be putting your baking to the test, creating a very special Zohar cake.


On this course, you'll be learning a range of dishes, and you'll be mastering a set of techniques that you'll be able to use for the rest of your life. In the first week you'll be learning how to make a no-knead bread with the delicious Guinness and Treacle bread, before moving on to bathing and caramelising a Filipino Leche Flan. In week 3, you'll be making your own cheeses from home!
Rassa Rip


Leading YOUR Course

Green Line
Alison Tierney

Alison Tierney

Working as a head chef in Dublin, Alison Tierney has made sure to put local seasonal produce at the forefront of her culinary expression. Alison’s accolades include her involvement as a finalist in the prestigious Eurotoque competition.
Foraged Ingredients
Take things back to nature with ingredients sourced from your local area and develop them into your recipes.
Contemporary Irish
Contemporary Irish
Be inspired by the new techniques at the forefront of Irish cookery, infusing modern plating with ancient flavours.

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.

Tomer Hauptman

Formerly head chef of the well renowned Amsterdam eatery Mr Porter, Chef Tomer has been working in high end restaurants for years. He is currently producing incredible fire-cooked banquets as part of the ‘Nomadic’ dining group.
Falafel Making
Uncover the nuances of cooking over fire, and become a master at controlling temperature and developing that perfect char.
Israeli-Jewish Cooking
Gain an appreciation for the different cultural groups that reside within Israel, with an experience of some of the classic flavours brought to the country through the Iraqi Jewish diaspora.

Kerry Harvey

With a resume boasting the likes of the Gleneagles Hotel, the Ritz Powerscourt and the most well known Michelin award winner in the country - Chapter One - Kerry’s approach to Irish cuisine is elevated by her fine dining background.
Bread Making
Bread Baking
Understand the process behind the perfect dough, and rise through the ranks from Soda to Batch loaves.
Gain an appreciation of the seasonal ingredients on offer around you, and learn how to pair them with under appreciated game meat.
Kerry Harvey
Rassa Rip


Box of Specialist Ingredients

Yellow Line
Every food culture has its own essential flavours that just can’t be replicated without the right heritage ingredients - and this is why we have prepared three specialist ingredients 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.
Rassa Rip


Step-by-step Cohorted Curriculum

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Pre-Class: Onboarding & Introduction
When you sign up to a course with Rassa, you will have the chance to build out your profile, set your timezone and confirm your interests. 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.
Rassa Customer
Rassa Customer
Rassa Customer
Rassa Community
Our chefs have rewritten the Irish cookbook with revitalised classic techniques and sustainable recipes. Uncover the vibrant flavours of the Emerald Isle, with native ingredients elevated to the next level.
Fish Smoking
Bread Making
Fish Smoking
Week 2: the philippines
Discover the ultimate melting pot cuisine, with flavours that can only be tasted to be believed. Sweet, salty and sour, our chefs will teach you the secret behind perfect Filipino cooking: harmony!
WEEK 3: israel
Be inspired to explore the age old mix of cultures that runs through the heart of Levantine cuisine. From Arabic sharing plates to mediterranean feasts, this course gives you a taste of the rich sun soaked land.
Rassa Platform
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.
Rassa Live
Live classes
The fourth and final week of the course 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’.
Rassa Rip



Yellow Line
Rassa Rip


Community of Cooks

Green Line
Rassa Community
Rassa Community
Rassa Rip


Your Cooking Journey

Yellow Line
  • Learn 3 regional recipes by the end of the course.
  • Create your very own recipe under the guidance of an expert chef.
  • Receive a unique specialist ingredients box 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.
Sign Up
Rassa Rip



Green Line
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. At the end of the month you will be able to book onto a live online class with the chef. 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. 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?

At the start of the 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 30 days and the specialist ingredients box, the total price is £199/$269. This includes the cost of the specialist ingredients box that will be delivered direct to your door at the start of the 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.