A Taste of Rassa
By the end of this one-month course you’ll make soft cheeses from scratch,
cure with salt, wrap and steam banana leaves, and make a no-knead soda bread. You’ll develop your own recipes, understand the function of different ingredients and receive a box of hard to source ingredients from our chefs.
Total Course Price: £199 - includes full access to the course + box
30 Days
Skill Level
All Levels
Hands-on Learning
Direct Feedback
Your Chefs & Peers
Course Outline
Get a full overview of what you'll be cooking below through a mix of video lessons and live virtual workshops.
A Taste of Rassa
One Month Course
In the first week you'll be preparing a Filipino classic, the Suman with a floral and milky flavour profile, moving on to preparing the Irish Guinness & Treacle Bread in week 2 which has scents of malt and caramel when it’s fresh out of the oven. Finally, in week 3 you’ll be taking on Israeli cheesemaking and lemon preserving to go with a tangy Fattoush salad.
The dishes in this module
1. Banana-leaf wrapped suman topped with brown sugar
2. Guinness and treacle soda bread
3. Fattoush salad, preserved lemons and labneh cheesemaking
Recipe development
The chefs guide you through their dishes explaining how they put all the different components together. You’ll also learn how you can experiment with different aromas, toppings and shaping when it comes to putting your own twist on your fragrant dish.
Get to know your ingredients and tools
This month the chefs take you through the key aromatics in their dishes as well as the ingredients you’ve received in your box and their cultural significance to each cuisine.
Bonus recipes
Chef Gene Gonzalez will be giving you access to bonus recipes to get you thinking about different toppings and condiments to go alongside your dishes this month. They are designed to be easy to adapt and make your own by experimenting with different flavour combinations.
Documentary content: watch & learn about the stories behind your dishes
You’ll meet local flour millers Andrew and Leonie who are owners of a traditional 4th generation family farm enterprise and also Chef Gene will introduce you to the art of wrapping banana leaves in the wonderful Filipino dish suman.
Live: creative workshop with Chef Daniel
In the last week of the month you will be tasked to create your own twist on an Irish soda bread and flavoured butter, taking inspiration from your local suppliers and what’s in season.
Competition time
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 Kevin Dundon.
Meet Your Chefs
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.
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.
Working alongside Chef Tomer and Chef Eyal, Zoe is the third partner in the Israeli food venture taking London by storm: ‘Anan’. She has helped shape this vision having grown up immersed in the produce of the Tel Aviv markets - taking the classic Israeli Hummusiyah and elevating it for a global audience.
A fellow Eurotoque finalist, Daniel Hannigan has worked in high end kitchens across Ireland which have achieved Michelin star status. More recently, he has founded the benefit dinner series Food for Thought in aid of suicide prevention.
Box of Specialist Ingredients
You'll receive a box of ingredients and tools hand-picked by our chefs and delivered directly to your door. Discover native ingredients, independent suppliers and specialist tools to help you cook.
Sign up and choose your course
Receive your box to your front door delivered by us
Learn how to get the most out of your ingredients and tools
Meet Your Community
You’ll be matched with other adventurous cooks around the world and put into small learning groups - this is your space to interact and talk over the course content. You can share your creations with your peer group or ask the chefs questions if you need help customising a recipe or are curious about the culture.
Ask questions of the community and the chefs
Lorraine Spence
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 Lorraine, 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 everyone, I used Kevin’s larder recipes. What do you think?
What Are People Saying?
Why just listen to us? Hear from those who have gone through and finished one of our courses.
"A new and exciting experience that’s got me thinking differently and creating new dishes. The community was a big part of what kept me going through the course and I’ve made good friends that I still keep in touch with."
"You get that personal experience because there are live chats, videos and you can ask questions. It’s been an incredible experience and some of those dishes will be staples for me. I can’t wait for what comes next."
"Overall I’ve absolutely loved the last 3 months - it’s challenged my culinary skills and it’s also helped me learn so much about Irish culture. It actually gets you to engage as a chef and not just follow recipes. It’s taught me skills for life."
As Seen In
Our Other Courses
All of our 1-month courses
1 Live class
Half a day a week of content
1 box of specialist ingredients
Develop your own recipes
Direct feedback from chefs
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 per week (billed monthly) which works out at a total of £449. For the one month courses we charge a flat fee of £199. 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.