The Chef's Perfumery: vegetarian
When we think of food, the first sense that springs to mind is taste. But before, a morsel has even passed our lips, it is our olfactory system, or sense of smell that is being triggered. Aromas play almost as large a part in our appreciation of food as flavours on our tongue, and are even more evocative - conjuring up people, places and emotions in our mind. This is why many experts believe out of all the senses, smell is the most closely related to memory.

The sense of smell has caused monarchs to fill the royal courts with perfume, driven spice-seeking adventurers to travel the globe, and even led doctors of the past to prescribe aromatic herbs and flowers to the sick. But above all, it is the cooks who have truly followed their nose!

A large part of cooking is related to smell, with many techniques focusing on extracting the right fragrance from your ingredients - from grinding spices with a pestle and mortar to tearing the leaves of fresh herbs to release their aromas. Throughout the course, the chefs will encourage you to not only cook with your nose, but also to shop using scent when sourcing your ingredients around the markets and checking for quality. So get ready to enter a fragrant world of ancient ingredients and time-honoured techniques.
👋 Who Are The Rassa Chefs?
It's time to meet the chefs that are going to be teaching you throughout the course. Each of them will bring their rich culinary experience to the table with a touch of warm hospitality to take your cooking to the next level and introduce you to the aromatics of their cuisine.
Kevin Dundon
Country Living & The Natural Larder
Eyal Jagermann
Simple food delivered with quality
Gene Gonzalez
Filipino dining & culinary education
Zoe Tigner-Haus
Bold Flavours & communal feasting
Budgie Montoya
Modern filipino fire cooking
Tomer Hauptman
Heritage food with emotion & history
Kerry Harvey
Bread Making & Fine Dining
Mark Corbyn
Hearty Filipino homecooking
Alison Tierney
Fire cooking & wild ingredients
Rex De Guzman
A streetfood twist on heritage dishes
Daniel Hannigan
Fire cooking & butchery
✅ Quick Checklist
Prep For The Course
Check out your equipment and ingredients list and get yourself ready for the course ahead.
Book Your Live Class
Click to book your live sessions with the chefs at the end of each module.
Discuss With Your Cohort
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🍳 Your Course Breakdown
7 Specialist Ingredients / 2 Specialist Tools / 11 Videos / 4 Articles / 1 Live Class
This Week
Week 1: Suman with Rex
Scent Profile: 🍬 Sweet - 🥛 Milky - 🌸 Floral
This Week's Key Takeaway
Working With Banana Leaf

As a country marked by striking natural landscapes and diverse cultural influences, the Philippines has an utterly unique cuisine. Nowhere is this more on show than in the markets, where the air is thick with a heady mix of the sweet scent of “sampaguita” (filipino jasmine) and the floral aroma of an iced pandan tea on a hot day. This week you'll be making a sweet coconut rice, steamed in banana leaves giving a delicate green tea scent, finished off by a note of caramel with a sprinkling of brown sugar.

Coming 31/01
Week 2: Guinness and Treacle Bread with Kerry
Scent Profile: 🌾 Roasted Malt - Coffee -  🍮 Caramel
This Week's Key Takeaway
No Knead Bread

With their rugged green mountains, sea sprayed coastlines and fickle Atlantic weather, the people of Ireland have become masters of hospitality - replenishing the spirit of visitors with the aromas of their kitchen. Here you will recreate some of this Irish magic with the warming smell of a traditional treacle bread. Malty, rich and nostalgic, your home will be filled with a smell that calls back to an era of turf-fuelled fires and lilting fiddles.

Coming 07/02
Week 3: Fattoush Salad & Labneh Cheese with Zoe
Scent Profile: 🌶️ Spicy - 🍋 Tangy - 🍊 Citrus
This Week's Key Takeaway

The Israeli cuisine is by its very nature an ever evolving mix of Arab and Jewish influences, utilizing techniques and ingredients from across Eastern Europe, North Africa and the Middle East. This week's dish is influenced by the ancient spice routes that passed through the fertile crescent for centuries, with two aromatic spices taking centre stage. The first, Sumac, lends a beautiful fresh citrus aroma, whereas the classic Palestinian spice mix Za'atar adds an earthy herbacious note. These flavours are balanced against the fresh, acidic ingredients, aromatic roasted dukkah and the texture of creamy labneh cheese.

Coming 14/02
Week 4: Creating Your Own Recipe + Extras
What's In Store

Your fourth week is challenge week! Taking inspiration from all that you've learnt you will be developing your own dish with a strong focus on the aromas. You will be coming up with your own bread which you can make sweet or savoury and think about what to serve alongside - homemade jams, flavoured butters, spreads or purees.