Seared tuna with greens, crispy white snack, and sauce on a white plate with ocean in background
A white plate with a piece of seafood, possibly shrimp, topped with a yellow sauce and garnished with small herbs and yellow crispy bits. A white mug with a golden interior, spoon inside, is positioned on a patio table with shadows cast by a striped
A person is serving a white ice cream scoop onto a white plate, which already has some colorful garnishes. There are also small yellow cubes on a separate plate in the background.
A top-down view of a table set with three white plates containing gourmet dishes, a glass of white wine, a bottle in a silver holder, two forks, two knives, and a small basket of breadsticks, with shadows cast on a white tablecloth.

Experience Mediterranean cuisine reimagined — where tradition meets creativity and fine-dining craft.

Starting 7th November 2026

Enroll

1 Week All Inclusive

The first short-format course that prioritizes true culinary creativity — empowering you to design original, modern Mediterranean dishes rather than follow existing formulas.

Gourmet dish with grilled vegetables, greens, and carrot ribbons on a white plate

This one-week program is designed for passionate cooks and professionals who want to move beyond tradition and explore the modern evolution of Mediterranean cuisine. Through chef-led sessions, you’ll study new techniques, creative plating, and fine-dining interpretation — all rooted in the region’s timeless flavors.

Our small group courses offer a unique blend of chef-led demonstrations, tastings, and guided hands-on practice in a relaxed, inspiring environment. Designed for 2–8 participants, these courses are ideal for culinary enthusiasts who want to deepen their knowledge through professional style training.

Mediterranean cuisine is our foundation — its ingredients, techniques, and cultural depth form the core of our teaching. We begin by honoring tradition and mastering its craft. Then we push forward: encouraging creativity, innovation, and thoughtful reinterpretation. This is how culinary wisdom evolves — with respect for the past and a desire to shape the cuisine of the future.

100% International Profile

You will cook with students from every continent.

65% Come from other Sectors

Your peers will have experiences that will complement your learning.

What You’ll Learn

  • Contemporary cooking and plating techniques

  • Modern adaptations of classic Mediterranean dishes

  • Sous-vide, low-temperature, and textural innovation

  • Foams, molecular textures, purées, powders, smoke

  • Ingredient pairing, flavor construction, and menu design

  • The creative process behind Michelin-level cuisine

Enrolment Requirements

All levels are welcome, but we recommend having some prior cooking experience and confidence working in a kitchen (professional experience is not required). A basic understanding of Mediterranean ingredients and food culture will also help you gain the most from this program.

If you feel you need to strengthen your fundamentals or build a deeper connection to traditional Mediterranean cuisine, we suggest starting with our “Discover Mediterranean Cuisine” course before advancing to this one.

Daily demonstrations, tastings, and guided creative sessions that encourage experimentation and artistic expression. Participants will develop their own dishes — applying innovation while respecting the essence of Mediterranean cuisine.

The course concludes with a collaborative tasting menu prepared by the group, showcasing each participant’s creative interpretation.

Itinerary

  • Arrival, Check-In, Welcome Meze dinner

  • Theme: The modern Mediterranean palate: flavor construction, balance, and perception
    Regions: Pan-Mediterranean (Greece, Italy, Spain, France, Morocco, Lebanon)
    Techniques: Sensory analysis, flavor mapping, emulsification, extraction, infusion, modern foundations

    Theory & Tastings:

    • The Mediterranean as a flavor system, not a recipe set

    • Climate, terroir, salinity, and acidity as design tools

    • Salt–acid–fat–heat–aroma balance in modern cuisine

    Guided Tastings & Sensory Training

    • Wines

    • Acids: wine vinegar, citrus, verjus, isolated acids (malic, tartaric, citric, ascorbic)

    • Sea salts & salinity components - Flavored salts

    • Mediterranean aromatics & spices
      Creating our own spice blends

    • Fresh herbs & intensity control

    • Umami sources: anchovy, miso-style ferments, aged cheeses

    Demonstrations (12–14)

    • Professional wine tasting methodology

    • Garlic oil: cold vs hot infusion, garlic powder

    • Herb oils (basil, rosemary, parsley)

    • Peperoncino oil – extraction without bitterness

    • Meat stock – modern demi glace

    • Modern vinaigrettes (stable emulsions)

    • Powder creation intro (olive, vegetables)

    Wine Tasting Session 1 – Sensory Analysis

    • Visual, aromatic, structural analysis

    • Acidity, tannin, alcohol, body

    • Popular international varieties

    • Flavor balance

    • Distinction between Taste & Flavor

  • Theme

    Deconstruction, reinterpretation, and creative reconstruction

    Regions

    Greece, Italy, Spain, Southern France, Levant

    Techniques

    Sous-vide, confit, gelification, foams, smoking, controlled grilling

    Theory

    • How Michelin chefs reinvent classics without losing identity

    • Deconstruction vs reinterpretation

    • Texture layering & contrast

    • When tradition becomes constraint — and when it becomes strength

    Demonstrations :

    • Deconstructed Greek salad (tomato water, feta snow, olive dust)

    • Modern moussaka: braised lamb, pressed aubergine, potato puree

    • Tzatziki pearls (spherification)

    • Marinated pork tenderloin

    • Potato puffs

    • Calamari skewers and coconut tzatziki

    • Deconstructed spanakopita

    • Lamb terrine

    • Pork fillet with sweet wine and smoked pork dust

    • The new Saganaki (Shrimp, tomato spheres, ouzo gel, feta crumble)

    Hands-On:

    • Deconstructed Greek salad plating exercise

    • Deconstructed spinach pie plating exercise

    • The new Saganaki plating exercise

    Wine Tasting Session 2 – Food & Wine Pairing

    • Pairing fundamentals and rules

    • Wine clashes in contemporary cuisine

    • Food pairing tasting exercise

    • Team Game: pairing wines with reimagined dishes (trivia)

  • Theme

    Elegance, precision, restraint

    Regions

    Italy (North & South), Provence, Côte d’Azur

    Techniques

    Fresh pasta innovation, emulsions, refined reductions, fine plating, smoking, sous vide

    Demonstrations

    • Linguine with smoked mussels

    • The new Parmigiana

    • Overcooked carbonara + cured egg yolk

    • Tomato & Basil risotto

    • Olive oil & rosemary gelato

    • Sous vide monkfish

    • Tagliolini with langoustine tartare

    • Mozzarella balloon caprese

    • The new Tiramisu (egg free & microwave sponge)

    • Rice crisps

    • Beef cooked three ways (Raw, Cooked, Overcooked)

    • Baba au rum with coconut & pineapple

    Hands-On Practical

    • Ravioli with liquid filling

    • Pizza canotto moderna

    • Tuna tataki with orange and dijon sauce

    • Profiterolles with salted chocolate sauce

  • Theme

    Fire, smoke, boldness, modern Spanish creativity

    Regions

    Spain, Western Mediterranean

    Techniques

    Charcoal, smoking, dehydration, reduction, frying, avant-garde Spanish methods, Gelato VS Ice-cream - recipe balancing.

    Demonstrations

    • The med tempura & aioli

    • Sous vide & fried octopus

    • New patatas bravas with smoked cheese powder

    • Grilled cabbage & smoked trout

    • Paella rice crisp

    • Peach espuma dessert

    Gelato Balancing Session

    • Sugar & fat balancing

    • Stabilizers explained

    • Freezing potential

    • Gelato as a plated element

    Hands-On Practical

    • Personal gelato recipe creation, balancing and tasting

  • Theme

    Spice, aroma, storytelling, identity

    Regions

    Lebanon, Israel, Turkey, North Africa

    Techniques

    Infusions, fermentation, modern spice handling, concept building

    Demonstrations

    • Ultra-smooth hummus

    • Aquafaba foams

    • Preserved lemon gel

    • Harissa oil

    • Fig leaf powder

    • Kofta

    • Labneh dehydration

    • Pomegranate caviar

    • Saffron cloud

    Restaurant Creation Session

    • Dining concept vs menu

    • Service styles

    • Tasting menu flow

    • Costing & premium positioning

    • Signature dish creation

    • Menu creation exercise (teamwork)

  • Activities

    • Participants take over the kitchen operation and design:

      • Concept

      • Menu

      • Signature dish

    • Mise en place planning

    • Execution & plating

    • Chef feedback & critique

    Final Outcomes

    • Fully developed modern Mediterranean dish

    • Clear narrative & plating logic

    • Wine pairing suggestion

    • Professional presentation

  • Item description
A romantic dinner setup with two wine glasses, a fork and knife on a napkin, a small table lamp, and a view of the moonlit ocean with reflections, distant lights, and hills at night.

Price: 3550€ per person

This Program Includes:

  • Airport transfers to the hotel upon arrival and departure are included in the price

  • Accommodation in a private room at Semeli boutique hotel or Armonia Bay Hotel.

  • All the lessons, booklets, prints and stationary for note taking is included.

  • Kitchen facilities and use of tools and equipment are included. You don’t have to bring your own knives and tools.

  • All meals (Breakfast, Lunch, Dinner, Snacks) are included along with drinks and Alcoholic beverages and Fine wines. Coffee and Tea are offered throughout the day at no extra charge.

  • An apron with our logo will be provided as a gift at the end of the course.

  • Participants who have participated in the course will receive a printed certificate of completion for this course.

  • Excursions, Cultural visits and Dinning out are included if they are part of the program.

Enroll