Course overview
Transform a whole chicken into unique recipes that highlight every part of the bird.
What you will learn
In this masterclass, you'll master the art of utilizing a whole chicken from start to finish. You'll begin by learning efficient butchery techniques to make the most of each part. Next, you'll explore creative recipes such as a savory twist on the Viennese dessert "Eismarillenknödel" with chicken liver parfait. You'll also prepare Austrian fried chicken with a unique stuffing and classic breading, and culminate the class by crafting a delicate chawanmushi using chicken skin, heart, and bones. By the end, you'll have honed your skills in maximizing chicken usage and creating innovative, flavorful dishes.
Course details
Who is the course for?
In this masterclass, your instructor will be the bold Austrian chef Lukas Mraz. Hailing from a long line of successful restaurateurs, Lukas's passion for cooking was ignited at an early age, following in the footsteps of his great-grandfather, grandfather, father, and brother. Lukas's journey took him through several starred kitchens, and he made a name for himself as the head chef of Berlin's acclaimed wine bistro, Cordobar. In September 2018, Lukas returned to Vienna to join his father, Markus Mraz, at their family restaurant, Mraz & Sohn. Together, they have elevated the restaurant into one of Austria's top dining destinations, known for its "Austrian food without borders" and a daring 14-course tasting menu that blends originality with seasonal ingredients.