Trupp- The Chefs Table Cooking School

Trupp- The Chefs Table Cooking School Trupp -THE CHEFS TABLE with Michelin Star chef Walter Trupp - corporate events & online cooking. http://www.truppthechefstable.com

Combining Michelin skills with food science for those who love to eat, learn and have fun. Walter and Anna Trupp provide for corporate and social cooking events in Melboune. You can also learn online with Walter Trupp at https://cookwithtrupponline.com Walter showcasing Walters 40 years experience as a Michelin Star Chef. For the first time in Australia, the zealous home cook can access the skill

s and techniques mastered by an International award-winning chef and guides students through a series of interactive, fun and uniquely designed courses; a culinary journey like no other. From the novice to the experienced, Walter Trupp teaches everything from mastering basic knife-skills, whole food health secrets, to presentation techniques, that will help take every-day meals and dinner-parties to a whole new level.

31/08/2026

Ever wonder why restaurant sauces cling so perfectly to steak or soak into roast chicken? It's all about matching sauce texture to meat texture. Too thin, and it slides off your juicy steak. Too thick, and it won't pe*****te dry, porous chicken. Learn this simple trick for culinary brilliance.

26/08/2026

Unlock the magic of creamy, non-rubbery cheese sauces for your pasta! The key is timing and temperature. Adding cheese off the heat prevents it from breaking, ensuring a smooth, luxurious sauce every time. Elevate your pasta game!

25/08/2026

Mushrooms should be firm, not soggy. Look for a short stem, as a long, hollow stem means the mushroom is older and has lost moisture from its cap. This affects texture. To keep them firm, remove the stem before storing.

21/08/2026

Adding salt to dough can ruin it by drawing out water, liquefying starches, and creating a sticky mess. See the dramatic difference salt makes in this side-by-side comparison.

20/08/2026

Nailing the flour ratio isn't enough. You can ruin dough texture by mixing flour into hot potatoes. This activates starches, creating a gluey, unmanageable paste. Avoid wallpaper glue in your baking!

13/08/2026

Whip up these delicious phyllo rolls! Sautéed onions, garlic, capsicum, and zucchini meet tender fish, all wrapped in crispy phyllo. A quick bake and they're perfect for any meal.

11/08/2026

Tired of overcooked salmon en croute? This simple trick—freezing the salmon before baking—ensures a perfectly juicy, flaky pastry every time. It's the easiest solution for a restaurant-quality dish at home.

10/08/2026

Ever see white liquid while cooking salmon? That's albumin, squeezed out when the fish gets too much heat too fast. It's your salmon's way of saying it needs to rest. Too much heat forces out moisture.

06/08/2026

Most people ruin sausages by pricking them before cooking. This releases precious juices, fats, and flavors, leading to dry, tough results. The 'bangers' myth is wrong; pricking doesn't prevent explosions, it destroys the natural pressure chamber. Keep your sausages plump and delicious by leaving the skin intact.

04/08/2026

Unlock the secrets to making 3-Michelin star Boudin Blanc at home. This recipe uses ice-cold chicken, pork fat, eggs, and cream for an incredibly smooth, delicate sausage. Learn the precise techniques for poaching and searing to achieve elegant, delicious results.

Address

Melbourne, VIC

Opening Hours

Monday 10am - 7pm
Tuesday 10am - 7pm
Wednesday 10am - 7pm
Thursday 10am - 7pm
Friday 10am - 7pm
Saturday 9am - 3pm
Sunday 9am - 3pm

Website

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