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Don’t miss this very special day of demonstrations, tastings and discussion hosted by Lake House. 

Sunday, 24th June / 11am – 4pm (coffee from 10.30am)

Danielle Alvarez  Fred’s, Sydney
Donovan Cooke  Ryne, Melbourne
Justin James  Vue de Monde, Melbourne

Danielle Alvarez, owner & head chef of Fred’s, Sydney kicked a few goals in the past 12 months taking out The Weekend Australian Magazine’s Hottest New Restaurant for 2017 and Gourmet Traveller’s 2018 New Restaurant of the Year. Mentored by Alice Waters for four years, Danielle Alvarez cooked at Chez Panisse in Berkeley, California before being recruited in 2014 by Merivale where she shared her talents everywhere from Coogee Pavilion to The Fish Shop while her own restaurant was unfolding. Growing up around women who were tough but tender & inspiring, Danielle presides over the female-dominated & entirely open kitchen of Fred’s- where you can even dine at one of the prep stations and see, hear and almost touch everything.

Next up is Donovan Cooke- a regular in the in the Cooking School at Lake House and one of Melbourne’s most storied Chefs. Spanning three decades of experience across three continents, Donovan and his team brought Melbourne some of its finest European dining at 1990s winning many awards along the way including Chef of the Year and multiple chefs hats. Returning to his roots with the opening of the 60-seater Ryne in Fitzroy North, Donovan also captained in his career The Atlantic Restaurant specialising in delivering the freshest and best, local and sustainable seafood to the 2,000+ guests every week. During his time at The Atlantic, Donovan was juggling his time filming Masterchef episodes and writing The Atlantic at Home Cookbook.

And last but not the leastVue du Monde will need no introductions to regular attendees at The Cooking School. Executive Chef Justin James wrangles a team atop the Rialto building in Melbourne creating a unique and very much in demand Melbourne dining experience. James who was raised outside the hills of Detroit, Michigan started out as a busboy at the age of 16. He quickly found his way into the kitchen, falling in love with the culture and atmosphere. After a significant culinary education by two Maitres Cuisiniers de France and much travel through the States, James ended up at Eleven Madison Park – currently The World 50 Best’s No.1 Restaurant in the world before heading to Melbourne and finding a home at one of Australia’s most iconic restaurants.

Day includes demonstrations, recipes, tastings, baguette lunch, wine & refreshments.

For book your place, visit. 

(originally published on www.lakehouse.com.au)