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Patricio Garcia de Paredes
(Spain / Japan),

was introduced to macrobiotics at the age of five by his mother, Luchi Baranda, in his native country Spain. After graduating from the Kushi Institute, he began to teach and give cooking classes in Southeast Asia, South America, and Spain. In 1998 he moved to Japan to spread macrobiotics through developing macrobiotic restaurants, giving cooking classes, presenting lectures, and publishing macrobiotic cookbooks. In Japan, he was executive chef at Kushi Garden and Chaya Macrobiotic restaurant. For several years he was the educational director of the Kushi Institute of Japan. Recently he opened his own educational macrobiotic centre in Tokyo. He maintains a busy international schedule and currently resides in Japan with his Japanese wife, four daughters and one son.

His newest, very beautiful and inspiring cookbook will be soon available at Deshima Shop and Mail Order.

 

 

 


 

ART OF COOKING

Macrobiotic Cooking and Workshop Weekends

 

Weekend Fermented Foods and Traditional Pickles

 

October 12 – 14

Living in Japan and being a macrobiotic chef, fermentation specialist and cooking teacher for many years, Patricio is a guarantee for a most informative weekend with delicious cooking.

 

A Weekend with Patricio Garcia de Paredes
Fermenting and use of miso, tempeh, natto, (sea) vegetables, tofu and more…

 

Program 

Friday

 
17.30 – 18.00 Registration
18.15 – 19.15 Welcoming dinner
19.30 – 21.30 Lecture: The health benefits of fermented food
  What are fermented foods? How do fermented foods and pickles aid digestion and absorption of food and nutrients? Health benefits of fermented foods. Probiotics and prebiotics, including where to find them in our daily food. A look at different pickles and fermented foods from around the world, their uses, health benefits and potential healing properties. Traditional Japanese fermented foods, what is unique about them.

 

Saturday

 
08.00 - 09.00 Do-In morning exercises
09.15 - 09.45 Breakfast
10.00 - 12.30 Cooking Class: Fermented foods and pickles, home-made
  For the Saturday morning cooking class, Patricio will demonstrate a wide variety of pickles, mostly vegetables, but also some tofu and sea vegetables. The emphasis will be in simple, easy pickles that anyone can make. Also short fermentation so that they are ready to eat soon. This class will be more informative and will follow on the lecture. Recipes for most of the pickles will be available since it is nice to have a basic quantity when making pickles.

12.45 - 15.15 Lunch and Free Time
15.30 - 18.00 Workshop: The making of miso, tempeh and natto
 

You will learn how to make your own miso, natto and tempeh at home. It is valuable to know these techniques; you will never know when you need them. Plus it is fun and easy to do. Recipes will be handed out.

18.15 - 19.00 Dinner

 

Sunday

 
08.00 - 09.00 Do-In morning exercises
09.15 - 09.45 Breakfast
10.00 - 12.30 Cooking class: Cooking with fermented foods
 

For the Sunday morning class, Patricio will concentrate on cooking with fermented foods, seasonings and pickles. He will demonstrate a wide range of cooking possibilities. Most will be simple and quick dishes so that you can incorporate fermented foods in your way of eating easily. It will include innovative ideas that will fuse Eastern and Western cooking styles and foods. For this class there will be a lot of tasting so that it is fun and entertaining. Something like Spanish tapas. The idea is that as soon as the dish is ready, it will be passed around for people to taste. It will focus on enjoying cooking and develop delicious tastes. Patricio will cook more freely, so please bring your notebook to make notes.

12.45 - 14.00 Lunch, Deshima shopping and departure

 

 

Location

Delicious Deshima, Weteringschans 65, 1017 RX Amsterdam NL

 

Costs

€ 345 per course, including all lasses, study material, vegan macrobiotic organic meals, and a certificate of completion

 

Early Bird offer

Get 20 Euro free Deshima shopping voucher for the registrations received 2 months prior to the course
Get 50 Euro free Deshima shopping voucher for the registration together with back-to-back Art of Life School Level I, II or III

Your registration is final after receiving your registration form and non-refundable down payment of € 100 per course

 

Accommodation

Please check our Accommodation Tips for options

 

Registration

To register for the Art of Cooking School, please fill in the registration form and send it by email to: info@macrobiotics.nl
Or by post to the address below

 

Note!
These courses have limited space, so register early

 

Refund & Cancellation Policy

In case of your cancellation, more than 6 weeks prior to a course, full refund is granted except for the non-refundable down payment. Less than six weeks prior to a course, or if interrupting a course, no refund is possible. This policy is valid for all educational programs.

The minimum amount of registrations for the course is 7. We reserve the right to cancel the course if there are less than 7 registrations.
In case of this type of cancellation, 1 week notice before the course starts, full refund is granted or you can leave your credit amount with us to follow next/another course.

 

 

Art of Cooking Registration Form

 

 

 

 

 

 

 

 

 

 

 


Deshima
Shop / Mail Order / Lunch Service

Weteringschans 65
1017 RX Amsterdam, NL
Tel. shop: + 31- 20 - 4230391
Tel. lunch service: + 31- 20 - 6269933
Tel. mail order: + 31- 20 - 6257513

Business hours:
Monday - Friday: 10.00 - 18.00h
Saturday: 10.00 - 17.00h
(except mail order)