[8th Aug 2026 / 29th Aug 2026] French Cuisine Hands on Workshop by Chef Jer Yenn Soo

🇫🇷 FROM MUSHROOM VELOUTÉ TO BEEF WELLINGTON 🇬🇧
A Hands-On Culinary Workshop

This August, step into the kitchen with Chef Jer Yenn Soo, Founder and Chef of JY Food Lab, and learn to prepare two refined European favourites.

Drawing from his experience in Michelin-starred restaurants in France, Chef Jer Yenn will guide you through professional culinary techniques adapted into a practical, approachable format for home cooks, culinary enthusiasts and aspiring chefs.

🍄 French Wild Mushroom Velouté — Vegetarian

Learn how to develop layers of flavour using eight varieties of mushrooms, aromatics, vegetarian stock and cream to create a rich, smooth and velvety wild mushroom soup.

🥩 Classic Beef Wellington

Learn how to prepare the beef tenderloin and mushroom duxelles, assemble each layer, wrap the Wellington and bake it to achieve crisp, golden pastry with a centre cooked to the desired doneness.

Ready-made puff pastry will be used. Puff pastry-making techniques are not included in this workshop.

✨ Suitable for beginners and experienced cooks alike.

Your workshop includes:

✅ Fully hands-on cooking experience
✅ All ingredients, equipment and tools provided
✅ Workshop recipe book
✅ L’école Voilà apron to keep
✅ Certificate of Completion
✅ Lunch featuring the dishes prepared during the workshop

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📍 L’école Voilà
3, Jalan Indrahana 2
58200 Kuala Lumpur

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👨🍳 Chef: Jer Yenn Soo
📅 Dates: 8 August and 29 August 2026
⏰ Time: 8:30 AM–1:00 PM
🎟️ Workshop Fee: RM600
🌟 Early-Bird Fee: RM550
[ When you check out please opt for Enroll Now ]

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Limited seats available. Enrol now and discover the techniques, precision and flavours behind two iconic European dishes.