DUKAI

Training

Cook. Learn.
Understand.

Hands-on culinary workshops and online cooking experiences with Chef Paul Dukai.

Register your interest

Ingredients · Technique · Flavour · Culture · Confidence

Hands dusting flour over fresh tagliatelle

01What I teach

Three ways to cook together.

Workshops, live online sessions and private sessions. In each one I teach the ingredient, the technique and the reason it works, so that the knowledge travels beyond the dish.

  1. Paul's hands kneading a round of dough on a floured table, flour and eggs beside it

    01

    Hands-on Workshops

    Small-group practical cooking experiences exploring subjects such as pasta, bread, fermentation, Mediterranean cooking, fish and seafood, sauces and other focused subjects.

    Find out more
  2. A laptop on a kitchen counter showing Chef Paul on screen, tomatoes and olive oil beside it

    02

    Online Cooking

    Live online sessions where participants cook with Chef Paul from their own kitchen. Ingredient and preparation lists are supplied beforehand so they can cook, learn and ask questions in real time.

    Find out more
  3. A private table by the sea at golden hour: wine, a candle, bread and a plate of grilled vegetables

    03

    Private Workshops

    Tailored culinary experiences for private groups, friends, families or teams. Choose an existing workshop or create a custom experience around the group, interests and occasion.

    Enquire

02More than a recipe

Understand why
it works.

It is not about following a recipe. I take the ingredients, the techniques and the reasoning apart with you, so you can cook with confidence and adapt what you learn long after the workshop ends.

  • Ingredient

    What it is.

  • Technique

    What I do with it.

  • Why

    Why it works.

  • Senses

    What to look, smell, feel and taste for.

  • Application

    How to use the knowledge elsewhere.

Roasted artichokes in a dark pan

“A better cook takes the knowledge further.”

03Who it is for

Home cooks, teams
and the curious.

Small groups who want to cook rather than watch: home cooks, friends, families and kitchen teams. No training is needed beforehand, only appetite and clean hands.

Grating cheese over a plate of fresh pasta
A plate of spaghetti with herbs
Two people raising glasses of wine at the table

Real food
Real technique
Real conversation

A more delicious
way to learn.

Chef Paul Dukai with culinary students after being invited to judge their work
Invited to judge culinary students and share professional feedback.

04Judging & mentoring

Passing the craft forward.

Being invited by a culinary school to judge students is a different kind of kitchen responsibility. It is not only about the finished plate. It is about recognising technique, discipline, flavour, organisation and the thinking behind the work, then giving young cooks feedback they can actually use.

05Come cook with me

Ready to get cooking?

Interested in a workshop, a private session or an online class? Tell me what you would like to cook and I will come back to you with options.

Register your interest

All enquiries are handled personally.

An olive branch against a coastal hillside and sea

Cook. Learn. Understand.