{"title":"Cooking Classes","description":"","products":[{"product_id":"under-pressure-the-f1-kitchen","title":"\"Under Pressure\" — The F1 Kitchen","description":"\u003cp\u003eMarian spent years cooking under conditions most kitchens never face. As head chef for McLaren F1, he cooked for engineers, drivers, and executives at Le Mans, Goodwood, and Grand Prix weekends across Europe, where timings were absolute and quality was non-negotiable. This session draws directly from that experience — not the glamour, but the discipline.\u003c\/p\u003e\n\n\u003cp\u003eYou will work to a countdown, plate under pressure, and understand what it means to cook in an environment where the margin for error is the same as on the track: zero. Marian covers his time at McLaren, Land Rover, and Le Mans in the briefing — the stories are part of the session, not an afterthought.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat you'll learn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMise en place as a professional system — preparation that removes variables before service begins\u003c\/li\u003e\n\u003cli\u003eMulti-component timing: how to run three elements simultaneously and plate at precisely the same moment\u003c\/li\u003e\n\u003cli\u003eTemperature precision in professional cooking — why resting, probing, and holding matter\u003c\/li\u003e\n\u003cli\u003eTasting critically under time pressure — making fast adjustments by instinct and method\u003c\/li\u003e\n\u003cli\u003eHow professional kitchens use checklists, sequencing, and communication to eliminate chaos\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eSession details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 3.5 hours\u003cbr\u003e\n\u003cstrong\u003eGroup size:\u003c\/strong\u003e Maximum 4 guests (Cook \u0026amp; Dine \/ Cook \u0026amp; Host) · Up to 8 guests (Watch \u0026amp; Dine)\u003cbr\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Aroleid Restaurant kitchen, Zermatt\u003cbr\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e All ingredients and equipment, professional pre-session briefing, printed session guide, full tasting of everything cooked, Alpine chocolate pairing\u003cbr\u003e\n\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e None. The session adapts to any experience level — the pressure is real, the format is not.\n\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eParticipation formats\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSelect your preferred format at checkout:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook \u0026amp; Dine\u003c\/strong\u003e — The full group cooks together, then sits down and eats what they made. CHF 290 per person + CHF 45–65 dining supplement (added at confirmation).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook \u0026amp; Host\u003c\/strong\u003e — 1–2 people cook at CHF 290 per person. Additional guests join for dinner only at CHF 95–120 per person — note the number of dining guests in your booking message. Recommended for chalet groups.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWatch \u0026amp; Dine\u003c\/strong\u003e — Marian cooks while guests observe and interact throughout. Everyone eats at the end. CHF 145 per person, minimum 4 guests.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis product may be eligible for a deposit payment.\u003c\/p\u003e","brand":"The Private Chef","offers":[{"title":"Cook \u0026 Dine (per person)","offer_id":57145555485047,"sku":"CLASS-F1-COOK-DINE","price":290.0,"currency_code":"CHF","in_stock":true},{"title":"Cook \u0026 Host — Cooking Participant (per person)","offer_id":57145555517815,"sku":"CLASS-F1-COOK-HOST","price":290.0,"currency_code":"CHF","in_stock":true},{"title":"Watch \u0026 Dine (per person)","offer_id":57145555550583,"sku":"CLASS-F1-WATCH-DINE","price":145.0,"currency_code":"CHF","in_stock":true}]},{"product_id":"alpine-game-fire","title":"Alpine Game \u0026 Fire","description":"\u003cp\u003eVenison, chamois, wild herbs — Zermatt's larder, butchered by hand and cooked over live fire.\u003c\/p\u003e\n\n\u003cp\u003eThis session works with the ingredients that define the landscape around Zermatt. Alpine game — venison, chamois, or wild boar depending on the season — is some of the finest protein in Europe: lean, clean-flavoured, and almost entirely absent from standard cooking class curricula. Marian breaks down a whole joint, explains the cut structure and the logic behind preparation, then moves to the fire. The kitchen ends here. The terrace begins.\u003c\/p\u003e\n\n\u003cp\u003eThe outdoor section is the heart of the session. Cooking over live fire strips back the equipment and requires reading heat, position, and timing by instinct. Everything served is seasonal and sourced from Zermatt.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat you'll learn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGame anatomy: the difference between game and farmed meat, and what that means for cooking approach\u003c\/li\u003e\n\u003cli\u003eSeam butchery of a whole joint — trimming, portioning, and understanding the muscle structure\u003c\/li\u003e\n\u003cli\u003eFire management: controlling temperature without modern equipment, direct and indirect heat\u003c\/li\u003e\n\u003cli\u003eAlpine aromatics — juniper, wild rosemary, mountain thyme — and how to use them without overpowering\u003c\/li\u003e\n\u003cli\u003eResting, carving, and serving whole joints — why finishing matters as much as the fire\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eSession details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 4 hours (includes outdoor fire cooking)\u003cbr\u003e\n\u003cstrong\u003eGroup size:\u003c\/strong\u003e Maximum 4 guests\u003cbr\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Aroleid terrace, Zermatt — weather dependent. Indoor kitchen alternative available if needed.\u003cbr\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e Full game joint for butchery, all cooking equipment and fire setup, seasonal alpine sides, wine pairing\u003cbr\u003e\n\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e None. Some curiosity about where food comes from is welcome.\u003cbr\u003e\n\u003cstrong\u003eSeasonal note:\u003c\/strong\u003e The specific game available depends on the season at time of booking. Menu confirmed two days ahead. Comfortable outdoor clothing recommended.\n\u003c\/p\u003e\n\n\u003cp\u003eThe only cooking class of its kind in Zermatt. The ingredients, the setting, and the method are specific to this place and this season.\u003c\/p\u003e\n\n\u003cp\u003eThis product may be eligible for a deposit payment.\u003c\/p\u003e","brand":"The Private Chef","offers":[{"title":"Cook \u0026 Dine (per person)","offer_id":57145984385399,"sku":"CLASS-GAME-COOK-DINE","price":260.0,"currency_code":"CHF","in_stock":true},{"title":"Cook \u0026 Host — Cooking Participant (per person)","offer_id":57145984418167,"sku":"CLASS-GAME-COOK-HOST","price":260.0,"currency_code":"CHF","in_stock":true},{"title":"Watch \u0026 Dine (per person)","offer_id":57145984450935,"sku":"CLASS-GAME-WATCH-DINE","price":130.0,"currency_code":"CHF","in_stock":true}]},{"product_id":"fondue-raclette-the-real-version","title":"Fondue \u0026 Raclette — The Real Version","description":"\u003cp\u003eThe two dishes every visitor to Switzerland wants — done properly, for the first and probably last time.\u003c\/p\u003e\n\n\u003cp\u003eFondue is not complicated. It is also almost never done well. The standard version — wrong cheese, wrong wine, wrong temperature, wrong order — is so common in Swiss tourist restaurants that most people have accepted it as correct. This session disassembles that assumption.\u003c\/p\u003e\n\n\u003cp\u003eYou will understand the cheese selection logic, the role of the wine in the emulsion, why the mixture breaks and how to stop it, and what separates a fondue worth eating from the tourist version. Raclette gets the same treatment: the cheese varieties, the heat source, and the accompaniments that actually belong on the board.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat you'll learn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCheese selection and blending ratios — and why a single variety alone produces a flat result\u003c\/li\u003e\n\u003cli\u003eThe chemistry of the emulsion: why wine, heat, and starch must be added in the right order\u003c\/li\u003e\n\u003cli\u003eHow to read and correct a fondue that is breaking, splitting, or separating\u003c\/li\u003e\n\u003cli\u003eRaclette: cheese selection, proper scraping technique, temperature management, correct accompaniments\u003c\/li\u003e\n\u003cli\u003eWine pairing with both dishes — what works and why Swiss whites behave differently from French\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eSession details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 2.5 hours\u003cbr\u003e\n\u003cstrong\u003eGroup size:\u003c\/strong\u003e Maximum 6 guests\u003cbr\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Aroleid Restaurant kitchen and dining room, Zermatt\u003cbr\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e All cheese, wine, and accompaniments; caquelon and raclette equipment; printed recipe and cheese guide to take home\u003cbr\u003e\n\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e None. An appetite is the only requirement.\n\u003c\/p\u003e\n\n\u003cp\u003eYou will leave knowing exactly what to look for and what to avoid when you encounter fondue elsewhere — and with the recipe and ratios to make it properly at home.\u003c\/p\u003e\n\n\u003cp\u003eThis product may be eligible for a deposit payment.\u003c\/p\u003e","brand":"The Private Chef","offers":[{"title":"Cook \u0026 Dine (per person)","offer_id":57145984483703,"sku":"CLASS-FONDUE-COOK-DINE","price":185.0,"currency_code":"CHF","in_stock":true},{"title":"Cook \u0026 Host — Cooking Participant (per person)","offer_id":57145984516471,"sku":"CLASS-FONDUE-COOK-HOST","price":185.0,"currency_code":"CHF","in_stock":true},{"title":"Watch \u0026 Dine (per person)","offer_id":57145984549239,"sku":"CLASS-FONDUE-WATCH-DINE","price":105.0,"currency_code":"CHF","in_stock":true}]},{"product_id":"the-science-session","title":"The Science Session","description":"\u003cp\u003eThe kitchen as a laboratory — what actually happens when food meets heat, acid, fat, and salt.\u003c\/p\u003e\n\n\u003cp\u003eMarian spent time in Heston Blumenthal's development kitchen, where the question was never what to cook but why it worked. This session applies that thinking to techniques you already use. The Maillard reaction, emulsification, osmosis, denaturation — the underlying science of cooking, explained through dishes you eat rather than diagrams you study.\u003c\/p\u003e\n\n\u003cp\u003eThis is not molecular gastronomy for its own sake. It is a clear understanding of why your steak goes dry, why your hollandaise breaks, and how to stop both from happening again.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat you'll learn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe Maillard reaction in practice: why browning at the right temperature is categorically different from browning at the wrong one\u003c\/li\u003e\n\u003cli\u003eEmulsification: building and stabilising sauces that hold without breaking under heat or time\u003c\/li\u003e\n\u003cli\u003eSalt and time: why salting in advance changes texture and structure, not just flavour\u003c\/li\u003e\n\u003cli\u003eTemperature precision: what cooking sous vide reveals about protein and how that applies to every other method\u003c\/li\u003e\n\u003cli\u003eAcidity as a tool — how lemon, wine, and vinegar change the physical behaviour of ingredients\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eSession details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 3.5 hours\u003cbr\u003e\n\u003cstrong\u003eGroup size:\u003c\/strong\u003e Maximum 4 guests\u003cbr\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Aroleid Restaurant kitchen, Zermatt\u003cbr\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e All equipment and ingredients, printed science notes to take home, full tasting throughout, Alpine chocolate pairing\u003cbr\u003e\n\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e None. No prior knowledge of science or cooking is assumed — curiosity is sufficient.\n\u003c\/p\u003e\n\n\u003cp\u003eThe session connects directly to the Science in Cooking series on private-chef.ch. If you have read it, this is where it becomes tangible. If you have not, this is the better starting point.\u003c\/p\u003e\n\n\u003cp\u003eThis product may be eligible for a deposit payment.\u003c\/p\u003e","brand":"The Private Chef","offers":[{"title":"Cook \u0026 Dine (per person)","offer_id":57145984582007,"sku":"CLASS-SCI-COOK-DINE","price":225.0,"currency_code":"CHF","in_stock":true},{"title":"Cook \u0026 Host — Cooking Participant (per person)","offer_id":57145984614775,"sku":"CLASS-SCI-COOK-HOST","price":225.0,"currency_code":"CHF","in_stock":true},{"title":"Watch \u0026 Dine (per person)","offer_id":57145984647543,"sku":"CLASS-SCI-WATCH-DINE","price":115.0,"currency_code":"CHF","in_stock":true}]},{"product_id":"family-kitchen","title":"Family Kitchen","description":"\u003cp\u003eParents and children cook together in the Aroleid kitchen — a morning session that ends at the table.\u003c\/p\u003e\n\n\u003cp\u003eChildren cook alongside their parents, guided by Marian. The recipes are chosen to be genuinely achievable by a ten-year-old and genuinely interesting to the adults beside them. No condescension, no simplified versions — the same kitchen, the same standards, adapted for hands of different sizes. The session ends with a meal the group made together, eaten at the same table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat you'll learn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKnife skills for younger hands: safe technique, correct posture, and confidence with basic cuts\u003c\/li\u003e\n\u003cli\u003eDough and pastry: how ingredients combine and what changes when ratios shift\u003c\/li\u003e\n\u003cli\u003eSauce basics: building flavour in stages rather than adding everything at once\u003c\/li\u003e\n\u003cli\u003eHow to read heat in a pan — what it looks and sounds like at the right temperature\u003c\/li\u003e\n\u003cli\u003ePlating: how presentation works and why it matters even when eating at home\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eSession details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 2.5 hours\u003cbr\u003e\n\u003cstrong\u003eGroup size:\u003c\/strong\u003e Maximum 6 guests (adults and children together)\u003cbr\u003e\n\u003cstrong\u003eMinimum age:\u003c\/strong\u003e 8 years\u003cbr\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Aroleid Restaurant kitchen, Zermatt\u003cbr\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e All ingredients, aprons for children, full meal together at the end\u003cbr\u003e\n\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e None. No cooking experience required from any participant.\u003cbr\u003e\n\u003cstrong\u003eTiming note:\u003c\/strong\u003e Works best as a morning session — leaves the afternoon free for the mountain. Menu changes seasonally.\n\u003c\/p\u003e\n\n\u003cp\u003eBook as a family or alongside another family. Suitable for guests staying in chalets, lodges, or the Aroleid Lodge itself.\u003c\/p\u003e\n\n\u003cp\u003eThis product may be eligible for a deposit payment.\u003c\/p\u003e","brand":"The Private Chef","offers":[{"title":"Cook \u0026 Dine — Full Family (per person)","offer_id":57145984680311,"sku":"CLASS-FAM-COOK-DINE","price":145.0,"currency_code":"CHF","in_stock":true},{"title":"Cook \u0026 Host — Cooking Participant (per person)","offer_id":57145984713079,"sku":"CLASS-FAM-COOK-HOST","price":145.0,"currency_code":"CHF","in_stock":true}]},{"product_id":"market-to-table","title":"Market to Table","description":"\u003cp\u003eThe menu is decided that morning. Two hours later, it is on the table.\u003c\/p\u003e\n\n\u003cp\u003eThis session begins away from the kitchen. Marian takes the group to Zermatt's market or selected local suppliers — butcher, cheesemaker, greengrocer — and chooses what to cook based entirely on what is in front of him. No fixed menu in advance. The decision is made on the spot, explained in real time, and driven by what looks best that day.\u003c\/p\u003e\n\n\u003cp\u003eThe cooking session that follows is built around those purchases. No two sessions are identical. The meal you eat at the end is a direct expression of what Zermatt had available on that specific morning.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat you'll learn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow professional chefs read a market — what they are looking for and what they are deliberately avoiding\u003c\/li\u003e\n\u003cli\u003eIngredient selection by touch, smell, and sight rather than by label or price\u003c\/li\u003e\n\u003cli\u003eImprovisation: how to build a coherent three-course meal from an unplanned starting point\u003c\/li\u003e\n\u003cli\u003eSeasonal cooking logic: why the same dish should not be cooked the same way in June and in November\u003c\/li\u003e\n\u003cli\u003eSourcing decisions and what they mean for the finished dish — traceability, provenance, and flavour\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eSession details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\n\u003cstrong\u003eDuration:\u003c\/strong\u003e 5 hours (approximately 1.5h market, 2h cooking, 1.5h eating)\u003cbr\u003e\n\u003cstrong\u003eGroup size:\u003c\/strong\u003e Maximum 4 guests\u003cbr\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e Zermatt market \/ local suppliers, then Aroleid Restaurant kitchen\u003cbr\u003e\n\u003cstrong\u003eIncludes:\u003c\/strong\u003e All market purchases, wine pairing, printed menu record unique to each booking\u003cbr\u003e\n\u003cstrong\u003ePrerequisites:\u003c\/strong\u003e None. The session moves at a pace that accommodates any level.\u003cbr\u003e\n\u003cstrong\u003eBooking:\u003c\/strong\u003e Manual confirmation required. Please contact us directly to discuss preferred dates and any dietary considerations.\n\u003c\/p\u003e\n\n\u003cp\u003eThe most unrepeatable experience on offer. Suitable for serious food enthusiasts, collectors, and guests who want to leave Zermatt with something they cannot find elsewhere. Bespoke by nature.\u003c\/p\u003e\n\n\u003cp\u003eThis product may be eligible for a deposit payment.\u003c\/p\u003e","brand":"The Private Chef","offers":[{"title":"Cook \u0026 Dine (per person)","offer_id":57145984778615,"sku":"CLASS-MKT-COOK-DINE","price":420.0,"currency_code":"CHF","in_stock":true},{"title":"Cook \u0026 Host — Cooking Participant (per person)","offer_id":57145984811383,"sku":"CLASS-MKT-COOK-HOST","price":420.0,"currency_code":"CHF","in_stock":true},{"title":"Watch \u0026 Dine (per person)","offer_id":57145984844151,"sku":"CLASS-MKT-WATCH-DINE","price":210.0,"currency_code":"CHF","in_stock":true}]}],"url":"https:\/\/private-chef.ch\/fr\/collections\/cooking-classes.oembed","provider":"The Private Chef","version":"1.0","type":"link"}