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Virtual Live Risotto Provolone Fonduta with Luca Ciano
Why you will love it
- How to create a much-beloved Italian dish: Risotto with Provolone Cheese.
- A surprise bonus recipe demonstrated by Luca Ciano.
- Expert knowledge and insights from Luca himself.
- Recipe, grocery and equipment list will be provided in advance so you can cook along with Chef Luca Ciano
What’s on the menu
- A unique online live cooking experience creating a delicious dish guided by Luca Ciano himself.
- A delicious risotto recipe to share with your loved ones in the comfort of your own home.
- The grocery and equipment list in advance so you can cook along with Chef Luca Ciano.
Useful information
In this 3-hour class, you’ll enjoy both cooking and savouring the fruits of your labour. We provide all the ingredients, aprons, and equipment you need at your cooking station. Our experienced chef will demonstrate everything you’re expected to cook.
Our philosophy at VIVE is that cooking should be fun and uncomplicated, and anyone who loves food can cook. Some of our classes (and dishes) might seem too complicated to the amateur cook, but our chefs are experts in breaking down techniques, and walking you through each steps of a dish to make it accessible to you. It is all about building your confidence in the kitchen whilst having fun, and surprising yourself with what you can achieve.
Our cooking stations are designed for two people. If you book a single ticket or an odd number of tickets, you may be paired with another participant.
We recommend you wear comfortable closed-toe shoes as you will be standing for most of the time.
We also encourage you to bring some takeaway boxes for any leftovers.
We are a fully licensed venue, and we do not permit BYO.
You are welcome to purchase drinks during the class after our introduction and induction process.
Sometimes, despite our best intentions, life happens.
If you need to cancel your booking, please notify us by email at info@vivecookingschool.com.au, quoting your booking number and the number of ticket(s) you need to cancel. We do not accept cancellation notifications by phone.
We do our best to help, but the earlier we know about your cancellation, the less impact it has on our operations, and it will limit potential costs for both sides. Here is a clear breakdown of how it will impact us both depending on when you notify us by email:
- Cancellation within 4 weeks and up to 72 hours prior to the class start date and time: You are entitled to a full credit note to rebook your next class.
- Cancellation within 72 to 24 hours before the class start date and time: You will be offered a partial refund of 50% of your ticket value in the form of a credit note valid for 6 months. This helps cover some of the costs associated with running the class, such as the chef, ingredients already prepared for you, and the spots reserved in your name. It is very unlikely that we will be able to resell these seats on such short notice.
- Cancellation within 24 hours before the class start date and time: Your ticket will be considered forfeited.
Please copy and paste the following email template and address it to info@vivecookingschool.com.au:
Subject: Cancellation Request
Hi VIVE Fam,
My name is [Your Name].
Regrettably, I will need to cancel my booking for the [Name of the Class] on [Date of the Class] for [Number of Tickets] ticket(s). My booking number is #[Booking Number].
[State the reason].
Thank you.
Note, we believe cooking is more fun when shared with a group, so our classes are best enjoyed with at least 6 participants. If we don’t reach that number, we may need to cancel and reschedule the session. But don’t worry—we’ll do our best to let you know as early as possible. If that happens, we’ll issue you a Credit Note, so you can easily rebook for another class.
All adult classes are for participants aged 16 and above. Children aged 12 to 15 years old who are at least 1.3m tall can attend our adult classes, provided they are accompanied by a responsible adult (ratio 1 child: 1 adult).
Please inform us in the note section (number of children & their ages) when making your booking at the checkout page. For the safety of all students, we reserve the right to refuse entry if these conditions are not met.
Our Address: Shop 18/61-71 Mentmore Avenue, Rosebery, NSW 2018, Australia.
VIVE Cooking School is located in the heart of The Cannery Rosebery Shopping Centre.
Directions: From the onsite car park entrance on 61-71 Mentmore Avenue: You'll see us right in the middle of the shopping centre as soon as you enter through the glass doors. From the 34 Morley Avenue entrance: Walk past the Zeus restaurant and the lift. You'll find us next to the Porter’s Bottle Shop. From the 85 Dunning Avenue entrance: Located next to the Aldi and Pet Barn stores. Walk through the corridor, and you'll see us right next to the Welcome Dose cafe.
Travelling by car: Street Parking: Available around the block (2 hours between Monday to Friday, 8 am to 6 pm). Unrestricted parking can be found a block or two away. Onsite paid private parking is also available.
Travelling by bus - Nearest bus stops:
- Rothschild Ave at Morley Ave - Bus 343
- Botany Rd at Shirley St - Bus 309 or 310 (Towards the City)
- Botany Rd at Hayes Rd - Bus 309 or 310 (Away from the City)
Commuting by train: Stop at Green Square Station (T8 Airport Line), exit on Botany Road near the library, and go to Stand C to take Bus 309 or 310. Get off at the Botany Rd at Hayes Rd bus stop. You are just a 5-minute walk from the school. Walk on Hayes Road, pass the roundabout, and next to Black Star Pastry Shop. You'll see an onsite car park and The Cannery on your left. We are inside this shopping centre.
Register your interest
About the Guest Chef: Chef Luca Ciano
Born and raised in the culinary capital of Milan, Italy. It was destiny that Luca inherited his passion for food and culinary exploration in his homeland. Luca’s interest and passion for food commenced with his Mum and Nonna when he was just eight years old, taking his first few steps with them in the direction of becoming a chef.
Luca’s established career includes the famous 2 Michelin-starred restaurant ”Il Luogo di Aimo e Nadia” in Milan, as well as international roles at London’s Millennium Gloucester Hotel, Relais & Chateaux in Bermuda, and in Australia, his adopted homeland at the Sheraton on the Park, The Westin in Sydney and Cypress Lakes Resort in the Hunter Valley.
In 2001/2002, he took part in the Salon Culinaire International de Londres Competition where he was awarded a medal for Senior Pasta Class, and a Merit Award in the Nestle’ Master Chef Grand Prix. A number of his signature dishes from Luca’s London roles have been published in Chefs of Distinction (2003 and 2004 editions).
In 2008 Luca joined Barilla Australia & Asia, where he established the iconic “Casa Barilla” cooking school, where he developed a catalogue of regular hands-on cooking classes and demonstrations in Sydney. Based on regional Italian gastronomy, and showcasing the variety of Italy’s cuisine, Luca has travelled with this concept around Australia, New Zealand across Asia.
In 2012 Luca was awarded in Italy by APCI (Professional Italian Chef Association) ‘Les Toques Blanches D’Honneur’, honorary professional career award.
Luca was a contributor to the Australian BBC Good Food Magazine from 2010-2013, where several of his signature Italian regional dishes have been published on a regular basis. Luca currently consults for restaurants, hotels, magazines and Italian brands in Australia and around the world, providing guidance and assistance in their daily operations, as well as part of his ambassador roles. Luca has appeared on Channel 7’s The Morning Show, ABC & 2GB Radio and TVSN.
In 2015, Luca released his own signature product range which includes hand made pasta sauces and Olive Oils and his best selling cookbook, LUCA’S SEASONAL JOURNEY, was released in April.