FRIDAY, SEPTEMBER 12, 2025 | 6:30 PM

with Chef Bernard Janssen of ZWILLING

Chef Bernard is coming back to the HKS Kitchen for a sophisticated, flavor-forward cooking class that blends Italian elegance with modern flair. As you make your dishes throughout the evening, Chef will showcase several premium products from ZWILLINGs umbrella of brands Henckel, Staub, Demeyere, Miyabi, and Ballarini. And to top the evening off, each guest will leave with a free Staub 2-piece stoneware baking dish set, a $99 retail value!

Class will begin with a curatedcharcuteriespread to spark your palate before diving into the delicate flavors of vitello tonnatoa beautifully composed bruschetta topped with tender veal, creamy tuna mayonnaise, capers, pickled red onion, and fresh arugula. For the main course, you’ll prepare perfectlypan-seared salmonoverbucatinitopped with a richcreamy spinach garlic sauceand sweetblistered tomatoes. And youll finish on a refreshing note with a vibrantred berry saladdressed inbasilandorange zest, then elevated with a light, airy prosecco sabayon with a Dutch almond cookie crumblea stunning finale to an unforgettable culinary evening. Recipes will be provided. Tickets are priced per person.

*For this class, wine and beer service will only be provided with the prepared meal at the evenings end.

*All class ticket sales are final. No refunds or credit transfers to other classes are available. If you purchased a ticket and are unable to attend, please contact us to check our waitlist.*

MEET THE CHEF:

Bernard Janssen currently serves as Executive Chef and Culinary Program Manager for ZWILLING J.A. Henckels. Additionally Bernard launched the first US ZWILLING Culinary Studio at the company headquarters in Pleasantville, New York, offering cooking classes, product trainings and private events.

Originally from The Netherlands, Bernard has over twenty years of culinary experience working as Executive Chef in restaurants and cooking schools internationally.He travelled Europe to host trainings and demos for the Zwilling Group. Bernards cooking style specializes in inventive flavor combinations with a flair for creating beautiful plate presentations. Using this expertise, he often writes original recipes for retail partners and travels across the country for product trainings, trade shows, retail and cooking events supporting all premium brands falling under the ZWILLING J.A. Henckels umbrella like; Staub, Demeyere, Miyabi and Ballarini.