Ingredients for relaxing fun

Taking part in conference calls and meeting clients make up most of Maria Kochetova's day but she still manages to find a special way to relax - something she calls a kind of "art".

The Russian national, who works as a sales director at a German yogurt company, attends a cooking class organized by Kempinski Hotel every month where she learns how to cook Italian food and pastries. She, who once only knew how to prepare coffee can now make seafood soup and Tiramisu.

"The atmosphere in the cooking class is very friendly. People are laughing and exchanging experiences in cooking. It is great relaxation," she said.

"It would be very interesting to spend my weekend going shopping for vegetables and food, cooking a delicious meal and inviting friends over to eat and chat," she said.

Cooking classes are becoming more and more popular among young and established women looking for fun and learning to enjoy life.

Serina Wang, PR manager from Kempinski, told METRO more and more people each day calling the hotel wanting to learn more about the cooking class.

"There are many people, especially young people, who don't know anything about cookingm," she said. "They just buy fast food from the supermarket or eat at a restaurant. Food is culture. People shouldn't lose it. That's why we started the cooking class."

Classes usually cater to between five and 10 people. Everyone gets to dress up in an apron and white hat, like a real chef. Ingredients and utensils are all set on big tables and everyone stands behind the tables.

"People in the class can just follow the instructions from the chef and a delicious meal will be ready in no time," Wang said.

The upcoming cooking class is on Feb 21 between 3 and 6 pm at Trattoria La Gondola restaurant. The theme is pastry. The price is 398 yuan.

After the class, students and chefs will eat together, sharing their cooking experiences and talking about interesting things in life.

Jean-Luc Vasseur, the chief pastry chef from Kempinski who teaches the class said he not only passes on his knowledge but that of chefs throughout history.

The French chef said it was a trend to make dessert less sweet but more sour. The secret to achieve that is to use starch in stead of flour, and to use less cheese and sugar and more fruit and vegetables.

"It is a healthier way to make dessert. It is a tendency in Europe and Singapore," he said. "I hope people come to my class to relax. Good food is all about fun and enjoyment."

Kochetova said you just don't have the same amount of fun when you follow a recipe online.

The chef explains when you should put vegetables in and which way. If you got confused he will help you do it, she said.

"I can learn better in the class."

She said she had already told her sister in Moscow - a cooking enthusiast - that she will cook for her when she returns home in February.

"My mom and sister will be so happy, seeing me cooking for them."