We are the TUNIS SOUS-CHEFS and this is what we do: learning to cook exotic, gourmet meals from around the world by slicing, dicing, chopping, mashing, mixing, boiling, steaming, simmering, grilling, broiling, frying, baking … and eating.
. The Tunis Culinary Club (TCC) will met the fourth Wednesday of every month at 6:00 pm at the Masonic/Shrine Center at 2140 Walkley Road, except for the summer months of June, July and August.
At the November 28/18 first meeting of the Tunis Culinary Club, the following members were elected to the Executive for the following 12 months: President, Noble Bob Conrad, Vice-President, Illus. Sir Peter Rippstein, Treasurer, Noble Martin Dorner, Secretary, Noble James Edgar. Additionally, our Master Chef is Andree Riffou, who has extensive experience operating cooking schools and related gourmet activities, and is a certified Cordon Bleu chef.
Sous-chefs should bring a kitchen apron (not their Masonic Apron), a small cutting board, a sharp kitchen knife and your FEZ; this is a cooking experience, not a restaurant. We are guided by principles of nutrition, economy and interest in gourmet home-made meals from around the world.
Membership has been set at $20 per year for each Noble or Mason, and $5 for each Lady. Guests and visitors will be charged $10 per event to covert rental costs.
A nominal dinner rate of $20 per person per event will enable us to cover all food costs and the rental fee for use of the kitchen and adjacent dining room at the Masonic Center. There will be an Open Cash Bar at each event.
Contact any member of the Executive to become a Culinary Club member and reserve a spot at our next event.
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