The Art of Ramen: A Hands-On Workshop

The Art of Cooking with Chef Peter Glatz

The Art of Ramen: A Hands-On Workshop

3 hours

April 22, 1:00-4:00

Dive into the savory world of authentic Japanese ramen with this comprehensive class. Over the course of three hours, students will learn the foundational techniques and essential components needed to create a perfect bowl of ramen from scratch. This workshop goes beyond just assembly—you'll master the art of balancing rich broth, tender noodles, and flavorful toppings.

Key Learning Objectives

• Broth Mastery: Learn how to prepare two distinct, classic ramen broths: a rich, opaque Tonkotsu (pork bone) style and a lighter, aromatic Shoyu (soy sauce) based broth. We will discuss simmering times, ingredient ratios, and the secrets to deep umami flavor.

• Essential Toppings (The Chashu and The Egg): Master the slow-braising technique for succulent Chashu (marinated pork belly) and the precise method for making perfectly soft-boiled, marinated Ajitama (ramen eggs).

• Aromatics and Tare: Understand the role of tare (the concentrated seasoning base) and aromatic oils (mayu or kōyu) in defining the final flavor profile of your ramen.

• Assembly and Presentation: Learn the proper sequence for building a balanced and visually appealing bowl.

You will enjoy a bowl of ramen at the end of the workshop and receive a detailed recipe packet to replicate the dishes at home.

Instructor

After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.

His culinary endeavors have been highlighted in a mini-documentary on NBC’s Today Show and in articles in Bon Appétit Magazine and the Washington Post.