A couple wearing striped aprons attentively listening to a professional chef's instructions at the stove during a private cooking class in ubud.A couple wearing striped aprons attentively listening to a professional chef's instructions at the stove during a private cooking class in ubud.

A Cooking Class in Ubud From Garden to Table

There is a significant difference between enjoying Indonesian food and truly understanding it. A cooking class in Ubud at CasCades bridges the two. It begins with a tour of the CasCades greenhouse, continues into a hands-on cooking session with a chef, and ends with a three-course meal overlooking the Valley of the Kings.

Why a Cooking Class at CasCades Is Different

The cooking class at CasCades does not begin with a recipe. It begins with understanding the spices and ingredients being used: where they come from, what they smell like, and how they are cooked. The CasCades chef guides you through every step in an easy-to-follow way, whether you are a first-time cook or already comfortable in the kitchen. The result is that every technique taught has a clear context and can be applied immediately.

The Greenhouse Tour That Starts Everything

The CasCades greenhouse is where most of the ingredients used in the kitchen come from, with fresh herbs, vegetables, and aromatics harvested daily for the day’s dishes.

Lemongrass, kaffir lime leaf, galangal, and kemangi are not simply items on a list. They are plants with distinct aromas and a weight in the hand. Fresh herbs look and smell nothing like their dried counterparts.

What the Hands-On Cooking Session Actually Covers

Three smiling young adults holding bowls of freshly prepared food, showcasing the delicious results of their hands-on cooking class in ubud.

The cooking session is led by a skilled CasCades chef and covers the traditional techniques that define Indonesian cuisine. Rather than following a fixed programme, each guest chooses their own three dishes from the master cooking class menu, creating a personalised three-course experience that includes a starter, a soup or vegetable dish, and a main.

Starters:

  • Gado-Gado: Indonesian salad with a rich ground-peanut sauce
  • Sate Lilit: Balinese fish skewers from minced mahi-mahi, wrapped around lemongrass, marinated in Bumbu Bali, and grilled over charcoal
  • Rujak Bali: traditional Balinese fruit salad with palm sugar and tamarind dressing
  • Bakwan Jagung: crispy corn fritters with kaffir lime leaf and sambal kecap

Soups or Vegetables:

  • Soto Ayam: fragrant golden bumbu-based broth
  • Sop Buntut: slow-simmered in an aromatic broth
  • Sayur Lodeh: vegetables in coconut milk with Balinese spice paste

Mains:

  • Beef Rendang: slow-cooked in coconut milk with whole spices until the liquid reduces into a dark, intensely flavoured coating 
  • Nasi Goreng and Mie Goreng: prepared with proper technique and a housemade premix seasoning
  • Pepes Ikan Bakar: seabass wrapped in banana leaves with Bumbu Kuning and kemangi leaf before grilling
  • Ayam Panggang: chargrilled chicken marinated in sambal uleg honey, bringing a smoky sweetness that is entirely its own 

Each dish uses a different spice paste: Bumbu Bali, Bumbu Kuning, Sambal Uleg, and Sambal Matah. Each one is made directly from the mortar during the session.

The class atmosphere is relaxed and informal, suitable for beginners and experienced cooks alike. Vegetarian and kids cooking class versions are also available, making this a cooking experience in Ubud that works for a wide range of guests.

The Three-Course Meal That Follows

Once the cooking session is finished, guests take a seat at a table in the CasCades restaurant. The dishes prepared during the session are served as a three-course meal, with the Valley of the Kings in view.

Eating food you have made yourself above the valley feels different. You know what went into it, how it was made, and why it tastes the way it does. That is what makes this moment the best part of the class.

What You Take Home From a Cooking Class in Ubud

A local guide explaining fresh herbs and tropical plants to a couple exploring a lush green greenhouse garden as part of an authentic cooking class in ubud.

The class ends with two things: a certificate of completion and a set of recipes to take home. The certificate is a small acknowledgment of the morning’s work. The recipes are the more valuable of the two, offering instructions for recreating Indonesian dishes in a home kitchen long after the class itself. For those still exploring what Ubud has to offer, this guide to the Ubud culinary journey is a good place to continue. When you are ready, reserve your place at the cooking class above the valley.

Frequently Asked Questions

What does the cooking class in Ubud at CasCades include?

The class includes a greenhouse tour where guests can see lemongrass, kaffir lime leaf, galangal, and kemangi; a hands-on cooking session where guests choose their own three-course menu from the master cooking class menu; a three-course meal of the dishes prepared; a certificate of completion; and recipes to take home.

Is the cooking class in Ubud suitable for beginners?

Yes. The class is designed for beginners and experienced cooks alike. The atmosphere is relaxed and informal, with guidance from a chef throughout the session.

Is there a vegetarian cooking class available in Ubud at CasCades?

Yes. A vegetarian cooking class is available, as is a kids cooking class. Both follow the same format as the standard class.

How do I book the cooking class at this restaurant in Ubud?

Booking is essential and can be made via cascadesbali.com, WhatsApp, or by email at res@cascadesbali.com.

What do I take home from the cooking class in Ubud?

Participants receive a certificate of completion and a set of recipes to recreate the dishes at home, allowing the culinary journey to continue beyond the class itself.

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