Cairo cooking school · small practical groups

Cook the dish, then understand why it worked.

At Sisphai, every lesson starts at the bench: ingredients laid out, a technique demonstrated, and enough time to try it yourself. Our courses suit curious home cooks who want calm, repeatable methods.

Browse cooking courses

Students learning together in a bright teaching kitchen — Hands-on classes held in our Cairo teaching kitchen.

How a class moves

A complete meal is our teaching tool.

Rather than rushing through isolated recipes, we work through a useful sequence: knife work and seasoning, heat and timing, then a shared tasting. You leave with a dish and the judgment to make it again at home.

Explore core techniques

Cook preparing food by hand during a class

From our mentors

“A recipe is a route, not a test. Taste early and notice what each change does.”

— Salma El-Naggar, programme mentor

Fresh ingredients arranged for a cooking lesson

Before your first class

Come hungry, leave with a method.

Do I need experience?: No. Foundation classes begin with practical preparation and explain the reasons behind each step. More experienced cooks can choose technique-focused sessions.
What is included?: Ingredients, shared equipment, a printed class outline and a tasting are included. We send a short preparation note before every session.
How many people are in a group?: We keep benches small so each learner can ask questions, handle the ingredients and receive direct feedback.

This season

Start with everyday food, then stretch your range.

Weeknight foundations
Heat, seasoning, sauces and a composed plate.

Market to table
How to choose, store and use seasonal ingredients.

Shared table sessions
Longer workshops for people who enjoy cooking together.

View the course calendar