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Our mymuybueno Cookery School is now open and we are working on a new look website at present. Our courses have been added to our course calendar and will continue to be updated (see below), please contact us to book your place or for more information on +34 971720017, or email us at

As our courses only operate with 8 students at a time, places are limited. Our goal is to ensure that every student who comes through our doors, walks away well equipped and fully versed with absolute confidence in everything they learn with us and are able to replicate dishes again with ease in their own environment. Cooking with your classmates is still an integral part of your mymuybueno Cookery School experience. You will cook some of your recipes in pairs, and some independently.

All ingredients and recipe sheets are included, and a Certificate of Attendance at the end of your course. New students will also receive a mymuybueno Cookery School folder to keep all their recipes in, to keep adding to as you partake in more courses with us.

Our Chef Tutors have various backgrounds of expertise and experience both to share with you, some with restaurant backgrounds, and others as yacht chefs. We have half day courses for children, one week courses in Beginners Cookery, Teen Bootcamp, Intermediate, Vegan and Patisserie, and our four week Essentials course and many fantastic Lifestyle one day courses which cover a multitude of cuisines. We will be flying in Guest Chefs from around the globe to join us for professional specialist courses throughout the year too.

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your course day for lunch. If your course day does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school. At present, all our courses are in English only.

All one day courses must be paid in full when booking, for one week and longer courses, a deposit of €450 is required to secure your place. The remainder is payable 8 weeks before your course start.

We are located in Central Palma, opposite the main Post Office, above Engel & Völkers.

Course Calendar 2018

Beginners Cookery – One Week

Ideal for those with little cooking experience who would like to learn the core skills which will help you to start cooking with confidence. Foundation Level.

Typical Recipes:

– Fish Cakes with Tartare sauce
– Traditional Roast Dinner
– Apple Tart Tatin with Creme Anglaise

– Steak Diane with Hasselback potatoes
– Eggs Benedict with Roasted Cherry tomatoes
– Classic Victoria Sponge
– Traditional Seeded Loaf

Monday 23rd – Friday 27th July

Monday 26th – Friday 30th November



Patisserie Course – One Week

You will learn to make classic baked goods such as cakes, breakfast pastries, muffins, sweet and savoury pastry with classic tarts, biscuits and also basic chocolate work. Intermediate Level.

Typical Recipes:

– Classic French Lemon Tart
– Cookies and Cream Macarons
– Croquembouche
– Baked Layered Mocha Cheesecake
– Baileys and salted caramel Chocolate Truffles
– Raspberry and Vanilla Petit Fours
– Parisian Fruit Tartlets

Monday 28th May- Friday 1st June – FULLY BOOKED

Monday 5th – Friday 9th November – 6 places left



Teen Bootcamp Cookery- ages 13-17 – One Week

The menu focus is on simple but tasty meals that students can cook for the family and will form a foundation from which they can confidently develop their cookery. Foundation Level.

Typical recipes:

– Best start Granola

– Cheesy Bean Quesadillas and Guacamole

– Proper Bolognese

– Traybaked Chicken with Peppers, Tomato and Smoked Paprika

– Spaghetti Carbonara

– Chilli Con Carne

– Fish Pie

– Pork Stir-fry

– Fresh Smoothies

– Cakes and Cookies

-Homemade Chocolate Spread

Monday 13th -Friday 17th August



Essentials Course – Four Weeks

You will gain a comprehensive understanding of areas such as meat, fish & shellfish, soups, sauces, pastry, bread and a competent understanding of foundation level cookery.

Includes Level 2 Award in Food Safety.

Professional Chef’s Whites & Apron

mymuybueno Cookery School Recipe File

All Ingredients & Equipment

Lunch each day.


The syllabus will cover:

Food safety & Hygiene

Professional Kitchen Practices

Knife Skills


Fruit & Vegetable Preparation

Stocks, Soups and Sauces

Prepare Meat, Poultry & Fish

Pastry, Cakes, Biscuits & Breads

Farinaceous Dishes

Desserts & Patisserie

Vegetarian Dishes



Fresh Pasta Making

Modern Cooking Techniques

Plating & Presentation Skills

Monday 19th February – Friday 16th March – FULLY BOOKED

Monday 19th March – Friday 13th April – FULLY BOOKED

Monday 18th June – Friday 13th July – FULLY BOOKED

Monday 7th January – Friday 1st February – 3 places left



Vegan Course – One Week

Take your vegan knowledge to a new level with our comprehensive course teaching you to prepare and cook dishes without the use of animal product. This course is also naturally gluten and refined sugar free too, so ideal for those cooks wishing to expand their repertoire of healthy cooking for those with intolerances. Raw desserts, baking, dehydrating, sauces, dressings and savoury dishes from mymuybueno Deli, this course is taught by our Principal, Justine Murphy as she shares her recipe secrets with you.

Monday 12th November – Friday 16th November – 4 places left



Plating and Presentation with Claire Hutchings –  Guest Chef

Advanced Level

Saturday 17th March 2018 – FULLY BOOKED

Sunday 18th March 2018 – FULLY BOOKED

Saturday 27th October 2018 – 3 places left

  • Crispy Fried Scorpion Fish with Chilli, Mango, Coconut, Thai Sauce & Coriander
  • Slow Cooked Salmon with Cauliflower, Apple, Horseradish, Skin Crisp & Keta Caviar
  • Sorrel Sorbet with Crystallised Black Olive, Yoghurt, Herb Gel & Compressed Apple

Skills Covered  –   Brining –  Deep Frying  – Sauce  –  Puree  –  Filleting fish  –  Sous Vide  –   Crystallisation  –  Gel  – Compression  –   Presentation

The day will run from 10am-5pm and will include:

  • mymuybueno Cookery School Recipe File
  • All Ingredients & Equipment
  • Lunch – you will eat everything that you make, accompanied by a glass of wine.


Click here for more information about Claire and this course day.

Baking with Justin Gellatly – VIP Guest Chef

Tuesday 17th April 2018 – FULLY BOOKED

Wednesday 18th April 2018 – FULLY BOOKED

The one day course will be all hands on practical with only a small element of demo.

  • Doughnuts
  • Bagels
  • Sourdough
  • Fougasse
  • Demi Sour

You will also be able to take all of your bakes home.

The day will run from 10am-5pm and will include:

  • mymuybueno Cookery School Recipe File
  • All Ingredients & Equipment
  • Lunch – we will provide some delicious filling to go with your freshly made bagels, accompanied by a glass of wine.


Click here for more information about Justin and this course day.

Plating and Presentation with Jaume Vicens – Guest Chef

Monday 30th April 2018 – FULLY BOOKED

Advanced Level

  • Slow Temperature Cooked Mackerel with Sóller Red Prawn, Beet Textures, Spring Mushrooms and a Crispy Soil made with 4 Majorcan Spices.
  • Ibizian “Bullit de Peix”, Mullet, Saffron Sauce, Toasted Rice, Slow Cooked Potato with Saffron.
  • 3D Chocolate Pine Cone, a Toasted Pine Nut Ganache, Green Pine Tree Leaf Ganache, 70% Cocoa Chocolate and Green Pine Cone Ganache, with Cocoa Crumble and Green Pine Tree Ice Cream.

Skills Covered – Brining – Emulsion – Sous Vide – Sauces – Puree – Filleting Fish – Ibizan Stir Fry Rice Style – Chocolate Painting – Tempered Chocolate – Ice Cream – Natural Nut Paste – Chocolate Figure with 3D Mould – Presentation

The day will run from 10am-5pm and will include:

  • mymuybueno Cookery School Recipe File
  • All Ingredients & Equipment
  • Lunch – you will eat everything that you make, accompanied by a glass of wine.


Click here for more information about Jaume and this course day.

Chocolate Making with Mark Tilling – Guest Chef


Tuesday 23rd October 2018 – One Day Moulded Chocolates – 2 places left 

Wednesday 24th October 2018 – One Day Chocolate Garnishes and Plating Designs – 2 places left

The one day course will be all hands on practical with only a small element of demo. Intermediate Level.

One Day Moulded Chocolates 

Hazelnut praline with a earl grey tea ganache: covers, infusion ganache, handmade praline. ·

 Passion fruit and chilli caramel with a mango ganache: covers, caramel, ganache.

Things you will learn:

Tempering chocolate (temperatures, storage,)

Filling and capping of mould

Spraying, flicking cocoa butter and using stencil in chocolate moulds

Fruit ganache

Tea ganache using a cold infusion techniques

Hazelnut praline ganache

Fruit gel

One Day Chocolate Garnishes and Plating Designs


Learn all the essential skills and techniques to working with chocolate. You will learn how to temper chocolate to achieve perfect shine and gloss and how you can use this to create stunning chocolate garnishes for all different types of confectionary

Things you will learn:

Tempering chocolate

Cigarellos, (plain, marbled, candy stiped)

Transfer sheets, (discs, double sided discs and panels)

Chocolate fans

Chocolate logo stamps

Plating designs (sauce on turn table, brushes, splatters,)

Chocolate curls

Chocolate crowns (piping into ice cold water)

Chocolate feathers

Chocolate spheres for desserts

Chocolate tubes (cups/tubes)

Chocolate lollies

Bubble chocolate

You will also be able to take all of your creations home, or of course enjoy them on the day.

The day will run from 10am-5pm and will include:

  • mymuybueno Cookery School Recipe File
  • All Ingredients & Equipment
  • Lunch will be platters prepared by the school accompanied by a glass of wine.


Click here for more information about Mark and this course day.

Plating and Presentation with Phil Clark – Guest Chef

Advanced Level 
Tuesday 16th October 2018 – 3 places left
Wednesday 17th of October 2018 – 2 places left
  • Soft Poached Egg, Caramelised Onion, Parmesan Velouté Truffle
  • Smoked Duck Breast, Beetroot, Plum and Goats Cheese
  • Lemon Meringue
Skills Covered – Boiling – Frying – Sous vide – Purée – Smoking – Sauce – Presentation Skills
The day will run from 10am-5pm and will include:
  • mymuybueno Cookery School Folder *
  • Recipe Sheets
  • All Ingredients & Equipment
  • Certificate of Attendance
  • Tea & Coffee
  • Lunch ( you will eat everything that you make )
Click here for more information about Phil and this course day.

Pastry with Molecular Techniques with Jurgen Koens – Guest Chef

Tuesday 20th November 2018 – 4 places left

Wednesday 21st November 2018 – 3 places left

Advanced Level

  • Oak Smoked Chocolate~Raspberry~Young Coconut
  • “Ravioli” Mango~Passionfruit~Tarragon~Basil
  • White Coffee~Black Sesame~Avocado~Cardamon

Skills Covered:  • Making Panna Cotta -new style • Cold Smoking Chocolate • Different types of Mousse • Different Crémeux • Different Gels • Sponge Cake (micro wave) • Non-Baked Crumbles • Marinade of Young Coconut • Pickled Fruits • Colouring, Tempering and Decoration making of chocolate • Making sweet spicy Mango Ravioli Leaves • Gianduja – new style • Sweet Consommé • Basil Oil • Avocado Mousse (sweet) • Black Meringue • Marshmallow without Egg Whites • White Coffee Sauce

The day will run from 10am-5pm and will include:

  • mymuybueno Cookery School Folder *
  • Recipe Sheets
  • All Ingredients & Equipment
  • Certificate of Attendance
  • Tea & Coffee
  • Glass of Wine
  •  Lunch ( Platters will be provided by the school )
* New students only
To book your place please email:  or call (+34) 971720017


Click here for more information about Jurgen and this course day.

Children’s Cookery – Half Day

Ages 7-13, for children who enjoy cooking. Flavour discovery, kitchen safety & hygiene, basic knife skills, and a well balanced meal for them to take home to enjoy.

Please note that due to the height of the kitchen equipment, 1.37 metres, children must be a minimum of 4 feet and 6 inches tall.

Typical Recipes:

– Meatballs and Tomato Sauce
– Whole Baked Sea Bass cooked En Papillote
– Raspberry Cheesecake

– Gnocchi and Pesto Sauce
– Pizza Margarita
– Chocolate Brownies

– Sausage/Vege Rolls
– Fish Goujons and Oven Chips
– Chocolate Cherry Cookies

Saturday 10th March – FULLY BOOKED
Saturday 14th April – FULLY BOOKED
Saturday 12th May – FULLY BOOKED
Saturday 9th June – FULLY BOOKED
Saturday 14th July – FULLY BOOKED
Saturday 11th August – HOLIDAYS 
Saturday 8th September – FULLY BOOKED
Saturday 13th October – 5 places left 
Saturday 10th November – 6 places left
Saturday 8th December – Christmas Special



When booking 3 or more Children’s Cookery Course dates in advance, there is a 10% discount applied.


Lifestyle – One Day Courses

All of our One Day Lifestyle courses at mymuybueno Cookery School consist of three ‘practical’ sessions, where you’ll be cooking, hands-on, guided by our chefs. At lunchtime, students sit down to enjoy the fruits of their labour, accompanied by a glass of wine.


Gluten Free/Dairy Free/ Refined Sugar Free Baking – One Day

Bread and Cakes made without the use of eggs, making this a vegan course too. You can take all bakes home and lunch will be provided by mymuybueno Deli.

Typical Recipes:

– Banana Bread

– Blueberry Muffins

– Chocolate Donuts with Chocolate Glaze

– Gluten Free Bread

– Pecan Pie

Saturday 10th February – FULLY BOOKED

Saturday 24th March – FULLY BOOKED

Saturday 20th October – 5 places left

Saturday 15th December – Christmas Special



Raw Desserts – One Day

We will teach you to make raw vegan desserts that taste delicious, and are naturally without gluten, dairy, refined sugar or eggs. Raw is a plant based way to prepare food in which ingredients are not heated past a certain temperature, maintaining their integrity and nutritional value. Our sweet desserts and bites are made using good quality natural ingredients, making them beautiful and nutritious. The day will include a vegan lunch from mymuybueno Deli and a glass of wine.

Typical Recipes:

– Blueberry and Vanilla Cheesecake
– Salted Caramel
– Coconut Chocolate Bars

Wednesday 25th April – fully booked

Wednesday 31st October – 4 places left 



Fresh Pasta – One Day

We will teach you to make ribbon pasta such as tagliatelle and filled pastas too using a traditional pasta machine. You will be able to enjoy all of your creations as well as take the afternoon ones home. You will leave feeling confident in pasta making.

Typical Recipes:

– Pumpkin Tortellini with Chestnuts and a Sage Beurre Noisette
– Spaghetti con Finocchio e Vongole (Spaghetti with Fennel and Clams)
– Rocket and Ricotta Gnocchi with Red wine, Chilli and Tomato sauce

Friday 25th May – FULLY BOOKED

Tuesday 7th August – FULLY BOOKED



Fish & Seafood – One Day

Typical Recipes:

– Razor Clams with Chorizo
– Bouillabaisse
– Citrus Cured Salmon with avocado purée
– Lobster tail with Lemon Beurre Blanc
– Fillet of Sea Bass with a Saffron and Parmesan Risotto, Parma Ham Crisp, Deep fried Basil and Basil Oil

Friday 8th June – FULLY BOOKED

Thursday 1st November – 6 places left



Afternoon Tea- One Day

Typical Recipes:

– Hazelnut Meringue Cake
– Olive, Feta and Herb Muffins
– Ham Hock and Roasted Shallot Sandwiches
– Chocolate Dipped Gingernuts

Wednesday 8th August – FULLY BOOKED



Canapés- One Day

Typical Recipes:

– Chicken Satay with Satay sauce
– Lemon and Chilli Prawns
– Fig and Goats Cheese Tartlets
– Crudités Display with Saffron Mayonnaise
– Beetroot Blinis
– Paella Arancini
– Mini Pavlovas
– Chocolate and Salted Caramel Tartlets

Wednesday 21st August – FULLY BOOKED



Street Food – One Day

Typical Recipes:

– Pork Meatball Vietnamese Banh Mi
– Onion Pakoras
– French Beignets
– Steam-Fried Bao Buns
– Singapore Noodles

Tuesday 15th May – FULLY BOOKED

Friday 8th September – – FULLY BOOKED



Patisserie – One Day

Typical Recipes:

– Cookies & Cream Macarons
– Pistachio Soufflé
– Chocolate Fondant and Creme Anglaise

Tuesday 2nd October – FULLY BOOKED



Desserts – One Day

Typical Recipes:

– Hot Strawberry Soufflé and Lemon Sorbet
– Chocolate Tarts with Raspberry poached pears
– Coconut Lemon Meringue Tarts

Wednesday 6th June – FULLY BOOKED

Wednesday 3rd October – FULLY BOOKED



Vegan – One Day

Typical Recipes:

– Courgette Spaghetti with a Cashew Pesto
– Spicy Coconut Dahl
– Chocolate Fudge Cake

Monday 29th October – 5 places left



Mallorcan Tapas – One Day

Typical Recipes:

– Frito Mallorquin
– Albondigas
– Pimentos Padron
– Boquerones Fritos

Tuesday 17th July – FULLY BOOKED

Friday 3rd August – FULLY BOOKED



Classic Spanish – One Day

Typical Recipes:

– Gazpacho
– Traditional Paella
– Crema Catalana

Wednesday 18th July – FULLY BOOKED

Monday 6th August – FULLY BOOKED



Thai- One Day

Typical Recipes:

– Spicy Green Papaya salad (Som Tum)
– Red Curry (Gaeng Daeng)
– Fried Rice (Khao Pad)
– Coconut Ice cream with Mango

Thursday 19th July – 1 place left 



Bread Making- One Day

Typical Recipes:

– Classic White Loaf
– Granary Rolls
– Soda Bread
– Rye Bread

Thursday 17th May – FULLY BOOKED

Tuesday 30th October – 6 places left



Mexican- One Day

Typical Recipes:

– Loaded Nachos
– Beef Fajitas
– Vegetable Tacos
– Apple and Tequila Empanadas

Wednesday 1st August – FULLY BOOKED



Mediterranean- One Day

Typical Recipes:

– Gnocchi with Fresh Pesto
– Lamb and Date Tagine with Jewelled Couscous
– Creme Brûlée

Thursday 2nd August – FULLY BOOKED



Vegetarian- One Day

Typical Recipes:

– Chilled Avocado Soup with a Mango and Chilli Salsa
– Sweet Potato and Blue Cheese Frittata
– Beet Bourguignon

Thursday 9th August – FULLY BOOKED



Dinner Party- One Day

Typical Recipes:

– Scallops with Hazelnut and Coriander Butter
– Duck Breasts with Pomme Purée, Fine green beans and a red currant Jus
– Amaretto Chocolate Torte

Thursday 9th August – FULLY BOOKED



Indian- One Day

Typical Recipes:

– Goan Mackeral Curry
– Chicken Masala with Basmati Rice
– Pea and Potato Bhaji and Tarka Dhal

Wednesday 28th November – 7 places left



Best of British – One Day

Typical Recipes:

– Scampi with Tartare Sauce and Mushy Peas
– Individual Beef Wellingtons
– Sticky Toffee Pudding and Custard

Thursday 8th October – 2 places left 



French- One Day

Typical Recipes:

– Moules Marinières (Mussels in a White White, Garlic and Parsley Sauce)
– Sole al la Grenobloise, Pommes Pave, Haricots Verts aux Champignons (Lemon Sole with Capers and Lemon in a brown butter sauce)
– Tarts au Citron

Thursday 4th September – 4 places left 



Italian- One Day

Typical Recipes:

Broad bean and Wild fennel Bruschetta
Braised Rabbit Pappardelle

Thursday 22nd September – 4 places left 



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