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Chef Skills Weekend
Two-day cookery course
This two-day course focuses on the essential
skills that professional chefs employ in
a working kitchen but is suitable for very keen amateurs and
catering professionals.
It’s aimed at both keen amateurs and existing catering
professionals. It’s not a beginner’s course - this
is for experienced cooks who wish to expand their existing
knowledge. It’s an opportunity to sharpen up on cookery
techniques like knife skills, filleting fish, basic butchery,
pastry & baking and stocks & sauces.
We concentrate on the cooking skills that have been lost in
an age of mass production – skills which can lift your
food from the ordinary to the sublime. It’s about real
food not ready-made, about teaching you how to replace ‘bought
in’ ingredients like stocks, pastry, bread or ice-cream
with components you’ve created yourself.
We will be working towards tasting menus on Saturday and Sunday
which will be an opportunity to test out what you’ve
learned and work through the organisational skills involved
in menu planning, recipe writing and food ordering/shopping.
. Knife skills
.
Meat & poultry - boning, filleting & spatchcocking
.
Fish & shellfish preparation & filleting
.
Stocks and complex sauces
.
Ice-creams, sorbets and parfaits
.
Patés and terrines
£289
View sample recipes
from our Chef Skills weekend cookery course:
Chicken
Liver Parfait
Course times: 9.30am to
5.30pm on Saturday with a light lunch;
9.30am to 3.30pm on Sunday with a lunch tasting menu.
Participants must be 18 or over.
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