2 days of intensive tuition taking essential kitchen skills to the next level. Whether you are a beginner or a confident home cook, this course will equip you with the skills that professional chefs consider essential and which will make the world of difference to your cooking.
Whether it’s perfecting your dicing and slicing skills, jointing poultry, filleting fish or carving roasts and wafer thin slices of smoked salmon, Day 1 will not only give you a firm foundation for preparing ingredients but also start you off with delicious dishes to showcase your skills.
Day 2 focuses on taste and flavour. Correct saucing can make or break a dish. Learn the secrets of tasting as you go, how to season perfectly and how a sauce can transform your food. Then master eight classic sweet and savoury sauces and understand how to use them to full effect in your cooking.
These two days together (Monday 27 & Tuesday 28 February 2017) will equip you with a vast repertoire of classic dishes and the skills necessary to recreate them flawlessly time and again.
Both days include lunch with wine.