Spend an inspirational 2 days developing culinary skills in our kitchen. This course provides a thorough grounding in the foundations of great cooking alongside passing on a wealth of hints, tips, and secrets.
On the first day, you will hone your knife skills, working on building confidence using them. Richard will take you through a variety of different food preparation. Learn how to dice, julienne, chop and turn vegetables and segment citrus fruit. Plus, learn how to skin and fillet fish, and how to joint and bone poultry. You will be given advice for effectively and efficiently using knives. You will be taught about the correct uses of each individual kind of knife and how to properly care for them. All of this will be used with the making of a casserole, mackerel vin blanc, and tarte aux pommes. These recipes will utilise the range of skills built over the day, allowing you essential practice while expanding your culinary repertoire.
On day two, you will expand on your knowledge with a detailed masterclass on saucing and seasoning. Master essential stocks and sauces alongside their accompaniments, learning how to properly match a dish and a sauce. On top of this, learn the secrets of seasoning, how it can pair with a sauce, highlight flavours, and provide a whole different food experience. There is a range of sauces to be learnt for a variety of dishes, from port velouté to salsa verde, from hollandaise to béchamel, alongside many others. There is also an inclusion of sweet sauces, such as crème patisserie and crème anglaise. An intricate understanding of saucing and seasoning can elevate your cooking to another level, making a dish go from good to spectacular. Impress your friends and family with new understanding and skills with the bonus of building up your cooking confidence.
You will learn how to use your newfound skills in plenty of recipes. Participants will take home recipe sheets for everything they have made. Each day is fully hands on and includes lunch with wine.
The day starts at 10am and will finish around 3.30 to 4pm.
This course runs on Thursday 1st (Knife Skills) and Friday 2nd February (Saucing) 2024.