by Alex Everett | Feb 3, 2019 |
Sauces are the heart to great dishes, in particular classic French gastronomy, and this afternoon’s course will teach you how to make a range of sauces to enhance your cooking repertoire. With just a few simple ingredients you will learn how to make a variety of...
by Alex Everett | Feb 3, 2019 |
Don’t know your filleting knife from your chef’s knife? Not sure which knife to use or how to sharpen your knives? Then this is the course for you. Today, our professional chef, Jack Balchin, will cover a wide range of culinary techniques, including...
by Alex Everett | Jan 13, 2019 |
Today we will cover some of the basic techniques used in the professional kitchen, including knife skills on veg prep, fish filleting and how to joint a chicken. Advice will also be given on food matching, portion size, textures and most importantly how to present...
