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Classic Culinary and Cookery Skills – Two-day Masterclass

£375.00

Cook with greater confidence, master culinary techniques and develop a deeper knowledge of flavours and ingredients with this intensive two-day class.

This hands-on class is essential for keen home cooks, or anyone, wishing to learn fundamental culinary techniques to enhance their cooking repertoire.

With the expert guidance of Cordon Bleu trained chef, Justine Kanter, you will produce a selection of recipes as you also learn about seasonality and sourcing.

Over two days you will cover a range of classic techniques including:

Using mirepoix

Using alcohol in sauces

Reductions and deglazing

Making the perfect stock

Understanding soup and stews

Making the perfect gravy

Maximising flavour in classic dishes

Being confident in preparing and cooking fish

Selecting cuts of meat


Seasonal recipes produced during this class include:

Day One

Chicken stock

Honey roasted butternut squash soup

Rack of lamb with a herb crust and lamb jus

Chicken with Pernod, clementines and fennel

Tiramisu

Day Two

Monkfish skewers with pancetta and rosemary

Roasted cauliflower and hazelnut salad

Dauphinoise potatoes

Roasted halibut with salsa verde served with baby spinach and vine cherry tomatoes

Tea smoked beetroot, tarragon and mascarpone salad

No previous experience is necessary; just enthusiasm and a willingness to learn new skills.

A selection of the dishes you make will be will be available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.

Refreshments will be available throughout the day as well as freshly prepared, seasonal lunches. All ingredients, equipment and recipes are provided by the School.

Dates

Sat 23rd Feb - Sun 24th Feb 2019

Places left: YES

Sat 20th Jul - Sun 21st Jul 2019

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 2.0 day(s)

Cost: £375.00

Subjects: Cooking

Teachers

Justine Kanter

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Student Success

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Emma de Giacometti - West Street Bakehouse

Emma de Giacometti - West Street Bakehouse

Emma de Giacometti took a four-week Professional Baking Skills course at The School of Artisan Food in 2017, led by master baker Wayne Caddy. She now runs her own micro-bakery near Cambridge.

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Lynda Hill - Marlow Cheese Company

Lynda Hill - Marlow Cheese Company

Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

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Sara Percevicius - The Bake Lab

Sara Percevicius - The Bake Lab

Former graduate Sara Percevicius is the founder of The Bake Lab in Sheffield, a baking business that creates bespoke celebration cakes and baked goods for local people & businesses.

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David Jowett - King Stone Dairy

David Jowett - King Stone Dairy

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

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