Join Cordon Bleu trained chef, Justine Kanter, who will expertly guide you through this hands-on masterclass to ensure you raise your cooking repertoire to a new level and cook with confidence.
Great stocks and sauces form the foundation of classic cookery and they underpin a selection of our favourite dishes.
Justine will share her industry knowledge to create flavoursome stocks and mouthwatering sauces which will become the cornerstone of your cooking.
Throughout this masterclass you will produce a selection of sauces which will be transformed into dishes and sampled as a group with steak and salmon:
- Veloute - using freshly made stock
- Salsa verde
- Sauce vierge
As a class you will produce;
- chicken stock
- vegetable stock
- fish stock
Each stock will be used to create:
- A seasonal risotto
- A seasonal soup
- An authentic Malaysian fish curry
This course is ideal for keen home cooks or anyone wanting to enhance their skills in the kitchen. As an introductory level course, no prior experience is necessary.
A selection of the dishes you make 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 a freshly prepared, seasonal lunch.
All ingredients, equipment and recipes are provided by the School.