Cordon Bleu trained chef Justine Kanter invites you to join her on a journey through classic culinary skills and techniques.
Equipping yourself with essential culinary techniques can help you become more efficient in the kitchen, prepare nutritious meals, and take the enjoyment of cooking, and dining, to new levels.
During this practical three-day course Justine will guide you through good kitchen management, knife skills, and how to prepare and cook delicious produce to really bring out the best of flavours.
No previous experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make delicious sauces, stocks and dishes. Across the three days you will learn a host of techniques and classic dishes, including:
Day 1 Stocks, Stews and Meat
Day 2 Fish and Vegetables
Day 3 Pastry, Sauces and Emulsions
A selection of the dishes you make will be served as a late lunch each day, while other dishes 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. All ingredients, equipment and recipes are provided by the School.