This course has been designed to improve your confidence in your kitchen at home and provide an essential repertoire of techniques that can be applied to a variety of dishes.

Spread across four evenings, Traditional & Modern Cooking Technique teaches fundamental cuisine skills that will provide you with a solid foundation of technical knowledge. Skills are first demonstrated by Le Cordon Bleu Master Chefs then you have the chance to apply them to recipes that have been selected to develop your practical skills.

In our evening Traditional & Modern Cooking Techniques cooking course, you will learn:

• Basic Knife skills Preparing vegetables Slicing vegetables Finely chopping herbs and shallots
• Vegetables & Cereals Making a potato purée

Preparing and baking gratin Dauphinois preparing and cooking green vegetables cooking rice

• Stocks Making a white chicken stock
• Butchery Preparing a baby chicken for roasting Prepare a ½ lamb rack
• Poultry Roasting and carving a baby chicken Preparing and cooking duck breast
• Pasta Hand making paste
• Meat Preparing pancetta (or duck) lardons and blanching Roasting a ½ lamb rack
• Sauces Chicken jus Cream mushroom sauce Pepper sauce
• Shellfish and Molluscs Preparing and pan frying scallops*

*This produce is subject to change dependent on market availability.

Included in the price: 4 x 3 hour practical cooking courses, all ingredients, an apron and tea towel. All cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. No prior knowledge is required for this course, which is suitable for both novices and cooks with some experience. All of the food created during the day is yours to take home with you.

Maximum of 16 participants working at their own station.

Dates: 17-24-27-31 October 2018

Price: $ 300