In our intensive three week cooking course (15 days), you will be trained in a mix of key techniques and recipes based around the traditional teaching methods of Le Cordon Bleu as well as classic and modern interpretations.
Summer Essentials is designed for home cooks and food enthusiasts who want to learn practical cookery skills including knife skills and gain confidence in the kitchen. It has been specially created for those with a limited time to improve and learn new cooking techniques and skills.
Our three week Summer Essentials is composed of:
- Demonstrations from Le Cordon Bleu Chefs.
- Practical classes in state of the art teaching kitchens with individual stations.
- Interactive workshops on seasonal dishes, bread and desserts.
- Expert cheese lecture and tasting.
- Expert wine lecture and tasting.
- Dinner at Cord by Le Cordon Bleu.
- Canapes workshop with presentation of certificates.
Contents of course:
Week 1
- Develop your knife skills as you prepare a variety of dishes covering a range of topics:
- Soups & broths, such as gazpacho and mint, green peas & cockles.
- Brunch classics, such as baked eggs, smoked salmon and appricot granola.
- Pasta & cheese, including squid-ink pasta with seafood, filled pasta and a cheese lecture.
- Fish & shellfish, such as grilled mackerel, mussels and steamed lemon sole.
Week 2
- With the fundamentals from the first week complete, you can explore further techniques through topics:
- Salads, including aubergine balsamic salad, warm duck breast salad and seared tuna Niçoise.
- Tapas, including Spanish tortilla, salt cod & chorizo stew, croquetas and a cheese demonstration.
- Sauces, such as salsa verde paired with sirloin steak, rosemary jus paired with lamb rump and light sauce velouté to accompany a poached pouissin.
- Boulangerie, such as pizza, focaccia and sourdough.
Week 3
- Moving on to patisserie recipes, your final week culminates in a group cocktail buffet which is prepared as a team, before enjoying and receiving your certificate on the final day.
- Patisserie, including shortcrust pastry, pastry cream, fruit tart, pear tart Bourdaloue, citrus crèmeux, sable Breton, whipped ganache, fruit coulis, exotic gel, chantilly caramel and choux cracquelin.
- Alfresco picnic, featuring focaccia sandwich, mini bread rolls, panzanella salad, chicken wings and Scotch eggs.
- Mezze, including labneh, baba ghanoush, tabbouleh salad, falafel, cannellini beans stew and grilled chicken skewers.
- Canapes workshop, includes courgette flowers with ricotta, steak tartare, nori salmon & cucumber rolls and hot smoked mackeral.
Included in the price:
All ingredients, recipe booklet, apron, and tea towel.
While every effort is made to ensure the above dishes are included in the course, we may substitute certain dishes for a suitable alternative if we are unable to use an ingredient for reasons beyond our control.
Please note:
- No previous experience is required to participate in this course.
- Classes will be held during three weeks starting on the date selected below. Course start time may vary throughout the weeks.
- A good command of English is recommended.
- Everything you cook is yours to enjoy.
