Course Date: 18th & 19th May 2019
Course Times: 9am – 5pm (late lunch included)
This course teaches advanced cuisine techniques starting from the fundamentals such as meat preparation and taking you all the way through to advanced techniques such as molecular gastronomy. Techniques are first demonstrated by our Master Chefs before you apply them to a number of carefully selected recipes to develop your practical abilities.
This course has been designed to improve your confidence in the home kitchen and provide an essential repertoire of skills that can be applied daily to a variety of dishes. This course is the part two of our Classic Cuisine Techniques course and is ideal for foodies who know their way around the kitchen.
- Meat preparation
- Shellfish & Crustaceans preparation and cooking
- Vegetable preparation and cooking
- Introduction to Butchery skills, Poussin De-boning
- Introduction to molecular cuisine
- Meat cooking Lamb
- Slow cooking Pork Belly
- Cooking poultry sous vide
- Cooking a prawn mousseline
Course Includes: All ingredients, aprons and tea towels will be provided. All cooking equipment and teaching resources are provided in our practical kitchens for your use. Note that the late lunch provided is the food you will be cooking.
Where: Le Cordon Bleu NZ - Cuisine Kitchen, Level 2, 52 Lower Cuba Street, Te Aro, Wellington