Classic Cuisine Techniques

New Zealand

Held over two days; our Cuisine Techniques course teaches fundamental cuisine skills to provide you with a solid foundation of knowledge. During the workshop, practical techniques will be 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.

Course date: Saturday 5th - Sunday 6th March 2022

Time: 9am – 5pm (1-hour lunch break included, light lunch is included on the first day)

Price: $599

Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Course Includes: All ingredients, tea towels and apron will be provided. All cooking equipment and teaching resources are provided in our practical kitchens for your use. A light lunch is included on the first day.

Course Details:

Day 1 core content

Knife skills	Presentation of the knives. Vegetable and herb-cuts: slicing, dicing, mirepoix, julienne and bouquet garni and sachet
Technique	Cutting poultry. Curing in salt.
Risotto	Preparation of a pesto Preparation of a risotto
Fish	Preparation of fish fillet. Meuniere sauce.
Stocks sauces	Preparation of a fish stock. Preparation of duck stock

Day 2 core content

Poultry	Filet de canard aux groseilles rouge - Duck breast with redcurrants. Cooking duck leg confit.
Sauces	Preparation of pan sauces (redcurrant sauce).
Pasta	Hand making pasta - using a pasta machine. Ravioli filling.
Vegetables	Cooking potato puree like ‘Joel Robuchon’. Cooking Anna potatoes.