Course Programme
An inspirational and challenging cookery course which focuses on ‘chef skills’, working alongside Mark (1 Michelin Star), ideal for those cooks who already have a good skill-base. This day course focuses on no less than 20 key areas to help refine culinary skills. Students will also understand the provenance of the ingredients, including source, storage/hanging times and preparation such as filleting and butchery.
Skills Covered
- Advanced soups
- Foams
- Filleting
- Pickling vegetables
- Butchery
- Using a meat probe
- Refining dishes
- Advanced desserts
- Working with caramel
- Ice cream (quick method)
- Advanced presentation and decoration skills
Typical Recipes
- Rough Puff Pastry
- Apple Tarte Tatin
- No-Churn Vanilla Ice Cream
- Cauliflower Veloute
- Crispy Sea Bream with Pearl Barley Risotto
What’s Included
- Beverages and biscuits from the bar
- 75% hands-on practical cookery
- Interactive demonstrations
- Live feed TV screens to capture expert skills
- Professional tuition and qualified advice
- Sit-down lunches
- Complimentary glass of wine (or non-alcoholic alternative)
- Local Dorset ingredients
- Use of WhitePepper training kitchen
- No weighing up
- No washing up
- Recipe packs to take home
- Certificates given on completion of the course
