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  • Chef Academy
    • Syllabuses & Fee Structure
    • Level 2 Award Culinary Arts (Bronze)
    • Level 3 Certificate Culinary Arts (Silver)
    • Level 4 Diploma Culinary Arts (Gold)
    • Accommodation
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    • Graduate Videos
      • Level 4 Diploma Graduates
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  • Cook School
    • Cookery Courses, by calendar
    • Cookery Courses, by event
    • FAQS
  • e-platform
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    • delicious.
    • CTH.
    • ICSA.
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  • About
    • Blog
      • Clam Chowder
      • Vanilla & Orange Rice Pudding
      • Cashew & Date Slaw
      • Learn to make Pandoro
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      • Cooking in Isolation, video series
      • News
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Day 6-8 Week 2 Culinary Arts Bronze Award

In Blog, Culinary Arts Professional Training, Events & News, Spring by Luke Stuart20th April 2018Leave a Comment

Day 6- Week 2. Week 2 and students return after a restful weekend to get back in action in the training kitchen. Today is an Authentic Indian theme as we …

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Ham • Mushroom • Artichoke This is ham hock Ham • Mushroom • Artichoke This is ham hock #ballotine with capers and herbs, pressed with a little jelly and rolled in a bacon crumb. Topped with a #sousvide egg yolk. Served with wild mushrooms, a silky purée and #brioche as a starter. #whitepepperchefacademy Silver programme 🔥
This is #kedgeree Seemingly simple but lots to co This is #kedgeree Seemingly simple but lots to consider on day 1 of Silver Academy!!
A Friday Farewell #chefacademy Bronze. It’s be A Friday Farewell #chefacademy Bronze. It’s been an absolute pleasure working with this cohort who have exuded so much passion and enthusiasm to get ahead. Of course this is not the end; some will be back for Silver and Gold training. The others are now Level 2 Alumni whom we expect to help into their chosen jobs.
Huge congratulations to Bronze Academy #graduation Huge congratulations to Bronze Academy #graduationday 🎓
Pork • Carrot • Cauliflower This is belly po Pork • Carrot • Cauliflower This is belly pork cooked sous-vide with jewelled carrots & cauliflower and garlic purée on the 1st day of the 3rd and final week of Bronze Academy. It takes two days to prepare this; the pork belly is dry cured, then washed and cooked in a water bath. It’s then pressed overnight before making crackling and glazing the pork in a pan. #chefschool
Chicken • Sage • Ham 2nd Friday of Bronze #ac Chicken • Sage • Ham 2nd Friday of Bronze #academy, this is Chicken Saltimbocca in the April sun in our courtyard at Bere Farm... Breast stuffed with shallot and sage butter and cooked sous-vide. Finished in a pan with a little #beurrenoisette Tortellini made with chicken leg, roasted carrots and tarragon. A light jus with turnips and tomatoes. Not easy under time pressure 🔥 #chef
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White Pepper Cookery Ltd is a company registered in England and Wales. Company No. 07344208. Registered address: Bere Farm, Lytchett Matravers, Poole, Dorset, BH16 6ER.

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