Become A Master Fruit Carver And Learn How To Show Off Your Signature Cocktails With Some Of The Most Amazing Garnishes Possible.
DurationThe ACG is for any current bartender or anyone really looking to take their garnishing techniques to a new level. Presentation is key, especially when it comes to cocktails, and here is where you will learn what attention to detail really means when it comes to cocktails.
Our specialist bar chefs will show you how to carve, cook and create your way through over 30 unique garnishes made from various fruits, ice, herbs, melted caramels, and yes… flavored foams.
Salute is a one-stop event-support platform offering event planners, agencies, and brands comprehensive support, from consultation through to infrastructure supply, staffing, and execution.
Our experienced team offers full-scale event support for event coordinators, businesses, and brands in creating and executing their dreams. From private parties to stadium shows and everything in between. Salute combines 20+ years of experience, expertise, and contacts to form an event solution platform catering to a broad spectrum of needs in the event industry.
Salute’s consultants know exactly what is required to elevate any occasion to the next level and their diverse range of hardware, staff, consulting, and logistics support solutions, are crafted to perfectly blend with the size, vibe, and look and feel of any event.
Become a chef with this 3-months cooking course by Blue Ribbon. You will learn about Culinary arts and cookery principles.
We have revamped our Domestic Divas course to include awesome fresh new ideas and healthy tasty recipes.
The Level 2 Diploma in Culinary Arts is for those who wish to work in the hospitality industry and already have knowledge of the basic principles of kitchen work, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge.
This course is for the future leaders of the Culinary Industry. It covers all major theoretical, practical and workplace components of kitchen operations, culinary practice and patisserie skill elements.
The aim of this course is to introduce students to ingredients, kitchen systems and cooking methods and is a strong foundation to build a culinary career on.
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