The participants will learn how to do a brown chicken stock, white chicken stock, vegetable stock (Chef Demo), which is the basis for good cuisine.
DurationThe participants will learn how to do a brown chicken stock, white chicken stock, vegetable stock (Chef Demo), which is the basis for good cuisine. They will also work on their knife skills required to cut the mirepoix that will be used in the cooking of the brown and white chicken stock.
Chef will demo & teach participants what types of vegetables to use for making a good Vegetable Stock as not all vegetables can be used. This is to reflect the trend of people wishing to go vegan or consume fewer meat products.
ArtZ offers a range of learning workshops, primarily in the areas of Baking & Culinary and Arts & Crafts for both kids (3 years & up), teens and adults. We curate professional and native chefs, overseas & local guest instructors to offer a variety of baking, culinary, curated arts and crafts workshops to cater to a wide clientele ranging from individuals, home bakers, pre-schools, schools, corporates, churches and government sector.
We have recently launched a series of Junior Chef workshops, covering a range of baking, culinary, decoration and simple buttercream floral workshops. Our classes are kept small to ensure that our junior chefs have dedicated attention and sufficient time to learn valuable life skills at their own pace.
The participants will learn how to make from scratch a brown chicken stock, white chicken stock, vegetable stock (Chef Demo), which is the basis for good cuisine.
Sous Vide or also known as low-temperature long-time (LTLT) cooking is a style that many restaurants have adapted to keep the ingredients at play consistent.
One of the classic French desserts , a pastry named for the Bicycle Race.
What a pleasure it is to present a basket of home-baked croissants to guests. And what a sense of satisfaction it will be for a home baker to create these masterpieces of the baker’s art.
Participants will learn how to do a good French Onion soup, from knife skills required to cut the onions into small strips used in the cooking of the onion soup, to caramelizing onions, crisping bread and blow torch application for final presentation.
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