More Essential Cooking Skills (Part 2)

Description:

When one takes up cooking, the amount of information, recipes and suggestions can be overwhelming. It's easy to get lost in a sea of recipes, to spend time pondering WHAT to cook and miss one of the most important aspects when it comes to preparing a great meal - the HOW.

The real success of a dish comes from correct preparation techniques just as much as it comes from high quality ingredients, flavour combinations or creative plating. 

I started this great journey in 2017, with the first course, Essential Cooking Skills, Key Techniques - part1. In this course I gathered some more of the most important techniques that any cook, anywhere in the world, be they amateur or professional, absolutely needs to use in his kitchen.

They have been developed and perfected over generations by professional chefs and, for many years, have been set as golden standards in international cuisine. 

I have done my utmost to make this an effective and pleasant experience for every student by combining clear practical demonstrations and useful information. This is just the second of a series of courses to follow, which I will develop taking into account all the feedback from my students and the topics they are interested in. 

Who this course is for:

• The course is addressed to both amateur and young professional cooks who want to start their journey in the kitchen from a solid foundation of cooking techniques and methods.

What you'll learn:

• Master more advanced cooking techniques which can then be used to create an endless variety of dishes.

• Understand the HOW of cooking, before thinking of the WHAT to cook.

• Learn the ...DEF of cooking to international standards. The basic skills covered in the course are: cooking beef fillet, rack of lamb, duck breast, veloute sauce, creamy omelette

Requirements:

• All a student needs in order to benefit from this course is a genuine passion for cooking and interest in building sound technical skills in the kitchen.

Notice:

• The second lecture of the course is a written document containing general guidelines of the course and measurements in both metric and imperial systems.