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This course is aimed at confident and ambitious chefs, it is designed to elevate your skills to a fine dining standard, to be able to impress and wow your guests. Using different techniques, such as sous vide, to prepare a variety of different dishes with many elements and a firm focus on the plating and presentation. This is a fast paced course covering a vast amount of elements. You will make different plated dishes each day, with many elements and techniques within.

 

  • Monday 30th September 2019
    1 PLACES LEFT
  • Monday 27th January 2020
    3 PLACES LEFT
€1250
  • Asset 1
    10:00-17:00
  • Advanced Level
  • Asset 1
    mymuybueno Cookery School Folder*
    Recipe Sheets
    All Ingredients & Equipment
    Certificate of Attendance
    Tea & Coffee
    Lunch (you will eat everything that you make)
    All bakes made can be taken home



    *New students only

    SKILLS COVERED
    • Meat, Fish & Shellfish Preparation
    • Sous Vide
    • Espumas
    • Plating & Presentation
    • Ice Cream & Sorbets
    • Vegetable Garnishes
    • Reduction Based Sauce
    • Tuiles
    • Fluid Gels
    • Sauces
    • Pastry
    • Chocolate Delice
    • Smoking Food
    • Using the Vitamix and Thermomix
    • Gnocchi
    • Molecular Gastronomy

    TYPICAL RECIPES
    • Molecular Tomato gazpacho
    • Duck with Celeriac Purée and Five-Spice Jus
    • Sous vide fillet of beef, pomme anna and mushroom purée
    • Mackerel, Horseradish, Cucumber Purée and Sauce Vierge
    • Wild mushroom consommé with herb gnocchi, confit tomatoes and pickled mushrooms
    • Salmon, Langoustine, Pickled Vegetables, Granny Smith
    • Pumpkin velouté with wild mushrooms
    • Pan-fried scallops with celeriac, apple and hazelnuts
    • Chocolate delice with coffee ice cream and Chocolate Tuile
    • Brûlée Tart with Strawberries
    • Coconut panna cotta with strawberry gel, strawberry sorbet and cut strawberries
    • Blackcurrant fruit pastilles
    • Raspberry meringue pies