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PRE-ORDER NOW The mymuybueno cookbook

The mymuybueno cookbook

Start your day, the mymuybueno way with 160 delicious and healthy refined sugar-free recipes.

Advanced Course

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.

 

  • Tuesday 28th April 2020
    3 PLACES LEFT
  • Monday 12th October 2020
    6 PLACES LEFT
€1250
  • Asset 1
    10:00-17:00
  • Intermediate 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 and pearls
    • Sauces
    • Pastry
    • Chocolate Fondant
    • Using the Vitamix and Thermomix
    • Molecular Gastronomy

    TYPICAL RECIPES
    • Pan seared scallops with butternut, apple and roasted seeds
    • Duck breast, leg croquette, celeriac and plums
    • Chocolate Fondant, raspberry and mint
    • Compressed water melon, goats cheese mousse, olive tuille, balsamic Melon, cucumber, feta &mint
    • Lobster with squid ink linguine and Lobster bisque
    • Coconut and mango panna cotta. (vegan) - Mango puree, vegan coconut and lime ice cream, mango and chilli salsa, coconut tuille, edible flowers
    • Sea bass, Crispy skin. Spiralled potato, pea puree, mushy peas, tartar dressing, samphire, vegan lemon mayo
    • Orange Soufflé with Cointreau and almond ice cream
    • Mille-feuille, ginger crumb, caramalised banana, toffee sauce, banana puree, fudge, salt caramel ice cream
    • Chicken breast, stuffed with mushroom and herb mousse. Wrapped in pancetta, cooked sous vide. Served with pearl barley, green beans and almonds, and a mushroom or truffle sauce.
    • Scallop, butternut, butternut squash seeds, granny smith apple, pancetta crisp, pea cress, dill, oil
    • Prawn and avocado ceviche, sea vegetables and wasabi pearls