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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 3 plated dishes each day, with many elements and techniques within.


  • Monday 17th June 2019
  • Monday 30th September 2019
  • Asset 1
  • 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

    • Meat, Fish & Shellfish Preparation
    • Sous Vide
    • Espumas
    • Plating & Presentation
    • Ice Cream & Sorbets
    • Mousselines
    • Vegetable Garnishes
    • Reduction Based Sauce
    • Sweet and Savoury Tuiles
    • Court Bouillon
    • Lobster Preparation
    • Jelly
    • Fluid Gels
    • Cream Based Sauce
    • Pastry
    • Chocolate Delice
    • Terrines
    • Smoking Food
    • Fruit Crisps
    • Sweet Consomme
    • Dehyration
    • Using the Vitamix and Thermomix
    • Gnocchi
    • Fresh Pasta

    • Duck with Celeriac Purée and Five-Spice Jus
    • Sous Vide Cannon of Lamb, Gnocchi, Black Olive Puree, Lamb Jus
    • Sea Bass with Prawn Tortellini, Fennel Purée and White Wine Sauce
    • Fillet of Beef with Braised Oxtail, Textures of Onion and Morel Madeira Sauce
    • Lobster Thermidor Mousseline with Ginger Jelly and Fennel Seed Tuille
    • Mackerel, Horseradish Snow, Cucumber Purée and Sauce Vierge
    • Strawberry Consommé, Strawberry Meringues, Compressed Strawberries, Aleppo Pine Fir Panna Cotta, Strawberry Espuma
    • Salted Chocolate Delice with Coffee Mousse and Rum Creme Fraîche
    • Puree Smoked Salmon Terrine with Leeks and Confit Potatoes , , Strawberry Espuma Friday 22nd February AM - Practical PM - Practical Mezzelune ravioli with artichokes, pecorino and thyme Salted Chocolate delice with coffee mousse and rum crème fraîche S
    • Salmon, Langoustine, Pickled Vegetables, Granny Smith
    • Passion Fruit Tart, Lemon Curd Sauce and Hazelnut Praline
    • Goat's Cheese Mousse, Roasted Beetroot Towers and a Black Olive Tuile
    • Banana Parfait with a Biscuit Base, Toffee Sauce and Lime Cream
    • Mezzelune Ravioli with Artichokes, Pecorino Sauce and Artichoke Crisps
    • Spiced Plums, Plum Puree, Rioja Sabayon, Ginger Crumble and Iced Yoghurt