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This advanced five day course is aimed at chefs who would like to really advance their skills to the next level. Taught by one of the best chefs in the super yacht industry, Micail Swindells, this course will extensively cover plating and presentation alongside many vast modern techniques and skills to really elevate your skill set in your guest cuisine. You will fifteen courses in total. You will use equipment such as a Paco Jet, Leaf Stencil,  Leaf Mould,  ISI,  Thermomix, Smoking Gun and Water Bath.

 

Extensive fine dining tasting menu comprising of 15 dishes.
Onion cylinder, confit trout 
Salt baked beetroot “tart”
Smoked cheddar Cheese flames & pickled onion 
Dill stones served with horseradish & cucumber 
Celeriac tagliatelle, parmesan & hazelnuts 
Black and white potatoes served with fermented white asparagus, green almonds and caviar
Artichoke variations served with goats cheese, burnt leaves and chicken skin 
Squid linguini, lemon and parsley 
Seared Sea bass, parsley porridge, artichoke leaves & champagne  
Stuffed chicken wing, asparagus textures & jus gras 
Fillet of beef served with spelt and onions
Cherry, sake, koji 
White chocolate cucumber and dill 
Strawberry and champagne 
Manjari 64 % , beetroot & Sorrel 

  • Monday 03rd February 2020
    FULLY BOOKED
€1250
  • Asset 1
    10.00-17.00
  • Advanced
  • Asset 1
    mymuybueno Cookery School Folder*
    Recipe Sheets
    All Ingredients & Equipment
    Certificate of Attendance
    Tea & Coffee
    Lunch (you will eat everything that you make)

    *New students only

    SKILLS COVERED
    • Leaf Moulding and Shaping
    • Caramelised Purees
    • Espumas
    • Paco Ice Cream
    • Plating and Presentation Techniques
    • Crystallised Chocolate
    • Cold Infusion
    • Fluid Gels
    • Glazing
    • Compressing
    • Sous Vide
    • Gel Crisps
    • Use of Liquid Nitrogen - Nitro dipped products and Nitro Powders
    • Use of Thermomix
    • Bubbles

    TYPICAL RECIPES
    • Onion cylinder, confit trout 
    • Salt baked beetroot “tart”
    • Smoked Cheddar Cheese Flames and Pickled Onion
    • Starter - Dill Stones with Horseradish and Cucumber
    • Celeriac tagliatelle, parmesan & hazelnuts 
    • Black and white potatoes served with fermented white asparagus, green almonds and caviar
    • Squid linguini, lemon and parsley 
    • Artichoke variations served with goats cheese, burnt leaves and chicken skin 
    • Seared Sea Bass, Parsley Porridge, Artichoke Leaves and Champagne
    • Fillet of beef served with spelt and onions
    • Cherry, sake, koji 
    • Stuffed Chicken Wing, Asparagus, Textures and Jus Gras
    • Strawberry and Champagne 
    • White Chocolate Cucumber and Dill 
    • Manjari Dark Chocolate Pave, Beetroot and Sorrel