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