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This advanced two day course is aimed at chefs who would like to really advance their skills to the next level. Covering a six course Fine Dining Tasting Menu, 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 cover three dishes of your plating menu each day. You will use equipment such as a Paco Jet, Leaf Stencil,  Leaf Mould,  ISI,  Thermomix, Smoking Gun and Water Bath.



  • 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)
    Glass of Wine

    *New students only

    • Leaf Moulding and Shaping
    • Caramelised Purees
    • Espumas
    • Paco Ice Cream
    • Crystallised Chocolate
    • Fluid Gels
    • Glazing
    • Sous Vide
    • Use of Liquid Nitrogen - Nitro dipped products and Nitro Powders
    • Plating Techniques

    • Canapés - Smoked Cheddar Cheese Flames and Pickled Onion
    • Starter - Dill Stones with Horseradish and Cucumber
    • Fish Course - Seared Sea Bass, Parsley Porridge, Artichoke Leaves and Champagne
    • Meat Course - Stuffed Chicken Wing, Asparagus, Textures and Jus Gras
    • Dessert - Manjari Dark Chocolate Pave, Beetroot and Sorrel
    • Petit Fours - Beetroot and White Chocolate Rocks

    We are delighted to have Chef Micail Swindells, a chef who we have represented within his career as a chef for the past six years to come and be a house chef at mymuybueno Cookery School and share his talent and experience with you. Referred to by our Principal and CEO, Justine Murphy,  as ‘One of the best Head Chefs in the yachting industry’ she has placed him on some of the world’s best super yachts.

    Micail started his culinary apprentice at the young age of 16, when he made the bold move to go straight into Catering College straight after finishing school. Having completed his classical training and gaining his NVQ’s he quickly moved straight into the industry at a 2 Rosette classical French bistro.

    After two year’s honing his skills it was Micail’s passion & drive for the latest flavours, creations, styles & techniques that took him to London where Micail worked in some of the finest Michelin star restaurants such as Texture, Chez Bruce, and Orrery under some of the most innovative Chef’s in the UK.

    By the age of 23 Micail’s repertoire & experience allowed him to progress to Head Chef at the busy, high class city brasserie ‘Devonshire Terrace’. Constantly wanting to improve & develop, Micail would often venture into various restaurants working short term for Chefs such a Gordon Ramsey, Phill Howard & Marcus Wareing gaining valuable experience & inspiration.

    Micail has now been in the yachting industry for over six years and and has done extremely well in the three MYBA charter show chef competitions he has entered on MY Unbridled and MY Zoom Zoom Zoom where he placed 1st and 2nd and on MY GO where he placed 2nd. Micail was asked back by MYBA for the Barcelona charter show in 2017 to be the industry professional on the judging panel for the chefs competition sitting along side world renowned chefs

    In addition to this Micail has spent 5 months out of the last 5 years staging at some of the world top restaurants with 17 Michelin stars between them to continuing to master his craft.

    Orrery – UK – 1 Michelin star – 2006

    Texture – UK – 1 Michelin star – 2008

    The Square – UK – 2 Michelin star – 2009

    Chez Bruce – UK – 1 Michelin Star – 2010

    Marcus Waring at the Berkley – UK – 2 Michelin star – 2012

    1st Place in the MYBA chefs competition – Genoa -2014

    The Ledbury – UK – 2 Michelin star – 2014

    L,enclume – UK – 2 Michelin star – 2014

    Geranium – Denmark – 3 Michelin star – 2015

    Kin Kin – Denmark – 1 Michelin star – 2015

    The Fat Duck – UK – 3 Michelin star – 2015

    Borago – Chilli – No 2 in South America – 2016

    2nd Place in the MYBA chefs competition – Genoa – 2016

    Guest judge – MYBA Barcelona boat show – 2017

    Quattro Passi – Italy – 2 Michelin star – 2017

    NVQ Level 3 Food Safety & Hygiene – 2018

    Cachura – Belgium – 1 Michelin star – 2018

    Ikarus – Austria – 2 Michelin star – 2018

    2nd Place – Antigua chefs competition – 2018


    Micail has also sucsefully headed up teams on some of the industry largest charter vessels such as MY Aquarius (90m) & Symphony (101m)