Cuisine-Technique
It was during their time in Further Education, managing one of the UK’s leading and innovative Hospitality Departments that Kevin Woodford of BBC Television's "Ready Steadfy Cook",and Ian first shared together their vision of culinary standards and expertise and the two have remained close friends and worked together on a number of events.
The philosophy of “Cuisine Technique” is simple, the methods and knowledge gained from the courses available in familiar surroundings individually or in discreet groups will soon give you the confidence to successfully build upon, transfer and apply your new skills to a range of culinary activities.
This area of work has proved very popular for individuals, and businesses to acquire appropriate and essential “Skills Development” customised to meet their needs.
You can select from a range of course content, or if there are specific dishes or skills you have always wanted to “master” we can customise “Sessions” to suit your individual needs.
The Courses Catalogue
Hors d' Oeuvres
Quality, Storage, Preparations, Single, (fruits, fish, eggs, meats, poultry)
Mixed( Salads, a'la grecques/portugaise) Hot (Blinis, ballontines, soufflés, amusees)
Canapes
Preparations, storage and service, International Canapes (hot / cold)
Fish, Game, Meats, Poultry, Charcuterie, Vegetable
Soups
Classifications, accompaniments, service, Garnishes, Hot and cold preparations including:
Bisques, Consommes, Veloutes, Creams, Purees
Fish
Purchasing, Quality, Storage, Classifications, Cuts and preparations, Methods of cooking, Curing, Garnishes, Fish stews/ Chowders, Presentation
Shellfish
Classifications, Quality, Preparations, Cooking, Classic and International dishes.
Meats:- Beef - Lamb – Pork - Offals
Quality, Purchasing, Storage, Preparations, Cuts, Methods of cooking, Stocks and Sauces, Garnishes, Portion control, Carving, Service.
Game and Poultry
Classifications, Purchasing & storage, Preparation, Cuts, Marinades, Garnishes, Carving
Service & presentation. Methods of cooking: Roasting, Saute.,”en cocotte/casserole"
Pates and Terrines
Fish, Game, Offal, Vegetable, Preparations & storage, Service .
Salads and Buffets
Mixed and Single salads, Dressings. Finger/Cocktail/Carved buffets, Aspics, Chaudfroid
decoration, Presentation.
Pasta. Rice and Farinaecous
Rissotto, Pilaff, Gnocchi, Pasta :Spaghetti, Lasagne, Ravioli, Cannelloni and others .
Potatoes and Vegetables
Quality, Purchase, Storage , Classifications, Preparation and cooking methods for all types.
Vegetarian
Lunches , Dinners, Suppers, Quick dishes, Seasonal variations.
Hot Sweets
Souffles, Puddings , Pies, Tarts, Brulees, Alaskas, Crepes and Pancakes, Beignets and others
Cold Sweets
Choux based, Meringue based, Mousse, Bavarois, Souffles, Glaces, Melbas, Terrine.
Ice creams, Sorbets, Gelees, Gateaux, Savarins and many more.
Savouries
Croutes, Canapes, Souffles, Angels/Devils on horseback, Fritters.