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Chef In Training (Culinary) - All About Meats

Learn the techniques and skills required to butcher different meats.

Duration: 4 hours/session

For: 4 sessions

Fees: $1,000.00

Chef: Francois Mermilliod

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Please select the date to view the modules.  Click on the modules to view the menu taught for the class.

This 4 session intensive course covers a range of basic skills intended to help bridge the gap between the amateur home gourmand and the professional chef.

Learn the techniques and skills required to fabricate and cook different kinds of meats such as duck, pork, lamb and beef. Additionally, you will learn which parts of the animal are suited for particular cooking techniques.

This is a hands on class. Come prepared to widen your culinary knowledge and cultivate basic meat handling skills.

Terms and Conditions:

For those taking individual sessions, the fees will be $265 nett per participant per session.

For those taking the entire module, the fees will be $1000 nett per participant for all 4 sessions.

Best enrolled as an entire module but you can also enroll for individual sessions.

An entire module is designated as 1 continuous intake and not different sessions from different in takes to make up 4 sessions.

There will be no make up session if you are not able to come to the confirmed session for whatever reason.

If you are not sure whether you can attend all 4 dates in that module, we suggest you sign up for individual sessions.

In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).

Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached.

This class will be taught by either Chef Francois Mermilliod from Bar A Thyme and/or Palate Sensations Executive Chef Randall Tailford.

Break down a whole duck, using the breasts for the classic French margret de canard and the legs for duck confit.

All the bones will be used to make a rich jus for the dishes. You will use the duck fat to make Lyonnaise Potatoes.

Break down a pork loin, a primal cut into chops and ribs.

These will be made into Barbecued Ribs and Seared Pork Chops.

Understand how to handle and clean a pork knuckle, seasoning and cooking it in the style of a German Roasted Pork Knuckle.

Understand the methods taken to tenderize and cook the meats.

Use the most tender cut of beef, the tenderloin, to prepare classic Beef Wellington

Learn how to sear Steak and understand the different levels of "doneness" from rare to well done and how to control the temperature.

Make a sauce of out the bones for the steak.

Learn how to saute thin cuts of beef and make a classic Beef Stroganoff.

Learn to use two different cuts of the lamb, the saddle, the rack and the shank.

Prepare a rich lamb shank stew.

Learn to roast and debone the saddle and how to serve it.

The bones will be used to prepare a sauce to be served alongside the saddle.

Learn to prepare a herb crusted rack of lamb.

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