Chef In Training - Foundations Weekend

By Francois Mermilliod
Duration: 3 hours/session
For: 8 sessions
Price: S$1500.00

This 8 week course covers a range of basic skills intended to help bridge the gap between the amateur home gourmand and the professional chef. The completion of this course leads directly into Intermediate.

Participants enrolled for the entire 8 sessions will receive the following Palate Sensations tool kit. This is a mandatory kit and is required for all class attendance. A refund of $200 will be given for those who already have this kit from previous classes:

Personalized chef's jacket
Palate Sensations towel
Palate Sensations apron
A chef and paring knife
Palate Sensations reusable bag

Best enrolled as a whole series but you can also enroll for individual classes.

Testimonial from a previous participant:
My son and I enjoyed the class tremendously. We had fun and we learnt good cooking skills and gained knowledge on ingredients. We surprised ourselves at end of every lessons by producing great tasting dishes as a team! Specials thanks to Chef Francois and Palate Sensations for the great experience! - Lita Chew

Knife sharpening, specific knives, knife skills on handling, and identifying common ingredients, safety in the kitchen, use of tools and equipment, food hygiene, "cooking with integrity - combining flavours".

Minestrone Soup
Creamy Mushroom Soup
Vegetable Stock
Learn how to make different types of salads and dressings.

Classic Caesar Salad
Prawn And Avocado Salad with Vinaigrette Sauce
Classic Potato Salad
Debone chicken and learn different cooking methods.

Chicken Cordon Bleu
Braised Chicken In Red Wine With Mushrooms
Mashed Potatoes
Learn to work with different beef cuts, cooking method and doneness.

Beef Burger With Hand Cut Fries
Searing Steak
Beef Goulash
Fillet fish, learning different types of cooking methods.

Salmon Gravlax
Pan Seared Red Snapper
Poisson En Papillote

Potato and bacon salad
Learn how to make fresh pasta and classic sauces.

Gnocchi With Pesto
Spinach And Ricotta Ravioli With Burnt Butter & Sage
Tagliatelle With Bolognaise Sauce
Learn classic French desserts.

Vanilla & Blueberry Creme Brulee Tart
Dark Chocolate Mousse With Tuile
Learn classic French desserts.

Chocolate Fondant
Passionfruit Souffle
Choux A La Creme
Profiteroles with vanilla ice cream