Chef In Training (Culinary) - Intermediate Weekend

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

Welcome to the next level of your culinary journey! The Intermediate module covers topics and recipes that are complex and require familiarity with basic culinary techniques.

Delving deeper into French cuisine, we will learn classical Charcuterie and learn to manage seafoods such as oysters and lobsters. Educate yourself on the specific temperatures and doneness of meats and understand the important factors that make a perfect omelette or pasta.

As a sequel, it is recommended that you attend Chef in Training Foundations. Intermediate is fast paced and demanding but the fruits of your labour are sweet and satisfying.

This 8 session course covers a range of culinary skills intended to help bridge the gap between the amateur home gourmand and the professional chef. For those who have some knowledge of cooking, Intermediate can be completed before Foundations.

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 after Foundations but you can also enroll for individual classes.

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Testimonial from a previous participant:
French cooking was alien to me until I joined the classes. I loved the experience and Francois was amazing. I’m thrilled to be able to call friends and family over for a French meal and receive compliments for the food. - Vaishali Cooper
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Kimchi
Sauerkraut
Preserved Lemon
Sourdough (to be used in Module 7)
Eggs Benedict With Hollandaise Sauce
Quiche Lorraine
Scrambled Eggs With Salmon
Classic French Omelette
Chicken Liver Mousse
Country Terrine
Fresh Garlic Sausages
The recipes contain pork.
Parmesan Risotto
Tagliatelle Carbonara
Prawn Aglio Olio
Roast Chicken
Roasted Rack of Lamb with Herb Crust
Potato Dauphinois
Porchetta
Shucking Oysters
Clams Mariniere
Seared Scallops With Beurre Blanc
Pan Roasted Lobster With Shellfish Reduction
Sourdough Baguette
Focaccia with Gremolata
Brioche Bread
Seared Tuna Tataki
Chicken Karaage With Spicy Mayo
Breaded Stuffed Button Mushrooms
Blinis With Smoked Salmon
Thai Fish Cakes With Prawn
Seared Duck Breast