Chef In Training (Culinary) - Intermediate Weekday
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.
Sourdough (to be used in Module 7)
Scrambled Eggs With Salmon
Classic French Omelette
Fresh Garlic Sausages
The recipes contain pork.
Prawn Aglio Olio
Roasted Rack of Lamb with Herb Crust
Seared Scallops With Beurre Blanc
Pan Roasted Lobster With Shellfish Reduction
Focaccia with Gremolata
Chicken Karaage With Spicy Mayo
Breaded Stuffed Button Mushrooms
Blinis With Smoked Salmon
Thai Fish Cakes With Prawn
Seared Duck Breast