A unique 2.5-month course in all major aspects of cooking! We arrange a separate workspace for each participant, a group of up to 9 people. All meals will be prepared by yourself or in mini groups of up to 4 people.
Classes are taught by professional chefs.
- Breakfasts. Menu:
- Pumpkin drenches with bacon and poached eggs;
- French omelet with cheese and mushrooms;
- Semolina and banana pancakes with honey-apple filling;
You will learn:
- Workplace organization (mizanplas);
- The necessary tools for work in the kitchen, the choice of knives;
- Rules of food storage and commodity neighborhood.
2. Salads. Menu:
- Caesar with chicken and homemade mayonnaise;
- Poke with avocado and chukka with Asian dressing;
- Salad with baked pumpkin, feta cheese and honey dressing.
You will learn:
- Basic salad dressings;
- Restaurant-style salad dressings;
- Types of salad greens, combinations, storage.
3. Fish, garnishes, sauces. Menu:
- Cod baked with herbs;
- Fried dorado;
- Garnishes: Couscous with herbs and vegetables, green beans with tomatoes and basil;
- Sauces: lemon, white wine.
You will learn:
- Types of fish, selection and storage rules;
- Basic sauces for fish;
- Preparation of fish;
- Combination with garnishes.
4. Pork, garnishes, sauces. Menu:
- Ojahuri in a pot;
- Loin on the bone;
- Garnishes: grilled corn, Puskin-style potatoes;
- Sauces: tartar, spicy tomato.
You will learn:
- Parts of pork, features of their preparation;
- Ideal side dishes and sauces for pork.
5. Beef, garnishes, sauces. Menu:
- Chopped steak with tomatoes and red onions;
- Beef Stroganoff;
- Garnishes: mashed potatoes, mushrooms with spinach;
- Sauces: creamy garlic, béchamel.
You will learn:
- Parts of beef, peculiarities of their preparation;
- Ideal garnishes and sauces for beef.
6. Poultry. Menu:
- Cordon bleu chicken roll with light salad;
- Duck breast magre with cranberry sauce;
- Barbecue wings.
You will learn:
- Types of poultry, poultry dishes;
- Garnishes and sauces for different poultry dishes, combinations.
7. Doughs and baked goods. Menu:
- Charlotte on shortbread dough with apples;
- Profiteroles with chicken pâté;
- Ossetian pie with meat.
You will learn:
- Principles of working with dough;
- Types of dough, preparation of shortbread, choux pastry and yeast dough;
- Chemical reactions (effect of salt, moisture, sifting).
8. Soups. Menu:
- Pumpkin cream soup with bacon;
- Finnish style soup with red fish and cream;
- Borscht;
You’ll learn:
- The rules of tasty broths;
- The Secrets of Passing Vegetables;
- Adding ingredients, bringing to taste.
9. Seafood. Menu:
- Spaghetti with tender squid in cream sauce;
- Risotto with seafood;
- Mussels in sirloin baked under cheese.
You will learn:
- Seafood preparation;
- Rules for choosing fresh shellfish;
- How to accentuate the flavor of seafood.
10. Desserts and creams. Menu:
- Pavlova’s dessert with cherry filling and cream cheese;
- Chocolate cupcake with caramel and whipped ganache;
- Lemon trifle with strawberry filling.
You will learn:
- Basic dessert creams;
- The rules of the perfect meringue;
- How to work with chocolate.