San Francisco, California
London, United Kingdom
Kitchen Skills 2 of 4
Most domestic cooks never get a crash course in the kitchen basics and tend to learn from friends, family, online or in cookery books - this only goes part the way in to getting you ‘Kitchen Savy’. Cooking is a pleasure and less of a chore if you are armed with the kitchen basics; knife skills, organise your preparation, looking after your knives, all play huge part in the enjoyment of cooking.
This course runs as a series of 4, although not essential to complete all 4, as each course runs independently of each other, but by completing the 4 you will pick up all of John Campbell (our Michelin star chef's) 30 years of experience on the most efficient way to prepare, cook and plan your food or dinner parties. John’s vast knowledge of the science behind the food and his ability to translate this at a more practical level, places the cook in a strong position to begin cooking viscerally, giving more confidence in the kitchen and the ability to try new dishes or food styles.
From chopping an onion, getting the most out of your sauce, to partition cooking when planning a dinner party or a large family meal - each season concludes with the team cooking a seasonal main course for the table served with a glass of wine or local ale.
- Arrive at 6pm for course introduction
- Preparation of a good meal begins in the market place and garden
- Preparation of fish / meat (filleting, boning, tying, scoring, seasoning, basting)
- Plots and show round talk about fresh picked flavour
- Cost and respect for food - the shelf life, utilization of leftovers and storage
- Perfect mash potato
- Perfect pastry
- Supper with a glass of wine or local ale and chat about the evenings events
To take away: All notes and recipes from the evening
Spaces for this course are subject to minimum number of participants.
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