THE ESSENTIAL TECHNIQUES OF A CHEF | 02.18.2025
CHEF TECHNIQUES:
Discover professional techniques to simplify your daily cooking while creating a delicious and varied menu:
- Prepare 3 bites: fish (sweet potato and shrimp), vegetarian (hummus and vegetable sticks), meat (mini skewer with Gruyère and cured meat).
- Learn how to debone a poussin, prepare a homemade stuffing, and create a roast, accompanied by a homemade sauce using the trimmings and bones.
3 | Grouped Cooking Techniques to Save Time:
- Master the English boiling method and efficient oven use to cook multiple elements simultaneously: sweet potato, country potatoes, seasonal vegetables, or even a fruit crumble.
Chef Christian Volnin will also share additional tips and techniques to optimize your preparation processes.
Techniques Covered:
- Poaching
- Three types of cutting techniques
- Deboning poultry
- Preparing stuffing and homemade poultry stock
- Mastering the English boiling method
- Optimizing grouped oven cooking
Leave with professional-level skills to wow your guests!
| A welcome drink will be offered to you by Grillette, Domain de Cressier. |
14 participants
All levels
6pm - 10pm
159 chf | Meal, ingredients, recipe cards, apron for the class, paired wine with the dishes & coffee included |
02.18.2025
ISP AGENCEMENTS | Route de l’Areuse 8, CORTAILLOD |
Important informations:
Meals prepared during the cooking class are designed to be enjoyed on site and cannot be taken away.
All subscriptions are final.
If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing | info@leslaboratoiresculinaires | no later than 6 hours before the class begins.
Please notify us of any severe food allergies by indicating it during check-out or by writing to us | info@leslaboratoiresculinaires.com | no later than 10 working days before the date of the chosen class.