Safranrisotto mit Pulpo

Cooking apprentice preparation courses

  1. Appetizers

  2. Fonds, Soups, Saucen

  3. Meat, Sauces, and side dishes

  4. Fish and Shellfishes

  5. Desserts

Depending on each season, the used products of single menus may vary. We prefer regional products, which were prepared with high-class Gaggenau-machines and other high quality kitchen appliances ( Pacojet, Kenwood and Kitchen Aid kitchen appliances).

You can bring your own knifes, if desired.

Duration: approx. 6-8 hours.

1 – Rate of the day 500,00€ + necessary groceries

1. Appetziers

The course includes the following subjects:

- preparation of salads and seasonal vegetables

- preparation of Mousse and Crèmes

- preparation of different salad sauces

- preparation and cooking of goose liver

2. Fonds, Soups, Saucen

The course includes the following subjects:

- preparation of different light Fonds

- preparation of different dark Fonds

- preparation of blended soups

- preparation of dark basic sauces and/or gravy

- preparation of light basic souces

- preparation of whipped basic sauces

- preparation of cold sauces and cold soups

3. Meat, sauces, and side dishes

The course includes the following subjects:

- preparation of short-roasting dishes

- preparation of stewed dishes

- carving and preparing poultry

- preparation of sauces

- preparation of potato side dishes

- preparation of supplements from flour, eggs, and semolina

- preparation of vegetable side dishes

4. Fish and Shellfishes

The course includes the following subjects:

- filetting of round- and flatfishes

- preparation and cooking of shellfish

- preparation of Fonds and sauces

- preparation of a filling

- preparation of cold and warm appetizer

- preparation of main courses

5. Desserts

The course includes the following subjects:

- preparation of Mousse and Crèmes

- preparation of flammeries

- preparation of ice, sorbets and parfaits

- preparation of warm Desserts

- preparation of Desserts in batter

- preparation of cold and warm Dessert sauces

- preparation of whipped Dessert sauces

- preparation of baked dessert toppings

- preparation of fruit ragouts