Kitchen master preparation courses
- Fonds, Sauces, Consommés, Soup Add-Ins
- Appetizers, Galantines, Roulades
- Low temperature cooking processes and rich side dishes
- Dessert
- Hearty and sweet dishes or versions
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 per day
2 – Rate of the day 800,00€ + necessesary groceries
1. Fonds, Sauces, Consommés, Soup Add-Ins
The course includes the following subjects:
- preparation of different light Fonds
- preparation of different dark Fonds
- preparation of Consommés and Essences
- preparation of dark basic sauces and/or gravy
- preparation of light basic sauces
- preparation of whipped basic sauces
- preparation of cold sauces
- preparation of different soup add-ins
2. Appetizers, Galantines, Roulades
The course includes the following subjects:
- preparation of a filling
- preparation and cooking of galantines
- preparation of hearty Mousse
- preparation of cold sauces
- preparation of Brioche and Baguette
- preparation of aspic
- preparation and cooking of fish roulades
- preparation of fish and shellfishes in different dough's
3. Low temperature cooking processes and rich side dishes
The course includes the following subjects:
- Preparation of different kind of meats in a so-called low temperature process
- Crêpinettes, and preparation of joints
- Different side-dishes such as:
- potato gnocchi / dumplings
– mushroom strudel
- dumpling balls
- vegetable quiche
- Yeast – Crêpe – Roulade
4. Desserts
The course includes the following subjects:
- preparation of Mousse and Crèmes
- preparation of ice, sorbets and parfaits
- preparation of warm Desserts
- preparation of fruit ragouts
- Baked dessert toppings
- preparation of fruit sauces, cooked sauces, whipped sauces
- preparation of different doughs
– Baumkuchen
– Schmuckbiscuit (jewelry biscuit)
– choux pastry
– short pastry
5. Garnituren
The course includes the following subjects:
A variation of appetizers, main courses and desserts
- potato-spaghetti-rings
- Chartreuse
- Filo pastry baskets
- Parmesan chips
- Vegetable chips and/or straw
- Vegetable baskets
- Chocolate dishes incl. tempering the chocolate coating
- Baked dessert toppings
- Sets from sugar and/or isomalt
- Chocolate painting
- caramelized filo pastry