Kitchen master preparation courses

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