Level 2 | Level 3 | Level 4| One day
Confidently work with seafood using best practices
About the course
The ocean provides delicious and versatile cooking ingredients offering a vast selection of delicate and strong flavours, textures and colours, each of which brings its own unique qualities to a culinary menu.
This practical workshop focuses on the accurate, technical and complex preparation, cooking and finishing methods to get the most out of shellfish and fish.
Chefs will explore the sustainable and zero waste concept of nose to tail eating to their shellfish and fish menu choices.
Key learning areas
Closed cohort of 10-12 chefs: £1,850 + VAT
Individual chef attendance to open cohort: £185 + VAT
Level 2, Level 3, Level 4