Advanced Plating and Presentation

House Courses

House Courses

Advanced Plating and Presentation

About the Chef:

Micail Swindells is an exceptionally talented superyacht chef with a passion for creating culinary masterpieces that delight both the palate and the eye. With over a decade of experience in the industry, Micail has honed his skills in some of the most prestigious kitchens across the globe

Skills & Techniques

Boiling Braising Carving Dehydrating Dry Ageing Fermenting Marinade Meat Preparation Meat Roasting Pickling Poaching Pureeing Roasting Sauce Making Sautéing Simmering Sous Vide Cooking Stuffing Meat

Canapés

Starters

Fish Dishes

Meat Dishes

Pastry Dishes

Module 1

Intro – Micail
Module 2

Mackerel Cure
Module 3

Wasabi Infusion
Module 4

Wasabi Vinegar Fluid Gel
Module 5

Mackerel Stone
Module 6

Dill Gel
Module 7

Plating
Module 8

Points To Remember

Module 1

Intro – Micail
Module 2

Burnt Onion Crisp
Module 3

Long Pepper Infusion
Module 4

Long Pepper Fluid Gel
Module 5

Onion Crisp
Module 6

Charcoal Oil
Module 7

Beef Tartar
Module 8

Frozen Horseradish Snow
Module 9

Plating
Module 10

Points To Remember

Module 1

Intro – Micail
Module 2

Tomato Essence
Module 3

Chopped Tomato Jelly
Module 4

Tomato Powder
Module 5

Turned Artichoke
Module 6

Parmesan Custard
Module 7

Pickled Shallots
Module 8

Basil & Parsley Oil
Module 9

Tart Case
Module 10

Plating

Module 1

Intro – Micail
Module 2

Sake Fluid Gel
Module 3

Ash Oil
Module 4

Clam Stock
Module 5

Scallop Brine
Module 6

Sake Sauce
Module 7

Clam Gel Sheet
Module 8

Potato Stamps
Module 9

Truffle Stamps
Module 10

Plating

Module 1

Intro – Micail
Module 2

Butternut Squash Puree
Module 3

Baked Spaghetti Squash
Module 4

Confit Egg Yolk
Module 5

Butternut Squash Broth
Module 6

Butternut Squash Tuille
Module 7

Vinegar Fluid Gel
Module 8

Plating

Module 1

Intro – Micail
Module 2

Fermented Mushroom Powder
Module 3

Sunchoke Leaves
Module 4

Caramelised Artichoke Puree
Module 5

Caramelised Artichoke Lea
Module 6

Artichoke Skin Crisps
Module 7

Tarragon Oil
Module 8

Confit Artichokes
Module 9

Light Goat’s Cheese Espuma
Module 10

Split Brown Sugar Dressing
Module 11

Plating

Module 1

Intro – Micail
Module 2

Fermented White Asparagus
Module 3

Dill and Parsley Oil
Module 4

Spruce Water
Module 5

Spruce Fluid Gel
Module 6

Mussel Stock
Module 7

Fermented White Asparagus and Mussel Sauce
Module 8

Pickled Mackerel Fillets
Module 9

Whole New Potatoes
Module 10

Melon Ball Potatoes
Module 11

Thyme Stock
Module 12

White Thyme Gel
Module 13

Black Thyme Gel
Module 14

Plating

Module 1

Intro – Micail
Module 2

Sea Bass
Module 3

Caramelised Garlic Puree
Module 4

Parsley and Lovage Base
Module 5

Parsley Butter
Module 6

Cuttlefish
Module 7

Fermented Mushroom Espuma
Module 8

Fermented Mushroom Powder
Module 9

Shave Fennel
Module 10

Spelt and Parsley Porridge
Module 11

Plating

Module 1

Intro – Micail
Module 2

Turbot
Module 3

Rolled Turbot
Module 4

Dashi Emulsion with Various Roes
Module 5

Seabuckthorn Oil
Module 6

Seabuckthorn Gel
Module 7

Plating
Module 8

Points To Remember

Module 1

Intro – Micail
Module 2

Chicken Mousse
Module 3

Chicken Stuffing
Module 4

Stuffing the Wing
Module 5

Celeriac Horn
Module 6

Charcoal Butter
Module 7

Charcoal Espuma
Module 8

Vinegar Fluid Gel
Module 9

Black Garlic Gel
Module 10

Black Garlic Crisp
Module 11

Plating

Module 1

Intro – Micail
Module 2

Beef Fillet
Module 3

Caramelised Garlic Puree
Module 4

Mushroom Ketchup
Module 5

Pomme Puree
Module 6

Burnt Onion
Module 7

Tarragon Oil
Module 8

Foie Gras Sabayon
Module 9

Sauce Bordelaise
Module 10

Long Pepper Infusion
Module 11

Long Pepper Vinegar Fluid Gel
Module 12

Fermented Mushroom Powder
Module 13

Plating

Module 1

Intro – Micail
Module 2

Pigeon
Module 3

Sake Fluid Gel
Module 4

Semi Dried Beetroot
Module 5

Beetroot Fluid Gel
Module 6

Red Cabbage
Module 7

Pickled Red Onion Hearts
Module 8

Plating

Module 1

Intro – Micail
Module 2

Apple Base
Module 3

Apple Snow
Module 4

Jerusalem Artichoke Powder
Module 5

Artichoke Skin Crisp
Module 6

Jerusalem Artichoke Base
Module 7

Jerusalem Artichoke
Module 8

Fried Kombu
Module 9

Plating

Module 1

Intro – Micail
Module 2

Treacle Tart Base
Module 3

Pulled Sugar Shard
Module 4

Savoury Espuma and Frozen Drops
Module 5

Shortbread
Module 6

Vanilla Infusion
Module 7

Vanilla Gel
Module 8

Apple Salad
Module 9

Plating

Module 1

Intro – Micail
Module 2

Puff Pastry
Module 3

Almond Fluid Gel
Module 4

Sorrel Snow
Module 5

Almond Crumb
Module 6

Lemon Verbena Infusion
Module 7

Lemon Verbena Crème Pat
Module 8

Pickled Cucumber
Module 9

Vanilla Vinegar Fluid Gel
Module 10

Plating

More Courses

Guest Chef Courses

Adam Handling 1 Day Course

£300

1 Day / 3 Dishes

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