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House Courses

Advanced Plating & Presentation

Online Course / 15 Dishes / 169 Modules / Downloadable PDF of all Recipes / Unlimited Access
3 interest-free payments of £316.67 with Klarna
House Courses

Advanced Plating & Presentation

Online Course / 15 Dishes / 169 Modules / Downloadable PDF of all Recipes / Unlimited Access
3 interest-free payments of £316.67 with Klarna

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.

About the Course:

Learn from Superyacht Chef Micail as he shares all of his expertise with fifteen incredible dishes and focus into plating & presentation. This course is full of advanced level guest dishes. 3 Canapés, 3 Starters, 3 Fish, 3 Meat and 3 Desserts.

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

Cured Mackerel Dill Stone, served with N25 Caviar & Wasabi
Burnt Onion Crisp, Beef Tartar & Frozen Horseradish Snow
Grilled Globe Artichoke Tart, served with Parmesan Custard & a Jelly of Tomato Essence

Starters

Raw Scallop, served with Potato, Truffle & Sake
Baked Spaghetti Squash, served with Confit Egg Yolk & Sea Vegetables
Jerusalem Artichoke Variations, served with Goats’ Cheese Espuma & Autumn Leaves

Fish Dishes

Pickled Mackerel, served with Black & White Glazed Potato, Fermented White Asparagus & N25 Caviar
Pan Roasted Sea Bass, served with Cuttlefish, Lovage & Parsley Porridge & a Fermented Mushroom Espuma
Kombu Poached Turbot, served with Dashi & Roe Emulsion & Sea Buckthorn

Meat Dishes

Stuffed Chicken Wing, served with Charcoal Espuma, Black Garlic & Chicken Jus
Roasted Fillet of Beef, served with Mushroom Ketchup, Foie Gras Sabayon & Sauce Bordelaise
Poached & Roasted Shiro Koji Pigeon, served with Red Vegetable Variations

Pastry Dishes

Jerusalem Artichoke, Shiro Fried Kombu & Green Apple Snow
Treacle Tart, served with Fresh Apple & Savoury
Wild Herb & Caviar Mille-Feuille
3 interest-free payments of £316.67 with Klarna
House Course

Canapés

Cured Mackerel Dill Stone, served with N25 Caviar & Wasabi
  • 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

    Dipping

  • Module 8

    Plating

Burnt Onion Crisp, Beef Tartar & Frozen Horseradish Snow
  • Module 1

    Intro – Micail

  • Module 2

    Caramelised Onion

  • Module 3

    Long Pepper Infusion

  • Module 4

    Long Pepper Fluid Gel

  • Module 5

    Burnt Onion Crisp

  • Module 6

    Charcoal Oil

  • Module 7

    Frozen Horseradish Snow

  • Module 8

    Beef Tartar

  • Module 9

    Plating

Grilled Globe Artichoke Tart, served with Parmesan Custard & a Jelly of Tomato Essence
  • 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

    Parsley Oil

  • Module 9

    Tart Case

  • Module 10

    Plating

House Course

Starters

Raw Scallop, served with Potato, Truffle & Saké
  • Module 1

    Intro – Micail

  • Module 2

    Saké Fluid Gel

  • Module 3

    Ash Oil

  • Module 4

    Clam Stock

  • Module 5

    Scallop Brine

  • Module 6

    Saké Sauce

  • Module 7

    Clam Gel Sheet

  • Module 8

    Potato Stamps

  • Module 9

    Truffle Stamps

  • Module 10

    Plating

Baked Spaghetti Squash, served with Confit Egg Yolk & Sea Vegetables
  • Module 1

    Intro – Micail

  • Module 2

    Squash Purée

  • Module 3

    Baked Squash

  • Module 4

    Confit Egg Yolk

  • Module 5

    Squash Broth

  • Module 6

    Squash Tuille

  • Module 7

    Vinegar Fluid Gel

  • Module 8

    Plating

Jerusalem Artichoke Variations, served with Goats’ Cheese Espuma & Autumn Leaves
  • Module 1

    Intro – Micail

  • Module 2

    Fermented Mushrooms

  • Module 3

    Fermented Mushroom Powder

  • Module 4

    Sunchoke Leaves

  • Module 5

    Caramelised Artichoke Purée

  • Module 6

    Caramelised Artichoke Leaves

  • Module 7

    Artichoke Skin Crisps

  • Module 8

    Tarragon Oil

  • Module 9

    Confit Jerusalem Artichokes

  • Module 10

    Light Goat’s Cheese Espuma

  • Module 11

    Brown Butter Split Dressing

  • Module 12

    Vinegar Fluid Gel

  • Module 13

    Plating

House Course

Fish Dishes

Pickled Mackerel, served with Black & White Glazed Potato, Fermented White Asparagus & N25 Caviar
  • Module 1

    Intro – Micail

  • Module 2

    Fermented White Asparagus

  • Module 3

    Parsley Oil

  • Module 4

    Vinegar Fluid Gel

  • Module 5

    Mussel Stock

  • Module 6

    Fermented White Asparagus & Mussel Sauce

  • Module 7

    Pickled Mackerel Fillets

  • Module 8

    Whole New Potatoes

  • Module 9

    Melon Ball Potatoes

  • Module 10

    Thyme Stock

  • Module 11

    White Thyme Gel

  • Module 12

    Black Thyme Gel

  • Module 13

    Mackerel Portioning & Blow Torching

  • Module 14

    Plating

Pan Roasted Sea Bass, served with Cuttlefish, Lovage & Parsley Porridge & a Fermented Mushroom Espuma
  • Module 1

    Intro – Micail

  • Module 2

    Sea Bass

  • Module 3

    Caramelised Garlic Purée

  • Module 4

    Parsley & Lovage Powder

  • Module 5

    Parsley Butter

  • Module 6

    Fermented Mushroom Espuma

  • Module 7

    Fermented Mushroom Powder

  • Module 8

    Shave Fennel

  • Module 9

    Spelt & Parsley Porridge

  • Module 10

    Parsley Oil

  • Module 11

    Cooking the Sea Bass

  • Module 12

    Plating

Kombu Poached Turbot, served with Dashi & Roe Emulsion & Sea Buckthorn
  • Module 1

    Intro – Micail

  • Module 2

    Brining the Turbot

  • Module 3

    Rolled Turbot

  • Module 4

    Dashi Emulsion

  • Module 5

    Seabuckthorn Oil

  • Module 6

    Seabuckthorn Gel

  • Module 7

    Pre-plating the Turbot & Sauce

  • Module 8

    Plating

House Course

Meat Dishes

Stuffed Chicken Wing, served with Charcoal Espuma, Black Garlic & Chicken Jus
  • 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

    Cooking the Chicken

  • Module 12

    Plating

Roasted Fillet of Beef, served with Mushroom Ketchup, Foie Gras Sabayon & Sauce Bordelaise
  • Module 1

    Intro – Micail

  • Module 2

    Brining the Beef Fillet

  • Module 3

    Mushroom Ketchup

  • Module 4

    Mushroom Tuille

  • 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

    Cooking the Beef

  • Module 13

    Plating

Poached & Roasted Shiro Koji Pigeon, served with Red Vegetable Variations
  • Module 1

    Intro – Micail

  • Module 2

    Brining the Pigeon

  • Module 3

    Semi Dried Beetroot

  • Module 4

    Beetroot Fluid Gel

  • Module 5

    Red Cabbage

  • Module 6

    Pickled Red Onion Hearts

  • Module 7

    Cooking the Pigeon

  • Module 8

    Plating

House Course

Pastry

Jerusalem Artichoke, Shiro Fried Kombu & Green Apple Snow
  • 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 Shiro Kombu

  • Module 9

    Plating

Treacle Tart, served with Fresh Apple & Savoury
  • Module 1

    Intro – Micail

  • Module 2

    Treacle Tart Base

  • Module 3

    Pulled Sugar Shard

  • Module 4

    Rosemary Base & Espuma

  • Module 5

    Rosemary Nitro Balls

  • Module 6

    Shortbread

  • Module 7

    Vanilla Gel

  • Module 8

    Apple Salad

  • Module 9

    Plating

Wild Herb & Caviar Mille-Feuille
  • Module 1

    Intro – Micail

  • Module 2

    Puff Pastry

  • Module 3

    Sorrel Snow

  • Module 4

    Lemon Verbena Infusion

  • Module 5

    Lemon Verbena Crème Pat

  • Module 6

    Pickled Cucumber

  • Module 7

    Vanilla Gel

  • Module 8

    Plating

3 interest-free payments of £316.67 with Klarna

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House Chef Micail Swindells teaches you a selection of Canapés. Cured Mackerel Dill Stone, served with N25 Caviar & Wasabi, Burnt Onion Crisp, Beef Tartar & Frozen Horseradish Snow and Grilled Globe Artichoke Tart, served with Parmesan Custard & a Jelly of Tomato Essence.
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