Advanced Plating & Presentation
Advanced Plating & 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.
About the Course:
Skills & Techniques
Canapés
Starters
Fish Dishes
Meat Dishes
Pastry Dishes
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Module 1
Intro – Micail
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Module 2
Mackerel Cure
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Module 3
Wasabi Infusion
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Module 4
Wasabi Vinegar Fluid Gel
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Module 5
Mackerel Stone
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Module 6
Dill Gel
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Module 7
Dipping
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Module 8
Plating
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Module 1
Intro – Micail
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Module 2
Caramelised Onion
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Module 3
Long Pepper Infusion
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Module 4
Long Pepper Fluid Gel
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Module 5
Burnt Onion Crisp
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Module 6
Charcoal Oil
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Module 7
Frozen Horseradish Snow
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Module 8
Beef Tartar
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Module 9
Plating
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Module 1
Intro – Micail
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Module 2
Tomato Essence
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Module 3
Chopped Tomato Jelly
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Module 4
Tomato Powder
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Module 5
Turned Artichoke
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Module 6
Parmesan Custard
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Module 7
Pickled Shallots
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Module 8
Parsley Oil
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Module 9
Tart Case
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Module 10
Plating
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Module 1
Intro – Micail
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Module 2
Saké Fluid Gel
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Module 3
Ash Oil
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Module 4
Clam Stock
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Module 5
Scallop Brine
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Module 6
Saké Sauce
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Module 7
Clam Gel Sheet
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Module 8
Potato Stamps
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Module 9
Truffle Stamps
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Module 10
Plating
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Module 1
Intro – Micail
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Module 2
Squash Purée
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Module 3
Baked Squash
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Module 4
Confit Egg Yolk
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Module 5
Squash Broth
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Module 6
Squash Tuille
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Module 7
Vinegar Fluid Gel
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Module 8
Plating
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Module 1
Intro – Micail
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Module 2
Fermented Mushrooms
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Module 3
Fermented Mushroom Powder
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Module 4
Sunchoke Leaves
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Module 5
Caramelised Artichoke Purée
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Module 6
Caramelised Artichoke Leaves
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Module 7
Artichoke Skin Crisps
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Module 8
Tarragon Oil
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Module 9
Confit Jerusalem Artichokes
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Module 10
Light Goat’s Cheese Espuma
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Module 11
Brown Butter Split Dressing
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Module 12
Vinegar Fluid Gel
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Module 13
Plating
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Module 1
Intro – Micail
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Module 2
Fermented White Asparagus
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Module 3
Parsley Oil
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Module 4
Vinegar Fluid Gel
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Module 5
Mussel Stock
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Module 6
Fermented White Asparagus & Mussel Sauce
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Module 7
Pickled Mackerel Fillets
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Module 8
Whole New Potatoes
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Module 9
Melon Ball Potatoes
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Module 10
Thyme Stock
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Module 11
White Thyme Gel
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Module 12
Black Thyme Gel
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Module 13
Mackerel Portioning & Blow Torching
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Module 14
Plating
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Module 1
Intro – Micail
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Module 2
Sea Bass
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Module 3
Caramelised Garlic Purée
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Module 4
Parsley & Lovage Powder
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Module 5
Parsley Butter
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Module 6
Fermented Mushroom Espuma
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Module 7
Fermented Mushroom Powder
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Module 8
Shave Fennel
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Module 9
Spelt & Parsley Porridge
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Module 10
Parsley Oil
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Module 11
Cooking the Sea Bass
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Module 12
Plating
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Module 1
Intro – Micail
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Module 2
Brining the Turbot
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Module 3
Rolled Turbot
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Module 4
Dashi Emulsion
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Module 5
Seabuckthorn Oil
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Module 6
Seabuckthorn Gel
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Module 7
Pre-plating the Turbot & Sauce
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Module 8
Plating
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Module 1
Intro – Micail
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Module 2
Chicken Mousse
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Module 3
Chicken Stuffing
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Module 4
Stuffing the Wing
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Module 5
Celeriac Horn
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Module 6
Charcoal Butter
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Module 7
Charcoal Espuma
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Module 8
Vinegar Fluid Gel
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Module 9
Black Garlic Gel
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Module 10
Black Garlic Crisp
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Module 11
Cooking the Chicken
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Module 12
Plating
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Module 1
Intro – Micail
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Module 2
Brining the Beef Fillet
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Module 3
Mushroom Ketchup
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Module 4
Mushroom Tuille
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Module 5
Pomme Puree
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Module 6
Burnt Onion
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Module 7
Tarragon Oil
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Module 8
Foie Gras Sabayon
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Module 9
Sauce Bordelaise
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Module 10
Long Pepper Infusion
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Module 11
Long Pepper Vinegar Fluid Gel
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Module 12
Cooking the Beef
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Module 13
Plating
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Module 1
Intro – Micail
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Module 2
Brining the Pigeon
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Module 3
Semi Dried Beetroot
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Module 4
Beetroot Fluid Gel
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Module 5
Red Cabbage
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Module 6
Pickled Red Onion Hearts
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Module 7
Cooking the Pigeon
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Module 8
Plating
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Module 1
Intro – Micail
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Module 2
Apple Base
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Module 3
Apple Snow
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Module 4
Jerusalem Artichoke Powder
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Module 5
Artichoke Skin Crisp
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Module 6
Jerusalem Artichoke Base
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Module 7
Jerusalem Artichoke
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Module 8
Fried Shiro Kombu
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Module 9
Plating
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Module 1
Intro – Micail
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Module 2
Treacle Tart Base
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Module 3
Pulled Sugar Shard
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Module 4
Rosemary Base & Espuma
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Module 5
Rosemary Nitro Balls
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Module 6
Shortbread
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Module 7
Vanilla Gel
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Module 8
Apple Salad
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Module 9
Plating
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Module 1
Intro – Micail
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Module 2
Puff Pastry
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Module 3
Sorrel Snow
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Module 4
Lemon Verbena Infusion
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Module 5
Lemon Verbena Crème Pat
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Module 6
Pickled Cucumber
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Module 7
Vanilla Gel
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Module 8
Plating
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