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