Advanced Plating & Presentation – Meat Dishes
Advanced Plating & Presentation – Meat Dishes
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
Mousses SaucesSteaming InfusingEmulsions EspumaGelsPiping OilsBrining
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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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