Advanced Plating & Presentation – Pastry Dishes
Advanced Plating & Presentation – Pastry 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
Pastry Infusing Pickling GelsDehydrating Frying Shortbread Piping
Jerusalem Artichoke, Shiro Fried Kombu & Green Apple Snow
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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
Treacle Tart, served with Fresh Apple & Savoury
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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
Wild Herb & Caviar Mille-Feuille
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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