Description
About our classes
Perfect for aspiring chefs and serious home cooks, this class dives deep into the building blocks of fine cuisine — from clear broths and concentrated fish fumet, to emulsified sauces and seasonal vegetable extractions. Participants will gain hands-on experience preparing classic elements like dashi (miso variation), vegetable juice with fresh accompaniments, and a refined hollandaise sauce, culminating in composed tastings such as grouper in fish fumet and vegetable condiments. This class is all about technique, precision, and the power of subtlety in cooking.
Learning outcomes:
At the end of this course, you will be able to:
- Understand how foundational elements like stocks and sauces enhance depth in any dish.
- Apply proper straining, skimming, and reduction techniques for clarity and intensity.
Menu
- Dashi ( Became Miso)
- Vegetable Juice ( Served with vegetables )
- Fish Fumet
Duration: 4 H (09h-13h)
Remark: Participants should be at least 17 years old at time of application
Please contact via Line Official Account @ecoleducassebkk to confirm your payment.
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