Cooking with Star Quality – Italian Cuisine
Chef: Stephen Bulmer
Duration: Two Day
Theme: Advanced Cooking; Italian Cuisine
Price: ¬£310 per person
Stephen Bulmer has spent his career working in top restaurants with some of the best chefs in the world – including Georgio Locatelli, chef/owner of the Michelin-starred Locanda Locatelli in central London.
This course is a masterclass in Italian cookery, featuring some of Steve’s favourite dishes from Locanda Locatelli, together with recipes and techniques gained during visits to Italy over the last 20 years.
It will cover in depth the techniques that underpin Italian cuisine, as well as exploring the regional ingredients and recipe variations that give it such diversity. There is lots of hands-on, practical cooking, time to ask all the questions you want and plenty to inspire you.
As an advanced course, those attending the course should have a good base of kitchen skills, perhaps having previously attended cookery courses before. Steve will help you take these skills to the next level, teaching you key professional skills such as how to prepare dishes ahead of time, how to cook multiple portions at the same time and how to present your dishes with a professional, restaurant-style finish.
Dishes typically included in this course are:
Breads – Focaccia and Ciabatta
with Tomato, Pesto & Olive variations
Sformato di Patate, Prosciutto & Taleggio
Beef Carpaccio, Goat Cheese Dressing
(Sicilian stuffed risotto balls)
Octopus with Tomato Caponata
Hake with Fennel and Cimi de Rappa
Pork with Mustard Fruit Crust and Borlotti Beans
Torta della Nonna¬†
Techniques covered in this course include:
- Bread making – understanding roles and relative proportions of ingredients; kneading, proving and baking
- Pasta making, rolling and filling
- Risotto – professional technique and variations
- Fish filleting, preparation of fresh octopus, cooking methods
- Cooking duck – rendering down the fat, making the skin crisp
- Italian grains and specialist ingredients as accompaniments
- Making of sauces
- Pastry-making and other dessert-related techniques
- Advanced presentation skills
The above dishes are representative of the recipes taught on this cookery course. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.
This course cannot be booked online. Please contact the Cookery School:
Tel: 01765 680969