Professional Development – Five Day Course
Chef: Stephen Bulmer
Duration: Five Day
Theme: Advanced Cooking; Bread Making; Fish & Shellfish; Meat Cookery; Mediterranean Cookery; Middle Eastern
Level: Professional Development
Our two, three and five day Professional Development courses are aimed at professional cooks and chefs who want to improve their skills and expand their recipe repertoire. Perhaps you work in a small business and don’t have the benefit of training provided in a large brigade, or perhaps you want to improve your individual skills to move onto the next level.
Cookery School Director Stephen Bulmer has spent his life in professional kitchens, with a career that has included 10 years at the two Michelin-starred Le Manoir aux Quat’Saisons, as well as running his own restaurant and then cookery school. He will share with you the benefits of his training and experience, focusing on the core skills that underpin great food, as well as showing you modern techniques and clever tricks from the top of the trade. These include recipes that you can adapt for multiple purposes, presentation garnishes that make something simple and look sensational, great dishes made from cheaper cuts and how to get ahead with preparation, through labour saving ideas and planning for longer shelf life with careful storage.
Courses are held in the newly-refurbished kitchens of Swinton Park Cooking School, equipped with the latest Gaggenau appliances, offering arguably the best chef training facilities in Yorkshire and the North East of England.
Whatever your level of cooking, Steve will help you raise your game, breaking down the techniques and explaining the recipes in a language that doesn’t need a degree in molecular gastronomy.
This five day course covers the following key areas:
Day 1: Meat, Poultry & Game
Day 2: Baking & Desserts
Day 3: Bread Making
Day 4: Fish & Shellfish
Day 5: Mediterranean & Middle Eastern Cookery
Content for the five modules is as follows:
MEAT, POULTRY & GAME
Rich and delicious meat dishes where the cooking technique adds value to inexpensive cuts and types of meat. The course will include some butchery, clever techniques for the preparation of a game bird and a variety of sauce options, from traditional meat jus to lighter alternatives.
Grilled Pork with Basil & Parsley Stuffing
Pheasant Sausage with Watercress Lentils,
flavoured with Mustard
Blade of Beef with Nettle Risotto
Rabbit with Parma Ham & Polenta
Oriental Beef with Cucumber
Pork Fillet with Mustard Crust and Borlotti Beans
BAKING & DESSERTS
Classic techniques to achieve consistent results, interesting flavouring options to add variety and clever presentation ideas to make the simple look sublime.
Rabbit & Celeriac Pie with Short Crust Pastry
Figs Poached in Ruby Port with Cinnamon Beignets
Mirror-Glazed Chocolate Tart
Pineapple Tart Tatin with Long Pepper Ice Cream
Vanilla Mousse with Nantais Sable
Steve will explain about the key proportions for bread making, understanding function of each ingredient, the effects of gluten and the longevity of different doughs. He will explain the various techniques for kneading and proving, and how these affect the rise and texture of the bread you make. You will also learn how to create a range of variations from base recipes using different toppings, flavourings and shapes.
Hazelnut & Raisin Bread
Naan & Flat Bread
Gateau a la Crème (Brioche base)
FISH & SHELLFISH
This module covers core fish preparation techniques such as fish filleting and shellfish preparation; fish stock preparation; cooking methods for fish and shellfish e.g. pan-frying, grilling, steaming and sauce preparation. You will also learn how to apply these techniques to a range of other ingredients and to use alternative flavourings and garnishes to create seasonal variations.
Jerusalem Artichoke Soup with Scallops and Rosemary
Char-Grilled, Stuffed Calamari with Basil and Tomato
Confit of Swinton Trout, Pickled Vegetables
Wasabi & Cucumber Dressing
Tempura of Prawns and Salmon Nori
Crab with Tamarind and Curry Leaves
Linguine with Sardines and Saffron
MEDITERRANEAN & MIDDLE EASTERN COOKERY
This module will explore the indigenous produce, spices and herbs of the countries bordering the Mediterranean, as well as their cookery methods, so you will understand how the distinctive flavourings of these countries are combined in order to recreate authentic dishes, often with very inexpensive ingredients:
Moroccan Chicken with Chickpeas & Vegetables
Slow Baked Sweet Onions with Zaatar Butter and Parsnip Purée
Roast Aubergine with Saffron Yoghurt
Tiger Prawn Chermoula with Cous Cous
Orange and Almond Tart
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.
No course dates available.
To book this course please contact the Cookery School:
Tel: 01765 680969