Professional Development – Two Day Course
Chef: Stephen Bulmer
Duration: Two Day
Theme: Advanced Cooking; Desserts & Sweet Things; Game; Meat Cookery
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 two-day module focuses on two key recipe areas:
Day 1: Meat & Poultry
Day 2: Baking & Desserts
Content for the two 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
This course can be taken as a stand-alone two day module, or combined with our three day professional development module to make a week-long intensive course.
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