Stephen-Bulmer-Prof-Dev

Professional Chef Development Courses

These two, three and five day courses provide an opportunity for chefs and professional cooks to improve their culinary expertise and broaden their recipe repertoire.

Stephen Bulmer has an extensive range of culinary skills, with a career that has included 10 years at the 2 Michelin-starred Le Manoir aux Quat’Saisons as well as a variety of other high profile restaurants in the UK and abroad. He will share with you the benefits of his experience in a ‘hands on’ master class, that will include tips for menu planning and kitchen management as well as new techniques and recipes.

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.

Professional Development – Two Day Course

Professional Development Courses - Two Day
Two Day Course designed for professional cooks and chefs…

Professional Development – Three Day Course

Professional Development Courses - Three Day
Three Day Course designed for professional cooks and chefs…

Professional Development – Five Day Course

Professional Development Courses - Five Day
The Five Day course combines the Two and Three Day modules…
 

Professional Development Courses - Two Day

Professional Development Courses

Stephen Bulmer Two Day Course

12th – 13th January 2015
26th – 27th January 2015 

This two-day module focuses on two key recipe areas:

Day 1: Meat & Poultry
Day 2: Baking & Desserts

This course is 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.

Stephen Bulmer has spent his life in professional kitchens, both large and small, 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.

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.

Venison Stew

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.

Cheese Soufflé

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.

Price: Two Day Course: £300 per person

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. 

Professional Development Courses - Three Day

Professional Development Courses

Stephen Bulmer Three Day Course

14th – 16th January 2015
28th – 30th January 2014

This three-day module focuses on three key recipe areas:

Day 1: Bread Making
Day 2: Fish & Shellfish 

Day 3: Mediterranean and Middle Eastern Cookery

This course is 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.

Stephen Bulmer has spent his life in professional kitchens, both large and small, as well as running his own restaurant and then cookery school. He will share with you the benefits of his training and experience. As well as learning some great recipes that can be adapted for use in a variety of ways, you will also learn Stephen’s tips for effective kitchen management – creating appealing dishes at low cost, minimising wastage and planning ahead to make best use of the time, staff and equipment you have available.

Content for the three modules is as follows: 

Bread Making

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.

Focaccia

Hazelnut & Raisin Bread

Seed Bread

Soda Bread

Naan & Flat Bread

Milk 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.

Dishes typically include:

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:

Iman Bayeldi

Pheasant Pastilla

Lamb Kofte

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

This course can be taken as a stand-alone three day module, or combined with our two-day professional development module to make a week-long intensive course.

Price: Three Day Course: £450 per person

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.

Professional Development Courses - Five Day

Professional Development Courses

Stephen Bulmer Five Day Course

12th – 16th January 2015
26th – 30th January 2014

This five day course is 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 personal skills to move onto the next level.

Stephen Bulmer has spent his life in professional kitchens, both large and small, as well as running his own restaurant and then cookery school. He will share with you the benefits of his training and experience. As well as learning some great recipes that can be adapted for use in a variety of ways, you will also learn Stephen’s tips for effective kitchen management – creating appealing dishes at low cost, minimising wastage and planning ahead to make best use of the time, staff and equipment you have available.

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

Please see two day and three day courses for details of the dishes typically included in each module of the course.

Price: Five Day Course: £600 per person

The Kitchen Gossip

It’s lovely to see new season’s ingredients coming in, heralding the delights of the year to come. As well as Yorkshire rhubarb, the wild garlic is now in season and it wont be too long before new season’s lamb is available. Click Rhubarb to find my favourite spring recipe, which is very versatile and easy to make at home.

2014 has got off to a flying start with busy classes right across the schedule. Our Thursday Cookery Club Mornings and Supper Evenings have been very well received and our Barbecue Cook and Lunch courses get going over the Easter weekend.