NEW IDEAS FOR A MEAT BASED MENU

DEMONSTRATIVE COURSE WITH PRACTICAL INTERVENTS

Duration in hours: 24 hours (From 8:30 am to 1:30 pm and from 2.30 pm to 5:30 pm.)

What is included: lectures attendance, teaching material, lunches, breaks

Participants profile: Chefs and restaurant owners who want to wide their dishes selection

Purposes and Program:
During the course, the Chef teacher will explore a wide selection of dishes thought for restaurants with a menu à la carte: from starters to main dishes. Digging into the meat world, from red to courtyard meat, a whole set of ideas for creating new dishes for your menu, including having some special considerations on customers and market’s needs. Lessons will also focus on storage preparations, mise-en-place, cooking, food conservation and final dressing.