Summer Essentials

In our intensive three week cooking course (15 days), you will be trained in a mix of key techniques and recipes based around the traditional teaching methods of Le Cordon Bleu as well as classic and modern interpretation.
Summer Essentials is designed for home cooks and food enthusiasts who want to learn practical cookery skills and gain confidence in the kitchen. It has been especially created for those with a limited time to improve and learn new cooking techniques and skills.

Our three week Summer Essentials is composed of:

• Demonstrations from Le Cordon Bleu Chefs.
• Practical classes in state of the art teaching kitchens with individual stations.
• Interactive workshops on seasonal dishes, bread and desserts.
• Expert cheese lecture and tasting.
• Expert wine lecture and tasting.
• Dinner at Cord by Le Cordon Bleu.
• Preparation of a group buffet event with presentation of certificates.

Contents of course:
Week 1

• Develop your knife skills as you prepare a variety of dishes covering a range of topics:
  
  • Soups & broths, such as gazpacho, noodle soup and garlic soup.
  • Brunch classics, such as baked duck eggs, smoked haddock and Welsh rarebit.
  • Pasta & cheese, including squid-ink pasta with seafood, filled pasta and a cheese lecture.
  • Fish & shellfish, such as squid, grilled mackerel and steamed lemon sole.

Week 2

• With the fundamentals from the first week complete, you can explore further techniques through topics:
  
  • Plant-based, including grilled tempeh, pea panisse 'pizza' and mushroom samosas.
  • International cuisine - India, such as tandoori chicken, biryani, naan, chutney and kachumber salad.
  • Wine lecture and demonstration.
  • Sous-vide and dehydration, including salmon fillets cooked sous-vide, seared lamb loin, charred leak and Romesco sauce.
  • Sauces, such as Bearnaise sauce paired with sirloin steak, Madeira jus paired with roasted baby chicken and Mornay sauce to accompany a stuffed globe artichoke.
  • Boulangerie, such as dinner rolls, foaccia and soda bread.

Week 3

• Moving on to patisserie recipes, your final week culminates in a group cocktail buffet which is prepared as a team, before enjoying and receiving your certificate on the final day.
  
  • Patisserie, including shortcrust pastry, pastry cream, fruit tart, pear tart Bourdaloue, chocolate mousse and macarons.
  • Summer lunch, featuring Waldorf-style potato salad, sticky beef ribs, jalapeño cornbread and baked tomatoes.
  • Group cocktail buffet preparation includes white gazpacho, chicken liver parfait, falafel, Asian-style shiitake mushrooms and tofu, ceviche, crab fritters, chicken wings, beef yakitori, pizza, gyoza, chocolate truffles, fruit tartlet, financier cake and summer pavlova.

Included in the price:
All ingredients, recipe booklet, apron, and tea towel.
While every effort is made to ensure the above dishes are included in the course, we may substitute certain dishes for a suitable alternative if we are unable to use an ingredient for reasons beyond our control.

Please note:

• No previous experience is required to participate in this course.
• Classes will be held during three weeks starting on the date selected below. Course start time may vary throughout the weeks.
• A good command of English is recommended.
• Everything you cook is yours to enjoy.