28 July 2018 - Butchery, Cooking & Fine Dining Plating (Part 2) - Fish
Date: 28 July 2018 (Saturday)
Time: 9.30am to 12.30pm
Instructor: Chef Afiqah
Member fees: RM225
Non Member fees: RM250
- Fillet and Butterfly
Recipe to be cooked:
- Panfried Seabass with Purple Cabbage Chips, Roasted Beets, Pickled Onions, Fresh Arugula and Celery Veloute
This is a specialised 2-class course designed to have a focus on Butchery, Cooking and Fine Dining Plating.
Cooking can be fun if the right butchery methods and tricks are practiced.
In each of this special 2-class course, a meat is chosen and you will be taught how to butcher them the right way before preparing and cooking the meat according to the recipe.
You will also learn on how to differentiate the use of knives and butcher steel. Hence, by practising proper knife handling skills, you will appreciate and enjoy the cooking session.
Finally, after completing the cooking session, you will focus on how to plate the dishes finely as seen in Fine Dining Restaurants. As they always say, the food must look as good as it tastes.
Just as preparing and butchering is an essential part of cooking, plating is an essential part of the dining experience.
NOTE 1: You can choose to attend one class (chicken or fish butchery) or both the classes.
NOTE 2: This cooking class is for Adults only. Participants are NOT allowed to bring children to the class.
NOTE 3: Students are required to bring their At 19 Culinary Studio RED Apron. (This item is available for sale should students wish to purchase them).