The
5 1/2 Day Kitchen Miracle Programme
The objective of this course
is really simple: to teach you a whole repertoire of starters, main courses, puddings
and all those little extras that so impress people (you know, things like delicious
home baked bread, home made mayonnaise, great cakes) in just five and a half days. A
tall order? Not really, because there will be just eight students on each course
with myself and plenty of extra kitchen staff (to help with preparation and washing
up). To use a bit of management gobbledygook this course is 'results driven'.
I have been running this course now for three years and all the students are so
amazed with what they have learnt, the confidence they have gained and the relaxed
approach they now have to cooking.
Why is it called the 5 1/2 Day
Kitchen Miracle Programme?
Because it is a miracle I have managed to squeeze
so many things into a single week. ( and some of the students have said everyday
has been a miracle for them) What can you expect?
Well, you can
expect to work quite hard. OK - very hard. First I'll demonstrate something, then
you'll make it, later we'll all eat it! In order to pack more in you'll have several
things on the go at once. Plus there will be visits to artisan producers, wine
tastings and possibly some other activities such as outings to farmer's markets.
Personally, I cringe when I read that something is going to be 'fun' or
'entertaining' so let me put it to you another way: you have my personal word
that you won't be bored. Yes, we'll be covering a great deal of ground but you'll
be working in a calm, cheerful environment with plenty of support.
What
will you learn?
My passion is for cooking with really first class, local,
seasonal and (where available) organic ingredients. As the courses are held throughout
the year we won't be sticking slavishly to the idea of 'local' and 'seasonal'
- but it will form the backbone of what we are doing. Indeed, understanding how
to recognise really good quality ingredients is an important part of learning
to cook well. The course is very 'action orientated'. At the end of each
day you will know how to cook half a dozen or so more things plus you'll have
picked up any number of insider tips and tricks. I am a real believer in learning
basic techniques that can then be readily adapted. For instance, how to sweat,
saute, pan fry sear, make a basic soup and tart - skills being applicable in a
wide range of recipes. Essentially, you'll come away from this course proficient
and confident. I'd go so far as to say that there won't be a recipe in the world
that will phase you.
Where does the course take place?
In
my restaurant kitchen and - since the restaurant will be closed - in the restaurant
itself. Is this the course for you?
The course is of equal relevance
regardless of your level of experience. I teach you my method and style of cooking.
Show you that keeping it simple is always best. How to create a great dish from
so few ingredients We start Sunday night!
Note that this course
kicks off late Sunday afternoon. That way when we get going on Monday morning
you'll know your way around the kitchen and we won't need to waste time discussing
things like composting and kitchen hygiene. On that Sunday night I hope you'll
be my guest for an early supper. View the
detailed day-by-day programme.  | 
