Module ONE - Culinary Education | Fundamentals
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Introduction | Welcome (2:01)
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Essential Culinary Skills (9:14)
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Essential Flavours (7:06)
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Nutrition Basics for Cooking (6:18)
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Stocks & Broths (5:10)
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Sauces (7:59)
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Baking (12:39)
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Pâtisserie (6:25)
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Sustainability in Cooking (8:13)
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Food Plating (8:54)
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BONUS: Food Flavour Elevation Techniques (8:06)
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Final Thoughts (0:54)
Module Two | How To Plate Like a Chef
Module Three - 5 French Mother Sauces
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Béchamel | Welcome (1:26)
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Sauce Introduction | Béchamel (2:43)
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Clarified Butter Preparation | Béchamel (3:12)
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Roux preparation | Béchamel (1:52)
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Infused Milk Preparation | Béchamel (1:52)
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Sauce Incorporation | Béchamel (3:47)
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Sauce Evaluation | Béchamel (0:27)
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Three small Sauces from Béchamel Sauce & Mornay Sauce Mussels (2:41)
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Final thoughts | Béchamel (0:51)
Module Three - Tomato Sauce
Module Three - Hollandaise Sauce
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Class Introduction | Hollandaise (1:07)
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About the Sauce | Hollandaise (2:52)
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Clarified Butter | Hollandaise (2:43)
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Reduction | Hollandaise (1:28)
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Incorporation | Hollandaise (4:39)
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How to save your broken Hollandaise Sauce | Hollandaise (1:04)
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Evaluation | Hollandaise (0:33)
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BONUS: Mousseline Sauce | Hollandaise (0:46)
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BONUS: Eggs Benedict | Hollandaise (2:39)
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Final thoughts | Hollandaise (0:50)
Module Three - Velouté Sauce
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Class Introduction | Velouté (1:17)
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About the Sauce | Velouté (1:14)
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Chicken Stock Preparation | Velouté (6:01)
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Roux | Velouté (2:08)
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Incorporation | Velouté (2:31)
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Evaluation | Velouté (0:35)
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BONUS: Sauce Suprême | Velouté (1:28)
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BONUS: Chicken Cordon Bleu | Velouté (3:29)
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Final Thoughts | Velouté (0:29)
Module Three - Espagnole Sauce
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Class Introduction | Espagnole (1:09)
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About the Sauce | Espagnole (1:40)
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Veal Broth Preparation | Espagnole (6:33)
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Brown Roux Preparation | Espagnole (2:03)
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Incorporation | Espagnole (2:09)
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Evaluation | Espagnole (0:34)
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BONUS: Demi-Glace Sauce | Espagnole (1:16)
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BONUS: Slow-Cooked Pot Roast with brown Sauce | Espagnole (3:31)
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Final thoughts | Espagnole (0:37)
Module Four | Creative Recipe Development
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Welcome to Class (1:03)
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Case Study & Class Challenge Overview (2:10)
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Where to start? (2:46)
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What do I know about the theme? (2:05)
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Inspirational Board (3:03)
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Creative Plating (2:15)
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Socarrat Tuile - Test, Feedback & Development (6:37)
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Seafood Pâté - TF&D (1:49)
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Fresh Pea Pearls - TF&D (1:59)
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Plating, taste, Eating Experience (3:33)
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BONUS Tips (1:09)
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Final Thoughts (3:03)
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Before you go (1:12)
Knife Sharpening
Downloads & Recipes
