FOR WHO
For chefs, sous chefs and chefs who are planning to become chefs. Also for advanced amateurs who want to learn the basics of creating dishes.
THEORY
Creation of a dish
Concept of dish creation
Ways to prepare a dish
Serving concepts
Dish presentation
Working with textures
Basic Texture Creation
Decorations
Storytelling
PRACTICE
Crunchy textures (popcorn, chips and dough patterns, dessert crumbles, gourmet crumbles, vegetable chips, working with liquid nitrogen – crunchy berries, crunchy corn)
Powders and sprinkles (nori powder, tomato powder, orange zest, onion powder, rose powder on nitrogen)
Soft / airy textures (sponges, colored moss, foam, espuma)
Fresh/pickled decor elements (vegetable spheres, spirals, towers, pickles)
Gels and creams (agar-agar gel, vegetable and fruit caviar, vegetable cream)
Hand positioning (putting sauce on a plate, putting cream and mashed potatoes on a plate)
Creating your own signature set
WHAT YOU’LL GET
- A theoretical base on the basics of food creation and presentation
- Extensive hands-on exercises in food decorating
- Up-to-date information on the latest trends in serving
- Individual consultations on topics that are of particular interest to you
WHAT YOU WILL DO TO KNOW AND KNOW:
how to think about food design
how to sketch
how to develop your own handwriting
how to combine flavors and ingredients
how to choose dishes