Kitchen Skills – Level II



4 classes

160 €

After level I, the Time Out Academy is now starting its second-level Kitchen Skills Cookery Course, for all those who want to consolidate the knowledge they’ve amassed so far, but also develop in terms of technique and in recognising different textures and tastes. Organised by level and subdivided into various sessions, this course enables participants to learn the basics of cooking and its techniques, so that they reach the end of each level with the solid knowledge necessary to progress in the art of cooking. The course combines the teaching of techniques with practical examples, applied in recipes that you will prepare and then taste at the end of the lesson, to become a veritable master chef. 9, 16, 23 & 30 October (Mondays), 7.30pm; length 3hrs; 160 Lesson 1: Pastry making – 9 October, 7.30pm In this class we’ll be working with chocolate, learning to make a ganache and also the best way to use it on a cake. We’ll also discover the best way to obtain the most brilliantly coloured and tastiest fruit coulis – and bring it all together in a classic sponge cake. Recipes to make: raspberry coulis, sponge cake, chocolate ganache   Lesson 2: Fresh pasta – 16 October, 7.30pm In this class you’ll literally be getting stuck in, learning to make excellent pasta – in different forms and textures – and the best sauces. Recipes to make: tagliatelli with tomato sauce, cheese and basil ravioli   Lesson 3: Advanced preparation of meat & fish – 23 October, 7.30pm This lesson will be devoted to the more detailed and more technical preparation of both meat and fish. Selecting, filleting and preparing as well as making the best accompaniments are some of the things that you’ll be able to learn in this very special lessons. Recipes to make: stuffed chicken, sole meunière   Lesson 4: Risottos – 30 October, 7.30pm Risotto is without a doubt a dish with a lot of tricks and secrets attached and in this lesson we’ll be preparing a classic risotto from the beginning to end with all the details and techniques. We’ll be talking not only about the recipe but also about stocks and the importance of the kind of rice. Recipes to make: arancini, Prawn risotto