  The aim of this session is teach you to the do and the dont of flavour blending using herbs and spices. Example of topics covered: What makes classic dishes work International cuisines and the spices that make them work Traditional Spice blends More know and less know spices From simple to advanced how to make simple dishes taste interesting and the finesse of gourmet cooking Portions, heat and timings in cooking
This session can be both theoretical and/or practical with some live examples and cooking experiments.
Session time: theoretical only 2h theory + practice up to 8h. Presented by: Kate Weiss Subject to number of participants Booking: please contact us for more information
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