Pan-Asian Cuisine

THIS COURSE IS FOR YOU IF YOU ARE:

A cook or chef who wants to upgrade his or her skills.
An amateur who wants to improve his or her culinary knowledge and learn how to cook at the level of a chef.

IN THE COURSE YOU WILL LEARN:

  • A brief history and features of Pan-Asian cuisine;
  • New trends in Japanese style;
  • Methods of cooking and types of sauces;
  • The composition and technology of cooking sauces, salads and hot dishes.
  • How to cook Asian style dishes properly.
  • How to harmoniously combine Asian ingredients.
  • How to work with condiments to achieve a distinctive Asian flavor.
  • How to cook with a touch of Asia using a couple of ingredients.
  • The basics of decorating and decorating dishes;
  • The secrets of restaurant serving.

THE COURSE MENU:

Thailand

  • Soup “Tom Yam”,
  • Noodles “Pattaya” (glass noodles with chicken).
  • Thai salad with beef, pai choi salad and chili sauce.
  • Thai chicken with mango.

Japan

  • Nabe udon with seafood.
  • Genso” salad with eel and “Unagi” sauce.
  • Tataki with tuna cilantro sauce.
  • Seared sushi.

China

  • Pork with baked leeks, “Lao gan ma” sauce, mango and sesame seeds.
  • Salad with crispy eggplant and tofu.
  • Chinese dumplings with pork (spicy “Chinese” sauce).
  • Peking apple with caramel.

AT THE END OF THE COURSE, YOU WILL RECEIVE:

Fully hands-on training;
100% working and proven recipes;