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Harborne Food School Welcome to Harborne Food School. We offer cookery classes, professional chef demonstrations and unique food experiences in our beautifully designed cookery school within the Grade II listed Clock Tower building on Harborne High Street, Birmingham. Our facilities are ideal for cooking classes, cooking demonstrations, food focus groups, food related training, private parties, private dining, team building and corporate events.

Pastry (3): Souffle, touiles, fudge and ice-cream – Sunday, 29 September, 2019

DATE:
September 29, 2019
DURATION:
10.00 - 16.00
ID:
29092019001
PRICE
£165.00

Seats in this class are available unless otherwise noted.

Chefs:

Chef Tutor, Les Rennie, has been fortunate to work in some exceptional Michelin star kitchens in the UK and USA. He has worked with some of the most fearsome chefs in the industry. Les won his first Michelin star (to name only one) at the Relais and Chateaux property (Ynyshir Hall) in 2002. He enjoys training new chefs and watching them move on to winning their own stars.

We are proud to host a complete series of pastry classes  to support those of you who are as passionate about pastry as Les. We also hope some of you might be inspired to set-up your own Patisserie in Birmingham. This class is ideal for if you who have developed pastry skills at home and want to push yourself with the support of an expert chef.

During this session, Les will cover a selection of skills listed below.

Menu example

  • Caramel souffle
  • Cranberry tuile
  • Starter doughs (natural yeast)
  • White chocolate fudge
  • Vanilla ice cream

Skills covered example–

  • Souffles that work every time for your dinner parties!
  • Tuiles with a difference
  • Caramels and sugar temperature
  • Moulds-lining does and don’ts
  • Ferments
  • Ice cream bases

Take home-

  • Bring a small jar for the ferments to take home
  • Also bring some freezer trays for the ice creams

You will need to bring takehome boxes. Cardboard cake boxes will be available for £1.50 on order.
Refreshments are served on arrival and a buffet lunch will be provided with a glass of wine or alternative.

 

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