Banquet and buffet dishes

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 to cook at the “Chef” level.

AT THE COURSE YOU WILL LEARN:

Technology of cooking cold and hot banquet dishes.
Technology of cooking fish dishes.
Technology of banquet meat dishes.
How to prepare and store ready-made foods.
Modern trends in the design and serving of banquet and stand-up meals.
Peculiarities of the technology of preparing and serving individual banquet and stand-up meals.

THE COURSE MENU:

Shrimp in almonds with sauce “Rui”.
Scallop in cherry berry ponzu, served with apple/cucumber salsa and halibut caviar.
Smoked cod pâté with cod liver cream, Tamalinsky bread with lingonberry powder.
Borodino bread with seaweed, sour cream with boiled condensed milk and berries.
Porchetta with celery root and mushroom sauce.
Black risotto with halibut, asparagus and lemongrass sauce and spinach.
Salmon baked in seaweed with avocado and halibut caviar sauce.
Dried venison with cranberries and rye mousse.