In the Lab:
Application of using edible flowers and micro greens for flavour and plating. How to make sushi rice and create a variety of sushi rolls. Gluten free options for easy catering with a fresh flair. Applying Knife skills such as; cubing, mince , dice, chop, chiffonade, & julienne. Verity of cooking techniques and elevating raw ingredients.
1. Summer Rolls + Peanut Sauce
2. Customizable Sushi Rolls
3. Sweet Potato Caesar salad in bib lettuce cups
In the Classroom:
In the culinary industry understanding flavour profiles is crucial; they are the building blocks for every great dish. Elevate your cooking with the five flavour profiles that we will dive into and map out in an easy guide with plant-based ingredients. Stop and smell the roses with a deep dive into edible flowers and micro greens!
This course will be in length of 5 hours (including Lab & Classroom).